Are you looking for a delicious muffin that’s great for breakfast or a quick snack? Here’s how to make blueberry muffins quick and easy at home.
Blueberries are more than just a colorful, sweet fruit. They’re packed with nutrition and high in Vitamin C, Vitamin K, and fiber. Plus, they’re packed with antioxidants and taste great, too!
How to Make Blueberry Muffins
These muffins work well with either fresh or frozen blueberries. If you’re using frozen blueberries, don’t worry about thawing them. Just separate them (if they’re clumped together) and mix them into the batter still frozen. They will cook just fine.
(This recipe makes a dozen mouthwatering muffins.)
Mix together the flour, baking powder and salt.
In a separate bowl, cream together the sugar, brown sugar and melted butter.
Add the egg and milk and blend well.
Add the orange zest and vanilla. The orange zest is optional, but if you have it, it helps to bring out the flavor of the blueberries.
Add the flour mixture into the wet ingredients and stir quickly to lightly mix them together. Don’t mix too much – you want the batter to be a little lumpy.
Fold in the blueberries. Just mix enough to distribute them through the batter.
Fill the muffin cups 2/3 of the way full. Bake in a preheated oven at 375 degrees for 20-25 minutes.
They’re done when they are slightly browned on top and a toothpick inserted in the center comes out clean. Remove from the oven and let cool.
This muffin recipe also works well with other berries, too. Try it with raspberries, blackberries, or mulberries or any other tasty berries you have growing in your garden or on your homestead.
How to Make Blueberry Muffins
Ingredients
- 2 cups flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup brown sugar
- ¼ cup sugar
- ½ cup butter melted
- 1 egg
- 1 teaspoon vanilla
- Orange zest
- 1 cup blueberries fresh or frozen
Instructions
- Mix together the flour, baking powder, and salt.
- In a separate bowl, cream together the sugar, brown sugar and melted butter.
- Add the egg and milk and blend well.
- Add the orange zest and vanilla. The orange zest is optional, but if you have it, it helps to bring out the flavor of the blueberries.
- Add the flour mixture into the wet ingredients and stir quickly to lightly mix them together. Don’t mix too much – you want the batter to be a little lumpy.
- Fold in the blueberries.
- Fill the muffin cups 2/3 of the way full. Bake in a preheated oven at 375 degrees for 20-25 minutes. They’re done when they are slightly browned on top and a toothpick inserted in the center comes out clean. Remove from the oven and let cool.
For a great snack, pair a blueberry muffin with a bowl of homemade yogurt. For more made from scratch breakfast ideas, check out our posts on How to Make Pancakes and Homemade Pancake Syrup.
