Blueberry Muffins with Fresh or Frozen Blueberries
These muffins are simple to make with fresh or frozen blueberries. If you are using frozen berries, do not thaw them. Add them to the batter at the end while still frozen. This recipe makes around 10 standard-sized muffins. You can sprinkle sugar on top before baking if you wish.
Servings 10 muffins
Equipment
- 2 large or medium bowls
- Muffin tin: Can be mini or regular
- Muffin liners or lightly cover wells with oil
- Measuring spoons and cups
- Whisk or spoon to mix
- Spoon to put batter into muffin tin
- Oven mitts
- Toothpick
- Nice to have: cooling rack or trivet
Ingredients
- 1½ cups all-purpose flour or one-to-one gluten free flour
- ¾ cup white sugar
- Reserve additional 2 teaspoons sugar for tops of muffins optional
- 2 teaspoons baking powder
- ¼ sea salt or table salt
- ⅓ cup avocado oil vegetable oil, or other tasteless oil
- 1 large egg
- ⅓ cup milk
- 1½ teaspoons pure vanilla extract
- ¾ cup blueberries
Instructions
- Preheat oven to 400 degrees F (375ºC)
- Line muffin tin with paper liners or gently coat with additional oil
- In large bowl, combine flour, sugar, baking powder, salt
- In a separate bowl, add and whisk together oil, egg, milk, and vanilla extract
- Pour the wet ingredients into the dry ingredients; stir gently; don't overmix
- Gently fold in the frozen or fresh blueberries
- Spoon batter into muffin cups so they are filled about ¾ of the way
- Optional: Sprinkle with additional white sugar
- Set in preheated oven for 15 - 18 minutes
- Check for doneness; they should look baked, not wet; carefully insert a toothpick
- If toothpick comes back with crumbs and not wet, they should be done
- Set on cooling rack to cool
Notes
It's important to stir ingredients until combined; do not overmix. This will create a nice crumb and texture and help avoid air pockets in the finished muffin.
If using frozen blueberries, take them out right when you need them. Don't allow them to thaw.