Blueberry muffins are a perfect breakfast treat, and they’re tasty enough to have on any occasion. If you or your family love to have sweet things on hand, this is the blueberry muffin recipe for you. This recipe has the perfect balance of sweet blueberry flavor and fluffy goodness.
½ cup of butter (room temperature to easily mix)
2 cups of all-purpose flour
1 ½ teaspoons of baking powder
½ teaspoon of salt
2 cups of blueberries
1 ½ cups of sugar
2 large eggs
2 teaspoons of vanilla extract
½ cup of milk
These measurements are ideal for making a smaller batch of muffins. Be sure to adjust them accordingly if you plan to make a large batch of muffins.
Cinnamon is another strong flavor that goes well with blueberries.
Let’s Get Baking!
Now follow my detailed instructions below, and in a blink of an eye will be eating these wonderful fluffy muffins.
Preheat your oven to 375℉. Spray your muffin pan with baking spray to keep the batter from sticking. Alternatively, you can butter the pan before coating it with a light dusting of flour. Even if you use baking cups to prepare your muffins, I still recommend preparing your pan. You’ll have an easier time removing the cups, especially if the batter spills over the edge of them.
Whisk together your flour, baking powder, and salt in a bowl. Toss your blueberries in a separate bowl with 1-1 ½ teaspoons of flour. Set these two bowls aside.
With a mixer or by hand, mix your butter and sugar until the texture is light and fluffy. Add eggs individually and beat until everything is combined. Add in the vanilla extract and mix again.
Mix in your flour mixture from step 2 into the butter mixture until everything looks moist. Add in the milk and mix until only a few flour streaks remain.
Fold in your blueberries. Mix until flour streaks are gone. Then divide the batter evenly across the muffin cups/muffin pan cups.
Bake for 25 minutes or until golden brown. Allow the mini muffins to cool before serving.
I recommend using fresh blueberries for this recipe, but blueberries aren’t always in season. If all you have are frozen blueberries, then you’re still in business! These blueberries are frozen at peak freshness, so they’re sure to be just as delicious as market-fresh ones.
I will suggest that you rinse your frozen blueberries before mixing them with your other ingredients. They tend to bleed into the batter and give it a strange color. So if you want to prevent that, a thorough wash will do the trick.
Making Healthy Muffins
If you want healthier alternatives to the ingredients I listed earlier in this blueberry muffin recipe, here are some options! You can substitute butter with vegan butter, olive oil, coconut oil, or margarine.
Egg whites make for a good substitute for eggs, but there are other alternatives. Half mashed banana makes for a popular alternative (equates to 1 egg), and works for starchy foods like cupcakes. Four tablespoons of applesauce or buttermilk also work as substitutes for eggs (equates to one egg).
I also understand that the recipe calls for a good amount of sugar. You can substitute sugar with either maple syrup or honey. Three-quarters of a cup will replace a full cup of sugar, but proceed with caution. Because you’re adding more liquid ingredients to the mix, you have to reduce the amount of other liquids you’re using to compensate.
And finally, the milk. If you want a non-dairy substitute for milk, it’s best to go with oat milk. Almond and cashew milk also work well since they have the neutral flavor you need. They are a bit watery in comparison to oat milk, so keep that in mind when you’re making your batter. For dairy-based substitutes, you can’t go wrong with half and half. Because its consistency is thicker than milk, you’ll need to use ½ cup of half and half, and ½ cup of water to replace milk.
Keep in mind that any of these substitutes can change the consistency of your muffin. I recommend that you test out your alternatives before serving a large group. A lot of these ingredients are important for producing a finished baked good, so you might need to tinker to get the result you want.
Want to give your muffins some extra kick? Here are some optional mix-in ingredients to try.
- 2 tablespoons of lemon zest
- ½ teaspoon of ground cinnamon
- ⅓ cup of brown sugar
Citrus pairs well with blueberries and is easy to get! Grab a couple of lemons, or an orange, and take the skin of it to a grater. Alternatively, you can add some fresh lemon or orange juice to your batter.
Cinnamon is another strong flavor that goes well with blueberries. Alternatively, if you want to bring out the sweetness of the berries, you can add sugar to the batter. Both options will thicken the consistency of the batter, and enhance the sweetness of your muffins!
Getting That Fluffy Texture
Do you want your muffins to be as fluffy as possible? The secret is room temperature ingredients. Cold ingredients (especially butter and eggs) have a tougher consistency, so mixing them is difficult. When all of your ingredients are at room temperature, they make a smoother texture when you mix them.
Another great tip is to mix your dry and wet ingredients separately! When you mix all of your ingredients you’ll end up with muffins of a harder consistency. Pour your wet mix into the dry ingredients, then use a spatula to stir everything together. It’s fine if your batter has small lumps, so long as all of your dry ingredients are a little moist.