Hot fresh Blueberry Muffins were a childhood favorite muffin recipe of mine. Not much has changed except I prefer to make Blueberry Muffins from scratch with Fresh Blueberries topped in sugar to create a sweet flaky crust. With a pat of butter each bite is delicious.
Let me explain, as a child I adored a boxed mix of Blueberry Muffins with the small can of miniature blueberries included. I would drain them into my mothers porcelain sink and stain the bottom because I failed to rinse the juices down the drain. Oh how I loved making these muffins
Fast forward a few years, and I still love biting into a hot Blueberry Muffin, each bite with a sweet flaky top and melted butter drizzling into the light and fluffy muffin. You can taste it with me, right? Oh it's delicious.
Using a basic muffin recipe and adding fresh blueberries you too can make these mouthwatering delicious muffins to enjoy or share with a friend. Let me show you step by step how I make them.
Fresh Blueberry Muffin Ingredients
- All Purpose Flour
- Sugar
- Salt
- Baking Powder
- Egg
- Vegetable Oil
- Milk
- Vanilla
- Blueberries
How to make Fresh Blueberry Muffins
Preheat Oven to 375 Degrees. In a large bowl combine dry ingredients. All Purpose Flour, Sugar, Salt and Baking Powder.
Make a well in the middle and add Egg, Vegetable Oil, Milk, and Vanilla
Gently whisk egg and combine wet ingredients into dry ingredients. Batter will be slightly lumpy but not as lumpy as Pancake Batter.
Toss washed Blueberries in 1 Tbs flour. This helps blueberries from sinking to the bottom of the muffin while baking.
In a large Muffin Tin, spray with cooking spray and fill to ¾ full
Sprinkle 1 teaspoon of sugar on top each muffin for a light and flakey sweet topping (optional)
Bake at 375 degrees for 20-24 minutes or until toothpick comes out clean.
Enjoy hot muffin with butter
Fun Additions
Crush about ⅓ Cup Blueberries and swirl into batter just before adding to muffin tins. It's delicious
Frozen Blueberries ~ Frozen Blueberries can be used and will provide a little different texture. Rinse Frozen Blueberries and gently fold into batter.
Shopping Tip:
I love to buy fresh fruits in season. Blueberries are typically in season in August and you will find great sale prices on fresh Blueberries during this time. Wash and freeze to use all winter long when fresh affordable fruit is hard to find.
Muffin Tins
I love to use my Large Muffin Tins to make these giant muffins. You can also purchase muffin liners for these larger muffins if you wish as well. The larger size Muffins will bake for 20-24 minutes.
Using a regular Muffin Tin will yield a few more muffins, however smaller but are perfect for those small hands and tummies. Regular Muffin Tins bake for 15-18 minutes.
Mini Muffins are not only adorable but so fun to pop a bite size muffin into your mouth. Bake Mini Muffins for 9-12 minutes or until toothpick comes out clean.
Sweet Flaky Topping
Adding a Sweet and Flaky topping is optional but I suggest you make it mandatory. Adding a little bit of sugar to each muffin before baking creates a beautiful and delicious flaky crust. The sweetness pairs well with the tart blueberries giving each bite great balance of flavors.
Baking Times For Muffins
Muffins bake at 375 degree preheated oven for the following times. Pans should be sprayed with cooking spray or use muffin liners.
| Muffin Tin Size | Baking Times |
| Mini Muffins | 9-12 Minutes |
| Regular Muffins | 15-18 Minutes |
| Jumbo Muffins | 20-24 Minutes |
Try These Recipes Too!
- Lemon Cream Cheese Pound Bread
- Eggnog Quick Bread
- Best Banana Bread
- Coconut Lime Zucchini Bread
- Indian Fry Bread
- Sour Cream Biscuits
Fresh Blueberry Muffins
Ingredients
- 1 ½ Cup All Purpose Flour
- ¾ Cup Sugar
- ½ teaspoon Salt
- 2 teaspoon Baking Powder
- 1 Egg
- ⅓ Cup Vegetable Oil
- 1 ½ teaspoon Vanilla
- ½ Cup Milk
- 1 Cup Blueberries
Instructions
- Preheat Oven to 375 Degrees
- In a large bowl combine dry ingredients. Flour, Sugar, Salt, Baking Power and mix to combine.
- Create a well in the middle of the dry ingredients and add Egg, Vegetable Oil, Vanilla and Milk.
- Whisk Egg mixture into dry ingredients
- In a separate bowl combine blueberries with 1 Tbls Flour. This helps to keep berries from sinking.
- Gently fold berries into batter
- Use paper Liner or spray muffin tins with cooking spray. Fill tins ¾ full
- Sprinkle 1 teaspoon sugar on each muffin for a sweet flakey top
- Bake at 375 degrees for the specific time for size muffin tinsJumbo Muffins - 20-24 MinutesRegular Muffins - 15-18 MinutesMini Muffins - 9-12 Minutes
Nutrition Disclaimer
All nutrition values are approximate and calculated by a plugin and are provided as a courtesy. Adding or subtracting ingredients will change the nutritional value.
Bonnie J Bryceland
Can we double the recipe?
Devour Dinner
Yes of course you can double this recipe
Sally
I wonder how these would do Baked in a Souper Cube as a small cake?
It looks so good!
Devour Dinner
Yes, you can bake them in a SouperCube. They would be fun!