Blueberry Muffins to Die For - Chopnotch (2024)

December 24, 2021May 1, 2019 by Chopnotch

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What is it that makes these blueberry muffins to die for? They are incredibly versatile, for a start. They make a great breakfast or part of brunch. Blueberry muffins are a nice dessert and they are also portable so you can bring one with you as a snack. Oh, and they’re amazingly tasty too!

I don’t want to have to visit the grocery store or bakery every time a muffin craving hits though. That’s why I developed this recipe. I had all the ingredients on hand and I bet you will too. It’s a super-easy muffin recipe and your kitchen is going to smell like a bakery while these are in the oven.

Serve them warm from the oven or cool. They are wonderful either way. These blueberry muffins are soft, moist, and sweet and they literally melt in your mouth. If you have kids you might want to double the recipe because these really don’t last long!

I also like to make carrot banana muffins or these strawberry lemon muffins, both of which also make for great breakfast desserts.

Main Ingredients

There are nine ingredients in this recipe, most or all of which you probably already have at home. These are the key ingredients you’ll need to make them:

• Blueberries: Use fresh or frozen blueberries in these muffins. I’ve tried them both ways and it doesn’t make much difference. If you’re using frozen, make sure they’re thawed and well-drained on paper towels before adding them to the mixture.
• Vanilla: Vanilla always adds a nice flavor to fruit-based pastries and cakes and this recipe is no exception. If you love it as much as I do, add an extra drop or two. Otherwise, try half vanilla and half almond extract.
• Sugar: Blueberries add some sweetness to the muffins, but sugar adds more. You could add brown sugar for a richer flavor or else white sugar works just fine.
• Baking powder: This is what makes the muffins rise as they cook, and what makes them so light. Don’t leave this out!

Instructions Overview

How do you make these? Well, first you need to line muffin cups with paper liners and preheat the oven. Next, whisk the flour, sugar, baking powder, and salt in a bowl. Mix the oil with the milk and egg in another bowl and stir in the vanilla.

Next, combine the dry ingredients and the wet ones together to get the muffin batter. Fold in the blueberries using a wide flat metal spoon. Remember, if they were frozen, you should let them thaw first, or else they’ll be holding on to too much liquid.

Divide the batter between the muffin cup liners and then just bake the muffins. Depending on your oven, they should be done in 15 to 20 minutes. You can see when they’re ready; they will be golden brown on top, your kitchen will smell incredible and your mouth will be watering!

Common Questions

Chopnotch Tips

• Switch the blueberries for raspberries or another type of fruit. Chocolate chips are also good!
• Some people prefer to use buttermilk instead of regular milk. It helps keep them moist.
• It’s important to make sure the dry ingredients and wet ingredients are well combined before you mix them together, so everything is evenly distributed in the batter.
• If you want to warm them back up, give them 12 minutes at 300°F or use a toaster oven.

These blueberry muffins are so easy to make and this recipe is the proof. They are moist, juicy, delicious, and are sure to be a hit with your family and friends.

Let us know what you think! Give this recipe a rating in the comments section below.

Recipe