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I’m excited to share my favorite homemade blueberry muffins recipe with you! These bite-sized treats are great for breakfast or snacks. They’re made from scratch and full of fresh blueberries and a bit of blueberry jam for sweetness.
My mini muffins are much better than store-bought ones. They’re easy to make, taking only 30 minutes from start to finish. This recipe makes 24 mini muffins or 10 regular ones if you like. Each mini muffin is just 81 calories, so you can enjoy them without feeling guilty.
These muffins are perfect for packing in lunch boxes or as a tasty breakfast. Let’s get baking!
5 Reasons You’ll Love This Recipe
I made these easy blueberry muffins with lots of love. I think you’ll love them too. Here’s why:
- Quick and simple: You can make these moist muffins in under 30 minutes. They’re perfect for busy mornings!
- Heavenly texture: Bite into a soft, fluffy inside and a sweet, crackly top. It’s pure bliss.
- Healthier choice: My recipe uses maple syrup instead of processed sugar. You’ll feel good eating these treats.
- Versatile: You can use fresh or frozen blueberries. Enjoy these muffins all year!
- Multi-purpose: These mini muffins are great for breakfast, snacks, or lunchboxes. They’re perfect for any time.
These muffins make people smile. The smell of freshly baked blueberry muffins is amazing. Try this recipe and it will be your favorite for easy, tasty muffins.
These muffins are a game-changer! They’re easy to make and taste great. My family loves them!
Exact Ingredients List (+ Possible Substitutes)
I love sharing my blueberry muffin ingredients with you! You’ll need whole milk, apple cider vinegar, melted coconut oil, vanilla extract, eggs, maple syrup, white whole wheat flour, baking soda, cinnamon, ginger, salt, blueberry jam, and fresh or frozen blueberries.
If you’re missing something, don’t worry. I’ve got you covered with muffin recipe substitutions:
- Swap coconut oil for butter
- Use almond milk instead of whole milk
- Replace eggs with flax eggs for vegan muffins
- Try a gluten-free flour blend for gluten-free muffins
My recipe is super flexible! Whether you’re craving classic blueberry muffins or need to accommodate dietary restrictions, these substitutions work like a charm. Experiment with different combinations to find your perfect mix.
The secret to amazing muffins is using fresh ingredients and adjusting the recipe to suit your taste buds.
Baking is an art. Feel free to play around with flavors and textures. You might just create your new favorite muffin recipe!
Instructions
Let’s make blueberry muffins that will impress everyone. I’ll give you my best tips for baking muffins. These tips will help you get that perfect texture you want.
First, preheat your oven to 350°F. Put paper liners in a 24-cup mini muffin pan. You can make both mini and regular-sized muffins with this recipe.
In one bowl, mix your wet ingredients. In another, mix the dry ingredients. Then, gently combine these two mixtures. But remember, don’t overmix to keep your muffins fluffy.
Now, it’s time for the blueberries! Add some blueberry jam and fresh berries to the mix. Fill each muffin cup about 2/3 full.
- For mini muffins, bake 12-14 minutes
- For regular-sized muffins, bake 20-22 minutes
Let the muffins cool in the pan for 5 minutes before moving them to a wire rack. Using oil instead of butter makes them extra moist.
The secret to perfect muffin texture? Don’t overmix and use oil for moisture!
Follow these tips, and you’ll soon be making delicious, perfectly textured blueberry muffins!
Tips, Tricks & Storing
I’ve got some great muffin baking tricks to share! Use room temperature ingredients for the best mini blueberry muffins. This makes the batter smooth. Don’t overmix – a few lumps are okay.
Sprinkle sugar on the muffins before baking for a crackly top. It adds a nice crunch!
Let’s talk muffin storage tips. Keep these treats fresh in an airtight container at room temp for a few days. If you need them to last longer, pop them in the fridge for up to a week.
When it comes to freezing muffins, it’s easy. Place them on a tray until frozen, then transfer to a freezer-safe bag. They’ll stay yummy for up to three months.
When you’re ready to enjoy your frozen muffins, just thaw them at room temperature. Or, for a quick warm-up, zap them in the microwave. Remember, mini muffins bake faster – about 9-11 minutes should do it.
If your batter seems off, adjust with a bit more flour or milk. These simple tricks will help you bake perfect mini blueberry muffins every time!