If an individual gave me some incredible homemade blueberry muffins I’d be like, “wow, that individual has their life collectively.” 😆 Is that just me? Visualize generating a batch of freshly baked homemade muffins for your overnight guests, as a “thank you” or “get well” for a buddy or neighbor, or just mainly because you want to do some thing specific for oneself. What ever the occasion, these blueberry muffins are positive to impress. Plus, they’re freezer-friendly, so you can consume 1 now and save the rest for later!
Use Fresh or Frozen Blueberries
You can use either fresh or frozen blueberries for these muffins. If applying frozen berries, you will want to take 1 swift added step to make positive the frozen berries do not turn your batter a blue-ish grey colour. Merely dust about ½ tsp flour onto the frozen berries and toss till they’re coated ahead of adding the berries to the batter.
Use Butter AND Oil for Scrumptious and Moist Muffins
Just like with my Super Fudgy Brownie recipe, I employed a mixture of butter and oil for these muffins. Butter provides the muffins that scrumptious buttery flavor, even though oil keeps the muffins moist even soon after they cool. It is a 1-two punch that guarantees the most scrumptious and moist muffins you have ever had!
I topped my muffins with a crunchy crumbly topping, but that is entirely optional. You can either leave the muffin tops plain, sprinkle on a small coarse sugar to give them a small sparkle, or even leading them with a lemon glaze (like the 1 employed in this scone recipe) soon after they cool.
How to Freeze Blueberry Muffins
Baked goods like muffins are terrific for maintaining in the freezer and enjoying 1 at a time when you get the craving. To freeze these blueberry muffins, make positive to enable them to cool entirely to area temperature soon after baking, then transfer them to a gallon-sized freezer bag and shop in the freezer for about 3 months. Frozen blueberry muffins can be thawed at area temperature, or microwaved for 15-30 seconds straight from the freezer.
These homemade blueberry muffins are fluffy and moist with a deliciously crunchy crumble topping. They are freezer-friendly, also!
Servings: eight muffins
- 1.five cups all-goal flour ($.18)
- two tsp baking powder ($.04)
- three/four tsp salt ($.04)
- 1/four tsp cinnamon ($.02)
- 1/eight tsp nutmeg ($.02)
- 1 cup plain yogurt* ($.85)
- 1/two cup granulated sugar ($.08)
- four Tbsp melted butter ($.40)
- two Tbsp cooking oil ($.08)
- 1 massive egg ($.21)
- 1.five tsp vanilla extract ($.42)
- 1 cup blueberries ($1.33)
Crumble Topping (optional)
- 1 Tbsp melted butter ($.ten)
- two Tbsp granulated sugar ($.02)
- 1/eight tsp cinnamon ($.02)
- two Tbsp all-goal flour ($.02)
If applying the crumble topping, prepare that very first. Stir collectively the melted butter, sugar, and cinnamon, then add in the flour and stir till it resembles damp sand. Set the topping aside.
Preheat the oven to 375ºF. Whisk collectively the dry components (flour, baking powder, salt, cinnamon, and nutmeg) in a massive bowl till properly combined.
In a separate bowl, whisk collectively the yogurt, sugar, melted butter, oil, egg, and vanilla extract.
Pour the wet components into the bowl of dry components and stir till they are about 75% combined (there need to nonetheless be pockets of dry flour all through).
If applying frozen blueberries, dust them with about 1/two tsp flour very first. Add the blueberries to the batter and finish folding till the blueberries are evenly incorporated and there are no much more dry pockets of dry flour in the batter. It really is okay if it is lumpy, just make positive to stay clear of more than stirring.
Divide the batter among eight wells of a greased or lined muffin tin. Leading the unbaked muffins with the crumble topping.
Bake the muffins for about 35 minutes, or till golden brown on leading. Permit the muffins to cool for about five minutes in the muffin tin, then loosen the edges with a knife and transfer to a wire rack to finish cooling.
*Use plain, not Greek-style or strained yogurt, to preserve the correct moisture balance in the muffins.
See how we calculate recipe expenses right here.
Serving: 1 muffin ・ Calories: 287 kcal ・ Carbohydrates: 39 g ・ Protein: five g ・ Fat: 13 g ・ Sodium: 404 mg ・ Fiber: 1 g
Nutritional values are estimates only. See our complete nutrition disclaimer right here.
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How to Make Make Blueberry Muffins – Step by Step Pictures
I like to make the crumble topping very first, so it is prepared to go on the muffins as quickly as the batter is mixed. In a little bowl, stir collectively 1 Tbsp melted butter with two Tbsp sugar and ⅛ tsp cinnamon. Then stir in two Tbsp all-goal flour till the mixture appears a bit like damp sand.
Preheat the oven to 375ºF. Add 1.five cups all-goal flour, two tsp baking powder, ¾ tsp salt, ¼ tsp cinnamon, and ⅛ tsp nutmeg to a bowl. Whisk the dry components collectively till extremely properly combined.
In a separate bowl, whisk collectively 1 cup plain yogurt, 1/two cup sugar, four Tbsp melted butter, two Tbsp cooking oil, 1 massive egg, and 1.five tsp vanilla extract. Whisk till smooth.
Pour the wet components into the bowl of dry components.
It is Quite vital not to overmix the muffin batter, so only stir the wet and dry components collectively till they’re about 75% combined ahead of adding the blueberries.
You can use either fresh or frozen blueberries. If applying frozen blueberries, you will want to dust them with about ½ tsp of all-goal flour ahead of adding to the batter. This aids their colour from bleeding into the batter.
Fold 1 cup blueberries into the muffin batter, generating positive to not more than stir. The batter will nonetheless be lumpy, just make positive the blueberries are evenly distributed and there are no pockets of dry flour left on the bottom.
Prepare a muffin tin with your preferred technique (paper liners, butter, or oil–I employed oil), then divide the muffin batter among eight of the wells in the tin. Leading the muffin batter with the ready crumble topping (or a pinch of granulated sugar).
Bake the muffins for about 35 minutes, or till they are nicely golden brown on leading. Let the muffins cool for about five minutes in the tin, then use a knife to loosen the edges and transfer the muffins to a wire rack to finish cooling.
These blueberry muffins are seriously SO fantastic!!