Recipe: How to Make Blueberry Muffins From Scratch

I have a lot of fruit that I’ve grown over the summers that end up in my freezer when I have more than I know what to do with. Besides smoothies and adding them to granola, I decided to use them for muffins.  

While I chose to make these with blueberries, you can use pretty much any berry you’d like for this muffin recipe—especially if you’re getting lots of fruit from the farmers’ market. In fact, I’m going to replicate this recipe, but next time add some lemon zest and raspberries, and also swap in homemade buttermilk for yogurt. These muffins are perfect for breakfast on the go or to pack as a quick snack for school or work. 

Blueberry Muffin Recipe Ingredients

• 2 ¼ cups of all-purpose flour
• 1 ½ tsp of baking powder
• ½ tsp of baking soda
• ½ tsp of salt (less if you’d like)
• ¼ cup of vegetable oil (can substitute with butter)
• ¾ cup of sugar
• 2 large eggs
• 2 tsp vanilla extract
• ½ cup plain, full-fat yogurt (alternatively, use sour cream or buttermilk)
• 1 ½ cups of blueberries—fresh or frozen*

Blueberry Muffin Recipe Instructions

1. Start by preheating the oven to 375 degrees Fahrenheit.

2. Line a muffin tin with muffin cups or grease with cooking spray.

3. In a large bowl whisk together the flour, salt, baking soda and powder and set aside.

*Note: If you are using frozen blueberries, the colour will streak and your muffins might turn bluish green. If you rinse the berries a few times until the water around them is clear, this will help prevent this.

4. In a separate bowl or in a stand mixer, beat the oil and sugar together on medium speed until incorporated (1 or 2 minutes) and then beat for an additional minute on high.

5. Add one egg at a time to the sugar mixture, on low speed, beating well and scraping the sides to make sure everything is incorporated.

6. Add in the vanilla and yogurt (or alternatives) until everything is blended together.

7. Slowly add the dry ingredients, a small amount at a time, on low speed until it is a thick and smooth batter and there are no dry bits left.

8. With a spoon, gently fold the berries into the mixture until evenly spread.

9. Scoop the batter into the prepared muffin pan—you may end up with more than enough batter and you could make a few extra muffins, but don’t be afraid to heap it in.

10. Bake the muffins for 20 minutes. Then, check to see if they’re done and a tester comes out clean. If not, bake them for another 3 to 5 minutes, just watch carefully.

11. Immediately remove the muffins onto a cooling rack. Let them cool, or enjoy them warm. Reheat the next day, or freeze them in an airtight container.