These Blueberry Muffins are quick and easy to make in just 30 minutes. Perfectly soft, moist and always a winner with the kiddos. With just a few ingredients you can make these delicious Blueberry Muffins.
If you are a Blueberry Muffin fan, you have to try this easy and delicious recipe. The texture of these muffins really is the best. They have what I consider to be “the perfect crumb”. When baked, these muffins are soft, moist and just, perfect! Loaded with fresh or frozen blueberries, these muffins are so good! This recipe is a great recipe to use as a base recipe and mix it up with your favorite muffin flavors. The batter is really thick, which I find actually makes the best muffins. So don’t be alarmed when you mix this batter up, it is supposed to be thick.
I like to use coconut oil whenever I can, just to add more nutrients to what I am making, in this recipe coconut oil works fantastically. If you do not have coconut oil, you can use melted butter or any other neutral tasting oil.
If you haven’t already tried my Chocolate Chip Banana Muffins, or my Banana Crumb Muffins you totally should!
How To Make Blueberry Muffins
No need to grab a mixer, unless you just want to, this easy muffin recipe comes together in a mixing bowl. What makes this recipe so easy is that it does not use the creaming method. I love making easy recipes that I can make in a mixing bowl with just a wooden spoon. In just a few minutes at that. This recipe is so easy, you will definitely want to keep this one in your recipe book.
- Mix together the dry ingredients. Toss in the blueberries. Mix well.
- In a separate bowl, I like to use the measuring cup that I measure the milk in, combine the milk, melted coconut oil, vanilla extract and eggs. Mix until well combined.
- Pour the milk mixture into the dry ingredients and fold just until combined. Do not overmix.
- Scoop into lined muffin pan, filling all of the way full. Bake for 16-20 minutes or until toothpick inserted into the middle comes out clean. Enjoy!
Helpful Tip
If using frozen blueberries, rinse them until the water runs clear before adding them to the dry ingredients. This will prevent the muffins from turning blue/gray. While they will taste just fine if you do not rinse them, they might not be as visually appealing.
Try One of These Breakfast Recipes
Storing/Freezing Blueberry Muffins
Store cooled Blueberry Muffins in an airtight container at room temperature for up to 4 days. Storing in the refrigerator will prolong their shelf life for up to 7 days.
To freeze Blueberry Muffins, cool completely and place in a freezer bag or airtight container and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
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Blueberry Muffins
These Blueberry Muffins are quick and easy to make in just 30 minutes. Perfectly soft, moist and always a winner with the kiddos. With just a few ingredients you can make these delicious Blueberry Muffins.
Ingredients
Instructions
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Preheat an oven to 375° F and line a muffin pan with liners.
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In a large bowl combine the flour, sugar, salt, cinnamon and baking powder. Whisk until fully combined. Toss in the blueberries and mix to evenly distribute the blueberries.
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In a separate bowl combine the milk, oil, vanilla extract and eggs. Whisk until fully combined.
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Pour the milk mixture into the dry ingredients and fold just until combined. Scoop into the lined muffin pan and bake for 16-20 minutes. Or until a toothpick inserted into the middle of a muffin comes out clean. Enjoy!
