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    Home » Recipes » Meal Type » Breakfast & Brunch

    Posted on: Aug 31, 2020 · This post may contain affiliate links ·

    Blueberry Muffins (10 Ingredients, GF option)

    47 shares
    Jump to Recipe

    Delicious blueberry muffins bursting with fresh blueberry flavor. Enjoy them with a hot cup of tea or coffee.
    Blueberry Muffins (10 Ingredients, GF option)

    Lately, I've been craving desserts, and I want the real thing. When baking slightly indulgent treats, I like giving away 75% of my goodies so I'm not sitting there stuffing my face with muffins.

    For this recipe, I toned down the sugar amount slightly. I just don't like painfully sweet desserts. Hope you guys try them!
    Blueberry Muffins (10 Ingredients, GF option)

    Can I use frozen blueberries instead of fresh?

    Yes, absolutely! The frozen blueberries will bleed more so I would start with 1 cup of frozen blueberries, fold them into the batter, and see if you need to add another ½ cup.

    Can I make these Blueberry Muffins with whole-wheat flour?

    Yes, you may, however this will certainly affect the taste and texture of these muffins. I've attempted making Blueberry Muffins with whole-wheat flour a few times and I can't say that I love the taste.
    Blueberry Muffins (10 Ingredients, GF option)

    Can I make these muffins gluten-free?

    For sure! Replace all-purpose flour with white gluten-free flour, I love the brand Cup 4 Cup.

    Can I make these Blueberry Muffins dairy-free?

    You sure can! Simply replace the butter with vegan butter and milk with unsweetened dairy-free milk. Note, that this will affect the taste and texture slightly, but if you're vegan, I'm sure you already know the best vegan butter and dairy-free milk to use.

    Blueberry Muffins are:

    Soft & Fluffy
    Delicious
    Not Terribly Sweet
    Made with Fresh Blueberries
    10 Ingredients
    Gluten-Free option (use GF white flour)
    Perfect for Brunch
    Blueberry Muffins (10 Ingredients, GF option)

    How to make Blueberry Muffins recipe step by step?

    1. Preheat oven to 425 degrees.
    2. Combine the dry ingredients in a medium bowl - flour, baking powder, and salt.
    3. On low-medium heat, melt butter in a small pot. Do not let the butter brown.

    4. In a large bowl, combine sugar and butter.
    5. Use an electric mixer and cream the butter and sugar until creamy... takes about 2-3 minutes.
    6. Add the wet ingredients - milk, yogurt, vanilla extract, and egg.
    7. Blend for a couple of minutes until all the ingredients are well-combined.

    8. Add all the dry ingredients to the wet.
    9. Mix until well incorporated, however do NOT over mix.
    10. This is how your batter should look.
    11. Take fresh blueberries that have been rinsed and dried. Add a tablespoon of flour and mix. This prevents the blueberries from sinking to the bottom of the muffin.
    12. Add the floured blueberries to the batter and fold them in (do NOT mix, FOLD).
    13. The muffin batter is ready.

    14. Using an ice-cream scoop, scoop the batter into a cupcake or muffin tray that has been greased with coconut oil (or any oil you prefer).
    15. Into the oven at 425 degrees for 10 minutes.
    16. After 10 minutes, lower the oven temperature to 375 degrees and bake the muffins for another 10 minutes at 375.
    17. Muffins are ready!

     

    More Blueberry Recipes

    • Blueberry Coconut Pancakes
    • Peach Blueberry Chia Overnight Oats
    • Fluffy Whole Wheat Blueberry Pancakes
    • Blueberry Banana Coconut Oatmeal Cake
    • Toasted Coconut Blueberry Muffins

     

    Enjoy Warm with a Cup of Tea/Coffee!

    Recipe Card

    Blueberry Muffins

    Vegetarian, Gluten-Free option
    Delicious blueberry muffins bursting with fresh blueberry flavor. Enjoy them with a hot cup of tea or coffee.
    4.84 from 6 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Servings: 8 muffins
    Prep Time: 15 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 35 minutes minutes
    Calories: 217kcal

    Equipment

    • Muffin Cupcake Pan
    • Electric Mixer
    • Ice-Cream Scoop
    • Vanilla Extract
    • Mixing Bowls

    Ingredients

    Dry Ingredients

    • 1 ½ cups all-purpose flour
    • 2 teaspoon baking powder
    • ½ teaspoon salt

    Wet Ingredients

    • 6 tablespoon unsalted butter, melted
    • ½ cup + 2 tbsp sugar
    • 1 egg
    • 1 teaspoon vanilla extract
    • ¼ cup whole milk
    • ¼ cup ogurt
    • 1 ½ cups blueberries, rinsed & dried
    • 1 tablespoon all-purpose flour, sprinkle over blueberries

    Garnish

    • 1 teaspoon sugar, sprinkle all over muffins - you only need 1 teaspoon total

    Instructions

    • Preheat oven to 425 degrees.
    • Combine the dry ingredients in a medium bowl - flour, baking powder, and salt.
    • On low-medium heat, melt butter in a small pot. Do not let the butter brown.
    • In a large bowl, combine sugar and butter.
    • Use an electric mixer and cream the butter and sugar until creamy... takes about 2-3 minutes.
    • Add the wet ingredients - milk, yogurt, vanilla extract, and egg.
    • Blend for a couple of minutes until all the ingredients are well-combined.
    • Add all the dry ingredients to the wet.
    • Mix until well incorporated, however do NOT over mix.
    • This is how your batter should look.
    • Take fresh blueberries that have been rinsed and dried. Add a tablespoon of flour and mix. This prevents the blueberries from sinking to the bottom of the muffin.
    • Add the floured blueberries to the batter and fold them in (do NOT mix, FOLD).
    • The muffin batter is ready.
    • Using an ice-cream scoop, scoop the batter into a cupcake or muffin tray that has been greased with coconut oil (or any oil you prefer).
    • Into the oven at 425 degrees for 10 minutes.
    • After 10 minutes, lower the oven temperature to 375 degrees and bake the muffins for another 10 minutes at 375.
    • Muffins are ready!

    Nutrition

    Calories: 217kcalCarbohydrates: 33gProtein: 4gFat: 8gSaturated Fat: 5gCholesterol: 36mgSodium: 231mgPotassium: 74mgFiber: 1gSugar: 17gVitamin A: 268IUVitamin C: 2mgCalcium: 88mgIron: 1mg
    Keyword Blueberries, Blueberry Muffins, Muffins
    Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking!
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    47 shares

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    Comments

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      Recipe Rating




    1. Nisha says

      September 06, 2020 at 12:13 am

      5 stars
      These were so delicious! Loved the detail of flouting the blueberries before folding them into the batter.

      Reply
    2. Apoorva Kutumbe says

      September 08, 2020 at 5:58 am

      4 stars
      Super super easy to make following Nisha’s instructions and I managed to make 11 😛 I love blueberry muffins more than a chocolate muffin and these are perefct for an afternoon tea sesh.

      Reply
    3. Rupa says

      November 21, 2020 at 3:30 pm

      5 stars
      Such a simple and easy to follow recipe. They turned out great!

      Reply
    4. Jasmin G. says

      March 08, 2021 at 2:36 pm

      5 stars
      These were incredible - super moist and perfect sweetness level. My roommate and I were able to make them so quickly! We made them with 1 cup of frozen blueberries and they came out perfect. Delish!

      Reply
    5. Poonam says

      March 09, 2021 at 11:46 pm

      5 stars
      This recipe is on point. It’s delicious and perfect amount of sweetness. My family loved it!

      Reply
    6. Monisha says

      December 22, 2021 at 8:31 pm

      Can I use dried blueberries instead ? And curd instead of yogurt ?

      Reply
      • honeywhatscooking says

        December 22, 2021 at 10:19 pm

        hi Monisha. Unfortunately, no for both. You can't use dried blueberries, but you can use frozen blueberries - just note that the muffins will be bluish purple. I wouldn't use desi yogurt for this recipe as it can be a little watered down.
        Sorry.

        Reply
    7. Mahaa says

      August 02, 2022 at 8:38 pm

      5 stars
      This was only posted few hours ago and I couldn’t resist how good they looked. 38 weeks pregnant and I didn’t realise I was craving them until you posted this recipe Nisha. They really hit the spot 🤤🤤 they’re so soft, moist and yummy! And very easy to make!! Thank you for sharing this recipe 🥰🥰

      Reply
      • honeywhatscooking says

        August 02, 2022 at 10:01 pm

        Thank you so much Mahaa. I really appreciate the sweet commment. Hats off to you for baking these at 38 weeks pregnant. I hope it satisfied all your cravings. xoxo.

        Reply

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    Hi, I'm Nisha! I'm a foodie who is passionate about healthy-ish living and mindful eating. You'll find a little bit of everything here. I use mostly organic real ingredients and incorporate seasonal produce in my cooking. I believe food is medicine. Come join me on this soul-searching journey as I share my love for good food, and I hope somewhere along the way, I inspire you to eat better.

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