Easy To Make Blueberry Muffin Recipes For You To Try At Home
Blueberry Muffins with Cinnamon Crumb Topping
First up is this delicious standard blueberry muffin. We love this recipe because it will leave your muffin crunchy (not hard) on the outside and soft and moist on the inside. This is a basic recipe that most households use and have been using for years. These muffins are quick and easy to make, and you can have done ready in no time. For this recipe, we stick to the standards such as fresh blueberries, all-purpose flour, sugar, oil, and others. For more adventurous options, stick around and see what other amazing blueberry muffins we have in store for you.Ingredients
Muffins: 1 ¾ cup all-purpose flour ½ cup white sugar 1 ½ teaspoons baking powder 1 ½ teaspoons baking soda ½ teaspoon salt 2 teaspoons vanilla extract 1/3 teaspoon milk ⅓ cup vegetable oil or ½ cup softened unsalted butter 2 eggs 2/3 cup milk, or more if you require 1 cup fresh or frozen blueberries, or more if you prefer ½ cup plain yogurt or sour cream (at room temperature) Crumb Topping: 3/4 cup white sugar 2/3 cup all-purpose flour ½ cup butter, cubed 1 ½ teaspoon ground cinnamonDirections
Step 1
Preheat the oven to 425°F (218°C). Grease 12 muffin cups with a nonstick spray. Alternatively, you could use cupcake liners. Remember that this recipe makes about 14 to 15 muffins, so if you have a second pan, ensure to bring it out. After greasing or using liners, set the pan or cups aside.Step 2
Mix the baking soda, salt, baking powder, and flour in one large bowl, and then set it aside.Step 3
Mix flour, cinnamon, sugar, and butter for the crumb topping in a bowl. Combine with a fork until the consistency is crumbly, then set it aside.Step 4
Use a handheld or stand mixer to beat the sugar and butter together. Ensure to do this on high speed until the mixture is smooth and creamy. It should take about 2 minutes.Step 5
Now, reduce to medium speed and add one egg. Beat the mixture well, then add the second egg. Afterward, mix in the vanilla extract and yogurt (or sour cream) on medium speed until combined.Step 6
Reduce the mixer to low speed, then pour the dry ingredients and milk into the wet ingredients. Ensure you beat this mixture till you no longer see flour pockets. Now, add your blueberries.Step 7
Now that the batter is complete fill up the pan with the batter. Apply the topping to each muffin, then gently press it down, so the topping sticks to the batter.Step 8
Bake the muffins for 5 minutes at the initial temperature of 425°F. After 5 minutes, reduce the temperature to 340°F (175°C). Now, bake for an extra 20 minutes or until a fork or toothpick you insert in the muffin comes out clean. These muffins generally take about 22 to 25 minutes to bake completely.Step 9
Take out the muffins and allow them to cool for about 5 minutes; then, you can transfer them to a wire rack.
Almond-Flavored Blueberry Muffins
If you are looking for blueberry muffins with a twist, then this is the recipe for you. The steps are straightforward, and you can enjoy bold flavors in no time. This recipe is similar to the standard recipe for blueberry muffins, so you do not have to change much. However, for this recipe, we add butter to the muffin mixture, not just the topping. If you are a fan of almonds and want to get that nutty taste in a delicious blueberry muffin, then this is the recipe for you. So, here is the recipe for this muffin.Ingredients
½ cup butter (softened) 2 cups all-purpose flour 1 teaspoon salt 2 eggs 1 ½ teaspoons baking powder 1 ½ cup sugar ½ cup milk 1 teaspoon vanilla extract ½ teaspoon almond extract, or more if you want a stronger taste 2 ¼ cups fresh or frozen blueberries 2 tablespoons raw sugarDirections
Step 1
Preheat your oven to 370°F and place an oven rack in it. The best position is in the middle because heat will reach the muffins evenly. Now, place the cupcake liners in the muffin tray cups, or you can use nonstick cooking spray.Step 2
Mix the flour, salt, and baking powder in a medium bowl.Step 3
Use an electric or a hand mixer to beat the sugar and butter for 2 minutes or until the consistency is smooth.Step 4
After, add the eggs one by one combining the mixture properly each time you add an egg. Mix in your almond and vanilla extra. At this point, you might notice that your batter looks a bit grainy. That’s fine because your end product will still turn out great.Step 5
Slowly add the dry ingredients mix and milk to the batter alternating between the two. Ensure to beat the batter at low speed. When you are done mixing, your batter will be quite thick. Now, add the blueberries and, using a spatula, fold the berries gently. Be careful not to overmix the batter, so you do not mash the berries.Step 6
Pour the batter into the muffin pan (we suggest using an ice cream scoop if you have one). Ensure to fill the cups to the brim. Now, sprinkle the raw sugar over the muffins.Step 7
Bake the muffins for about 30 minutes on 370°F or until lightly golden. Use a fork or toothpick to ensure the muffins are completely baked.Step 8
When they are ready, allow them cool for 10 minutes, then use a knife to scrape around each cup, ensuring the muffins are not stuck to the pain. Now, transfer the muffins to a cooling rack to complete the cooling process.
Ginger Blueberry Oat Muffins
Remember when we said muffins have a lot of variants? Well, we weren’t kidding. Here’s another blueberry muffin made with oats and fresh ginger, and then to top it all off, we will add a vanilla glaze. These muffins are incredible and more filling than regular muffins. For this recipe, we will be using oat flour. We love oat flour because it has a subdue nutty taste that does not overshadow the ginger, vanilla, or blueberries but complements them. Oat flour is similar to wheat flour in terms of texture and easiness. Additionally, you can purchase oat flour or quickly make it by grounding your oats using a blender or food processor. You can choose to use ginger powered for this recipe; however, we prefer to get that natural, cleansing taste and aroma that fresh ginger gives off.Ingredients
Muffins: ½ cup oat flour or ¾ rolled oats 1 cup all-purpose flour 2 tablespoons sesame seeds, if you want 2 teaspoons baking powder 1/2 cup sugar 1/2 teaspoon salt 1/3 cup neutral oil such as canola or grapeseed oil 1 large egg 2 teaspoons grated fresh ginger 3/4 cup milk 1 teaspoon vanilla extract 1 ½ cups fresh or frozen blueberries Vanilla Glaze: 1/2 cup powdered sugar 1 tablespoon milk ½ teaspoon vanilla extractDirections
Step 1
Place the rack in the center of the oven and preheat to 400°F. Using oil or cooking spray, grease a 12-cup muffin pan or line it with foil or paper baking cups. Ensure you grease generously to avoid burning your muffins.Step 2
If you have rolled oats, place them in your processor or blender and pulse until they are finely ground. However, if you already have oat flour, you can move on to the next step.Step 3
Mix the all-purpose flour, baking powder, oat flour, salt, and sesame seed in a large bowl. Mix the ginger, vanilla, oil, egg, sugar, and milk in another bowl until combined.Step 4
Now, add the dry ingredients to the wet one. Add the dry ingredients in two batches. Ensure to stir the mixture properly after each addition. Finally, carefully fold in your blueberries.Step 5
Pour your batter into the muffin cups, but keep them ¾ full. Bake at to 400°F until the muffins are golden brown and spring back when you press the center. Alternatively, you can use the fork or toothpick method. Baking should take about 15 to 18 minutes. Ensure to monitor your muffins so they do not get burned.Step 6
Allow the muffin pan to cool on a rack for about 5 minutes, then transfer the muffins to the rack.Step 6
Mix the sugar, vanilla, and milk in a small bowl until the consistency is smooth.Step 7
After the muffins have cooled for about 10 minutes, but are still warm, place a few paper towels under the cooling rack. Now, you can glaze them. Use a spoon to glaze over the muffins. Allow the glaze to run down the sides of the muffin. Don’t worry; the glaze will drip on the paper towels.
Vegan Blueberry Muffins
Who says vegans don’t get to have fun? We love this recipe because it is perfect for vegans, and anyone can enjoy these fantastic muffins. These muffins are easy to make, fluffy, and extremely light. Moreover, we love them because they taste like every other blueberry muffin made with egg or milk. The ingredients you need for vegan blueberry muffins do not differ from what other recipes use. Thus, you will still use standard ingredients like sugar, all-purpose flour, baking soda, and baking powder. However, instead of dairy milk, you will be using non-dairy. There are several options, like hemp or almond milk, but we prefer soy milk. Furthermore, you will be using aquafaba or flax egg instead of eggs. Flax eggs are vegan, nutritious, and gluten-free. Unfortunately, flax eggs do nothing for leavening, but since we have baking soda and baking powder, it is not a problem. You can find aquafaba as a liquid in a can of chickpea or as a cooking liquid found after boiling chickpeas. In addition, aquafaba is perfect because it works as a binder and aids the browning process.Ingredients
1 flax egg or 3 tablespoons aquafaba 2/3 cup soy milk or other non-dairy milk such as hemp milk 1 tablespoon apple cider vinegar or lemon juice 1/2 cup brown sugar 1/3 cup neutral oil such as grape seed oil 1 teaspoon baking powder 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon vanilla extract ½ teaspoon cinnamon powder ¼ teaspoon salt 1 ½ cups fresh or frozen blueberries, or moreDirections
Step 1
Select either flax egg or aquafaba. You only need one for this recipe. Mix one tablespoon flaxseed and 2 ½ tablespoons water in a bowl to make a flax egg. Put the mixture in the fridge and leave it for 15 minutes. If you choose aquafaba, open the can of chickpeas, drain the beans, and keep the liquid. Measure out three tablespoons of aquafaba into a small bowl. Whisk the aquafaba until frothy.Step 2
Preheat the oven to 400°F, and line the muffin pan with paper liners or grease with oil or cooking spray.Step 3
Mix the non-dairy milk with the apple cider vinegar and leave for a few minutes. The milk will thicken, leaving you with what some might call vegan buttermilk.Step 4
Mix flour, baking soda, salt, cinnamon, and baking powder in a medium bowl. Mix these dry ingredients until well combined.Step 5
Mix the oil, vanilla, brown sugar, and flax egg or aquafaba in a large bowl. Ensure to scrape the bowl’s sides and bottom using a large spatula.Step 6
Now, add the dry ingredients in three batches. With each batch you add, ensure to mix the batter properly. Keep gently stirring until the batter is completely smooth. Fold in 1 cup of blueberries and stir gently.Step 7
Divide the batter evenly into the muffin cups, and then distribute the remaining ½ cup of blueberries into the muffin cups.Step 8
Bake the muffins between 14 to 20 minutes or until their tops are no longer wet. You can insert a toothpick or fork into the center of one muffin and ensure it comes out with crumbs.Step 9
Allow the muffins to cool for 5 minutes, then transfer them to a cooling rack. Before transferring them, use a knife to scrape round the sides of each cup to ensure the muffins are not stuck to the pan.
Lemon Blueberry Muffins
Zesty blueberry muffins, anyone? These muffins are straightforward to make, and you end up with a moist and light snack. For this recipe, we prefer using lemon juice and zest. Therefore, we mix the zest with sugar which boosts the aroma and taste of your muffin batter. Furthermore, we will not use butter for this recipe. Instead, we will use oil. This way, our muffins will turn out airy and light. Also, we are using all-purpose flour for this recipe, but you can choose to use gluten-free or whole wheat flour. You can use either milk or non-dairy milk. Sometimes, you can even use water, and the muffins still turn out great. Finally, this recipe allows you to make eight large muffins, ten regular-sized muffins, or 20 mini muffins. Keep in mind that the baking time for each size of muffin differs.Ingredients
1 ½ cups all-purpose flour ¾ cup sugar, 1 tablespoon sugar for topping ½ teaspoon salt 2 teaspoons baking powder 1 large lemon Thin lemon slices (optional) 1/3 cup neutral oil such as canola, grape seed, or vegetable oil 1 large egg or 2 small eggs 1/2 cup milk 1 teaspoon vanilla extract 1 ½ cups fresh or frozen blueberriesDirections
Step 1
Preheat the oven to 400°F. Line or grease your muffin cups depending on the size and number of muffins you want to make.Step 2
Use a citrus zester or grater to separate the zest from the lemon. In a small bowl, add about 1 tablespoon of zest to the ¾ cup of sugar. Mix the items properly until the sugar smells of lemon.Step 3
Combine the lemon sugar, flour, salt, and baking powder in a large bowl.Step 4
Now, add the oil to a measuring container that can hold at least 1 cup. Add the egg into the container, then fill it with the milk until the mixture reaches the 1-cup line. Squeeze the lemon and measure out 2 tablespoons of lemon juice. Add the juice and vanilla to the measuring container and mix until well combined.Step 5
Combine the dry ingredients with the milk mixture using a fork. Be sure not to over-mix. Now, fold in your blueberries.Step 6
Pour your batter into muffin cups. For larger muffins (which we recommend), fill the batter to the top. However, for other sizes, you can pour at your discretion. Sprinkle some sugar on each muffin. Lastly, you can choose to add thin lemon slices on top of each muffin and then sprinkle sugar on the slices.Step 7
Bake muffins for about 15 to 20 minutes or until you notice that the tops are dry. Also, you can apply the toothpick method by dipping it into a muffin and making sure it comes out dry or with crumbs.Step 8
Allow muffins to cool for a few minutes, use a knife to separate the muffins from the pan if they are stuck, and then transfer them to a cooling rack.
Banana Blueberry Muffins
This recipe is for those who are on a bit of a health kick but still want to know what a cheat day feels like. We love how tasteful these muffins are despite having little sugar. To sweeten these muffins, we add whole grains and ripe bananas. Bananas have natural sweetness and moisture, so when you add them to muffins, they enhance their taste without you even knowing they are healthier than regular muffins. Not only can you reduce sugar with this recipe, but you can also reduce fat. We make these muffins healthier by swapping half our all-purpose flour with whole wheat flour. This flour will make your muffins taste nuttier, so if you do not want that, you can always just stick to regular flour. These muffins are quite similar to banana muffins, but the blueberries take them to a whole new level. As we’ve mentioned, muffins are pretty adaptable, and this is another way to showcase that. Don’t be afraid to switch things up. You can also replace blueberries with peaches, raspberries, blackberries, and other fruits.Ingredients
4 tablespoons coconut oil or olive oil ¾ cup whole wheat flour 1/3 cup sugar 2 large ripe bananas, mashed to make 1 cup 1 teaspoon baking powder 1 large egg or two small eggs ¼ teaspoon salt 1 teaspoon baking soda 1/2 teaspoon vanilla extract 1 to 4 tablespoons water or milk, as necessary ¾ cup all-purpose flour 1 ½ cups blueberries, or more if you preferDirections
Step 1
Preheat the oven to 400°F. Line your 12-cup muffin pan with paper liners or grease with nonstick cooking spray.Step 2
Whisk the sugar, flour, baking soda, and salt in a large bowl. In a separate bowl, combine the coconut oil, egg, mashed banana, and vanilla until mixed properly.Step 3
Pour the banana mixture into the bowl of dry ingredients and use a fork to mix them. Ensure not to beat the batter excessively, making the muffins dense. Add water or milk if the batter is too thick or dry. Fold in blueberries.Step 4
Divide the batter into the muffin cups. Make sure they are ¾ full to ensure you get the right size.Step 5
Bake for about 20 to 25 minutes or until the muffins are lightly golden. To ensure that the muffins are completely baked, insert a fork or toothpick into a muffin and see if it comes out clean.Step 6
Place the muffin pan on the cooling rack for about 5 minutes, then remove the muffins and place them directly on the cooling rack.Editor’s Notes
- If you have empty cups after pouring all your batter into the pan, then add 1 or ½ tablespoon water to the empty cups as you bake. If you do not, you might burn your muffin faster because they tend to do that if they are in a pan with empty cups.
- You should double the recipe and fill the cup to the top for thick, deli-standard muffins. Don’t worry; if you have extra batter, you can bake another batch or use the additional cups.
- If you choose to use frozen blueberries, do not thaw them before baking.
- Ensure all refrigerated items are at room temperature before you start mixing ingredients so that they mix smoothly.
- You can opt for 100% whole wheat flour for a healthier choice. You can simply replace the all-purpose flour with the same amount of whole wheat flour.
- Your batter should be thick, but not too thick that you cannot scoop it. Also, it should not be too runny.
- If your batter seems too thick, you can thin it with water or milk. Add a few tablespoons depending on what your batter requires. Furthermore, if it is too thin, you can thicken it using flour. Again, you can use a tablespoon to measure, but ensure you add one tablespoon at a time.
- Oil helps to keep your muffins nice and soft, which is why we use ¼ cup of it. However, you can reduce your fat intake by replacing some oil with applesauce.
- Baking time for muffins differs based on their consistency and size. Large-size muffins usually take around 25 minutes to bake, regular-size muffins take about 18 minutes, and mini muffins take 9 to 11 minutes, so you need to keep an eye out for them.
