Delicious blueberry muffins bursting with fresh blueberry flavor. Enjoy them with a hot cup of tea or coffee.
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!
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 1/2 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.
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, 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
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 tbsp 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!
Blueberry Muffins
Vegetarian, Gluten-Free option
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 6 tbsp unsalted butter, melted
- 1/2 cup + 2 tbsp sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/4 cup reduced-fat yogurt
- 1 1/2 cups blueberries, rinsed & dried
- 1 tbsp all-purpose flour, sprinkle over blueberries
Garnish
- 1 tsp sugar, sprinkle all over muffins - you only need 1 tsp 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 tbsp 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!
These were so delicious! Loved the detail of flouting the blueberries before folding them into the batter.
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.
Such a simple and easy to follow recipe. They turned out great!
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!
This recipe is on point. It’s delicious and perfect amount of sweetness. My family loved it!