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.
To make the Blueberry Muffins, you will need:
- all–purpose flour
- baking powder
- baking soda
- avocado oil
- pure vanilla extract
- fresh or frozen blueberries
- Homemade Blueberry Sauce (optional)
How To Prepare The Blueberry Muffins
Preparing the cups: Preheat oven to 370F (185C); then, line 12 Jumbo muffin cups with parchment paper. Set aside.
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.
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.
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- 2 cups ( 240g) all–purpose flour
- 3/4 cup (170m) sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- pinch of salt
- 1 cup (200ml) milk
- 1/2 (100ml) cup avocado oil o(r vegetable oil)
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 1/2 cups fresh or frozen blueberries
- Preheat oven to 370F (185C) and line 12 Jumbo muffin cups with parchment paper. Set aside.
- Combine flour, sugar, baking powder, baking soda and salt in a bowl and stir until well blended. Set aside.
- Beat eggs in another bowl; add milk, oil and vanilla. Combine well. Pour over flour mixture and stir until well blended.
- Fill prepared muffin cups three–fourth full. Bake 20–25 minutes or until toothpick inserted into center comes out clean. Cool in pan for 2 minutes and then remove to wire rack.
- Serve warm or at room temperature.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 179Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 31mgSodium: 157mgCarbohydrates: 19gFiber: 1gSugar: 2gProtein: 3g