Blueberry muffins are delicious no matter when or where you have them. We love to have blueberry muffins with a morning cup of coffee or tea. They make a great afternoon snack for a pick-me-up. And, when you need a little something sweet later in the evening muffins with berries are a nice way to satisfy a sweet tooth without digging into the candy jar.
This is a simple recipe for muffins with fruit that highlights the delicious natural flavor. It’s easy to make and you can substitute frozen blueberries if you don’t have fresh ones available making it convenient to use any time.
Here’s a little mindful eating tip:
We love to put them in little paper muffin cup liners. That way we can easily hold the muffin and peel the paper back slowly as we enjoy it. The scent of the sweet sugar mixes with the tart-sweet scent of the blueberries. The texture is soft and crumbly but also moist. Sit, relax, and enjoy any time. For even more pleasure, pack a few muffins to take out somewhere pretty and peaceful where you can enjoy a view or watch nature. There’s no better way to refresh and renew!
Also, check out our homemade cornbread recipe for muffins that make a great side to savory dishes too!
Blueberry Muffins
Equipment
- 1 muffin pan we use standard muffin size here but you can make jumbo or mini muffins. Cooking time will need adjusting (see our notes below)
- 12 paper or foil muffin cups
- measuring sppons and cups
Ingredients
- 2 cups (240 g) all-purpose flour
- 1 cup (198 g) granulated sugar
- ¼ tsp table salt or fine sea salt
- 3-4 Tbsp coarse sugar, raw sugar large crystals (*optional - for crunchy top)
- 1 large whole egg
- ⅓ cup (79 ml) mild-flavored oil such as sunflower, macadamia, or safflower
- ½ cup (120 ml) milk (can be whole, low-fat, non-dairy and you might need a little more or less (see notes below))
- 2 tsp pure vanilla extract (use the good stuff, it will make a difference)
- 2 cups (200 g) fresh or frozen blueberries (if using frozen, keep frozen and do not thaw first to keep whole)
Instructions
- Preheat oven to 375℉ (190℃)
- Line muffin cups with paper or foil liners
- Stir together flour, granulated sugar, baking powder, and salt in a large mixing bowl
- In a measuring cup at least 2 cups (473 ml) size, add oil and large egg. Add milk to fill measuring cup to 1¼ cup (296 ml) line.
- Add the vanilla to the measuring cup and stir to combine well
- Add wet ingredients mixture to dry ingredients and stir until just combined.
- Gently fold in the blueberries. Do not overmix the batter or muffins will come out rubbery.
- Sprinkle tops with coarse sugar
- Place muffins in oven on rack in middle and bake for approximately 20 minutes or until tops are not shiny wet and an inserted toothpick in the middle of the muffins does not come out with batter, only crumbs or clean
- When baked, take muffins out of oven and let cool until you can handle then remove muffins from tin and separate out onto a plate or platter
Notes
- You can make these in standard, jumbo, or mini-muffin size. Larger muffins may require 5 or more minutes longer to cook, mini-muffins may require about half as long. Check the oven often and be sure to use the toothpick to check for sure.
- Frozen blueberries can get runny when they thaw, which will make your muffins muddled looking. If you use frozen blueberries add them to the batter straight from the freezer.
- The batter should be thick but spoonable into the cups. If it is too dry, add a little milk, a teaspoon at a time, and if it is too runny, add flour a teaspoon at a time, to get the consistency right.
- You can make a special treat anytime by serving blueberry muffins with fresh juice, coffee or tea, fresh sliced bananas, or Greek yogurt
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