$3.83 RECIPE / $0.48 EACH
“Wow, that person has their life together,” I’d think if someone handed me some delicious handmade blueberry muffins.
Consider baking a batch of freshly baked homemade blueberry muffins for overnight guests, as a “thank you” or “get well” gift for a friend or neighbor, or simply because you want to treat yourself.
These blueberry muffins will wow guests no matter what the occasion. They’re also freezer-friendly, so you can eat one now and store the rest.
BLUEBERRIES CAN BE USED FRESH OR FROZEN
These muffins can be made using fresh or frozen blueberries. If you’re using frozen berries, you’ll want to take one more step to ensure your batter doesn’t develop a blue-ish grey color. Before adding the frozen berries to the mix, simply dust them with 1/2 tsp flour and toss until evenly coated.
MUFFINS WITH BUTTER AND OIL ARE DELICIOUS AND MOIST
I used a combination of butter and oil in these muffins. The butter adds a lovely buttery flavor to the muffins, and the oil keeps them moist even after they’ve cooled. It’s a two-for-one deal that guarantees the most delectable and moist muffins you’ve ever tasted!
OPTIONS FOR TOPPING
I added a crispy crumbly topping to my muffins, but it’s completely optional.
After the muffin tops have cooled, you may either leave them simple, sprinkle them with coarse sugar for a little glitter, or drizzle them with a lemon glaze (like the one used in this scone recipe).
BLUEBERRY MUFFINS: HOW TO FREEZE THEM
Baked items, such as muffins, are ideal for freezing and eating one at a time when you have a need.
Allow these blueberry muffins to cool completely to room temperature before transferring them to a gallon-sized freezer bag and freezing for three months.
Frozen blueberry muffins can be microwaved for 15-30 seconds directly from the freezer or thawed at room temperature.
- 1.5 cups all-purpose flour ($0.18)
- 2 tsp baking powder ($0.04)
- 3/4 tsp salt ($0.04)
- 1/4 tsp cinnamon ($0.02)
- 1/8 tsp nutmeg ($0.02)
- 1 cup plain yogurt* ($0.85)
- 1/2 cup granulated sugar ($0.08)
- 4 Tbsp. melted butter ($0.40)
- 2 Tbsp. cooking oil ($0.08)
- 1 large egg ($0.21)
- 1.5 tsp vanilla extract ($0.42)
- 1 cup of blueberries ($1.33)
CRUMBLE TOPPING (OPTIONAL)
- 1 Tbsp. melted butter ($0.10)
- 2 Tbsp. granulated sugar ($0.02)
- 1/8 tsp cinnamon ($0.02)
- 2 Tbsp. all-purpose flour ($0.02)
- Make the crumble topping first if you’re going to use it. Combine the melted butter, sugar, and cinnamon in a mixing bowl, then whisk in the flour until the mixture resembles moist sand. Remove and set aside the topping.
- Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). In a large mixing bowl, thoroughly combine the dry ingredients (flour, baking powder, salt, cinnamon, and nutmeg).
- Whisk yogurt, sugar, melted butter, oil, egg, and vanilla extract together in a separate basin.
- Stir the wet components into the dry ingredients until they’re about 75% mixed (there should still be pockets of dry flour throughout).
- If you’re using frozen blueberries, lightly coat them with flour. Fold in the blueberries until they are equally distributed throughout the batter and no dry pockets of dry flour remain. It’s fine if it’s lumpy; just don’t stir it too much.
- In a greased or lined muffin tray, divide the batter between eight wells. Crumble topping on unbaked muffins
- Bake for 35 minutes, or until the muffins are golden brown on top. Allow 5 minutes for the muffins to cool in the muffin tray before loosening the edges with a knife and transferring them to a wire rack to cool completely.
*To keep the moisture balance in the muffins, use plain yogurt instead of Greek-style or strained yogurt.
- Serving: 1 muffin
- Calories: 287 kcal
- Carbohydrates: 39 g
- Protein: 5 g
- Fat: 13 g
- Sodium: 404 mg
- Fiber: 1 g
STEP-BY-STEP INSTRUCTIONS FOR MAKING BLUEBERRY MUFFINS
- I prefer to make the crumble topping beforehand so that it’s ready to add to the muffins as soon as the batter is mixed. 1 tbsp. melted butter, 2 tbsp. sugar and 1/8 tsp cinnamon whisked together in a small basin Then, until the mixture resembles damp sand, add 2 tablespoons of all-purpose flour.
- Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). In a mixing bowl, whisk together 1.5 cups all-purpose flour, 2 teaspoons baking powder, 3/4 teaspoons salt, 1/4 teaspoons cinnamon, and 1/8 teaspoons nutmeg. Combine all of the dry ingredients in a large mixing bowl and whisk until smooth.
- Whisk 1 cup plain yogurt, 1/2 cup sugar, 4 tablespoons melted butter, 2 tablespoons cooking oil, 1 big egg, and 1.5 teaspoon vanilla extract together in a separate basin. Blend until the mixture is completely smooth.
- Combine the wet and dry ingredients in the mixing bowl.
- It’s crucial not to overmix the muffin batter, so simply stir together the wet and dry components until they’re about 75% incorporated before adding the blueberries.
- Fresh or frozen blueberries can be used in this recipe. Before adding frozen blueberries to the batter, lightly coat them with 1/2 tsp all-purpose flour. This keeps their color from transferring to the batter.
- Make sure not to overmix 1 cup of blueberries into the muffin batter. The mixture will still be lumpy, so make sure the blueberries are uniformly distributed and there are no dry flour pockets on the bottom.
- Divide the muffin batter between eight of the wells in the tin using your choice technique (paper liners, butter, or oil–I used oil). Sprinkle the crumble topping on top of the muffin batter (or a pinch of granulated sugar).
- Bake for 35 minutes or until golden brown on top. Allow the muffins to cool in the tray for about 5 minutes before loosening the edges with a knife and transferring them to a wire rack to cool completely.
These blueberry muffins are AMAZING!!