Healthy Blueberry Muffins recipe made from scratch. Soft and fluffy, these muffins make a great nut free snack or breakfast idea.
It is blueberry season again!!
Time to load up my shopping bags with blueberries, and finish half of them before I even get home.
I was just wondering why I don’t have a blueberry muffin recipe on my blog yet. But now I realize, it is probably because I can’t keep them around long enough to bake with them!
Looking back at recipes on this blog, I only have 2 other recipes using fresh blueberries: my blueberry perogies and my blueberry pancakes.
Actually, to be honest, those blueberry pancakes may be made with frozen blueberries.
But who can tell, really? I will say that those are the fresh kind. Making these Blueberry Muffins the third recipe.
I specifically went to the grocery store to buy blueberries for this recipe. I even brought snacks so I wouldn’t snack on them on the way home.
But of course, I snacked on a couple.
With enough to spare for this recipe! I was craving blueberry muffins all week long, so this recipe was inevitable.
And while I probably shouldn’t be buying new food when I have so much food left over at home that needs to be eaten BEFORE I MOVE IN 2 WEEKS, I couldn’t help myself. I have been marking exams all week long in Starbucks, and I have been SO CLOSE to buying their overpriced muffins.
At least these muffins are nut free. Now I can bring them to school for my colleagues to eat. Maybe I will get through the mountains of food at home after all!
If you try this recipe, let me know! Rate it, leave a comment and tag me with #atasteofmadness on Instagram! I always love seeing what you are creating!
Blueberry Muffins
Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 3 tsp baking powder
- 1/2 tsp salt
- 3/4 cup milk
- 1/3 cup avocado oil
- 1 large egg
- 1 tsp vanilla
- 1 cup fresh blueberries
- sparkling sugar
Instructions
- Preheat the oven to 400˚F. Line a muffin pan with paper cups and set aside.
- In a medium bowl, mix together the flour, sugar, baking powder and salt. Set aside.
- In a seperate bowl, mix together the milk, oil, egg and vanilla.
- Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the blueberries. Do not overmix!
- Divide the batter into the prepared muffin pan. Sprinkle the top with sparkling sugar.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted comes out clean. Allow to cool in the pan.
Pin for Later
This is mouthwatering muffins…Cathleen..am a big fan of muffins and blueberry is one of my favorite fruit, so it perfect muffins for me,.. i will trying to making this. Thanks for sharing…..!
Same here! Let me know if you give it a go!
Yum, very little beats a lovely fresh tasty blueberry muffin.
I agree. It’s a classic for a reason!
Having found your delicious Raspberry muffins and as I really loved your recipe I thought I would now try these too. But I used half plain wholemeal with plain flour and British cold pressed rapeseed oil as I didn’t have any Avocado oil. (Have to get some.) Result: delicious! Thanks for sharing.
Yay!! I am so glad you liked it! 🙂