My Favorite Blueberry Muffins
 
Prep Time
Cook Time
Total Time
 
Author:
Yield: 18 standard size muffins
Ingredients
  • 3 cups flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon nutmeg
  • 2 eggs
  • 1 cup sugar
  • 1 cup milk
  • ½ cup canola oil
  • ½ teaspoon vanilla extract
  • 1 pint blueberries
  • optional: coarse sugar [for sprinkling on top of muffins]
Instructions
  1. Preheat the oven to 425 degrees F; spray muffin tins with non-stick spray or line with muffin/cupcake liners.
  2. In a large bowl, sift flour, baking powder, salt and spices until mixed well. In a medium bowl, whisk eggs and sugar together; add milk, oil and vanilla. Continue whisking until well combined; mixture will be a pale yellow. Fold the wet ingredients into the dry ingredients. Stir by hand, being careful not to overmix.
  3. Carefully fold in the blueberries, taking note that the mixture will be super thick and a little lumpy.
  4. Fill each muffin tin to the top; sprinkle with sugar, if desired. Bake at 425 degrees F for 5 minutes. Decrease the temperature to 375 degrees F and bake for an additional 18 to 20 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean.
  5. Allow the muffins to cool for 10 minutes or so, and then enjoy warm, freshly baked blueberry muffins!
Notes / Variations
Either fresh or frozen blueberries can be used in this recipe, as well as the milk of your choice. I often cook/bake with coconut and/or almond milk to gear my recipe towards those with a lactose-intolerance; in this recipe, the substitution of different kinds of milk doesn't appear to alter its delicious-ness.

Feel free to replace blueberries with the add-in of your choice: chocolate chips, cranberries, banana + walnut, etc. If making substitutions, use only 1 ¼ cup your add-in.

This recipe can be adapted to make mini or jumbo muffins, in addition to the standard-size recipe given here. Refer to Sally's original post [linked below] for adjustments in baking time.

Recipe from: Sally's Baking Addiction | Sparking Jumbo Blueberry Muffins
Nutrition Information
Serving Size: 1 muffin Calories: 201 Fat: 7.1 g Saturated Fat: 0.8 g Carbohydrates: 31.6 g Sugar: 14.1 g Sodium: 142 mg Fiber: 1.2 g Protein: 3.4 g
Recipe by Confessions of a Midnight Baker at https://www.confessionsofamidnightbaker.com/my-favorite-blueberry-muffins/