Blueberry Muffins Recipe

This easy blueberry muffins recipe is made from scratch and is such a simple recipe that you can whip up with traditional pantry staples.

These blueberry muffins are a bit sweet, a bit tart and are a great way to start your mornings – especially since they’re freezer friendly!

Do Blueberry Muffins Freeze Well?

Yes! I actually popped our leftover muffins from this batch in the freezer to use for future breakfasts and snacks. I’m actually making a couple of extra batches today with leftover blueberries and strawberries so I can use them up before they go bad and stock our freezer with breakfasts for a while!

Wait until they cool completely and freeze in gallon sized freezer bags. They’ll stay fresh in your freezer for about two to three months.

When you’re ready to enjoy a muffin from the freezer, just place a blueberry muffin on a microwave-safe plate and microwave for about a minute. It makes the perfect easy breakfast.

My husband and I saw these cute coffee mugs while we were at Target and picked them up because I can never turn down a cute set of mugs (I used to design coffee mugs so they’re still one of my favorite things to collect!).

I picked up this So Delicious Dairy Free Coconut Milk Creamer in the French Vanilla flavor at Target. Target has a Cartwheel offer for 10% off So Delicious Dairy Free Creamers from 6/10 through 7/7, so you can grab yours at a discount too!

I always prefer to use a dairy free option when possible and finding a tasty coffee creamer that was dairy free has been a challenge! I love that this So Delicious creamer tastes sweet, creamy and gives a light coconut taste to coffee.

Having a good cup of coffee and these muffins ready to go in the morning makes my breakfast prep take all of three minutes. Which has come in handy lately since I’ve had to be more intentional with my time and actually consistently use my planner to plan out my upcoming recipe shoots for the upcoming weeks.

I’ve recently started creating recipes for other sites so I’ve realized that getting organized enough to make things run smoothly requires a planner!

How to Make Blueberry Muffins

Here are a few helpful tips before getting started with this blueberry muffins recipe

• You can substitute 2 tsp. baking powder if you don’t have baking soda
• You can substitute your favorite berry if blueberries aren’t your thing
• Keep blueberries from sinking to the bottom using this genius “plain batter before berry batter” trick from Serious Eats.

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Blueberry Muffins Recipe

This blueberry muffins recipe makes perfect from scratch muffins! They're a bit sweet, a bit tart and are a great way to start your mornings - especially since they're freezer friendly!

Course Breakfast, Dessert

Prep Time 10 minutes

Cook Time 22 minutes

Total Time 32 minutes

Servings 12

Calories 290 kcal

Author savorandsavvy.com

Ingredients

• 2.5 cups All Purpose Flour
• 1 cup Sugar
• ½ tsp Baking Soda
• ¼ tsp Salt
• ½ cup Canola Oil
• 2 Eggs
• 1 cup Buttermilk
• 1 tsp. Vanilla Extract
• 2 Cups Blueberries
• Turbinado Sugar to taste, optional

Instructions

1. Preheat oven to 450F. Add 12 liners to muffin tin, set aside.
2. In a large bowl, add flour, sugar, baking soda and salt. Mix well. Set aside.
3. In a medium bowl, add canola oil, eggs, buttermilk and vanilla extract. Mix well. Pour into large bowl over dry ingredients. Mix until well combined, being sure to not over mix.
4. Place a heaping spoonful of batter into each of the 12 lined muffin cups, set aside.
5. Gently fold blueberries into remaining batter. Divide remaining batter evenly between each cup, filling to the top, being sure to not overfill. Lightly sprinkle turbinado sugar over each muffin before baking.
6. Bake at 450F for 8 minutes, then reduce heat to 350F for 22 to 25 minutes, or until tops are firm, muffins are lightly golden brown and a toothpick comes out clean.
7. Remove from oven, allow to cool before enjoying.

Nutrition Facts

Blueberry Muffins Recipe

Amount Per Serving (1 muffin)

Calories 290 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 1g6%

Cholesterol 29mg10%

Sodium 149mg6%

Potassium 101mg3%

Carbohydrates 45g15%

Fiber 1g4%

Sugar 24g27%

Protein 4g8%

Vitamin A 85IU2%

Vitamin C 2.4mg3%

Calcium 36mg4%

Iron 2.4mg13%

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

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