So easy to make, and a crowd pleaser every time! Btw, I froze a few mini muffins as a standby for breakfast, popped them in the toaster for 3 min and they were still soft and fluffy! Yes you can! I love how your muffins are positively bursting with berries; they basically counterbalance all of the sour cream, making them extra healthy! Blueberry Preparation: Here how to prepare your blueberries (either fresh or frozen) for this recipe. I love baking with sour cream. And using half coconut sugar/half stevia to reduce carbs along with coc sugar on top, sounds great! Blueberry Zucchini Bread –  Juicy blueberries in every bite of this soft, easy, no mixer bread! WAY more cost effective! // https://www.inspiredtaste.net/18982/our-favorite-easy-blueberry-muffin-recipe https://www.bettycrocker.com/recipes/banana-blueberry-muffins Squirrels, rabbits, birds, etc. Seriously the best. Thanks for trying them and glad that Greek yog worked and that they’ll be your new go-go blueberry muffin recipe. You have my undivided attention! Simply gorgeous muffins, Averie—I want to grab all of ’em out of the screen! My DH thought they were excellent he ate 2 immediately! Then slowly add the egg-sour cream mixture to the flour and blueberries. The oats Using quick oats gives these muffins a lovely texture and keeps the recipe quick and easy, but regular oats can be … Tossing the blueberries with … But they turned out super! This allows the ice crystals that may have formed around them to melt away. Thanks so much for posting. Using whole fresh or frozen blueberries in homemade muffins makes a world of difference! These are bound to be your new favorite muffins! I used less sugar as many had recommended and they are sweet enough. I’ve only made it as written so can’t comment on what will happen if you start making changes. Vegan Blueberry Muffins — These are the BEST blueberry muffins I’ve ever had, vegan or otherwise. I love using sour cream and or yogurt in my baking! Hope they still taste good! I think this will be my new “go-to” blueberry muffin recipe–and believe me, I’ve tried a lot! These were THE best blueberry muffins I ever made!! And I used lite sour cream here so I didn’t feel too bad :) If you try these, LMK! Thanks. Getting ready to make these. For a jumping off point, I turned to one of my favorite cookbooks for classic recipes, The New Best Recipe from the editors of Cook’s Illustrated. In a large bowl, cream butter and sugar. Top each cup with about 2 blueberries (creates a nice visual appeal). I feel like I have to jump through hoops to get to the recipe! I love a blueberry muffin with a rich batter and it seems like this could be the one for me! gluten free blueberry muffins recipe (easy): this gf blueberry muffins recipe yields moist, tender muffins with a delicious, crispy top and fluffy crumb, bursting with blueberries! An avocado replaces the butter (and much of the oil) you’d typically add to muffin batter. Healthy Blueberry Muffins are extremely fluffy, moist and absolutely delicious with fresh or frozen blueberries. Gorgeous muffins, love the blueberries and sour cream! Fold in frozen blueberries. 1. Agreed on frozen for baking! But frozen blueberries are good year round, and they actually work better than fresh ones in some recipes. Mix gently so as not to crush the berries. I always lov e the purple staining of those juicy blieberries, These look SO good!!! Combine the softened butter, ground cinnamon, flour, and sugar until crumbly. Hi, the amount of baking powder seems alot. Rub the lemon zest and sugar together with your fingers. Thanks for the 5 star review and glad they’re the simplest and best tasting muffins for you and your son and that this is a keeper for you! Add the eggs and beat in for 1 min, then mix in the yogurt, vanilla extract and milk. They're fluffy and moist thanks to the addition of sour cream in the batter. I would happily wake up to these every single morning! ", Frozen Blueberry Muffins Recipe photo by Taste of Home. Glad they came out great especially since you call yourself a terrible baker. They are easy to make and delicious!! Even with oil, the others were always a bit dry. Would you just post the recipe! I would just add a tablespoon or so of both juice and zest, more or less, depending on how lemony you want them and you can keep the vanilla in. Slowly add melted butter to the egg-sugar mixture, followed by the vanilla and sour cream. The best part it that you don’t even … I wouldn’t use fat-free because you need some fat for moisture, but lite worked just fine. Fancy that: I have both sour cream and frozen blueberries in the kitchen right now…. Can you recommend a cooking time? In a separate large bowl, whisk egg until light in color, then add granulated sugar and whisk vigorously until thick. Going to ABP then just kidding and now you’re going to DIY! OMG, Averie. Great recipe. For a jumbo muffin pan: 425°F for 5 minutes, then reduce to 350°F for 22-25 minutes for a total of 27-30. Thanks. As a personal preference, I use less sugar. These look delicious! Just add them frozen. The blueberry muffins from scratch have a buttery soft crumb and are dense enough without being heavy, nor are they airy or cake. I adapted the recipe from Cooks Illustrated, which tests their recipes literally hundreds of times before they publish them in their cookbook so I’m sorry they didn’t work out for you, but it’s perhaps because you did make a few changes from what I did. Use fresh fruit if you like, and serve it with ice cream … Our video has a complete recipe demonstration for you. Mouth watering! I don’t know if these moist blueberry muffins ‘beat’ my last since they’re different in terms of taste, texture, and ingredients, but they’re both excellent. I didn't realize until I went to add the blueberries that I only had one cup left, so I added some other frozen berries as well. The country that I live in doesn’t sell sour cream, but there are alternatives with a similar taste so I’m trying to gage the best one based on actual fat content. Thanks for trying your version of it though! Turned out great ! Thanks for the 5 star review and glad this turned out great for you! thank you. Divide the batter among the muffin tins and fill 3/4 of the way full. I have learned that I prefer using vegetable oil in my blueberry … I haven’t personally tried it but I think it will be ok. Has anyone had success making the muffins Gluten Free? vegan, dairy-free, healthy ingredients. These look delicious! And yes, strawberries sound GREAT, too! Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. I can practically smell these baking away! Not happy with current recipe. Totally buy frozen blueberries all the time! I also used greek yogurt and they turned out great! I couldn’t get the batter fully mixed though or it would have been pink and purple! I followed all of your directions, except I omitted the sugar on top (didn’t have any of that type on hand) and I added about 5 blueberries on top. Somewhere in between pie, cake, and blondies is what you get with this FABULOUS blueberry dessert recipe! This is making me totally crave blueberry muffins. So easy. Well I’ve had plenty in the past year, just not a NEW recipe. If you use frozen ones, make sure you fold them into the batter and bake your muffins as quickly as possible. Reading this literally had me going to Au Bon Pain to pick up a blueberry muffin because I don’t have time to whip up a batch myself right now and I really wanted one! This is by far the moistest. These are amazing, do you have the nutritional information for them?? I’ll be making these again. The only sub I made was 1/2 cup coconut sugar and 1/2 equivalent of Stevia extract to cut down on the carbs. I’m not much of a cook…I usually beeline it for the boxed mixes, but since your directions were so clear, I thought I’d give it a shot. I just have a question, when you say “lite” sour cream what is the fat percentage? Line a 12-cup muffin tin with paper liners. Lol :) Brunch, midnight snacks, afternoon snacks, I make up for it. Rinse berries in cold water several times – until the water is noticeably lighter when you drain them. In a separate large bowl, whisk egg until well-combined and light-colored, about 20 seconds. Family picked this one to try. It was 4am. I love how plump and juicy the blueberries look, and the muffins themselves look so moist and tender. Sprinkle over the top of the muffin batter. These were hands down the simplest and yummiest muffins my son and I whipped up for a friend. love these and they work with whole wheat flour too and the are easy for kids to make saying that as one myself. Because of the extra water in the batter, you may find you need to bake Lemon Blueberry Muffins made with frozen blueberries for just a couple minutes longer. They’re fluffy and moist thanks to the addition of sour cream in the batter. Don’t let it sit on the counter. This lemon blueberry muffin recipe makes eight large big-topped muffins, ten standard muffins or 20 to 22 mini muffins (see note below about baking time for mini muffins). Very moist. FREEZING. Bake at 375 degrees for 18-20 minutes or until the muffins are nicely domed, spring back when touched or a toothpick inserted in the center comes out clean. If you need muffin recipe inspiration, I have all kinds from apple to banana to strawberry here! Wishing I had these for breakfast! Fill 24 greased or paper-lined muffin cups two-thirds full. I am so happy berries are showing up on the shelf again- I’ll have to make these once I get my hands on some blueberries. Add frozen blueberries to the flour mixture, tossing lightly with a spatula to coat them. peanut butter comfort In the photo you see of my muffins, I’ve used frozen blueberries. I remember your avocado muffins … I can’t believe how fast time flies! But in certain recipes, sour cream just gives that extra goodness and yog isn’t going to cut it. :). I made all 24 and they are really small. I need to re-do blueberry muffins. My daughter and i both ate 2 warm out of the oven. Check out our other healthy breakfast recipes! Gently stir in the fresh or frozen blueberries. Glad they came out incredibly well for you!! please remove me from your email list. It works wonders to produce wonderfully tender and rich muffins. I made these blueberry muffins with frozen blueberries since they’re readily available and inexpensive. These blueberry muffins from scratch get better as they cool because you can really appreciate the abundance of juicy berries in every bite, adding to the overall moisture quotient amidst the fluffy interior. Can I clarify is it 1 tablespoon or tsp? Since strawberries will be in season soon, I am thinking of trying the recipe with strawberries. :). Cool in pan for 10 minutes before removing to a wire rack. I like to use these frozen wild blueberries when I make muffins because they are smaller, but full of great flavor. Also, this will make very sweet muffins. https://www.averiecooks.com/category/bread/muffins-bread. Beat the butter and caster sugar together until pale and fluffy. We are weighing the ingredients and preheating the oven now. Thanks for trying the recipe and I’m glad it came out great for you and that you can count on my recipes! These look so impossibly soft and gorgeous, Averie! Not to mention they're bursting with fresh blueberry flavor. Pinned :). I want some of these for breakfast tomorrow! They should be springy to the touch and do a toothpick test. You can just tell they are super moist and soft. Thanks! Tasty and fluffy. These are my jam!!!! Frozen or fresh blueberries. Thanks for adding another recipe to my arsenal. I definitely need to try it out sometime soon. Do not know what I would do without the new best recipe cookbook, Averie! This recipe works and it’s amazing. They taste ok but are took crumbly for my liking. Hi Avery. Petunias and manure. I added a cinnamon crumble topping and I’m in heaven. Not being reliant on fresh berries in the dead of winter is nice. I’ll be trying these for sure. Tips for making blueberry muffins. I almost always have frozen blueberries on hand in my freezer – they’re often cheaper than fresh and because they’re frozen at the peak of freshness, you don’t have to wait for them to be in season. Add eggs, milk and vanilla; mix well. Made ’em. It just wasn’t that common. In a large bowl, add flour, baking powder, optional salt, and whisk until combined; set aside. This better-for-you blueberry muffin is low in sugar, rich in fiber, and brimming with juicy blueberries. I have never made Blueberry Muffins before and followed the recipe to the letter except I did add about 1/2 cup extra blueberries and added some slivered almonds to the top, had to bake them a few extra minutes longer than it said but they melted in my mouth. These look heavenly as they are but if I wanted to add a little lemony flavor to these, can I simply omit the vanilla and replace with lemon juice/zest? They’re a little bit smaller than their other ones (I usually just buy the non-organic full size ones…I’m all about some value…LOL) and yes to baking with frozen. These are SO awesome. How gorgeous are these muffins?! I followed the recipe exactly, except that I used fresh blueberries. These are hands down the Best Blueberry Muffins EVER. Top each cup with a generous pinch of turbinado or sparkling sugar. Easy Blueberry Pie – a FAST, crustless, no-mixer dessert that’s perfect for summer entertaining, picnics, or potlucks!! I am 70 yrs old and have been making muffins for years, but not this good. Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. Allow muffins to cool in pan for about 15 minutes before carefully removing. The BEST Blueberry Muffins — These are hands down the best homemade blueberry muffins EVER. An avocado replaces the butter (and much of the oil) you’d typically add to muffin batter. Don’t let it sit on the counter. In a large bowl, combine the flour, baking powder and salt. Fresh blueberries will produce the best results in this recipe. Thanks for the 5 star review and glad these are the moistest and easy! These muffins can be made with either fresh or frozen blueberries. Read some of the other reviews and don’t understand what the problem could be, I loved them!! I use frozen berries all the time. As you can see both Fresh and frozen berries are excellent for blueberry muffins. Divide the batter between 12 greased muffins cups and bake until muffins are set, and soft yet springy to the touch. originally published June 5, 2019 — last updated April 7, 2020 For best taste, consume within 1-2 days. Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Easy and delicious! I make a version of this but not with sour cream. This is a keeper! Yes this recipe yields 12 normal sized muffins. Fill 12 muffin cups ⅔ full with batter. Great recipe... My son as a Milk intolerance, so I did proceed with Flavored Vanilla Rice milk (Rice Dream) and vegan Margarine (Crystal)... not here to promote brands but these are the one i usually use in receipes as replacements. I generally use greek yogurt because I always seem to have that on hand. I can always count on your recipes :). Cool in pan for 10 minutes before removing to a wire rack. My 9 year old enjoyed making them. Mix topping ingredients together with a fork until crumbly. I would just use a full fat product then since it can get a little tricky to guess the fat percentages. Slowly add the egg-sour cream mixture to the flour-blueberries and fold using a spatula until batter comes together, the berries are evenly distributed, and most of the flour bits are folded in (some small spots of flour can remain); don’t overmix. I was in the nursery this past weekend and came so close to picking up a few blueberry bushes. Anyway, I have made these muffins several times; I make a dozen at a time. They freeze beautifully and work great as a quick on the go breakfast, a sweet afternoon snack or even dessert! They also freeze well. Fresh or frozen blueberries can be used. In a small microwave-safe bowl, melt the butter, about 30 seconds on high power. Sometimes certain blueberries are just more tart than others so sometimes you do need a little extra sugar :). https://www.food.com/recipe/blueberry-buttermilk-muffins-6653 Can you make Blueberry Muffins With Frozen Blueberries? I get the wild organic ones from Trader Joes. Nothing fussy or complicated, just awesome tasting dishes everyone loves! These muffins are finished off with a light lemon glaze, which is so good you might be tempted to eat it with a spoon! The blueberry muffins from scratch don’t get very golden on top so don’t judge doneness by the color of the tops. As usual I can’t wait to try out the recipe. I never tire of blueberry muffins! Note: If using frozen blueberries, use without thawing to avoid discoloring the batter. Very good muffins. Who’s in the mood for fresh-baked, homemade gluten free blueberry muffins?!? I always save fresh to eat, frozen for baking. This is definitely will do again! These look amazing!! These muffins are a clone of "The Famous Jordan Marsh Blueberry Muffins" — which were indeed famous up until the mid-1990s, when Jordan's, one of Boston's two iconic department stores (Filene's being the other) was absorbed by Macy's and effectively disappeared. Preheat the oven to 375°F. Add eggs, milk and vanilla; mix well. In a large bowl, combine the flour, baking powder and salt. I also added more than the Cook’s Illustrated recipe. Blueberry Streusel Coffee Cake – An EASY, no-mixer cake studded with juicy blueberries and topped with big buttery streusel nuggets that are just SO GOOD!! Calm down Judy! Oh, right. Blueberry Crisp — This fruit crisp is delicious as is, but you could also serve it with a dollop of whipped cream or a … Combine sugar and nutmeg; sprinkle over muffins. Love your blog! They taste great, but tend to get lost in the blueberry muffin batter. Add the sour cream and whisk until smooth and combined, don’t overmix; set aside. 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