Easy Blueberry Muffins from Scratch!

Easy Blueberry Muffins from Scratch! The best Healthy Blueberry Muffins Recipe with Frozen Blueberries for an Easy Breakfast Recipe! 

These are the BEST Easy Blueberry Muffins from Scratch!

I have been searching for the best Blueberry Muffins for a while and decided to create a recipe that was moist, full of flavor, and used whole wheat flour for a more healthy option!

This recipe is so simple to make and has been a tried and true go-to breakfast for us for a while! 

Here are even more Easy Blueberry Recipes to try! 

Easy Blueberry Muffins

Here’s What You Need:

INGREDIENTS:
3/4 cup unbleached flour
3/4 cup whole wheat flour
3/4 cup white sugar + extra for muffin tops (optional)
2 teaspoon baking powder
1/3 cup canola oil 
1 egg
1/3 – 1/2 cup whole milk
2 teaspoons vanilla extract
1 cup frozen blueberries 

DIRECTIONS:
Preheat oven to 400 degrees and line a 12 cup muffin pan with paper liners. 
In a mixing bowl, whisk unbleached flour, whole wheat flour, sugar, and baking powder together. 
In measuring cup, measure the oil, add the egg, and then fill the milk to the 1 cup line. 
Add vanilla to liquid mixture and whisk together. 
Combine milk mixture to the dry ingredients and combine. Do not over mix. 
Keep blueberries frozen to this point and slowly fold in blueberries into batter. 
Divide evenly into 12 muffin cups and sprinkle the top with sugar (optional).
Bake for 17-20 minutes or until a toothpick inserted into the middle of the muffin comes out clean. 
Remove from oven and turn muffins on their side to cool in the muffin pan before moving to a cooling rack. 

Easy Blueberry Muffins from Scratch!

Easy Blueberry Muffins from Scratch!

Yield: 12

Easy Blueberry Muffins from Scratch with Whole Wheat Flour! An easy Breakfast Recipe with Frozen Blueberries perfect for the holidays.

Ingredients

  • 3/4 cup unbleached flour
  • 3/4 cup whole wheat flour
  • 3/4 cup white sugar + extra for muffin tops (optional)
  • 2 teaspoon baking powder
  • 1/3 cup canola oil 
  • 1 egg
  • 1/3 - 1/2 cup whole milk
  • 2 teaspoons vanilla extract
  • 1 cup frozen blueberries

Instructions

  1. Preheat oven to 400 degrees and line a 12 cup muffin pan with paper liners. 
  2. In a mixing bowl, whisk unbleached flour, whole wheat flour, sugar, and baking powder together. 
  3. In measuring cup, measure the oil, add the egg, and then fill the milk to the 1 cup line. 
  4. Add vanilla to liquid mixture and whisk together. 
    Combine milk mixture to the dry ingredients and combine. Do not over mix. 
  5. Keep blueberries frozen to this point and slowly fold in blueberries into batter. 
  6. Divide evenly into 12 muffin cups and sprinkle the top with sugar (optional).
  7. Bake for 17-20 minutes or until a toothpick inserted into the middle of the muffin comes out clean. 
  8. Remove from oven and turn muffins on their side to cool in the muffin pan before moving to a cooling rack. 

Baking Tips:

1. Use a large enough measuring cup so that you can measure the wet ingredients all together and fill the milk to the 1 cup line. Be sure to have enough room in your measuring cup that you can whisk it all together before adding it to your dry ingredients. 

2. Toss your frozen blueberries in flour before adding them to the batter. Do not thaw blueberries before using them. 

Can you use frozen or fresh blueberries?

Yes! You can totally use either frozen or fresh blueberries! If you are using frozen blueberries, just be sure not to let them thaw before you add them to the recipe. If you are using fresh, you will want to make sure they are dry after washing and don’t have a lot of excess water. 

How do you keep blueberries from sinking in muffins?

If you don’t want your blueberries to sink to the bottom of your muffins, just toss them in a little flour before you add them to your batter. This works great for frozen blueberries. 

Looking for another easy Breakfast Recipe for the holidays? Try this Easy Blueberry Buckle Coffee Cake! It’s perfect for the holidays and serving at brunch for a crowd! 

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