blueberry muffin

Blueberry Muffins

cake flour

baking soda

baking powder

salt

sugar

vegetable oil

yogurt

blueberries

Vegetable spray,

In a large bowl sift together the flour, baking soda, baking powder, and salt and set aside.

In another large bowl, whisk together the sugar, oil, egg and yogurt. Add the dry ingredients reserving 1 tablespoon of the dry ingredients and toss with the blueberries. Stir mixture for a count of 10. Add 1 cup blueberries to mixture and stir 3 more times. Reserve the 1/2 cup of blueberries.

Using a #20 ice cream scoop, add the mixture to greased muffin pans. Sprinkle the remaining 1/2 cup of berries on top of muffins and press down lightly. Place into the oven and increase the temperature to 400 degrees. Bake for 20 to 25 minutes, rotating pan halfway through. Remove from oven and turn out, upside down on tea towel to cool completely. Serve immediately or store in airtight container for 2 to 3 days.

These came out perfect.  I think the problems people encountered were because the may have had dark or non stick pans.  If that’s what you have, then you have to reduce the temp by 25 degreees and cook a little longer.  These muffins are not super sweet like the box mix.  They are how old fashioned muffins are supposed to taste. 

Absolutely delicious! I added a crumb topping from Alton’s Blueberry Buckle to 1/2 of the muffins, and thought it added extra flavor and crunch. Great recipe. 

Great recipe!  I used greek yogurt and regular all purpose flour because that's what I had on hand.  Added a tsp of vanilla per another comment -- not sure the vanilla is really required.  Great overall taste. Fresh over boxed any day!! I don't think I'll ever go back to a boxed mix. 

Did it..tested and loved..will do it again..thank you..♥

Amazing recipe! I made these both according to recipe and again with slight changes. I found if you use all purpose flour and stir the dry ingredients with a fork while fluffing it and use defrosted frozen blueberries, the muffins rise alot more and have a sweeter taste. (Note: I shook the cup i used to put the flour in the bowl for weighing instead of just dumping it in so it wasn't packed.) With my oven I put them in for 22:30 minutes and they came out perfect. They looked like they came from a bakery, had a golden crispy exterior, and a sweet moist interior. Very happy with the results all in all

I have tried MANY blueberry muffin recipes and this is the best. 

A great recipe, very light. I increased the blueberries to 2 cups, and added the zest of a lemon, and a tbsp of lemon juice. Also only made 8 muffins. Fantastic!

These are delicious, but the baking instructions do seem to be too high a temp for many ovens / pans. I used all-purpose flour and lactose-free yogurt and baked these in paper muffin cups but otherwise followed the recipe. Like others, my muffins were already browned at 10 min, so I dropped the temp to 350, tented with foil to avoid burning, and baked for a total of 25 min. Turned out very well...I may try 375 next time I make these to see if it slows the browning.

https://www.foodnetwork.com/videos/altons-blueberry-muffins-0170349

Alton explains the process -- the Method -- behind his blueberry muffins.

Alton's Blueberry Muffins

This easy blueberry mug cake comes out soft and fluffy. It doesn&#039;t contain any white flour, butter, oil, refined sugar or eggs.

Healthy Blueberry Mug Muffin

(23 grams) oat flour

tsp baking powder

tbsp milk

maple syrup

In a microwave-safe mug, add oat flour and baking powder. Use a mini whisk to stir until evenly combined.

Add in milk and maple syrup and whisk until batter is smooth.

Fold in half of the blueberries and sprinkle the rest on top. If desired, you can also sprinkle some toasted quick oats on top for texture and appearance (like I did in my photos).

Microwave your muffin at full power for about 1 minute 20 seconds or until muffin has pulled away from the sides and is cooked. I used an 1100 watt microwave, You may need to adjust cooking time depending on your microwave. Let muffin cool a few minutes before eating.

Paleo Blueberry-Banana Muffins are gluten-free, nut-free and dairy-free. Mix up these muffins in 10 minutes, and enjoy a healthy treat and a great way to use up old bananas and fresh or frozen blueberries. Paleo Blueberry Muffins are also high in protein and resistant starch.

Paleo Blueberry-Banana Muffins (with protein & resistant starch!)

bananas (black or spotted)

flour

blueberries (fresh

eggs

fat (olive oil, avocado oil

coconut sugar

collagen (see link

Tablespoon apple cider vinegar (or lemon juice)

baking soda, (sifted)

cinnamon

sea salt

Preheat oven to 350 degrees Fahrenheit. Line muffin tin (6-12, depending on how large you want your muffins) with liners. Set aside.

Place wet ingredients and sugar (not including the blueberries) in blender and puree until smooth: bananas, eggs, fat, coconut sugar and apple cider vinegar.

In small/medium bowl, combine dry ingredients: cassava flour, collagen, baking soda, cinnamon and sea salt.

Pour dry ingredients into blender and pulse briefly to mostly combine.

Add blueberries and stir in while also completing the combining of batter ingredients. Do not over-mix.

Pour equal portions of batter into muffin cups.

Bake in preheated oven until very golden brown on the top and toothpick inserted in center comes out clean or with dry crumbs adhering, 20-25 minutes, depending on muffin size.

all-purpose flour

buttermilk, shaken

(1 stick) unsalted butter, melted and cooled

lemon

eggs,

blueberries (2 half-pints)

Ina Garten's Blueberry Muffins for the School Today episode of Barefoot Contessa: Cook Like a Pro, as seen on Food Network.

Preheat the oven to 350 degrees. Line muffin tins with paper liners. 

Sift the flour, sugar, baking powder, baking soda, and salt into a large bowl and mix together. In a separate bowl, mix together the buttermilk, butter, lemon zest, and eggs. Make a hole in the center of the dry ingredients and pour the wet ingredients into the dry ingredients. Mix with a fork just until blended. Fold the blueberries into the batter. Don't over mix! With a standard (2 1/4-inch) ice-cream scoop or large spoon, scoop the batter into the prepared cups, filling them almost full. 

Bake the muffins for 20 to 25 minutes, until golden brown.

I didn’t have any cupcakes holder so I made pan instead.

Best blueberry muffins I've ever has.  And easy to make!

Great blueberry muffins and easy to make....added a bit of course sugar on top which made them crusty and a bit more sweet...this recipe is a keeper for sure...thanks Ina👍🏼👍🏼

Excellent muffins! Will definitely be making these again 

https://www.foodnetwork.com/videos/how-to-make-blueberry-muffins-0225600

Ina goes back to school to teach a class on how to make blueberry muffins.

How to Make Blueberry Muffins

This big, bakery style Blueberry Muffin is loaded with plump, sweet blueberries and can be baked in a ramekin. It’s got a tender texture and wonderful buttery flavor. If you love blueberries, you’ll be glad to know that you’re likely to find juicy blueberries in every single bite!

Blueberry Muffin For One

salted butter (, melted)

vanilla extract

milk ((you

Heat oven to 400 degrees F (200 degrees C).

In a small bowl, mix together flour, baking powder, and salt.

In a separate medium-sized bowl, stir together melted butter and sugar. Add egg yolk, vanilla, and mik and whisk until completely blended. Stir wet ingredients into dry ingredients, gently fold in blueberries and pour into a buttered 10-ounce ramekin.

Bake for 15-20 minutes or until top is golden and center is completely cooked.

Remove ramekin from oven and place on a rack to cool slightly.

Enjoy with butter while still warm.

Tender, wholesome blueberry muffin breakfast cookies made in just 1 bowl! Vegan, gluten-free, perfectly sweet and hearty, and the perfect snack or breakfast on the go.

Blueberry Muffin Breakfast Cookies (Vegan + GF)

Tbsp flaxseed meal ((to make flax eggs))

water ((to make flax eggs))

1 medium to large ripe banana, mashed ((1 banana yields ~1/2 cup mashed))

applesauce

almond butter

tsp pure vanilla extract

Tbsp melted coconut oil

maple syrup or agave nectar

tsp baking soda

gluten-free rolled oats

almond meal ((finely ground from raw almonds))

gluten-free oat flour ((finely ground from gluten-free oats))

Tbsp chopped walnuts or pecans

dried blueberries* ((or other dried fruit //

Preheat oven to 350 degrees F (176 C).

In a large bowl, combine flaxseed meal and water and let rest for 5 minutes to achieve "eggy" texture.

Mash in the bananas until well combined. Then add applesauce and whisk thoroughly to combine.

Add peanut butter or almond butter, vanilla, melted coconut oil, maple syrup or agave nectar, baking powder, baking soda, and salt and whisk thoroughly.

Add oats, almond meal, and oat flour and mix well until just combined. The batter will look a little wet and sticky - that’s good!

Add walnuts and dried blueberries and stir until just combined (see photo). Refrigerate batter for 5 minutes to harden and lightly grease a baking sheet (because there are 24 cookies, you'll need to bake in two batches // amount as original recipe is written // adjust if altering batch size).

Use a Tablespoon, small spoon, or cookie scoop to scoop batter onto your baking sheet, then press down slightly with your fingers to spread out a little. They won’t expand much, so you can put the cookies pretty close together. Top with a few more dried blueberries (optional) and press gently to adhere.

Bake for 15-16 minutes or until the cookies are slightly golden brown on the edges.

Let rest on baking sheet for 3 minutes before transferring to a cooling rack. After completely cooled, store in an air-tight container to keep fresh for up to a few days. Will keep in the freezer up to 1 month.

This recipe for sourdough blueberry muffins makes big, bakery style muffins that are tender and moist. They are baked to perfection with a crunchy, sweet crumb topping that is completely irresistible!

Sourdough Blueberry Muffins with Crumb Topping Recipe

all purpose flour

corn starch

butter (melted)

sourdough starter discard

sour cream (or plain Greek yogurt)

butter

Crumb topping: Place the melted butter, flour and sugar in a bowl and use a fork to mix until it becomes a coarse crumble. Set aside.

Preheat the oven to 350°F (176°C). Line a 12 count muffin tin with paper liners or grease generously to prevent sticking.

Dry ingredients: In a large mixing bowl combine the flour, sugar, baking soda, baking powder, corn starch, lemon zest and salt with a fork. Add the blueberries and toss the mixture to coat. Set aside.

Wet ingredients: In a medium mixing bowl, whisk all the wet ingredients until smooth. Pour the wet ingredients into the dry ingredients and stir until just combined. (If the batter is too stiff, add 1-2 tablespoons of water or milk to help thin it down.)

Divide the batter evenly into 12 muffins and sprinkle the top with the crumble topping. Make sure to press the crumble, gently, on the top of the batter.

Bake for 30-35 minutes or until a toothpick inserted into the center of a muffin comes out clean. Let muffins cool in the tin for 10 minutes before removing to cool on a cooling rack.

Healthy blueberry muffins are tender and soft, loaded with juicy blueberries, and have crunchy golden tops. With greek yogurt, whole wheat flour, no refined sugar and a TON of blueberries!

Healthy Blueberry Muffins (Crunchy Tops!)

coconut oil (melted; 52 g; see note 1)

maple syrup (138 g; see note 3)

lemon (zested)

blueberries ((fresh

Prep

Pre heat- Heat oven to 400°F. Line a muffin pan with silicone or parchment liners, or spray generously with spray oil. see note 5

Wet ingredients

Wet ingredients- In a large glass measuring cup, melt the coconut oil. Stir in the greek yogurt, maple syrup, eggs and vanilla, and stir until no lumps remain. If coconut oil starts to solidify, pop the mixture into the microwave and heat on 20 second increments until it goes smooth again.

Dry Ingredients

Add dry ingredients- Stir in the flours, baking powder, baking soda and salt. Mix until completely combined, but be careful not to over-mix.

Blueberries

Fold in blueberries- Fold in the blueberries and lemon zest until *just* mixed in.

Portion

Portion- Line a standard-sized muffin pan with parchment or silicone liners. Scoop the batter into the muffin liners, filling right to the top. The batter will be quite thick. Press a few extra blueberries into the tops, then sprinkle with coarse sugar.

Bake

Bake- Bake in a 400°F oven for 25 minutes, or until a toothpick comes out cleanly.

https://content.jwplatform.com/videos/bJaxcBcm.mp4

Healthy Blueberry Muffins

Best ever Blueberry Crumble Muffins made from scratch.

350 grams (2 and 1/2 cups) plain flour or all purpose flour

200 grams (1 cup) caster sugar sugar

120 ml (1/2 cup) vegetable oil

teaspoon vanilla extract

240 ml (1 cup) buttermilk*

(1 and 1/2 cups) fresh blueberries*

(1/4 cup) caster sugar or granulated sugar

flour flour

butter, melted

Preheat oven to 200 C (390 F) standard / 180 C (350 F) fan-forced. Grease a 12-hole muffin pan well with butter or olive oil spray or use cupcake liners. In a large mixing bowl, add flour, baking powder and sugar and whisk briefly.

To a small bowl, add oil, vanilla and eggs and whisk together just to break up the egg yolks. Make a well in the middle of your dry ingredients, add the wet ingredients, along with the buttermilk. Very gently start to fold the mixture using a wooden spoon or spatula.

Add blueberries. Fold until the mixture is just combined – be careful not to over mix or your muffins will be tough. Spoon out the mixture into your prepared tin.

To make the crumble, stir together the sugar, flour and cinnamon. Add melted butter and stir until it forms a wet paste. Sprinkle over each muffin.

Bake muffins for 5 minutes before turning the oven temperature down to 180 C (350 F) standard / 160 C (320 F) fan-forced and bake for a further 13-15 minutes or golden brown on top (and a skewer inserted into the middle comes out clean).

I just LOVE blueberry muffins! These look amazing!

I’m slowly baking my way through the sweetest menu recipes. This is another winner! The muffins are fluffy, moist and sweet but not too sweet. I used frozen blueberries and I made double the crumble (I love crumble).

I’ve just made these, and WOW they are amazing! You are literally my go to for recipes and they never fail me, thank you so much. Just out of curiosity, would you be able to substitute the oil for butter like in your chocolate chip muffins? Would this make a lot of difference, or is there a reason this recipe uses oil? ☺️ Xx

I was craving these and was so happy to find you had the recipe on your page! I used tulip cases and got 11 large muffins. Delicious!!!!

I made these because I had looked at the previous recipe and made up too much buttermilk.  I had blueberries but no more overripe bananas.  They were good.  I didn’t choose to add the topping.  I simply sprinkled some sugar on the top of each muffin before they baked.  I wasn’t convinced I would like the cinnamon with the blueberries.  I did love it with the apple muffins.

Delicious!!! This is the best blueberry muffins I have ever eaten. I love your recipes! Your blog is my favourite.❤️ Greetings from Poland ;)

I've just made these, the only thing i was unsure about was when to add the crumble, as it was a paste not a sprinkling consistency, but i made some cinnamon sugar to sprinkle once cooked, Lovely too

This recipe has become a staple in my recipe collection. They are just perfect! The oven trick about having it hotter in the start helps sooo much. They really do like just like the big cafe muffins you see at fancy cafes. Thank you Jess

Just made these today! They came out great! Very tasty &amp; the crumble on top is the perfect touch! My batch made 14 muffins so we will eat them for breakfast and I will freeze a few too. I will definitely make these again! They are very good!

These Healthy Blueberry Muffins are light and fluffy and naturally sweetened with fruit - no added sugar, and they are SO easy to make.

230 ml Skimmed milk

tbsp Coconut oil (melted)

tsp Vanilla extract

75 g Liquid sweetener

120 g Plain flour

120 g Oats

Sea salt

Baking powder

Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.

In a bowl combine 230 ml Skimmed milk, 1 Egg, 2 tbsp Coconut oil, 1 tsp Vanilla extract and 75 g Liquid sweetener.

In a large mixing bowl, add 120 g Plain flour, 120 g Oats, 1 pinch Sea salt and 1 tbsp Baking powder.

Add the milk and egg mixture and combine well.

Add 200 g Blueberries and mix in.

Divide the batter into a greased muffin tin and put into the oven for 20 minutes.

Allow to cool slightly before transferring to a cooling rack.

Thank you for this recipe! I am addicted to sugar and am trying to wean myself off it. These muffins are perfect. I actually enjoyed the fact they taste healthy and one was enough. I would usually easily eat a pack of four from the supermarket and still want more. So thank you :)

Taste is fine, not overly sweet, but texture a little off

what a delicious Blueberry Muffins . They are light and fluffy!

These blueberry muffins might be my family's new fave!! Everyone gobbled them up, they were so good!

I really love these healthy blueberry muffins because I can whip them up and have on hand for the whole family for breakfast or snacks.

I have to try these! Healthy muffins sound like a dream that I never want to wake up from. I'm very interested in that Sweet Freedom sweetener, too.

Everyone at home loved your muffins! Great recipe!

Light, fluffy and full of delicious, fresh blueberries, these muffins are for me! Yum!

It's hard to believe that something this delicious can actually be good for you! I will definitely be making these again!

Love this healthy and easy blueberry muffins. Thanks for sharing.

I absolutely love the light and fluffy texture of these muffins! Such a delicious and easy start to the day.

I love blueberry muffins, so this healthy version was perfect! My toddler also loved it. Thank you so much for sharing this recipe :)

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Top Tags

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Blueberry Muffin For One

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