Blueberry Muffins Recipe

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blueberry Muffins

The cinnamon in these blueberry muffins complements the blueberries and adds a depth of flavor to an otherwise basic recipe. Spread some vegan butter on muffins fresh out of the oven — so delicious.


  • 1 ½ cups unbleached flour
  • ¾ cup evaporated cane juice
  • ½ teaspoon cinnamon
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1/3 cup vegetable oil
  • 1/3 cup soy milk
  • 3 teaspoons egg replacer, whisked with 4 tablespoons warm water
  • 2 teaspoons vanilla extract
  • 1 cup fresh blueberries


Preheat the oven to 350 degrees. Line 8–10 standard-size muffin cavities with paper liners.

In a large bowl, mix the fl our, cane juice, cinnamon, baking powder, and salt. Add the oil, soy milk, egg replacer, and vanilla extract and mix until well combined. Fold in the blueberries. The batter will be very thick.

Scoop ¼ cup of batter into each muffin liner. Bake for 18–20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.

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.

Mix together first five dry ingredients and set the mixture aside. In a separate bowl, beat 4 tablespoons room-temperature butter with brown sugar until creamy. Add 2 large eggs one at a time, beating well after each addition. Add buttermilk, yogurt , vanilla and lemon zest. Mix again until well blended. It’s alright if the batter looks a bit curdled. Add the flour mixture, beating on low speed just until the batter is smooth.

Gently fold in blueberries by hand until well mixed. Grease a muffin tin or use liners. Scoop the batter into the prepared muffin cups, using a heaping 1/4 cup for each a muffin scoop works well here. Sprinkle each muffin with a bit of coarse sugar, such as raw/turbinado, if desired.

Bake at 350˚ for 20-25 minutes, or until a cake tester/toothpick comes out clean when inserted into the center.

Remove from the tin and place on cooling rack to avoid steaming the bottoms of the muffins.

The World's Best Recipes for Blueberry Muffins

There are many different ways to make blueberry muffins, and we've experimented with dozens of methods to bring you the best blueberry muffin recipes. Our favorite blueberry muffins are fresh, moist, sweet, and most of all, delicious!

Double Blueberry Streusel Muffins - These are my favorite blueberry muffins! They are bursting with flavor from the smashed blueberries along with the whole blueberries. The cinnamon-sugar mixture on top gives these muffins a delightful sweetness and gives them a nice appearance.

Country Style Blueberry Muffins - Using cake flour in this recipe ensures that these blueberry muffins come out moist and sweet each time.

Triple Berry Muffins - Blueberries, raspberries and strawberries combine in a delightful way in these muffins. The raspberries add a little tang to the sweet flavor of the muffins.

Blueberry Crumble - This is an easy-to-make recipe since the Blueberry Crumble is microwaved instead of baked in an oven. This is best served with some vanilla ice cream or whipped cream.

Oat Blueberry Bread - This bread is a hearty, cake-like bread that I really enjoyed. It has a crumbly texture that melts in your mouth.

Blueberry Scones - These blueberry scones are rich and creamy. They are great for brunches and bridal or baby showers. These can be served with or without the Lemon Glaze drizzled over the top, depending on personal preference.

Blueberry Coffeecake - This is a delicious coffeecake recipe to serve for breakfast or brunch. When served to friends and family, its moistness and delicate balance of sweetness will impress your guests.

Blueberry Pound Cake - This cake can make 1 bundt cake or 8 mini bundt cakes. I made the mini bundt cakes, which can be served individually to guests. When you drizzle this cake with a powdered sugar glaze (powdered sugar, tiny bit of vanilla, a little milk), it is a fancy, delicious dessert to serve.

Blueberry Crisp - This was wonderful, and everyone enjoyed it! I baked it in a 8''x8'' baking dish, but it would also be good for in 4 individual soufflé cups.

Blueberry Cobbler - This cobbler tastes best if you serve it with a scoop of vanilla ice cream on top of each serving. Delicious!

Delicious Blueberry Pie - This blueberry pie tastes great for dessert on a warm spring or summer evening when blueberries are in season. This can be served with vanilla ice cream if you wish.

Blueberry Oatmeal Pancakes - This recipe combines the wholesomeness of oatmeal and the sweetness of sun-ripened blueberries.

Favorite Blueberry Pancakes - These very traditional pancakes are so tasty and have all the goodness of that made-from-scratch taste.

Blueberry Muffins

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.


  • 2 1/4 cups (269g) King Arthur Unbleached All-Purpose Flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 to 3/8 teaspoon salt, to taste
  • 1/4 cup (50g) vegetable oil or 4 tablespoons (57g) unsalted butter, at room temperature
  • 3/4 cup to 7/8 cup (149g to 174g) granulated sugar*
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup (113g) sour cream or yogurt (full-fat will yield the most tender muffins)
  • 1 1/2 cups (213g) blueberries, fresh or frozen , for garnish, optional


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 or vegetable oil and sugar with a hand-held or stand mixer, until light and fluffy. Start the mixer at low speed until the ingredients are incorporated, then gradually increase speed to medium-high. If using butter, the mixture should turn almost white in color if using oil, the mixture should look frothy.

Scrape down the bowl to make sure all the butter or oil is incorporated, then add the eggs one at a time, beating well after each addition.

Learn more

The secret to baking with frozen blueberries

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, and take them out of the baking pan as soon as you can and transfer to a rack to finish cooling. (Leaving hot muffins in the pan creates steam that will toughen the muffins as they sit.)

Store leftovers for a couple of days at room temperature in an airtight container, or freeze for up to 1 month.

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.

Here’s what you need (let’s pretend I didn’t forget EGGS in the photo. ):

Just a couple of notes on the above:

Blueberries – yes you can use frozen. Just mix them through frozen. Do not thaw – they will bleed in the batter

Buttermilk – this makes the muffin crumb beautifully tender and moist. But don’t worry if you don’t have any, it can be substituted with a lemon/milk mixture – see recipe notes. It is a very good substitute – the surface won’t be as smooth as pictured but the inside is just as tender

Baking soda is also known as bi-carb and it’s a stronger version of baking powder. It gives these muffins an extra lift. Can be substituted with more baking powder and

Butter is for flavour whereas oil makes the muffin moist. It’s one of the secrets to these Best Ever Blueberry Muffins!

Blueberry Muffins Recipe

Preheat oven to 400 F. Line muffin tin with paper cases and set aside. In a large bowl combine flour, sugar, salt, baking powder.

Step 2: Prepare Blueberry Muffin Batter

Place the vegetable oil, egg, milk in a measuring jug and mix together. Pour the wet ingredients into the dry ingredients and mix until just combined. Add the blueberries and mix to combine.

Step 3: Bake And Serve

Divide batter among muffin cups. Sprinkle top with a little sugar. Bake in a preheated oven for about 25 minutes, or until lightly browned. Remove blueberry muffins from oven and cool for 10 minutes. Serve!

1 And 1/2 Cups All-purpose Flour

Recipe by: Play Recipe Admin Team

Step 1: Combine Dry Ingredients

Preheat oven to 400 F. Line muffin tin with paper cases and set aside. In a large bowl combine flour, sugar, salt, baking powder.

Step 2: Prepare Blueberry Muffin Batter

Place the vegetable oil, egg, milk in a measuring jug and mix together. Pour the wet ingredients into the dry ingredients and mix until just combined. Add the blueberries and mix to combine.

Step 3: Bake And Serve

Divide batter among muffin cups. Sprinkle top with a little sugar. Bake in a preheated oven for about 25 minutes, or until lightly browned. Remove blueberry muffins from oven and cool for 10 minutes. Serve!

Blueberry Muffins Recipe - Recipes

(4) The crumb of this muffin is tender with a taste like pound cake, yet you won't need to drag out the mixer and cream butter and sugar to achieve it. You simply whisk ingredients together in one bowl. The secret is in the use of whole milk, not skim or low fat and especially in the combination of vanilla and lemon flavorings. So don't leave those out!

Another tip: For presentation, yellow paper liners in your muffin tins will nicely set off all those luscious dark berries. May you.

1 cup blueberries (fresh or frozen)
+ 2 teaspoons all-purpose flour

1 egg
1/2 cup whole milk (do not use skim or low-fat)

Tip: Be sure to grate only the yellow part of the lemon rind and not the bitter, white pith. A microplane , like the one shown (about $10.00 US), is made especially for zesting citrus and is handy to have in the kitchen. To shop online for one, click here .

Click for Cleo's free recipe PDf.

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This past year has had many challenges. Marc and I hope the coming summer will bring health and happiness to all of your homes. We look forward to hearing from you in the comments below. In the meantime we sincerely hope our books, recipes, and newsletters will continue to give you joy! With much love.

These muffins look so tasty, thanks!

I must say, you had me sold on the blueberry muffins when you said they are like poundcake. My go-to is actually blueberry muffins (and coffee) and pound cake. You combined the two at my delight! Not to mention, your blueberries do not sink to the bottom. mine always do. I give you the "wooden spoon" props! Thank you for posting this recipe.

I love that they are so full of blueberries! There are more blueberries than batter!
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I love blueberry muffins and can't wait until August so I can pick them fresh and make them.

Muffins look good, wondering if they can be made low carb with maybe almond flour? Tay06zi

Recipe Summary

  • 2 cups all-purpose flour
  • ¾ cup sugar
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 2 beaten eggs
  • ¾ cup milk
  • ½ cup melted butter (no substitutes)
  • 1 tablespoon finely shredded orange peel
  • 1 cup fresh or frozen blueberries, thawed
  • Coarse sugar (optional)

Preheat oven to 375 degrees F. Grease twelve 2-1/2-inch muffin pan cups. Set aside.

Stir together flour, the 3/4 cup sugar, baking powder and salt in a medium mixing bowl. Make a well in the center of dry mixture set aside.

Combine eggs, milk, butter, and orange peel add all at once to the dry mixture. Stir just until moistened (batter should be lumpy). Fold in blueberries.

Spoon batter into prepared muffin cups, filling each almost full. If desired, sprinkle tops with coarse sugar. Bake in preheated oven 20 minutes or until golden. Cool in muffin cups on wire rack 5 minutes. Remove from muffin cups. Makes 12.

Special Diet Notes & Options: Dairy-Free Blueberry Muffins

By ingredients, this recipe is dairy-free / non-dairy, nut-free, peanut-free, soy-free, and vegetarian. It does contain eggs. If you confuse eggs with dairy, you are not alone. See this post: Are Eggs Dairy?

For vegan and egg-free blueberry muffins, I recommend swapping Ener-G Egg Replacer, flax eggs, or even 1/2 cup dairy-free yogurt, mashed banana, or applesauce for the eggs.

For gluten-free and dairy-free blueberry muffins, I would recommend keeping the eggs, and using your favorite gluten-free flour blend (one that includes xanthan or guar gum would yield the best results, or you can add 1/2 to 3/4 teaspoon of gum to the recipe).


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