Wild Blueberry Muffins
Whether you have fresh or frozen fruit - these Wild Blueberry Muffins are delicious and filled with antioxidants that are good for you. Start your morning off the right way!
Servings: 13 muffins
Calories: 254kcal
Equipment
- Mixing Bowls
- Wooden Spoon
- Strainer optional - if you use frozen berries
- Muffin Tin
- Cupcake Liners
Ingredients
- 3 cups all-purpose flour + 1 - 2 tbsp. to toss with blueberries
- 1 cup granulated sugar
- 3 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon optional
- ½ cup salted butter melted and cooled
- 2 count eggs room temperature
- 1 cup buttermilk room temperature
- ½ count lemon zest and juiced
- 2 teaspoons vanilla extract
- 2 cups wild blueberries fresh or frozen
- turbinado sugar optional, for sprinkling on top
Instructions
- Preheat your oven to 425°F. Add liners to every other cup in a muffin pan.
- In a large bowl, mix together the dry ingredients: flour, sugar, baking powder, salt, and the optional cinnamon.
- In another bowl, whisk together the melted butter, eggs, buttermilk, vanilla extract, and the lemon zest/juice.
- Pour the wet ingredients into the dry bowl and gently fold using a wooden spoon. Do not over mix! The batter will be thick and you should still see little pockets of flour.
- If using frozen blueberries: Rinse the frozen blueberries with cold water, using a strainer, until the water runs clear. Pat the berries dry with a paper towel, then toss with 1 - 2 tablespoons of flour. If using fresh blueberries: Proceed to Step 6.
- Gently fold in the blueberries - again, do not over mix.
- Fill the cupcake liners to the top, being sure to only fill every other muffin cup in the cupcake tin. Sprinkle the batter with optional turbinado sugar.
- Bake at 425℉ for 5 minutes, then turn the oven temperature down to 350℉ and bake for 18-20 minutes. A toothpick stuck in the middle should have a bit of crumb on it.
- Remove the muffins from the muffin tin, and let them cool on a wire rack. Enjoy!
Notes
Tips & Tricks:
Blueberries are notorious for releasing their juices and turning the entire muffin batter an ugly purple/grey color. To avoid this, be sure to follow my berry prep instructions in Step 5 - whether you use fresh or frozen blueberries.
If you don't have buttermilk in the fridge, no worries! Substitute with 1 cup of buttermilk + 1 tablespoon of apple cider vinegar or lemon juice. Stir those together, and let them sit until the milk is a little frothy.
Freezing Instructions:
Muffins are super easy to freeze! You can either add them to a freezer-safe container, or a freezer-safe storage bag (removing as much air as possible) and freeze for up to 3 months.
When you're ready to eat, simply let them thaw in the fridge or on the counter. You can eat room temperature or warm them in the microwave or toaster oven for a few minutes.
Nutrition
Calories: 254kcal | Carbohydrates: 42g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 21mg | Sodium: 264mg | Potassium: 77mg | Fiber: 1g | Sugar: 19g | Vitamin A: 263IU | Vitamin C: 2mg | Calcium: 84mg | Iron: 2mg