Blueberry Muffins

Soft, moist and healthy Blueberry Muffins packed with juicy blueberries. This easy homemade blueberry muffin recipe is perfect for breakfast.

These jumbo muffins are loaded with juicy blueberries; in addition, they are light, healthy and super moist.

This is our favorite blueberry muffins recipe. Last night, I baked two batches, so my kids had some for breakfast with some homemade blueberry sauce and packed some for school.

The recipe is fairly easy and pretty straight forward since I mixed it all by hand and did not need to use the mixer at all. It took exactly 35 minutes from start to finish. These muffins are a favorite because they are easy to put together, quick to bake and fun to have at anytime of the day.

I would consider those blueberry muffins healthier than the standard ones because I am using avocado oil instead of butter and replacing sugar with Erythritol which is a natural sweetener, a great sugar substitute and keto friendly.

Ingredients

To make the Blueberry Muffins, you will need:

• all–purpose flour
• sugar
• baking powder
• baking soda
• salt
• milk
• avocado oil
• eggs
• pure vanilla extract
• fresh or frozen blueberries
• Homemade Blueberry Sauce (optional)

How To Prepare The Blueberry Muffins

Step 1:

Preparing the cups: Preheat oven to 370F (185C); then, line 12 Jumbo muffin cups with parchment paper. Set aside.

Step 2:

Making the batter: Combine flour, sugar, baking powder, baking soda and salt in a bowl. Stir until well blended and set aside. After that, beat eggs in another bowl; add milk, oil and vanilla. Combine well. At the end, pour over flour mixture and stir until well blended. Fold in blueberries.

Step 3:

Baking the muffins: Fill prepared muffin cups three–fourth full. Bake 20–25 minutes or until toothpick inserted into center comes out clean. After that, cool in pan for 2 minutes and then remove to wire rack.

Tips for the best Muffins

• Make sure all your ingredients are at room temperature.
• I personally prefer to use avocado oil instead of butter. Oil keeps the muffins moist and make them last longer.
• Always add the blueberries at the end, once your batter comes together. Fold them in gently with a rubber spatula.
• If your batter is too think, dilute it with a bit of milk.
• This recipe works with any type of fruit and you can easily substitute the blueberries with blackberries, apples, pears, etc.

For more similar recipes, check out:

• Pumpkin Spice Muffins
• Banana Chocolate Chip Muffins
• Banana Chocolate Bread
• Easy Banana Bread