Blueberry Muffins

If blueberries are in season, you have to make muffins.

It’s the law.

At least, I’m sure there’s a law about that somewhere. And if there’s not, then I think there should be. Don’t you?

I started making blueberry muffins when the kids were young. There were few things they loved more for breakfast — except maybe six week muffins.

And I wanted to control what ingredients were in them.

So, not from a box.

I don’t want imitation blueberries and flavors. Not when I can get the real thing from a local farm. #realfood

Even if you don’t care about the healthy part, the taste difference alone makes it more than worth it. And they’re easy enough to make.

 

Ingredients arranged on a work table surface.

This is my basic muffin recipe — no rocket science here. And the good news is, you can pretty much use whatever berries are in season. Flour, sugar, baking powder, baking soda, salt, eggs, and butter. I also use yogurt, just like I do in my favorite banana bread, to make them even more moist.

Not a lot pictures for this. It’s two bowls and a hand mixer (this one is still my favorite).  Or if you’d like, you can also use a stand mixer with a paddle attachment.

Cream the butter and sugar together. (If your butter is cold, instead of softened, 10 seconds on defrost in the microwave. Rotate and repeat if needed.)

Beat in the eggs, then the yogurt.

Mix the dry ingredients together in a different bowl.

Gradually beat the dry into the wet. Try not to overmix.

Put a small spoon of batter in the bottom of each muffin cup. This makes about two dozen two-inch muffins, so remember to do more than one pan. If you’ve ever made muffins where all the berries sank to the bottom, then you’ll appreciate this step.

Now fold the berries into the remaining batter.

Fill the muffin cups the rest of the way up.

Bake at 400°F for 20 to 25 minutes or until done.

Muffin cups filled with blueberry muffin batter.

 

Tip #1: Toss the blueberries with a little of the flour before you fold them in and they won’t bleed juice into the muffins as much. You can see in the finished picture that these muffins are yellow when done, not slightly bluish-yellow (or worse, greenish).

Blueberries coated with a little flour in a bowl.

Tip #2: If you must use frozen blueberries, maybe fresh are out of season, use organic (they’re on the pesticides dirty list) and rinse them well first to help cut down on the juice bleeding.

Tip #3: You can use Greek yogurt (because sometimes that’s what I have in the refrigerator) but also add 1/2 cup of milk to the batter if you do.

Tip #4: Add a little milk to thin the batter if it’s too thick to easily spoon into the muffin cups (to adjust for altitude, humidity, flour differences, etc.).

Fresh blueberry muffins with market-fresh berries cannot be beat. They're also quick and easy to make. Visit suppertimeblues.com to learn more.

Blueberry Muffins

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 24 muffins
Author: Bill

Fresh blueberry muffins with market-fresh berries cannot be beat. They're also quick and easy to make. Visit suppertimeblues.com to learn more.

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Ingredients

Wet

  • 1 cup sugar
  • 1/2 cup butter, softened but not melted
  • 2 eggs, large
  • 1-1/2 cup plain yogurt

Dry

  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 oz blueberries

Instructions

  1. Preheat the oven to 400°F.

  2. In a large bowl, cream the butter and sugar together with a mixer on medium speed for about 2 minutes. 

  3. Add the eggs, one at a time, mixing well.

  4. Mix in the yogurt. (Go slow at first to avoid a mess!)

  5. In a separate bowl, mix together the flour, baking powder, baking soda, and salt together.

  6. Gradually add the dry bowl to the wet bowl, mixing slow, just until the dry ingredients are all incorporated. Try not to overmix it.

  7. Drop a small spoonful of batter into each of your muffin cups.

  8. Fold the berries into the remaining batter.

  9. Finish filling the muffin cups.

  10. Bake at 400°F for 20 to 25 minutes or until done.

Try some different berries, toss in a small handful of chopped nuts, add a little orange or lemon zest. You get the idea.

And let me know what you come up with, okay? I’m always on the lookout for new muffin ideas!

Be well, friends, and thank you for stopping by. Cook for each other and until next time, peace.
Bill (signature)

I hope you enjoyed this and found it useful. If so, please consider sharing it. And I'd really appreciate a recipe rating below if you made this dish at home. Thank you!

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