Brian MacDonald / Getty Images
- Total: 28 mins
- Prep: 10 mins
- Cook: 18 mins
- Yield: 12 servings
|Nutritional Guidelines (per serving)|
|Servings: 12 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||7%|
|Saturated Fat 1g||6%|
|Total Carbohydrate 25g||9%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Warm, fresh blueberry muffins are hard to beat. They are perfect in so many ways: a great grab-and-go breakfast, a treat to be enjoyed during brunch, or really a tasty bite any time of day. If you are watching your waistline or prefer to cook low-fat recipes, this one is a great go to.
The fat of traditional recipes is cut by using a small amount of heart-healthy canola oil instead of butter or margarine and fat-free milk is used instead of whole or skim milk. Those simple swaps make these blueberry muffins a win-win situation.
Would you look at those blueberry-studded beauties? These blueberry muffins are golden on top, and moist and fluffy on the inside.
Best of all, they’re bursting with jammy blueberry flavor. These are my favorite homemade blueberry muffins, and it’s about time you met them.
These healthy blueberry muffins are easy to make, too. Forget those box mixes! You can make these wholesome muffins from scratch with basic grocery store ingredients. No special equipment required.
What makes these blueberry muffins healthy?
These muffins are more healthy than your average blueberry muffins. They’re made with 100 percent whole wheat flour (I used white whole wheat flour, which you can hardly taste). Whole wheat flour offers redeeming whole grain nutrients and extra fiber.
The muffins are also naturally sweetened with honey or maple syrup, which lend subtle honey or maple flavor to the muffins. They’re lower in overall sugar content compared to coffee shop muffins.
Last but not least, I used Greek yogurt instead of sour cream, which lends the same irresistible tang but with more protein and less fat. I don’t think that yogurt passes for sour cream on tacos, but it totally works in muffin recipes.
Blueberry Muffin Recipe Tips
You can make these muffins with fresh or frozen blueberries. Do not defrost frozen blueberries before using; just stir the frozen blueberries into the batter as directed.
Tossing the blueberries with one teaspoon of flour prevents them from sinking to the bottom. This way, you can use a full cup of blueberries without risking the integrity of the muffins.
Sprinkling 1 tablespoon of raw sugar on top of the muffins before baking yields deliciously sweet, crackly muffin tops. You can buy raw sugar in the sugar aisle of most grocery stores these days, or just grab a few extra raw sugar packets from you go-to coffee shop (I won’t tell).
These muffins taste best after they’ve had time to cool completely. Or better yet, let them rest for a couple of hours at room temperature before serving. This is true for most baked goods!
I love this sturdy, made-in-the-USA muffin pan (affiliate link). I don’t ever have to grease it, thanks to the silicone non-stick coating. Clean-up is a breeze, too. I’ve never had to soak or scrub on this pan.
Watch How to Make Blueberry Muffins
Love these muffins?
Here are more of my favorite naturally sweetened, whole-wheat muffin recipes!
Please let me know how these muffins turn out for you in the comments! I’m always so eager for your feedback.
Healthy Blueberry Muffins
- Author: Cookie and Kate
- Prep Time: 13 minutes
- Cook Time: 22 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1 x
- Category: Muffin
- Method: Baked
- Cuisine: American
4.8 from 394 reviews
These healthy blueberry muffins are golden, fluffy, moist and delicious! No one will guess this recipe is made with 100% whole wheat flour and naturally sweetened with honey or maple syrup. Recipe yields 12 muffins.
These lemon blueberry muffins are quick to make with a moist and tender center bursting with blueberries and perfectly golden brown tops. We’ve been making these muffins for years and are always happy that we did. Jump to the Lemon Blueberry Muffins Recipe or read on to see how we make them.
How to Make The Best Lemon Blueberry Muffins
You only need a couple of bowls and a spoon to make these easy muffins with fresh lemon, blueberries, flour, sugar, vanilla, and vegetable oil.
- Fresh or frozen blueberries work in our recipe. It’s tricky to find sweet fresh blueberries all year round. Thankfully, this doesn’t prevent us from getting our muffin fix! When using frozen blueberries, add them when they are still frozen.
- For the lemon, we prefer using fresh and actually use both the zest and juice. I rub the zest of a lemon into the sugar, which does a fantastic job of getting all the aromatic oils to permeate the muffin batter.
- We use all-purpose flour, but whole wheat flour or your favorite gluten-free flour blend should work in the recipe. If you find the batter seems a bit thick, don’t worry, an extra splash of liquid will fix it.
- Unlike a lot of our baking recipes, we use oil as the fat for these muffins. I usually love using butter for flavor, but oil makes these muffins light and airy in the middle.
- For the liquid, use milk or non-dairy milk. I’ve even used water when I’m out of both. Try our homemade oat milk!
Making the Muffins in Three Easy Steps
When you realize how easy these muffins are to make, you’ll want to make them over and over again. In fact, so many of our readers already have. This lemon muffin recipe is inspired by our easy blueberry muffins recipe. It has lots of five-star reviews!
- Rub lemon zest into the sugar until the sugar takes on a lemon aroma.
- Whisk dry ingredients together in one bowl, and then whisk the wet ingredients in another. Combine the two mixtures to make the batter.
- Fold in the blueberries, divide the batter between muffin cups and bake.
Optional step: In our photos, you can see that we added a thin slice of lemon to the top of each muffin. I love the way this looks and since we recommend sprinkling a little sugar on top of the lemon before baking, it tastes amazing, too.
Just like with our original muffin recipe, this recipe can be used to make a variety of muffin sizes:
Non-Fat Blueberry Muffins recipe
|2||cups|| all-purpose flour
|1 ¼||cups||milk, skim|
fresh or frozen, thawed if frozen
|1||x|| nonstick cooking spray
Preheat oven to 400℉ (200℃).
Spray twelve 2 to 2½ inch muffin pan cups Into large bowl, sift flour with soda, powder and salt.
Into medium size bowl beat egg whites and milk.
Add sugar, then egg mixture into large bowl.
With spatula, blend until throughly combined. (mixure should be slightly lumpy) Glently fold blueberries into mixture.
Spoon batter into prepared muffin cups about ⅔ cups from top.
Try this Non-Fat Blueberry Muffins recipe, or contribute your own.
- 1 c Blueberries; fresh or frozen
- 2 ts Baking Powder
- 1/2 ts Salt
- Non-Fat Cooking Spray
- 1/2 c Water
- 2 c All-purpose flour; sifted
- 4 Egg whites
- 1/2 c Sugar
- 1 ts Baking soda
- 3/4 c 2% milk
1. Preheat oven to 400 degrees F. 2. Spray twelve 2 to 2 1/2 inch muffin pan cups 3. Into large bowl, sift flour with soda, powder and salt 4. Into medium size bowl beat egg whites and milk 5. Add sugar, then egg mixture into large bowl. With spatula, blend until throughly combined. (mixure should be slightly lumpy) 6. Glently fold blueberries into mixture 7. Spoon batter into prepared muffin cups about 2/3 cups from top. 8. Bake 18 to 22 minutes makes about 11-14 muffins about 130 calories and .05 grams of fat Submitted By [email protected] On SAT, 23 SEP 1995 080223 -0400 (EDT) Posted to MC-Recipe Digest V1 #266 Date: Mon, 28 Oct 1996 21:17:58 +0000 From: “Linda Gordon” NOTES : Per Serving Calories – 96.2 Total Fat – .4 3.6%CFF
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (84g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 1 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 285.1mg||10 %|
|Potassium 83.5mg||2 %|
|Total Carbohydrate 19.4g||6 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 19.3g|
|Protein 5.4g||8 %|
|Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 97
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
You can add a ray of sunshine to any morning with a Lemon Blueberry Muffin in hand! With a crunchy, sugar-crusted topping, and a fluffy interior bounding with citrusy lemon flavor and fresh blueberries, this is a bakery-quality muffin you can easily make at home!
So, grab yourself a steamy beverage and kick off the day with your new favorite breakfast treat in hand…or not. Cause these muffins are make-ahead and handheld, meaning they’re perfect for getting you out of the door before that weekday chaos has a chance to set in!
Oh, yes: Lemon Blueberry Muffins are indeed a mother’s best friend. They stay fresh for days and they’re mucho freezer-friendly. Plus, it’s a breakfast the whole family can get down with. A complaint free morning…maybe that’s actually a mother’s best friend.
Want more make-ahead blueberry treats in your life? Try these easy Blueberry Crumble Bars next!
HOW TO MAKE LEMON BLUEBERRY MUFFINS
WHAT YOU’LL NEED:
To make a stellar batch of muffins from scratch, you’ll need to have a few standard kitchen items handy. No need to pull out any heavy machinery, you can leave the stand mixers and even the handheld mixers behind. A whisk and a light hand will go far when it comes to baking up tender, pillowy soft interior!
Here’s what you’ll need to whip up these Lemon Blueberry Muffins!
CAN I USE FROZEN BLUEBERRIES?
If you can’t get your hands on fresh blueberries or just happen to have a stash of frozen ones in the freezer, you can absolutely use them in this recipe. Just take note, frozen berries will have a higher water content, which will likely affect the batter slightly.
Because of the extra water in the batter, you may find you need to bake Lemon Blueberry Muffins made with frozen blueberries for just a couple minutes longer.
HOW TO STORE LEMON BLUEBERRY MUFFINS
You can leave the muffins out at room temperature, but eat them up within 3 days for peak freshness. If you’d like to preserve them beyond this time period, freeze them! They are great for on-the-go kind of mornings and the perfect make-ahead breakfast for little ones and grown-ups alike!
To freeze Lemon Blueberry Muffins, allow them to cool to room temperature, then place them in a freezer-safe gallon-sized ziplock bag. Remove as much air as possible, seal, and freeze. Eat within 3 months for best quality.
THEY’RE GREAT FOR OVERNIGHT COMPANY!
I also love having a batch of muffins stashed in the freezer when we have overnight company staying with us. Just before bed, I’ll pull the muffins from the freezer and place them inside of a covered cake stand. The muffins will thaw at room temperature overnight, and no matter who wakes up first, a breakfast treat is there, ready for the taking! You can do this with any muffin recipe!
Home » Breakfast » Butter blueberry muffins
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Breakfast favorite! Delicious easy homemade butter blueberry muffins that are ready in 35 minutes!
A bit crunchy on the outside and moist inside, yum! Family favorite, classic blueberry muffin recipe will not leave you disappointed.
The recipe is easy and very rewarding. My kids were helping me mixing all the ingredients, picking some blueberries and eating them ! So funny!
The blueberry season is not here yet , but last year i picked enough blueberries at the local u pick farm. I froze them in big batches and still have plenty for my baking!
Frozen blueberries fit perfectly here.
Homemade blueberry muffins are the best!
You cant compate store bought muffins to homemade blueberry muffins. They are so soft, moist and so easy to make!
Love muffins? Try these recipes
Use them as a breakfast treat( perfect with coffee!), kids lunchbox snack, add some whipped cream cheese on top and make them cupcakes! Any more ideas? Let me know in the comment section!
As you can see, making your own easy butter blueberry muffins is easy and even kids can make it( or help you wash dishes:). Try this recipe, it will take you just a little bit over 30 minutes!
Sharing is caring!
These delicious blueberry muffins are packed with fresh blueberries and baked to perfection. Enjoy this with a cup of coffee or a glass of milk for the ultimate breakfast meal.
I wanted to share a blueberry muffin recipe that didn’t include a crumble or coarse sugar topping. This recipe works and tastes great because the muffins rise nicely, are super moist, and perfectly sweetened. You can make 6 jumbo muffins or 12 regular sized muffins.
How to Make
Start by lining a muffin pan with some cupcake liners and preheating your oven to 400 degrees F. Cream the sugar and eggs for about 4 minutes or until pale in color. Add the sour cream, vanilla extract, and vegetable oil. Mix until well incorporated. Coat the blueberries with 1 tbsp of flour and then add the baking powder and salt to the remaining flour. Add the flour mixture to the sugar mixture and mix for about 15 seconds. Do not overmix the batter. Fold in the blueberries and then using an ice cream scoop or spoon, fill the cupcake liners 3/4’s of the way with the muffin batter. Bake for 20-22 minutes until golden brown or until a toothpick inserted in the center comes out clean.
Can I Use Other Fruits Instead of Blueberries?
Yes, you may use any type of berry for this recipe, just make sure to coat the berries in flour so they don’t sink to the bottom of the batter.
Should I Eat These Cold or Hot?
You can enjoy these warm with some butter or at room temperature. They’re delicious either way.
Let the muffins cool completely before storing in a container. Not letting them cool enough, will cause the tops to become soggy and sticky. Place the muffins in an airtight container for up to 3-4 days. Freeze for up to 3 months.
If you enjoyed these buttery muffins then you will also enjoy these banana muffins and ham and cheese corn muffins! You can also find other delicious recipes and cooking tutorial videos on Youtube and Facebook.
You only need one bowl to make this easy blueberry muffins recipe with blueberries, flour, sugar, vanilla, and vegetable oil. We’ve been making these muffins for years and are always happy that we did. Jump to the Easy Blueberry Muffin Recipe or watch our quick recipe video to see how we make them.
Watch How We Make Blueberry Muffins
How to Make The Best Blueberry Muffins
These blueberry muffins are quick and easy with a moist and tender center bursting with blueberries and perfectly golden brown top. They are extra easy to make, too. For another spin on these muffins, try our lemon blueberry muffins recipe.
Blueberry Muffin Ingredients
Fresh or frozen blueberries work in this recipe. It’s tricky to find sweet fresh blueberries all year round. Thankfully, this doesn’t prevent us from getting our blueberry muffin fix! When using frozen blueberries, add them when they are still frozen.
We use all-purpose flour, but you can use 100% whole wheat flour or a combination of whole wheat and all-purpose flour. A gluten-free flour blend also works. Just keep in mind that changing the flour from all-purpose will affect the texture of the muffins slightly.
Granulated sugar helps to make the blueberry muffins flavorful and tender. You can swap for other sugars (brown sugar or coconut sugar, for example), but the texture of the bread will change slightly. I also love adding a sprinkle of sugar to the muffin tops just before baking, which turns into a crackly top.
Oil is my favorite fat to use when making these blueberry muffins. I usually use butter when baking since I love the flavor, but after testing these muffins with both oil and butter, we found that the oil made more tender muffins.
Milk is my go-to liquid for baking muffins, but if you are dairy-free, try homemade oat milk, unsweetened almond milk or coconut milk.
Egg provides structure and stability to the muffins. We use one egg. If you do not eat eggs, you can try using a flax egg instead.
Baking powder is our go-to leavener for these blueberry muffins.
Salt and vanilla extract add flavor to the bread and make them taste amazing.
How to Make Blueberry Muffins in Three Easy Steps
When you realize how easy these muffins are to make, you’ll want to make them over and over again.
How To Make Mini Blueberry Muffins
Our recipe can be used to make a variety of muffin sizes. Use our recipe to make the following:
This blueberry muffins recipe can be used to make 12 standard-size muffins or 22 to 24 mini muffins!
What Our Readers Are Saying
If you don’t believe that our recipe helps you achieve the best blueberry muffins from scratch, take a look at what our readers are saying about the recipe! More reviews are in the comments section below.
“These are the best blueberry muffins ever! Perfect crusty top, moist and delicious. Easy to make and simple ingredients.” – Trish
“Bakery quality! Best blueberry muffins I’ve ever made!” – Andrea
More Muffin Recipes
Since sharing this recipe and learning just how much you love them (see all the reviews below!). We have shared a few more recipes for muffins that use a very similar batter. Take a look at these:
Recipe updated, originally posted December 2012. Since posting this in 2012, we have tweaked the recipe to be more clear and added a quick recipe video. – Adam and Joanne
These diabetic blueberry muffins will remind you why these are your favorite muffins. Sometimes we want to be adventurous with our muffin choices, but we know that blueberry muffins are always a safe bet! You won’t have to guess if your family or friends will love these delicious easy blueberry muffins.
I love surprising my friends and family with a “hotel style breakfast.” I cut up assortments of fruit, and fill a huge bowl with ice to place yogurt in. It looks really neat on the table and everyone loves the variety!
Servings: 12= 1 muffin each
1/4 cup margarine
1. Cream the first two ingredients together.
2. Beat into that: the egg whites, non fat yogurt, and milk.
3. In a small mixing bowl, mix the flour, baking powder, and salt. All of your dry ingredients.
4. Now, mix your wet and dry ingredients with a beater. Beat for 4 minutes until the mixture is well mixed.
5. Fold the blueberries into the mixture.
6. Fill muffin cups 2/3 full
7. preheat oven to 375 degrees and bake for 20 minutes.
Nutritional Facts: 125 Calories, 31 Calories from Fat, 3g Fat, 1g Saturated Fat, 0mg Cholesterol, 249mg Sodium, 24g Carbohydrate, 1g Fiber, 11g Sugar, 3g Protein
Here’s our secret ingredient for more intensely blueberry-flavored blueberry muffins—plus, a few tips for making your best batch yet.
There’s an ongoing argument in my house this summer—which summer berries are the best summer berries. I flounder on spots two and three, weighing the juicy merits of raspberries vs. blackberries vs. strawberries, but the number one spot in my ranking remains the same. The berry to rule all berries is undoubtedly, consistently, unwaveringly blueberries.
Plump, precious blueberries.
Great cooking comes down to confidence
I feel much the same when it comes to muffins. The only muffin that matters in my mind is a blueberry muffin. Keep your banana nuts and morning glories; it’s blueberry muffins or bust, as far as I’m concerned.
Sure, it may be a limited view, but it’s mine. And it’s what’s driven me ever onwards in my quest to build a better blueberry muffin. There are great blueberry muffin recipes out there, but with most, I find myself wanting for more blueberry essence.
I was thinking about this recently when it came to me… a possible way to achieve more blue flavor (without packing in more fresh berries). After a few rounds of testing, I landed at the recipe for Bluer Blueberry Muffins below.
A recipe on its own is fine and well, but I also want to point out a few details about this blueberry muffin recipe that may help make your own muffin baking journey all the more successful. With that, here are some muffin matters to make notes of.
The Secret Ingredient
I guess it’s not all that secret considering I’m publishing it on the internet, but all the same, let’s talk about freeze-dried blueberries. These happen to be my trick for imparting a deeper blueberry flavor into the muffin itself. Just like those strange, crispy strawberries we all wish there were more of in Special K Red Berries Cereal, freeze-dried blueberries are formerly fresh berries preserved by removing their water content. You can find them at a variety of stores, including Target and Whole Foods. (And you can, of course, purchase them online.)
For this recipe, you’ll take these intensely flavored blueberry morsels and pulverize them into a powder, which you’ll then mix into your other dry ingredients. In developing the recipe, I used a miniature food processor to grind the berries; however, you could also crush them by placing them into a plastic zip-top bag and going at it with a heavy object, such as a mallet. Once you have your pulverized berries, be sure to whisk them thoroughly into your flour mixture, as the berry powder has a proclivity for sticking to itself.
Please Respect the Sour Cream
Many people will tell you to go ahead and substitute Greek yogurt for the sour cream in a recipe such as this—do not listen to those people. Unless you like rubber muffins, that is. There are times when you can substitute yogurt and there are times when yogurt is even preferable, but it’s not every time. And it’s definitely not this time. Because of the difference in protein and fat content, Greek yogurt is not going to do for these muffins what sour cream will. Sour cream’s tang beautifully complements the blueberries, yes, but this high-fat dairy product also provides incredible body and gifts lasting moisture and richness to the batter. The baked result is a wonderfully tender muffin. If you were to swap in Greek yogurt, your baked result would be a disappointingly springy muffin. And who wants that?
Use a Gentle Touch
You’ll see the word “gently” used three times in the method of this recipe, and honestly, it should be caps locked and bolded for all three appearances. The importance of using a delicate hand and avoiding overmixing can not be overstated when it comes to preparing muffins and quick breads. (Again, unless you actually enjoy tough, rubbery muffins.) Try to keep this in mind when you’re hustling towards the finish line of getting these muffins into the oven.
Published: May 19, 2020 · Modified: Jul 28, 2020 by Kelly Rodrigue · This blog earns income from affiliate links and sponsored content
These Gluten Free Blueberry Muffins are pure muffin perfection!
They are light, fluffy, soft and just ridiculously good! Blueberries bursting in every bite topped with a delicious streusel topping. No one will know these are gluten free.
The smell coming from the oven was enough to convince me that these were going to be a home run. The true test is when the taste testers come into the kitchen.
My kids and husband lined up, they did the proverbial smell test and then took a bite. A smile, a thumbs up and “Oh these taste like the ones from the bakery!” and that is when I did the dance. The one when a recipe turns “blog worthy”. It a slight hinny shake with a twist. I will spare you the rest of the details. 🙂 Haha!
Just know these Gluten Free Blueberry muffins are absolutely hands down delicious and you will want to make them for an easy breakfast or a special holiday.
I have fabulous ideas and recipe links below on how to throw a perfect brunch. I hope you check it out!
Another great option? You can use either fresh or frozen blueberries which is great! Check out my Tips for Success if you don’t have fresh blueberries.
Need a DAIRY FREE Option? Check out my Tips for Success section on how to make these beautiful dairy free blueberry muffins.
This truly is such a simple muffin recipe with easy ingredients.
Alright let’s get to cooking our Gluten Free Blueberry Muffins.
Step by step instructions
Tips for success
What to serve at a brunch
I love any excuse to host a brunch. All you need are a few sweet treats, a main protein dish, and some fresh fruit.
Serve along side a coffee bar of mimosa station and you will have a Pinterest worthy party.
These Gluten Free Blueberry Muffins, Cinnamon Roll or French Toast Casserole would be the perfect sweet treat.
A Gluten Free Quiche or Egg Sausage Casserole would be prefect for your main dish.
How to store and reheat leftovers
Store leftovers covered in the fridge for up to 4 days.
(I feel like the fridge just keep baked goods fresh and doesn’t dry them out.)
Microwave: Place muffins on a microwave safe plate. Heat for 10-20 seconds or until nice and warm all the way through.
Oven: Preheat oven to 350 degrees. Place muffins on a baking sheet and reheat for 3-5 minutes or until nice and warm all the way through.
I hope you have enjoyed my version of Gluten Free Blueberry Muffins. If you have tried this recipe please leave me a comment or review.
Check out some of my other breakfast recipes:
These homemade blueberry muffins are moist, loaded with berries, and so easy to make from scratch that I’ll never make the boxed kind again.
There are several recipes for my favorite baked goods that I am perennially trying to find the PERFECT recipe for. My top three recipe-seeking baking obsessions are: the best chocolate chip cookies—CHECK! and with chocolate chip with oatmeal—CHECK!, the best brownies—CHECK!, and the best blueberry muffins—now it’s CHECK CHECK CHECK!
I made these easy blueberry muffins as I always do for Christmas morning, and then I made them again a week later, and then I made them again just a few days ago. After referring to this post that many times, I wanted to give it a refresh. So here we are, all shiny and new.
A few years ago when I purchased my copy of the multi-faceted-actress-singer-Goop-creator-now media mogul Gwyneth Paltrow’s My Father’s Daughter cookbook, and discovered her mother’s recipe for blueberry muffins, my heart skipped a beat.
The photography plus my girl crush on Gwyneth back then made me pick up the book. But it was that blueberry muffin recipe that sold it. And why I’m sharing it again today.
What’s in Blueberry Muffins?
These moist blueberry muffins start with basic muffin ingredients that make a perfect crumb muffin. But, unlike a lot of muffin recipes, there’s no oil in this blueberry muffin recipe.
Here are the blueberry muffin ingredients you’ll need to make this recipe:
How to Make Blueberry Muffins from Scratch
This blueberry muffin recipe couldn’t get any easier. You just whisk together the wet ingredients in one bowl, and the dry in another. Combine the two, then carefully fold the fresh blueberries into the batter.
Divide the batter between 12 muffin cups and bake until a toothpick inserted in the center comes out clean. You can eat these babies warm with a pat of butter (my daughter’s favorite), or enjoy them at room temperature.
Can You Freeze Muffins?
Freezing blueberry muffins is a great way to enjoy the flavor of fresh blueberries year-round. To freeze these muffins, let them cool to room temperature before storing them in a freezer-safe bag. When you’re ready to eat them, set them on the counter to thaw.
Should I Use Fresh or Frozen Blueberries?
I prefer fresh blueberries for this easy muffin recipe. I look for the biggest, juiciest berries I can find at the store (although farmers market berries are the best!).
Tips for the Best Blueberry Muffins
After making these so many times, I have a few guidelines to make them a success every time.
When mixing the batter, be sure the melted butter has cooled to room temperature and your eggs are room temperature too. If you don’t, the mixture of the two with the milk will seize and clump, so that they don’t even distribute in the batter.
Another thing I like about this recipe is you can quickly mix it by hand in a bowl. No electric devices and extra dish washing required.
The recipe produces a much thicker batter than the runny, Betty Crocker boxed mix that my sister and I were charged with making on Christmas mornings. Because the batter is thicker, the blueberries won’t sink in the batter like they might if it were thinner. Thick is good. Thick in this recipe is great.
I used to use muffin liners for these babies, but I’ve given them up. Instead, I save the wrapper from my stick of butter and use the residue and maybe a touch more to swipe the inside of the muffin cups. I learned this trick from my mom when she makes her BEST FUDGE EVER.
I use a cookie scoop to evenly distribute the batter to the muffin tins. And I’ll usually stick a couple of blueberries right on top so the muffins really burst with blueberry goodness.
Fill the tins to the top with batter for the perfect muffin top rise, then pop a few extra berries on top to pretty them up as they bake. The result is a super tasty, cakey texture with plenty of freshly baked blueberries that burst with each bite.
Eat ’em hot. Eat ’em cold. They’re the perfectly portable morning breakfast situation (or snack!) any time of the day.
More Blueberry Recipes to Make Now
If you make this recipe, please let me know! Bookmark this recipe and leave a comment below, or take a photo and tag me on Instagram with #foodiecrusheats
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Blueberry Oatmeal Muffins are a delicious healthy breakfast that is so easy to make. They’re bursting with blueberries and will be a hit with your whole family!
I love making muffins because they’re a quick and easy breakfast for our busy mornings. I just take them out of the refrigerator, reheat and we have a complete nutritious breakfast ready for us.
My toddler is especially a fan of these and would gobble up the entire batch if I let her! I’m always experimenting with different fruits in our muffins and this has been the recipe we keep going back to.
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📖Recipe Tips and Variations
📖How to Store Leftover Blueberry Oatmeal Muffins
Leftover muffins should be stored in an airtight container in the refrigerator for up to 5 days.
To freeze muffins, wrap in saran wrap and then place in a freezer bag and freeze for up to 6 months. To defrost, take out 24 hours before serving and defrost in the refrigerator.
To reheat, place in microwave in 30 second increments until the muffin reaches the desired temperature.
These blueberry oatmeal muffins are simple, wholesome, and satisfying. Made with blueberries, oats, and zero refined sugar, you can feel good eating one or two, or three! Find the easy muffin recipe right here.
Type blueberry muffins into a search engine and within seconds, you’re gifted with millions of results, including my favorite blueberry muffins! Does the world really need 1 more recipe? When the results taste this good, my answer is HECK YES! The entire batch was gone in 48 hours and it wasn’t long until I made them again. 🙂
Hearty Texture. Not Flat. Not Squishy.
These blueberry oatmeal muffins have a hearty, wholesome texture because they’re made with oatmeal. Oats in muffins and oatmeal muffins are two completely different things. Oats are a dry ingredient; oatmeal is a wet ingredient. Today we’re making OATMEAL muffins.
These oatmeal muffins are:
Testing this recipe was massively interesting. If you look at this next photo, you can see the difference. The squat muffin on the left was wet and spongey. The tall muffin on the right was hearty, delicious, all the glorious thing I listed above. What’s fascinating is that there is only 1 small difference between the two and that difference is 20 minutes of time!
How to Make Oatmeal Muffins
There are only 2 main steps before baking the muffins.
Then it’s time to bake the blueberry oatmeal muffins!
Ingredients for Blueberry Oatmeal Muffins
Nothing but basics here! Besides oats and milk, you’ll need flour, butter, honey, egg, and a little cinnamon and vanilla extract for flavor. I encourage you to use melted butter instead of oil or a lower fat ingredient. The muffins lost a lot of flavor without butter and when I tested them with applesauce, they tasted rubbery and dry.
If you’re more of a muffins-should-have-chocolate person, go ahead and replace the berries with a cup of chocolate chips. Consider this recipe your oatmeal + honey master muffin recipe and play around with different flavors and add-ins!
Did you know? The thicker the muffin batter, the taller and puffier the muffin will be. A thick batter combined with my initial high temperature trick in the recipe below guarantees tall muffin tops.
More Muffin Recipes
They couldn’t be easier and I would love to know if you try them!
Published: Aug 29, 2019 · Modified: May 25, 2020 by Rosa · This post may contain affiliate links, meaning if you click through and make a purchase, I may earn a small commission, at no additional cost to you.
Delicious and loaded with fresh fruit, these healthy lemon blueberry muffins will not disappoint. Guaranteed bursts of blueberries in every single bite!
What makes these lemon blueberry muffins healthy?
How to make vegan lemon blueberry muffins
There are substitutes to almost anything, and the trick is finding the right combination of the healthier options that will give the same or similar results.
So for these muffins I’m using:
To prepare your muffins, first mix together the soy milk and vinegar and set aside while you prepare the rest of the batter. Combine all the dry ingredients in a large bowl and mix well.
Then add the wet ingredients, plus your now curdled milk and combine.
You don’t want to over mix this batter, just until incorporated. A few lumps are perfectly fine and then finally, fold in the blueberries.
Divide the batter among your 12 muffin cups, which will be almost full, and then bake.
The muffins are ready when a toothpick comes out clean, which will take approx 18-22 minutes. (If you prick through a blueberry, try again. :))
While your muffins are cooling, you can prepare the glaze, if using.
I tried these muffins both with, and without the glaze, and they are truly phenomenal either way.
The glaze adds an extra oomph of lemony flavour which I did love, but to avoid the extra sugar, you can definitely skip it with great results.
How long do they keep?
These lemon blueberry muffins will keep at room temperature, covered or in an airtight container for 2-3 days. Or refrigerate to keep longer.
You may also freeze a batch of muffins before glazing, and if you wish to glaze, thaw the muffins and glaze before serving.
If you enjoy these lemon blueberry muffins, you might also like these:
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These vegan blueberry muffins are moist, fluffy, and packed with fresh blueberries. They are so good, no one will ever know they are healthy unless you tell them. And even then, they won’t believe you!
There are no fancy ingredients in this healthy muffin recipe, just basic ingredients that you likely already have in your kitchen.
I love these healthy vegan breakfast muffins because they’re…
How to make vegan blueberry muffins
These homemade muffins are so easy to make, anyone can bake them!
First, preheat your oven to 350 degrees, and then get the ingredients and measuring cups ready to go.
In a large bowl, whisk together all of the dry ingredients–whole wheat flour, baking soda, baking powder, salt, and less-refined dry sugar (if using).
If you plan to make these with date paste or maple syrup, save those for the wet ingredients in the next step.
This post may contain affiliate links. Read my full disclosure here.
A full list of ingredients, measurements, instructions, and a print button can be found in the recipe card at the bottom of the page.
In a medium-sized bowl, combine all of the wet ingredients–applesauce, plant milk, vanilla, vinegar, and date paste or maple syrup (if subbing out for the dry sweetener).
Pour the well-blended wet ingredients into the large bowl with the dry ingredients and stir well. Then fold the blueberries into the batter as shown in the video demo below.
For scooping the batter into a muffin pan, I have found that a trigger-lever ice cream scoop is perfect. It allows you to do this effortlessly without needing to use a spoon or your finger to scrape the spoon with each dollop.
As you can see in the photo below, I like to use my non-stick silicone muffin pan that allows me to bake without a drop of oil or cooking spray. Simply plop the muffin batter into the cups, place on a baking sheet for support, and they’re ready to bake.
Place muffin pan in the oven to bake at 350 degrees for approximately 25 minutes. Test for doneness by pushing a toothpick into the center of one of the muffins. When it comes out clean, the muffins are ready.
Allow to cool and serve these for a healthy vegan breakfast that the whole family will love!
Tips for making this muffin recipe
Don’t skimp on the large bowl size. I love having enough room to combine the dry and wet ingredients with plenty of stirring room.
These muffins are not gluten-free, but this link to the Minimalist Baker will help adjust it for those that want to give it a try.
I highly recommend the non-stick silicone muffin pans. Using paper muffin cups is not advised because the paper tends to stick to the muffins after baked since they are not oily like traditional muffins. Remember to place on a baking sheet to support.
Test the doneness of the muffins after 20-25 minutes with a toothpick inserted to the middle of one. When the toothpick comes out clean, they are ready.
If you decide to use a muffin pan for mini muffins, reduce the cooking time to about 15 minutes.
Leftover muffins can be stored in an airtight container in the refrigerator for up to a week.
This muffin is the one to go to for a well-behaved, consistent recipe. It does very well with any kind of berry. The batter will also keep, once mixed, for up to a week in the refrigerator. It’s nice to wake up, turn on the oven, make your morning coffee, scoop two muffins, pop them in to cook, and by the time you’ve fetched the paper and let the dog back in, you’re ready to settle down for a wonderful, warm, fresh-baked treat.
Preheat the oven to 375°F. Line a muffin pan with papers, and grease the papers.
Measure the flour by gently spooning it into a cup, then sweeping off any excess. In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt, then set aside.
In a large bowl, beat the butter and sugar with a hand-held or stand mixer, until light, fluffy, and almost white in color. Start the mixer at low speed until the ingredients are incorporated, then gradually increase speed to medium-high until the desired color and texture are reached.
Scrape down the bowl to make sure all the butter is incorporated, then add the eggs one at a time, beating well after each addition.
Add the vanilla and sour cream or yogurt, and mix until incorporated.
Add the dry ingredients and mix on low speed just until the batter is smooth. The batter will be very thick, almost like cookie dough.
Fold in the berries by hand. If you use frozen berries, the batter will become even stiffer; don’t worry about it, it’s fine.
Scoop the batter into the prepared muffin cups, using a heaping 1/4-cup for each. Again, the batter will be thick and stiff; don’t expect it to settle. Sprinkle with regular granulated or coarse white sugar, if desired.
Bake the muffins for 18 to 24 minutes, until a cake tester inserted in the center of one comes out clean. Remove them from the oven, cool in the pan for 5 minutes, then remove the muffins from the pan to finish cooling on a rack.
Tips from our Bakers
You can use any kind of fresh berry, dried fruit, diced peaches, bananas, or nectarines in this recipe. Canned blueberries are fine, but drain them well first and make sure you have 1 3/4 cups (273g) of berries.
For a more tender crumb, you may substitute 1/4 cup (50g) vegetable oil for the 1/4 cup (57g) butter in the recipe.
1 c oats(old fashioned)
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 cup unsweetened applesauce
2 egg whites
1/2 cup sugar
1/2 cup water
1 c blueberries, frozen
Spray a 12 cup muffin tin and preheat oven to 350. Mix flour, oats, soda, cinnamon and salt together. Add applesauce, sugar egg whites and water, mix until just blended. Add in blueberries. Bake at 350 for 20-25 minutes or until tops have lightly browned.
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Member Ratings For This Recipe
My kids devoured this muffins in a matter of hours! I substitued blueberry applesauce and it only enhance the deliciousness in each bite. I also added a 1/4 cup of ground flaxseed to enhance the fibre content. Happy Baking! – 3/3/11
Very good! Used one whole egg instead of two egg whites and put a light sprinkle of cinnamon sugar on top before baking. Yum! – 7/25/11
I used fresh blueberries but kept everything else the same and they are GREAT! – 7/8/10
Used 1 whole egg and 1.5 C. blueberries – more dense, but still delicious! Directions had two temps listed, I chose 400 degrees for 20 min. Thanks for great sweet tooth satisfaction! – 1/31/14
They were super easy to make. Hardly any mess to clean – just one bowl (I used muffin cups). I substituted fresh blueberries, whole wheat flour, and one whole egg. – 7/6/10
Paleo blueberry muffins are a sweet and cozy way to start your morning. They’re moist, fluffy, and have a burst of fresh blueberries with every bite. All you need to do is whisk everything together and the rest comes together easily!
Blueberry muffins are a classic recipe. And while this version is gluten-free, grain-free and dairy-free, you won’t be disappointed.
In fact, if you’ve made my paleo lemon blueberry cake before, this muffin recipe should look familiar. It’s a simplified version of the cake, minus the lemon.
These muffins are light, fluffy, perfectly sweet, and studded with fresh, juicy blueberries. Enjoy them as a healthy breakfast option or a sweet afternoon snack. Now, let’s get baking.
Paleo Blueberry Muffin Ingredients
For this recipe, you’ll need a few simple baking ingredients you might already have in your pantry.
How To Make Paleo Blueberry Muffins
Like many of my muffin, cake and quick bread recipes, you’ll mix the dry and wet ingredients separately then whisk them together. It ensures the muffins stay light and fluffy!
Tips For The Perfect Muffins
Best Way To Store Muffins
Although these muffins taste the best the day they are baked, leftovers keep well at room temperature for about 3 days. After that, you can store them in the fridge for about one week.
And if you want to freeze them, just store in a freezer-safe container for up to 2 months. When you want to enjoy, you can thaw them in the fridge or on the counter. Once thawed, you can also warm them up in the microwave if you want to cut them in half and add a pat of butter.
More Paleo Baked Goods
In the mood to bake up a storm? Here’s some of my all time paleo bread and baking recipes to try this week.
Moist blueberry muffins made with fresh blueberries and buttermilk are easy to make from scratch. Perfect for a weekday morning or brunch!
Making delicious and moist blueberry muffins from scratch is pretty easy. In fact, muffins are one of the first recipes I use when teaching kids how to bake. There is a little bit of a trick so that all of your blueberries don’t end up at the bottom of the muffins. But other than that, you’ll love these.
If you love muffins, Orange Cranberry Muffins are amazingly delicious. If you need to make gluten free muffins, these Lemon Gluten Free Muffins are delicious. They are good even if you aren’t gluten free! If you want to just make something really fun check out Homemade From Scratch Monkey Bread Muffins.
How to Make Moist Blueberry Muffins
Preheat oven to 425 degrees. Line a 12 cup muffin pan with standard muffin cups and lightly spray with non-stick cooking spray.
In a medium size bowl, whisk together flour, baking powder, and salt. Set aside.
In a large mixing bowl or stand mixer, cream the butter and sugar until light and fluffy, beating for about 2 minutes. Don’t skimp out on the time here. One of the biggest mistakes you can make when baking is to not allow enough time for the butter and sugar to get nice and creamy. Go for the full 2 minutes and even a little longer if it needs it.
Add the eggs one at a time to the butter and beat until blended. Add vanilla and mix in.
Slowing add flour mixture in ½ cup increments to the wet ingredients alternating with the buttermilk. Mix in flour and then buttermilk. Mix only until just combined.
Toss the blueberries lightly in some flour. You just want to coat them. This will help them from sinking to the bottom of the muffin. Gently stir them in using a wooden spoon.
Use a cookie scoop or ice cream scoop to evenly divide the muffin batter among the muffin cups in the prepared pan.
Bake at 425 degrees for 5 minutes. Lower the oven temperature to 375 degrees and bake for an additional 12 to 15 minutes or until a toothpick inserted comes out with moist crumbs.
Moist blueberry muffins made with fresh blueberries and buttermilk are easy to make from scratch. Perfect for a weekday morning or brunch!
These vegan blueberry muffins will have even the most dairy-lovin’ person asking for more. They’re moist, fluffy and perfectly sweet, so you won’t miss a thing! Here’s how to make them and convert other recipes to delicious vegan ones.
© Jennifer Schwarzkopf for Taste of Home
What are the best vegan substitutes?
This is a tested, tried-and-true recipe for vegan blueberry muffins. We can guarantee it’s delicious. However, if you are making a vegan version of one of your other favorite recipes, here are some helpful hints.
Milk adds density and a pleasing mouthfeel to baked goods. While you need to eliminate cow’s milk to go vegan, make sure you replace the creaminess of the dairy. Soy, coconut, cashew and almond milk are just a few alternatives to try out. In this recipe, we used unsweetened almond milk with a touch of lemon juice to curdle and thicken the liquid—a vegan buttermilk, if you will. The resulting muffins are full of moisture, have a great crumb and are light yet filling.
Fat also helps develop a rich flavor and mouthfeel. When cutting out animal products, you need to incorporate some fat back into the recipe if you want it to hold together. Try to substitute shortening, vegetable oil or refined coconut oil for butter in your favorite recipes. And remember, this is not the time to skimp on fat! Doing so will result in the vegan treats of yore, lacking cohesion or rich flavor. Baked goods are supposed to be comforting and a bit decadent, so go for the fat. You won’t be sorry.
What can you replace eggs with? It turns out there are a lot of options. You can use mashed bananas (half a banana for every 1 egg; make sure it is nice and ripe, if not almost brown) or soy, rice or coconut yogurt (1/4 cup of yogurt for every egg). There are also some packaged egg replacements on the market, but the reviews are mixed. In the vein of experimentation, check ’em out and make the call for yourself.
Check Your Sugar, Too
Non-vegans, did you know that traditional sugars are often produced with animal products? It’s true. Some companies add an ingredient called bone char to whiten the product. So how can you ensure that your sweet ingredients are vegan-friendly? Look for the terms “coconut,” “beet,” “unrefined” and “USDA organic and raw” in the name of your sugar selection to ensure it’s vegan, or check out this handy list. If the recipe you’re looking to make requires a liquid sugar (like honey), try substituting agave, maple syrup or golden syrup to be sure it’s vegan.
Whew! that was a lot of info. Let’s get baking!
How to Make Vegan Blueberry Muffins
Turning traditional recipes into vegan versions can be tricky. After all, baking is a science. But fear not: We’ll keep this simple because you’ll want to eat these now, we promise!
For the Muffins:
For the Glaze (optional):
Step 1: Preheat and Prep
Preheat your oven to 375ºF. Line a large muffin baking tin with liners and lightly spray with non-stick cooking spray. (Out of liners? They are quick and easy to make with parchment paper. Just cut the paper into squares and mold them around a can or jar that’s roughly the same size as your muffin tin opening.) Find more genius ways to use parchment paper here.
Step 2: Get Mixing
In a small bowl, combine almond milk and lemon juice. Stir and set aside. You’re trying to “curdle” the milk so it takes on the same consistency as buttermilk. Meanwhile, in a large bowl, whisk together the flour, baking powder, baking soda and salt. In a separate bowl, cream together the sugar, oil, vanilla extract and lemon zest. Once combined, add in the milk/lemon juice mixture and stir.
Step 3: Bring It All Together
Add the dry ingredients to the wet ingredients until just combined. Do not overmix! Lumps are expected. Gently fold in the blueberries until fully incorporated, being careful to not smash the delicate fruit.
Step 4: Let’s Get Baking
Evenly distribute the batter into the top of each muffin cup. Bake for approximately 25-30 minutes, or until a toothpick comes out clean from the center of each muffin.
© Jennifer Schwarzkopf for Taste of Home
Step 5: Glaze and Enjoy!
Cool muffins in the pan. And if you’d like to take them to the next level, whisk together all of the glaze ingredients and drizzle over the top. Serve and devour!
If you love this recipe as much as we do, check out some more of our vegan recipes or experiment with making our other muffin recipes vegan too!
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Start your morning off with some Sugar Free Blueberry Muffins.
Sugar Free Blueberry Muffins
I really should have named this recipe “low or no sugar added” blueberry muffins.
However, if you are following a diabetic diet, you probably know that blueberries have a diabetic exchange of 3/4 cup.
This is a pretty classic muffin recipe.
By “classic” I mean that the other ingredients that we will add are pretty standard for a muffin recipe.
You can make this low(er) carb.
By the way, I also have other great sugar free muffin recipes.
Sugar Free Blueberry Muffins
The recipe for Sugar Free Blueberry Muffins
Here is what you will need to make this recipe.
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The perfect grab-and-go breakfast or snack! These blueberry protein muffins are packed with protein, use whole wheat flour, and no oil.
I’m a muffin wo(man), for sure. They just make me happy! So, when I was working on this recipe I knew it had to be perfect and I ended up testing it about 5 times! The result? Delicious, soft, nutrient packed perfection!
Why Blueberry Protein Muffins Instead Of Regular?
I don’t discriminate when it comes to my muffins, or any food, really. My no food rules philosophy of food says no foods are good or bad. All foods are fab and all foods fit into a healthy diet. And while I love me a regular, delicious muffin straight from the bakery we have on the corner of our street I gotta be honest.. On the day to day, I usually FEEL better when I have a little protein punch in my morning- or snack- whatever! So, I created this recipe to get the best of both worlds. The delicious muffin-goodness AND that protein punch. Bonus points that this recipe gives you whole grains, too!
Ingredients In High Protein Blueberry Muffins
The ingredients are pretty simple for this protein muffin recipe.
How To Make Blueberry Protein Powder Muffins
Preheat the oven to 400 degrees and either spray a muffin tin with non-stick spray or use high quality with muffin liners AND spray them lightly (this is key to them not sticking!) I’d recommend not using any liners, in all honesty.
First, in a large bowl mix together the flours, protein powder, salt, and baking powder. Set aside.
Next, whisk together the egg, greek yogurt, sugar, applesauce and vanilla in a medium sized bowl.
Pour the wet ingredients into the dry ingredients and mix until just combined. Be sure there are no lumps!
Take you blueberries and place them in a small bowl. Coat them with
1 tbsp of flour (this can be whole wheat or white flour!)
Gently fold the flour coated blueberries into the batter.
Fill each muffin tin just nearly full. The batter should make
7 larger muffins.
Bake the muffins for 18-20 minutes. They are done when the tops are golden brown and a toothpick comes out clean when inserted.
Allow to cool and enjoy! Store in an air tight container for up to one week. If storing longer, freeze!
High Protein Blueberry Muffins FAQ
Can I Use Any Protein Powder?
You can use whatever protein powder you have on hand! Even if it’s flavored, like chocolate/cookies & cream/etc. It’ll still work! I used a cinnamon one and it was actually really good! My protein powders are whey, but plant based should work just fine.
Can I Use Something Other Than Blueberries?
Yes! Get creative! I’ve made these with chocolate chips and cherries, too!
Can I Use Different Flours?
You can totally use all white flour or all whole wheat. Obviously, those will change the flavor/texture slightly. If you’re using alternative flours, like almond or coconut, I’d recommend checking out this flour substitution chart.
Can I Freeze This Protein Muffin Recipe?
Totally! Cook them as usual and allow them to cool fully. Then, place them in a freezer bag and freeze! They can be kept in the freezer for up to 2 months.
Give these blueberry protein muffins a try and I think you’ll love them just as much as I do! They’ve totally become a meal prep staple in our house!
Makes 12 muffins.
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This post featuring my vegan + gluten-free blueberry muffins is sponsored by Silk®. Please see my disclosures.
Earlier this month I shared my gluten-free blueberry-yogurt recipe, and today, I want to continue the blueberry love-fest by sharing another blueberry-themed recipe with you.
These gluten-free blueberry muffins are allergy-friendly, made without eggs, dairy or gluten. That said, just because they’re allergy-free, it doesn’t mean they are taste-free. They are every bit as delicious as any blueberry muffin you’ve ever had.
How to Make Blueberry Muffins Allergy-Friendly
You might be wondering how in the world I made these gluten-free blueberry muffins so allergy-friendly? Let me explain.
Making It Gluten-Free
As a gluten-free blogger and long-time gluten-free eater, I know how to make most any recipe gluten-free.
The main trick is to use a 1:1 gluten-free flour blend. A 1:1 gluten-free flour blend measures cup for cup with wheat flour, making it easy to get the measurements right.
A good 1:1 flour blend will contain a combination a variety of flours (rice, brown rice, sorghum, etc.) and starches (tapioca, corn, potato, etc.) that, in combination, effectively mimic the texture of gluten in flour.
Most 1:1 gluten-free flour blends already contain xanthan gum, which serves as a binder in recipes without gluten. If your flour blend doesn’t have it, simply add a half teaspoon of xanthan gum to your mix so your muffins hold together well.
Making It Dairy-Free
Making this recipe dairy-free is easy to do thanks to the wonderful world of plant-based milk alternatives. One milk alternative I like to use is Silk® Organic Soymilk.
Silk® Soymilk mimics the taste and texture of regular milk, all without sacrificing essential nutrients.
In fact, Silk® Soymilk is a good source of calcium and protein. Every serving contains 300 milligrams of calcium, which is equivalent to a glass of milk, and seven grams of protein vs. eight grams of protein found in a glass of dairy milk.
You could use soymilk or any other milk alternative – such as Silk® almondmilk or cashewmilk – as well.
Making It Egg-Free
There are many ways to make a muffin recipe egg-free. One method I like to use in cake and muffin recipes is the combination of apple cider vinegar and baking soda.
When apple cider vinegar reacts with baking soda, it causes a chemical reaction that helps to leaven the muffins in lieu of eggs.
I’m not expert in science, and hardly paid attention to the subject in school, so I can’t offer much more explanation than what I wrote here. Just know this trick works regardless if you understand the science behind it.
Ready to Get Baking?
Making this recipe is so easy to do. You’ll first combine all your wet ingredients in one bowl, and all your dry ingredients in another. Then you’ll combine it all together to make your creamy gluten-free blueberry muffin batter.
Next, fold in your blueberries. I have a few tricks to help keep the blueberries in good shape throughout the baking process and to prevent your batter from turning purple.
First, be sure to gently fold in the blueberries by hand. Do not mix them in with your mixer as the force will break them and surely turn your batter purple!
Second, coat the blueberries with a little bit of your gluten-free flour before adding them to your batter. Some experts say the flour will deter the blueberries from bleeding and sinking to the bottom of the muffin.
I’ve forgotten this step many times over and have enjoyed the muffins just the same, but it couldn’t hurt to try this, especially if you want your muffins to avoid having a purple tint.
Also, be sure to use fresh blueberries vs. frozen blueberries. Fresh berries bleed less while frozen blueberries bleed a lot. If you must use frozen blueberries, rinse them well before adding them to your batter. And, when you add them to your batter, only mix them in enough to incorporate them evenly throughout. Overmixing will result in purple streaks.
Once the batter is ready and the blueberries are folded in, evenly distribute the batter into each cavity of a 12-cavity muffin tin.
Finally, bake the vegan, gluten-free blueberry muffins until cooked through. When they’re ready, remove them from the oven and allow them five minutes to cool inside the muffin pan before placing them on a wire rack to fully cool.
These muffins can get soggy, particularly if the blueberries have popped, so it’s best to cool them on a wire rack to allow plenty of air flow and deter soggy bottoms.
These gluten-free blueberry muffins are gorgeous! It’s hard to believe they’re gluten-free, dairy-free and egg-free, right.
Now let’s cut into these muffins to see those beautiful, juicy blueberries up close. I’m drooling just looking at them. They popped when I cut them so you’ll see some “bleeding.”
Where to Shop
You can get all the ingredients, including the Silk® Soymilk, you need to make these vegan, gluten-free blueberry muffins at Sprouts.
Silk® Soymilk is free from dairy, gluten, carrageenan, cholesterol, and artificial colors and flavors. It is Non-GMO Project Verified, too. Silk parent company, Danone North America, is a Certified B Corporation®.
Protein muffins will help you start your day right! Moist, fluffy blueberry protein muffins are bursting with fresh blueberries, a bit of lime, and protein powder. and they’re loaded with great flavor. They’re perfect for a breakfast on the go or a healthier afternoon snack.
Last week, I gave you some information about Rapadura, an organic, raw sugar that I’ve started using instead of refined sugar. Click here to read important health facts about it, as well as my opinions on why I think it’s a healthier alternative than white granulated sugar.
Today, I’m sharing a side by side comparison of RAPADURA and WHITE SUGAR, baked into healthy blueberry protein muffins.
I started with my easy recipe for raspberry chocolate chip muffins, but I switched out the fruit, left out the chocolate, and tweaked the flavor by adding some lime to this recipe. The main components of sugar, flour, and fats are the same. I wanted to be able to compare the taste and texture of Rapadura to refined sugar without adding low carb baking mix or egg replacements into the formula.
Results of Sweetener Side-by-Side Baking Test
To assure that my baking test was fair, I used the same baking environment for both batches of muffins . I even baked them in the same muffin pan, and at the same time.
VISIBLE DIFFERENCES – The photo below shows both batters in the pan.
AROMA – The Rapadura batter had a light aroma of molasses.
TASTE – I thought I’d taste more molasses in the Rapadura batter, but surprisingly, there was absolutely no difference. Both muffins were equally sweet and yummi!
NUTRITION – Both muffins contain the same amount of sugar, so they have the same caloric value. However, as I explained in last week’s article, there are some important minerals and nutrients in Rapadura that are processed out of refined sugar.
Therefore, my choice was to make blueberry protein muffins using [amazon_textlink asin=’B000OSSV8G’ text=’Rapadura’ template=’ProductLink’ store=’chebecskit-20′ marketplace=’US’ link_id=’6494dcf7-8159-11e8-83b8-a1383ecfa1de’] rather than refined sugar.
Blueberry Protein Muffins Recipe Notes:
> CLICK HERE TO SEE ALL OF MY MUFFIN RECIPES Moist, tender vanilla muffins are loaded with protein, fresh blueberries, and a tangy kick of lime in this blueberry lime protein muffins recipe.
These easy blueberry muffins have a delightfully jammy centre and crunchy crumble topping – a tasty treat for teatime or packed lunch
Nutrition and extra info
Nutrition: per muffin
Butter is a dairy product made from separating whole milk or cream into fat and…
One of the most widely used ingredients, milk is often referred to as a ‘complete’ food…
Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…
Bicarbonate of soda
Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…
Blueberries are one of the few edibles native to North America and credited with being…
For the topping
Heat oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases. Put all the topping ingredients, apart from the jam, in a bowl and rub together.
Beat the butter and caster sugar together until pale and fluffy. Add the eggs and beat in for 1 min, then mix in the yogurt, extracts and milk. Combine the flour, baking powder and bicarb in a bowl with 1/4 tsp fine salt, then tip this into the wet ingredients and stir in. Finally, fold in the blueberries and divide the mixture between the muffin cases. Top each muffin with 1 tsp blueberry jam, then scatter over the crumble mixture.
Bake for 5 mins, then reduce oven to 180C/160C fan/gas 4 and bake for 15-18 mins more until risen and golden, and a cocktail stick inserted in comes out with just jam on it – no wet cake mixture.
Cool in the tin for 10 mins, then carefully lift out onto a wire rack to finish cooling. Will keep for 3-4 days in an airtight container – after a day or two, pop them in the microwave for 10-15 secs on High to freshen up.
A simple discard recipe for sourdough blueberry muffins, with a sweet streusel topping and plenty of blueberries. Made in one bowl, these can easily be made dairy free.
We have one sourdough discard muffin recipe already in the books – our sourdough morning glory muffins – but these one-bowl blueberry coffee cake muffins are sweeter, more delicate, and perfect for afternoon tea or coffee.
It’s blueberry season right now, but these can be made with either fresh or frozen blueberries, so they can be enjoyed year round. So if you have too much extra sourdough starter lying around, put your discard to use in some muffins!
Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post, to see the full recipe card with ingredient measurements and instructions.
Start by making the streusel topping. Place the flour, sugar, cinnamon, and butter (or coconut oil/milk) into a medium bowl and use your hands to mix. It should be crumbly, with some larger pieces, when it’s ready. Set aside.
Preheat the oven and line (or grease) a 12-cup muffin tin.
Whisk the milk, discard, oil, eggs, and vanilla together in a large bowl. Add the flour, sugar, baking powder, cinnamon, and salt, and mix until just combined. There shouldn’t be any streaks of flour visible, but try not to over mix.
Add the blueberries to the muffin batter and carefully fold them in with a wooden spoon or spatula.
Spoon the batter evenly into each muffin cup, then top with the streusel topping. It might seem like a lot, but as the muffins rise you want enough streusel for each one!
Bake the muffins for about 22 minutes. Do the toothpick test to make sure they’re done before taking them out of the oven, then let them rest in the muffin tin for a few minutes before cooling fully on a rack.
Tips and Notes
If using frozen berries, use them directly from the freezer to reduce the purple colour leaching into the muffin batter too much. This batter is thick enough that the berries won’t sink to the bottom, so there’s no need to coat in flour beforehand.
The muffins are on the sweet side with the addition of streusel, so if you prefer a less-sweet muffin, you may want to leave the topping off. Or, if making the streusel seems like a bit much, you can also sprinkle the tops of each muffin with a little sugar instead.
We prefer using muffin liners for fruit muffins because added fruit can sometimes burn when it’s in direct contact with the muffin tin.
As mentioned above, both fresh and frozen berries work well. We recommend wild blueberries for their small size (more blueberries in each bite) but it doesn’t matter. Raspberries and blackberries also work well.
Sunflower oil is great here for its neutral taste, but avocado oil, organic canola oil, and grape seed can all be used instead. Melted butter will likely be fine but we haven’t tested these with it.
The recipe card provides instructions for making the streusel dairy free, and the muffins can be made with dairy-free milk (like oat or almond) if you prefer. Don’t like cinnamon? We recommend using half the amount cardamom instead.
If you want a slightly more wholesome muffin, whole wheat pastry flour can be used instead of all-purpose.
More Sourdough Discard Recipes
If you make this recipe, let us know by tagging @baked_theblog + #bakedtheblog on Instagram! We love to feel like we’re in the kitchen with you.
This Blueberry Muffin Recipe has a crunchy muffin top that glistens and adds incredible texture. Butter and oil make these easy blueberry muffins an incredibly moist breakfast or snack. Soft bakery style blueberry muffins – without the effort!
The girls and I enjoy baking together. We tend to spend Saturdays and Sunday mornings making breakfast. We frequently make muffins because they’re so easy and everyone in the family enjoys them. They make a delicious breakfast, are the prettiest addition to brunch and also a great snack!
A single batch can be enjoyed for breakfast, brunch or snack. They’re also perfect to share with family and friends for Easter or Mother’s Day brunch.
This easy Blueberry Muffin recipe takes just 10 minutes hands on time and they take just 18 to bake. Enjoy fresh, warm muffins in less than 30 minutes.
It’s one of my favorite sweet bread recipes! These muffins are foolproof and come out perfect every time.
You can serve them alone or with a little bit of butter or even better, a little sugar butter!
Secrets to Making the Best Blueberry Muffins
Cornstarch softens the proteins in flour making the muffins soft, too. I use both oil and butter in this muffin recipe because the vegetable oil adds fluffiness while the butter adds flavor. Of course sugar on top never hurts, either. The granulated sugar adds a little crunch that glistens and makes these muffins bakery beautiful!
Buttermilk also helps make muffins moist and tender, breaking down the gluten. It also prevents the muffin from acquiring the blue tinge from the blueberries, making them so pretty!
If you don’t have buttermilk, don’t fret. You can make it in just a second with just 2 ingredients. Learn how to make buttermilk here!
How to Make Easy Blueberry Muffins from Scratch
It’s so easy! Skip the mix! Chances are, you have all the ingredients you need in your kitchen. Blueberry Muffins are made with staple ingredients. Butter, oil, sugar, eggs, vanilla and buttermilk blended with flour, corn starch, baking powder and salt with fresh blueberries!
If you prefer, use frozen blueberries. Swirl them into the batter direct from the freezer to avoid purple muffins.
This Blueberry Muffin Recipe couldn’t be simpler.
These muffins are amazing as is, especially with the crunchy muffin tops, but you can also drizzle, dip or drench them in this lemon glaze!
PS Find my favorite muffin pan in the shop or a less expensive option right here!
How to Store Muffins
You can enjoy these muffins for days, weeks and months to come! They keep incredibly well using the tips below.
What Readers Are Saying
For more amazing Quick Breads, check out my guide – it’s filled with breads and muffins you can make with pantry staples.
More Muffin Recipes You’ll Love
I’d love to hear what you think! If you try this recipe or put your own twist on it, let me know in the comments below! We can’t get enough of this no fuss recipe. Sometimes simple is simply the best!
See just how easy this recipe is by watching the video in the recipe card!