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Blueberry Muffins to Die For


5 from 3 votes
  Prep Time: 10 mins

What is it that makes these blueberry muffins to die for? They are incredibly versatile, for a start. They make a great breakfast or part of brunch. Muffins are a nice dessert and they are also portable so you can bring one with you as a snack. Oh, and they’re amazingly tasty too!

I don’t want to have to visit the grocery store or bakery every time a muffin craving hits though. That’s why I developed this recipe. I had all the ingredients on hand and I bet you will too. It’s a super-easy muffin recipe and your kitchen is going to smell like a bakery while these are in the oven.

Serve them warm from the oven or cool. They are wonderful either way. These muffins are soft, moist, and sweet and they literally melt in your mouth. If you have kids you might want to double the recipe because these really don’t last long!

Blueberry muffins on a white plate.
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Main Ingredients

There are nine ingredients in this recipe, most or all of which you probably already have at home. These are the key ingredients you’ll need to make them:

  • Blueberries: Use fresh or frozen blueberries in these muffins. I’ve tried them both ways and it doesn’t make much difference. If you’re using frozen, make sure they’re thawed and well-drained on paper towels before adding them to the mixture.
  • Vanilla: Vanilla always adds a nice flavor to fruit-based pastries and cakes and this recipe is no exception. If you love it as much as I do, add an extra drop or two. Otherwise, try half vanilla and half almond extract.
  • Sugar: Blueberries add some sweetness to the muffins, but sugar adds more. You could add brown sugar for a richer flavor or else white sugar works just fine.
  • Baking powder: This is what makes the muffins rise as they cook, and what makes them so light. Don’t leave this out!

Instructions Overview

How do you make these? Well, first you need to line muffin cups with paper liners and preheat the oven. Next, whisk the flour, sugar, baking powder, and salt in a bowl. Mix the oil with the milk and egg in another bowl and stir in the vanilla.

Next, combine the dry ingredients and the wet ones together to get the muffin batter. Fold in the blueberries using a wide flat metal spoon. Remember, if they were frozen, you should let them thaw first, or else they’ll be holding on to too much liquid.

Divide the batter between the muffin cup liners and then just bake the muffins. Depending on your oven, they should be done in 15 to 20 minutes. You can see when they’re ready; they will be golden brown on top, your kitchen will smell incredible and your mouth will be watering!

Common Questions

How do I store these muffins?

They keep for several days if you store them in an airtight container. Expect them to last for up to 3 days on the countertop or 5 days in the refrigerator.

Can I freeze them?

You can. It’s best to individually wrap them up in plastic wrap then put them in a large container or Ziploc bag. They will keep for up to 3 months in the freezer.

How do I thaw them?

Thaw the muffins overnight in the refrigerator then either enjoy them cold or warm them up in the oven.

How far ahead can I make these?

It’s fine to make these a day or so ahead. They won’t sacrifice any quality by being made in advance.

What is good to serve with these muffins?

They go with any kind of drink. They make a good breakfast served with coffee or you can enjoy one as a snack with fruit juice, iced tea, or in fact any drink you want.

Do I need to use muffin papers?

Greased muffin cups are an alternative to using paper or you can use reusable silicon wrappers if you have them. If you aren’t using wrappers or papers, let them cool down for 5 minutes in the cups before you attempt to remove them (or else they might stick!)

Chopnotch Tips

  • Switch the blueberries for raspberries or another type of fruit. Chocolate chips are also good!
  • Some people prefer to use buttermilk instead of regular milk. It helps keep them moist.
  • It’s important to make sure the dry ingredients and wet ingredients are well combined before you mix them together, so everything is evenly distributed in the batter.
  • If you want to warm them back up, give them 12 minutes at 300°F or use a toaster oven.

These blueberry muffins are so easy to make and this recipe is the proof. They are moist, juicy, delicious, and are sure to be a hit with your family and friends.

Let us know what you think! Give this recipe a rating in the comments section below.

Recipe

How to Make

Blueberry Muffins to Die For

Whether you enjoy them for breakfast or a snack, this dessert is sure to satisfy any sweet craving you may have.

SCALE THIS RECIPE

Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 8 muffins

Ingredients

  • 1 ½ cup all purpose flour
  • 2 tsp baking powder
  • tsp salt
  • 1 egg
  • ½ cup milk
  • ¾ cup granulated sugar
  • cup canola oil
  • 1 tsp vanilla extract
  • 8 oz fresh or frozen blueberries
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Instructions

  • Prepare muffin cups and line them with paper liners. Preheat the oven to 400°F.
  • Whisk flour, sugar, salt and baking powder in a bowl.
  • Mix oil, milk and egg in a separate bowl, and then add vanilla extract and mix well to combine.
  • Now combine dry and wet ingredients and mix until batter is formed. Fold in blueberries.
  • Divide the batter among muffin cups, bake for 15-20 minutes.
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Notes

  • Switch the blueberries for raspberries or another type of fruit. Chocolate chips are also good!
  • Some people prefer to use buttermilk instead of regular milk. It helps keep them moist.
  • It’s important to make sure the dry ingredients and wet ingredients are well combined before you mix them together, so everything is evenly distributed in the batter.
  • If you want to warm them back up, give them 12 minutes at 300°F or use a toaster oven.

Nutrition Facts

Calories: 276kcal (14%), Carbohydrates: 42g (14%), Protein: 4g (8%), Fat: 11g (17%), Saturated Fat: 1g (6%), Trans Fat: 1g, Cholesterol: 22mg (7%), Sodium: 53mg (2%), Potassium: 177mg (5%), Fiber: 1g (4%), Sugar: 22g (24%), Vitamin A: 70IU (1%), Vitamin C: 3mg (4%), Calcium: 69mg (7%), Iron: 1mg (6%)
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course:
Dessert
cuisine:
American
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