Blueberry muffins are a really great introduction to baking. You can use fresh, frozen or dried berries. And if you really love blueberries, feel free to sneak in an extra 1/2 cup of them. Toss in some nuts or lemon zest. Anyway you decide to customize the classic blueberry muffin is sure to be a hit.

If you are like me, my baking experiences started out with simple boxed cakes, prepackaged dessert kits and those classic bagged artificially flavored muffins. Despite it now being considered a faux pas, some of those packaged options are still a great option. Especially if you are new to baking or in a hurry.

You must keep things in perspective. Everyone starts at the beginning and soon you start to feel comfortable enough in the kitchen to venture out to homemade recipes. One of my favorite things to show people how to make are muffins. There is something so magical about a lumpy batter turning into a delicious baked good. They are also cheap and easy to make.

Blueberry muffins won’t require you to buy a $300 stand mixer or even a hand held one. You can do this recipe with a few basic ingredients and a simple spoon to stir the batter. We prefer you to make these entirely by hand as it keeps the muffins light and fluffy. You also can make a ton of different flavors once you learn how to make muffins. Things like chocolate muffins with peanut butter chips can be just as easy to make.

Blueberry Muffins

A hearty blueberry muffin lower in sugar and rich in flavor. Easy to make and delicious!

Print Recipe

Prep Time10 minutes minutes

Cook Time18 minutes minutes

Servings12

Calories 233.2

Ingredients

• 2 cups (300g) flour
• 1 cup (160g) blueberries
• ¾ cup (180mL) milk
• ¾ cup (150g) sugar
• 2 large (100g) eggs
• ⅓ cup (80mL) oil
• 2 tsp (6g) baking powder
• ½ tsp (2.5g) salt

Instructions

• Preheat oven to 400F (200C.)
• Grease or line a muffin tin with paper cups.
• Toss blueberries in 2 tbs of the flour, set aside.
• In a large bowl, stir together flour, sugar, baking powder and salt.
• In a smaller bowl, combine milk, eggs, oil. Pour wet ingredients into dry, mixing until just combined. Fold in blueberries.
• Divide batter equally into each muffin tin, about 3 tbs.
• Bake 16 – 19 minutes or until a toothpick inserted in the center comes out clean.

Notes

You may use 1 cup of sugar if you prefer a sweeter muffin.  

If desired, use self rising flour in place of plain.  Just omit baking powder and salt.

When using frozen berries, the baking time should be increased about 5 minutes.  Check for doneness around 20 minutes.

Nutrition Facts

Blueberry Muffins

Serving Size

 

1 muffin

Amount per Serving

Calories

233.2

% Daily Value*

Fat

 

7

g

11

%

Saturated Fat

 

1.1

g

7

%

Polyunsaturated Fat

 

0.9

g

Monounsaturated Fat

 

4.4

g

Sodium

 

118.5

mg

5

%

Carbohydrates

 

39.1

g

13

%

Fiber

 

1.1

g

5

%

Protein

 

3.8

g

8

%

* Percent Daily Values are based on a 2000 calorie diet.

* Calories provided as a courtesy and not guaranteed.