Blueberry Muffins

Name: Blueberry Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 muffins
Cuisine: Canadian
Ingredients: 1 1/2 cups all-purpose flour (spooned and levelled); 1/2 cup whole wheat flour (spooned and levelled); 1/3 cup rolled oats; 1 tbsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 2 large eggs (room temperature); 1/2 cup honey; 1/4 cup vegetable oil; 1 tsp vanilla extract; 1 cup plain Greek yogurt (or sour cream); 1 1/2 cups blueberries (fresh or frozen)

35 min 12 muffins Easy

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Blueberry Muffins

Deliciously moist blueberry muffins perfect for breakfast or a snack.

Prep

15 min

Cook

20 min

Total

35 min

Servings

Difficulty

Easy

Blueberry muffins are a classic treat that combines the sweet, juicy taste of blueberries with a soft, fluffy muffin. Whether you're enjoying them for breakfast or as a snack, these muffins are sure to please. The use of fresh or frozen blueberries makes this recipe versatile and convenient. Packed with flavour and easy to make, blueberry muffins are a delightful addition to any table.

Instructions

Preheat Oven

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.

Mix Dry Ingredients

In a large bowl, whisk together the all-purpose flour, whole wheat flour, rolled oats, baking powder, baking soda, and salt.

Pro tip: Ensure all dry ingredients are well combined to avoid clumps.

Combine Wet Ingredients

In a separate bowl, beat the eggs, then add honey, vegetable oil, vanilla extract, and Greek yogurt. Mix until smooth.

Pro tip: Room temperature ingredients mix more easily and evenly.

Combine Wet and Dry Ingredients

Add the wet ingredients to the dry ingredients and gently mix until just combined. Do not overmix.

Pro tip: Overmixing can make the muffins dense and tough.

Fold in Blueberries

Gently fold the blueberries into the batter, being careful not to crush them.

Pro tip: If using frozen blueberries, toss them in a tablespoon of flour to prevent them from sinking.

Fill Muffin Cups

Divide the batter evenly among the muffin cups, filling each about 3/4 full.

Pro tip: Use an ice cream scoop for even distribution.

Bake Muffins

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the centre comes out clean.

Pro tip: Rotate the pan halfway through baking for even cooking.

Cool and Serve

Remove muffins from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Pro tip: Cooling on a wire rack prevents the muffins from becoming soggy.

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Tips & Tricks

Use fresh or frozen blueberries for convenience.
Do not overmix the batter to keep muffins tender.
Fill muffin cups 3/4 full for optimal rise.
Let muffins cool completely before storing to maintain texture.

Frequently Asked Questions

How can I make blueberry muffins healthier?

Use whole wheat flour, reduce sugar by using honey, and add rolled oats for fibre.

Can I use oats in blueberry muffins?

Yes, adding rolled oats to the batter adds texture and increases fibre content.

How to make blueberry muffins with chocolate?

Add 1/2 cup of chocolate chips to the batter along with the blueberries.

What is the best way to store muffins?

Store in an airtight container at room temperature for up to 3 days or freeze for longer.

Can I use frozen blueberries in muffins?

Yes, use them straight from the freezer and toss in flour to prevent sinking.

How many muffins does this recipe make?

This recipe makes 12 standard-sized muffins.

Serving Suggestions

Serve these blueberry muffins warm with a pat of butter or enjoy them as they are. They pair well with a hot cup of coffee or tea. Store the muffins in an airtight container at room temperature for up to three days or freeze for longer storage. Simply reheat in the oven for a freshly-baked taste.

Nutrition per serving

180

Calories

Protein

Fat

These cinnamon roll muffins are a delightful twist on a classic breakfast treat, combining the comforting flavours of cinnamon rolls with the ease of muffins.

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