Blueberry Muffins 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

My bakery-style Blueberry Muffins come topped with a buttery brown sugar streusel that takes their flavor over the top. Skip the coffee shop version; these homemade Blueberry Muffins can be yours in just 45 minutes.

Prep: 15min

Total: 45min

Yield: 12

Serving Size: 1 muffin

Nutrition Facts: servingSize 1 muffin, calories 290 kcal, Carbohydrate 45 g, Protein 4 g, Fat 11 g, Saturated Fat 7 g, Trans Fat 1 g, Cholesterol 54 mg, Sodium 292 mg, Fiber 2 g, Sugar 25 g, unSaturated Fat 4 g

Ingredients:

• 2 cups all-purpose flour
• 1 cups granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 eggs
• 1/2 cup butter (melted)
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 2 cups (1 pint) fresh blueberries (washed, drained, and picked-over, or frozen (see note 1))
• 1/4 cup all-purpose flour
• 2 tablespoons brown sugar
• 2 tablespoons granulated sugar
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 2 tablespoons butter (cold)

Instruction:

1. Preheat oven to 400 degrees. Prepare a muffin pan with cupcake liners. In a large bowl, sift together 2 cups flour, 1 cup sugar, baking powder, and 1/2 teaspoon salt. Set aside.
2. In a medium bowl, whisk eggs until smooth. Add the 1/2 cup melted butter, milk, and vanilla, and whisk until combined. Add egg mixture to flour mixture and stir until combined. (Dough will be lumpy.) Fold in blueberries.
3. To prepare the streusel topping, in a medium bowl combine 1/4 cup flour, 2 tablespoons brown sugar, 2 tablespoons granulated sugar, cinnamon, and 1/8 teaspoon salt. Using a pastry cutter, cut in butter until topping is crumbly and coarse.
4. Fill prepared muffin cups with batter. Top each muffin with streusel topping, about 1 tablespoon each. Bake until muffin centers bounce back when lightly pressed, about 18 to 22 minutes. Cool muffins on a rack for several minutes before removing from pan. Cool completely and store in an airtight container, up to 4 days.

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.

Is it better to use fresh or frozen blueberries for blueberry muffins?

What makes muffins too moist?

Should you use frozen blueberries for muffins?