Tested Baking & Dessert Recipes & Videos

breakfast & brunch bars & squares cupcake recipes shortbread recipes comfort foods youtube channel
about us
substitutions
ingredients
glossary
conversions
weight vs volume
christmas cookies
christmas baking
christmas candy
apple recipes
pumpkin recipes
cranberry recipes
chocolate recipes
biscotti recipes
candy recipes
healthy baking
pudding recipes
quick breads
english tea party
blueberry recipes
lemon recipes
strawberry recipes
trifle recipes
ice cream recipes
halloween baking
valentine's baking
easter baking
thanksgiving baking
baking history
bibliography

 

Join Our New  Recipes & Videos Email List

Blueberry Muffins Recipe & Video

Printer Friendly Page

I make these Blueberry Muffins a lot during the summer months when fresh blueberries are in season. They are always quick to disapper. I enjoy their moist and almost bread-like texture, and how the only flavor competing with the blueberries is vanilla. If fresh blueberries aren't available, you can use frozen, and I especially like to use the frozen wild blueberries. 

This Blueberry Muffin batter is different than the Blueberry Streusel Muffin recipe on the site, in that oil is used instead of butter, and plain yogurt is used instead of milk. It is the oil and yogurt that make a muffin that is wonderfully moist and bread like. I love how quickly the batter for these muffins can be put together. Dry ingredients are mixed together in one bowl, wet ingredients in another. Mix the two together and you are done. When folding in the blueberries, especially if you are using frozen blueberries (do not thaw the frozen blueberries), have a light hand as you do not want the blueberries to crush and stain the batter blue. You might want to try this recipe using other berries like blackberries, raspberries, or even chopped cranberries. And if you would like a citrus flavor, add a teaspoon of grated lemon or orange zest (rind) to the batter.

Now, the muffin tins need to be either lightly buttered (can spray with a non stick vegetable spray) or lined with paper liners. My preference is to use paper liners since it makes cleanup a snap and I also like how pretty they look. Make sure to fill each muffin cup full with batter as these muffins rise very little. When you pull these muffins from the oven their golden brown crust is delightfully crisp while inside they are moist and tender (almost bread-like) and bursting with blueberries. I think this is when they are at their best. But still, even though their crusts may soften once they are covered and stored, their moist texture and delicious flavor remain intact.

Related Recipes You May Like

Banana Muffins with White Chocolate

Berry Muffins

Blueberry Cornbread Muffins

Blueberry Bran Muffins

Blueberry Streusel Muffins

Blueberry Streusel Scones

Blueberry Muffins: Preheat oven to 375 degrees F (190 degrees C). Position rack in center of oven. Butter or line 12 muffin cups with paper liners.

In a large bowl whisk together the lightly beaten egg, yogurt, oil, and vanilla extract. 

In another large bowl whisk the flour with the sugar, baking powder, baking soda, and salt. Gently stir in the blueberries. With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined and moistened. (The batter will be thick.)

Evenly fill the muffin cups with the batter, using two spoons or an ice cream scoop. Place in the oven and bake for about 15 - 20 minutes or until a toothpick inserted in the center of a muffin just comes out clean. Transfer to a wire rack and let cool for about 10 minutes before removing from pan. 

Makes 12 muffins.

View comments on this recipe on YouTube

Blueberry Muffins:

1 large egg, lightly beaten

1 cup (240 ml) plain yogurt (full fat or low fat)

1/3 cup (80 ml) vegetable, canola, safflower, or corn oil

1 teaspoon pure vanilla extract

2 cups (260 grams) all-purpose flour

1/2 cup (100 grams) granulated white sugar

1 1/4 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 - 1 1/2 cups (240-360 ml) fresh or frozen blueberries (If using frozen blueberries, do not thaw before adding them to the batter.)

 
 
     
 

 

 

New Videos

   
 

     

Top 40 Video Recipes of 2013

1. Red Velvet Cake

2. Red Velvet Cupcakes

3. Vanilla Cake

4. Cake Pops

5. Vanilla Cupcakes

6. Peanut Butter Balls

7. New York Cheesecake

8. American Sponge Cake

9. Brownies

10.Banana Chocolate Cupcakes

11.Royal Icing

12. Shortbread Cookies

13. Pound Cake 14. Chocolate Cupcakes 15. French Macarons
16. Cinnamon Rolls 17. Carrot Cake 18. Chocolate Chip Cookies 19. Pancakes 20. Oatmeal Cookies
21. Orange Chiffon Cake 22. Whipped Cream Frosting 23. Biscuits 24. Apple Pie 25. M&M Cookies
26. Fruit Tart 27. Cake Doughnuts 28. Sugar Cookies 29. Cream Puffs 30. Homemade Doughnuts 
31. Chocolate Cake 32. Pavlova 33. No Bake Cheesecake 34. Molten Chocolate Cakes 35. Meringue Cookies
36. Chocolate Chiffon Cake 37. Chocolate Banana Cake 38. Lemon Curd 39. Cheesecakes (Individual) 40. Ganache
   
 
   
 

Contact Us   Privacy Policy Joyofbaking On Twitter Stephanie Jaworski+Find us on Google+

Use of materials on all pages on the domains Joyofbaking.com, joyofbaking.mobi, the Joyofbaking.com Facebook Page, @joyofbaking on Twitter, the Joyofbaking.com RSS Feed, the Joyofbaking.com email list the Joyofbaking1 YouTube Channel and any emails sent from @joyofbaking.com are entirely at the risk of the user and their owner, iFood Media LLC will not be responsible for any damages directly or indirectly resulting from the use.

References cited may include a link to purchase the referenced book on Amazon.com. Joyofbaking.com receives a commission on any purchases resulting from these links.

This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc. and is not related to the  "Joy the Baker" books and website. Video icons by Asher.

Content in any form may not be copied or used without written permission of Stephanie Jaworski, Joyofbaking.com.  Students and non profit educators may use content without permission with proper credit. 

A baking resource on the Internet since 1997

Copyright  1997 to 2014 iFood Media LLC