Cook’s Tips and Recipe Variations:
* Use fresh or frozen blueberries in this easy muffin recipe and enjoy the treats all year long! If using frozen blueberries, do not thaw before adding them to the batter. * Add the zest from 1 lemon to your batter to make Lemon Blueberry Muffins. * Make Triple Berry Muffins by using a combination of blueberries, strawberries and raspberries to equal 1 ½ cups of berries total. * The key to a perfect muffin is just barely mixing the ingredients. You want them to come together, but a few lumps are fine. This way they’ll stay moist and tender! * This recipe yields 15 standard-size muffins. You can bake the batter in jumbo muffin tins for giant bakery-size treats. You’ll need to increase the total baking time to 30-35 minutes for the jumbo muffins. Similarly, you can bake the batter in mini muffin tins. The mini muffins will bake much faster, so they will only need a total of about 12-15 minutes in the oven.
Why these are the Best Blueberry Muffins:
With boxes of muffin mix readily available at the store and countless recipeson the internet, here are a few reasons that this is the best blueberry muffinrecipe you’ll make… * They’re easy! You don’t need any special equipment or any advanced baking skills to successfully whip up a batch of homemade blueberry muffins in about 30 minutes. * The ingredients are simple. If you’ve got fresh or frozen blueberries at home, then you can probably skip a trip to the grocery store. I made sure to create a muffin recipe that only calls for a handful of basic pantry staples — like butter, flour, sugar and eggs. No sour cream, no buttermilk and no yeast necessary here! * They have tall muffin tops! The trick to creating a tall, puffy muffin top is starting the batter in a very hot oven, and then decreasing the temperature to finish baking the muffins. * The muffins stay moist and tender. The batter has just the right balance of dry-to-wet ingredients and a perfect amount of fat to keep them moist and buttery. The other key to these tender muffins is not over-mixing the batter.
Ingredients for the Best Blueberry Muffin Recipe:
* Butter * Sugar * Eggs * Vanilla extract * Cinnamon * Salt * Baking powder * Flour * Milk * Blueberries
Serving: 114gCalories: 288cal (14%)Carbohydrates: 45.8g (15%)Protein: 5.2g(10%)Fat: 9.8g (15%)Saturated Fat: 3.8g (24%)Cholesterol: 42mg (14%)Sodium:218mg (9%)Potassium: 224mg (6%)Fiber: 1.4g (6%)Sugar: 20.3g (23%)Vitamin A:150IU (3%)Vitamin C: 5.8mg (7%)Calcium: 90mg (9%)Iron: 2mg (11%)Keywords: Blueberry muffins, blueberry recipesDid you make this recipe?I love hearing how you went with my recipes! Tag meon Instagram at @RecipeTinEats.
How to Reheat Easy Blueberry Muffins:
If the muffins are frozen, allow to sit on the counter for a few minutes whileyou preheat the oven to 350 degrees F. Frozen muffins will require about 10-12minutes in the oven; room temperature muffins will only need about 5 minutesto warm through.Alternatively, you can microwave one muffin at a time for 15-30 seconds orjust until warm.
Come blueberry season every year, I make dozens and dozens of blueberrymuffins. I know, I know, I’m so disappointingly predictable. You want me tomake come up with something more gourmet and exciting, and here I am, justbringing you another boring muffin recipe.Or…. are they??No, this is not just another dull Blueberry Muffin recipe. These are theblueberry muffins of your dreams!They’re magically soft and moist on the inside with a sweet golden dome. Theyare not overly sweet, they’re bursting with blueberries and once you makethese, you will never look at another blueberry muffin recipe again!Muffins are notorious for being dry and crumbly on the inside. But these areoutrageously soft and moist!
Healthy Blueberry Muffins History
This healthy blueberry muffin recipe came to be when I realized that, while mysite contained a wealth of muffin recipes—raspberry muffins; banana oatmealmuffins; healthy banana muffins with nuts; healthy maple oatmeal muffins,among many other healthy muffin recipes—I didn’t have a single blueberrymuffins recipe. Travesty! I set out to correct this omission by creating theblueberry muffin of my dreams.Today’s healthy blueberry muffins are the result. There is absolutely nothingfancy about them, which, as it turns out, is what makes them perfect in everyway.I also almost missed the blueberry muffin recipe completely.When I started working on this healthy blueberry muffin recipe, the firstthree ingredients I pulled out of my pantry were not blueberries, oatmeal, orapplesauce (way too obvious); they were lemon extract, cardamom, andhazelnuts. Forget simple whole wheat blueberry muffins. These were going to bethe Versailles of blueberry muffins. Four spices! Multiple extracts! Allmanners of fancy glazes and toppings!Then, kind considerate wife that I am, I asked Ben if there was a particularblueberry muffin flavor he’d prefer. He returned this entirely legitimatequestion with a blank stare, followed by, “Um, just blueberry?”“Just blueberry,” it turns out, makes the best blueberry muffins of all.Of course, if blueberry isn’t your jam (or your muffin), you can makeMelissa’s Healthy Pumpkin Muffins or Chelsea’s Healthy Apple Muffins withGreek Yogurt. I won’t judge…but I will help myself to your share. Loveblueberries but prefer a loaf? Check out this Blueberry Bread!I think you know where this is going. I obliged Ben’s request, and without adoubt, these healthy blueberry oat muffins turned out to be the finest I everbaked. The batter could not be more simple—oatmeal, whole wheat flour, brownsugar, a little melted butter, and a touch of cinnamon—nor the result morespectacular.These blueberry muffins are fluffy, moist, and tender. You’ll find themequally perfect with a cup of black coffee as they are with yogurt for anafternoon snack.The light amount of butter makes the blueberry muffins rich but not too richto deserve their “healthy” designation, and a handful of oatmeal gives them amore satisfying texture.The true star of the muffins, however, are the blueberries themselves. They’resnuggled into every bite, with the tender, buttery muffin batter enhancing,not overpowering, their juicy taste. I use fresh blueberries when they are intheir summer prime, but you can absolutely swap frozen and enjoy theseblueberry muffins year-round.”