These are the best, most scrumptious blueberry muffins I’ve made. This straightforward muffin recipe is fast to make, makes use of a easy listing of substances, and works with recent or frozen blueberries. Our household has been making these muffins for years, they’re all the time successful!
Watch the Video
This blueberry muffin recipe makes the very best muffins with a candy, crackly sugar prime and a light-weight, tender, and fluffy inside. You may make these muffins in below half-hour!
The key to those home made blueberry muffins is utilizing baking powder and oil. Baking powder makes the muffins mild and ethereal within the center, and oil retains them moist with out weighing them down.
Key Substances
- Blueberries: Use recent or frozen blueberries on this recipe. For those who use frozen, add them frozen so your batter doesn’t flip purple.
- Flour: I exploit all-purpose flour within the video, however this recipe works with entire wheat flour, spelt flour, and even an all-purpose gluten-free flour mix (like Bob’s Purple Mill).
- Sugar: To maintain these mild and ethereal, I exploit granulated sugar. You’ll be able to swap for different sugars (brown sugar or coconut sugar, for instance), however the texture of the muffin will change barely. I additionally love including a sprinkle of sugar to the muffin tops simply earlier than baking, which turns right into a crackly prime.
- Oil: It retains our muffins mild and moist within the center, and I think about it one of many secrets and techniques to the very best blueberry muffins. I’ve examined this recipe with butter, and whereas it tastes nice, the oil nonetheless makes extra tender muffins.
- Milk or Non-Dairy Milk: Each work for this recipe, so use what you could have. I’ve made these muffins with homemade oat milk, unsweetened almond milk, and coconut milk (carton, not canned) with nice outcomes.
- Egg: Provides construction and taste to our muffins. If you don’t eat eggs, use one flax egg. Or attempt these vegan blueberry muffins.
- Baking powder: Retains our muffins mild and ethereal. Use not too long ago bought double-acting baking powder (it lasts about 3 months). In case you are delicate to the flavour of baking powder, be sure that yours is aluminum-free.
Learn how to Make Blueberry Muffins
When you notice how easy these muffins are, you’ll make them on a regular basis! You don’t want an electrical mixer for this recipe.
Whisk your flour, sugar, baking powder, and a bit salt in a big bowl. Then, seize a measuring jug and fill it together with your oil, egg, and milk. Add your vanilla, after which give it whisk earlier than pouring it into the bowl with the flour.
Stir every little thing till blended, toss your blueberries, and fold them in. Divide the batter between muffin cups, and bake!
We bake our muffins at 400°F for 15 to twenty minutes. The upper oven temperature helps them rise shortly, which prompts the baking powder in our batter.
Learn how to Retailer Muffins
Retailer blueberry muffins at room temperature for as much as 3 days. Line an hermetic container with paper towels to soak up additional moisture and forestall your muffins from getting soggy. Keep away from the fridge, because it dries them out.
Freeze muffins for as much as 3 months. As soon as cooled, place them in a freezer bag or freezer-safe container. To take pleasure in, both thaw in a single day within the fridge or reheat from frozen in a 300°F oven for five to eight minutes.
Extra Simple Muffin Recipes
Fast Simple Blueberry Muffins
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This straightforward blueberry muffin recipe is our hottest for a cause! It’s fast and straightforward and yields muffins with a moist, tender heart bursting with blueberries and a wonderfully golden-brown prime.
This recipe makes eight massive, big-topped muffins, ten commonplace muffins, or 20 to 22 mini muffins.
Makes 8 massive, 10 commonplace, or 22 mini muffins
Watch Us Make the Recipe
You Will Want
1 ½ cups (195g) all-purpose flour
3/4 cup (150g) granulated sugar, plus 1 tablespoon for muffin tops
2 teaspoons baking powder
1/4 teaspoon superb sea salt
1/3 cup (80ml) neutral-flavored oil, like safflower, avocado, or vegetable oil
1 massive egg
1/3 cup (80ml) milk or non-dairy milk, use extra as wanted
1 ½ teaspoons vanilla extract
6 to eight ounces recent or frozen blueberries, beneficiant 1 cup
Instructions
- Put together Oven and Muffin Cups
1Preheat the oven to 400°F (204°C). Line muffin cups with paper liners (8 for large muffins, 10 for traditional, or 22 for mini).
2Evenly grease or spray the tops of the muffin tin with oil to forestall the outsized tops from sticking. Excessive-quality nonstick pans might not require this.
- Make Batter
1Whisk the flour, sugar, baking powder, and salt in a big bowl.
2Select a measuring jug that holds no less than 1 cup. Add the oil to the jug, after which crack within the egg. Pour in sufficient milk to succeed in the 1-cup line on the jug (this needs to be about 1/3 cup of milk). Add the vanilla extract and whisk till every little thing is mixed.
3Add the moist substances to the bowl with the dry substances. Stir gently till the batter comes collectively. Watch out to not overmix! The batter can be thick, see ideas under.
4Gently fold within the blueberries.
- Bake Muffins
1Divide the batter between muffin cups. If making big-topped muffins, the batter will come to the tops of the paper liners. Sprinkle a bit sugar on prime of every muffin.
2Bake muffins 15 to twenty minutes or till tops are not moist and a toothpick inserted into the center of a muffin comes out with crumbs, not moist batter. Switch to a cooling rack.
3To retailer, place them in a plastic bag, seal, and retailer at room temperature for as much as 3 days. To freeze, wrap them tightly in aluminum foil or place them in freezer baggage. Freeze for as much as 3 months.
Adam and Joanne’s Ideas
- Frozen blueberries: Add frozen blueberries whereas frozen, don’t thaw.
- Measuring your flour: Fluff the flour in its container, then gently scoop it into your measuring cup till barely mounded. Degree off the highest with a knife for correct measuring. For much more accuracy, use a scale and measure the flour by weight (in grams).
- For mini muffins, the baking time can be much less — regulate them whereas they bake and count on them to take 9 to 11 minutes.
- Batter Thickness: The batter needs to be thick and “scoopable” — not runny and never dry or additional thick like dough. If the batter is simply too runny, add flour, a tablespoon at a time till right consistency. If the batter is dry or too thick, add milk, a tablespoon at a time till the right consistency.
- Recipe impressed by Allrecipes blueberry muffins.
- The vitamin info offered under are estimates. Calculations are for one commonplace muffin (this recipe makes 10).
Diet Per Serving
Serving Measurement
1 muffin (10 whole)
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Energy
216
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Complete Fats
8.2g
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Saturated Fats
1.2g
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Ldl cholesterol
19.4mg
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Sodium
71.3mg
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Carbohydrate
33.2g
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Dietary Fiber
1g
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Complete Sugars
17.2g
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Protein
2.9g
