Blueberry Muffins

Lori Hartnett Leave a Comment

You can enjoy fresh-baked Blueberry Muffins anytime by using either fresh or frozen blueberries in this recipe, which has a buttery cinnamon-sugar topping. I have a “baking cabinet” where I store ingredients such as flour, sugar, baking powder, and baking soda, so preparing these from scratch goes quickly. These are relatively low in sugar, and you know exactly what the ingredients are, unlike purchased baked goods.

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Blueberry Muffins
Vegetarian, Soy Free, Nut Free
Makes:   12 muffins  
Makes:   12 muffins  
  1. HEAT oven to 400ºF.
  2. STIR together flour, 1/4 cup of the sugar, baking powder and salt in large bowl. Make a well in center.
  3. COMBINE milk, oil, and egg. Add to dry ingredients, stirring just until moistened. Fold in blueberries. Divide evenly into muffin pan lined with paper baking cups.
  4. BAKE 22 to 23 minutes or until light golden brown. Cool 5 minutes.
  5. MIX remaining 4 tsp. sugar with cinnamon in small bowl. Brush tops of muffins with melted butter; dip tops into cinnamon sugar.
Fresh Tips

Substitute almond or soy milk.

You can prepare this recipe with alternative flours. Swap out some of wheat flour for oat or rice flour, for example.

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