Blueberry Muffin Recipe

Quick and Easy Blueberry Muffins

This easy blueberry muffins recipe makes eight large, big-topped muffins, ten standard muffins or 20 to 22 mini muffins (see note below about baking time for mini muffins). Since most standard muffin tins have 12 muffin cups, if you plan on making the larger muffins, we recommend adding 1 to 2 tablespoons of water to the empty cups. This way the cups with water will heat up at the same rate as the cups with muffin batter, helping the muffins bake evenly.

Prep: 10min

Total: 30min

Yield: Makes 8 large, big-topped muffins / 10 standard muffins / 20-22 mini muffins

Serving Size: 1 muffin

Nutrition Facts: servingSize 1 muffin, calories 217, Protein 3 g, Carbohydrate 33 g, Fiber 1 g, Sugar 18 g, Fat 8 g, Saturated Fat 1 g, Cholesterol 20 mg

Ingredients:

• 1 ½ cups (195 grams) all-purpose flour
• 3/4 cup (150 grams) granulated sugar, plus 1 tablespoon for muffin tops
• 1/4 teaspoon fine sea salt
• 2 teaspoons baking powder
• 1/3 cup (80 ml) neutral-flavored oil; canola, vegetable and grape seed are great
• 1 large egg
• 1/3 to 1/2 cup (80 ml – 120 ml) milk; dairy and non-dairy both work
• 1 ½ teaspoons vanilla extract
• 6 to 8 ounces fresh or frozen blueberries; see note below about frozen berries (about 1 cup)

Instruction:

1. Heat oven to 400 degrees Fahrenheit. For big-topped muffins, line 8 standard-size muffin cups with paper liners. For standard-size muffins line 10 muffin cups. Fill the remaining cups with 1 to 2 tablespoons of water to help the muffins bake evenly.
2. Whisk the flour, sugar, baking powder, and salt in a large bowl.
3. Add oil to a measuring jug that holds at least 1 cup. Add the egg then fill the jug to the 1-cup line with milk (1/3 to 1/2 cup milk). Add vanilla and whisk to combine.
4. Add milk mixture to the bowl with dry ingredients then use a fork to combine. Do not over mix. (The muffin batter will be quite thick — see note below for more details). Fold in the blueberries.
5. Divide the batter between muffin cups. (If making big-topped muffins, the batter will come to the tops of the paper liners). Sprinkle a little sugar on top of each muffin.
6. Bake muffins 15 to 20 minutes or until tops are no longer wet and a toothpick inserted into the middle of a muffin comes out with crumbs, not wet batter. Transfer to a cooling rack.
7. To store, place them in a plastic bag, seal, and store at room temperature for 2 to 3 days. To freeze, wrap them tightly in aluminum foil or place them in freezer bags. Freeze for up to 3 months.

Best Blueberry Muffins

Bursting with fresh blueberries with a tender crumb and sparkling sugar crust, these really are the best blueberry muffins.

Prep: 15min

Total: 45min

Yield: 12 muffins

Serving Size: 1 muffin

Nutrition Facts: servingSize 1 muffin, calories 252, Fat 9 g, Carbohydrate 39 g, Protein 4 g, Saturated Fat 5 g, unSaturated Fat , Sugar 22 g, Fiber 1 g, Sodium 224 mg, Cholesterol 52 mg

Ingredients:

• 2 cups all-purpose flour, spooned into measuring cup and leveled-off
• 2 teaspoons baking powder
• ¾ teaspoon salt
• 1 stick (½ cup) unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1½ teaspoons vanilla extract
• ¼ teaspoon almond extract
• ½ cup milk
• 2¼ cups fresh blueberries
• 2 tablespoons turbinado sugar (also called raw sugar or demerara sugar)
• Non-stick cooking spray
• 12 paper muffin liners

Instruction:

1. Preheat the oven to 375°F and put an oven rack in the middle position. Line a 12-cup muffin tin with paper liners. Spray the pan and the liners with non-stick cooking spray.
2. In a medium bowl, whisk together the flour, baking powder and salt.
3. In the bowl of an electric mixer, beat the butter and granulated sugar for about 2 minutes. Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Beat in the vanilla extract and almond extract. (The batter may look a little grainy — that’s okay).
4. Gradually add the flour mixture, alternating with the milk, beating on low speed to combine. The batter will be very thick. Add the blueberries to the batter and fold gently with a spatula until evenly distributed. Do not overmix.
5. Scoop the batter into the prepared muffin tin (an ice-cream scoop with a wire scraper works well here); they will be very full. Sprinkle the turbinado sugar evenly on top of the muffins.
6. Bake for about 30 minutes, until lightly golden. Let the muffins cool in the pan for about 10 minutes. Run a knife around the edge of each muffin to free it from the pan if necessary (the blueberries can stick), then transfer the muffins to a rack to cool completely.
7. Freezer-Friendly Instructions: The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 – 4 hours on the countertop before serving. To reheat, wrap individual muffins in aluminum foil and place in a preheated 350°F oven until warm.

Blueberry Muffins

FAQ

What makes blueberry muffins better?

1. Add Lemon to Your Blueberry Muffin Mix.
2. Add More Berries.
3. Cream Cheese Please!
4. Spice It Up!
5. Add a Streusel Topping.
6. Add Nuts and More Fresh Fruit.
7. Use Sour Cream or Yogurt for Fluffy Muffins.

Should I use fresh or frozen blueberries in muffins?

How do you keep blueberries from sinking to the bottom of a muffin?

1. Tips to Make Homemade Muffins Moist.
2. Keep Wet and Dry Ingredients Separately.
3. Add All Flavorings Last.
4. Consider Paper Liners.
5. Don’t Overfill the Muffin Cups.
6. Check the Temperature of Your Oven.
7. Test if Muffins Are Fully Cooked.