THE BEST Homemade Fresh Blueberry Muffins Recipe

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor and reduces saturated fat.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories while maintaining moisture.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness and moisture.

blueberries

🥗Healthier: blackberries

💰Cheaper: frozen blueberries

Frozen blueberries are cost-effective and still nutritious.

Make the crumb topping by mixing 1/2 cup softened unsalted butter, 1/2 cup packed light brown sugar, and 1/4 cup all-purpose flour until crumbly, resembling the size of rice or peas. Set aside.

In a bowl, combine 2 cups all-purpose flour, 1/2 teaspoon salt, 1 teaspoon baking soda, and 1 teaspoon baking powder. Whisk until combined and set aside.

In another bowl, whisk together 1/2 cup buttermilk, 1/4 cup regular milk, and 1/4 cup vegetable oil until combined. Set aside.

In a stand mixer, add 1/2 cup softened unsalted butter, 1/2 cup packed light brown sugar, and 1/2 cup regular sugar. Mix on low speed to combine, then increase to medium for 5-7 minutes until light and fluffy.

Add 1 large egg to the mixture, one at a time, mixing until fully incorporated. Then add 1 teaspoon vanilla extract and scrape down the sides of the bowl.

Gradually add the dry ingredients in thirds, mixing until just combined before adding half of the wet ingredients. Repeat until all ingredients are combined, mixing on low speed to avoid flour flying out.

Toss 2 cups fresh blueberries with a few tablespoons of all-purpose flour to prevent them from sinking, then gently fold them into the batter with a rubber spatula.

Line six jumbo muffin tins with parchment liners and fill each about three-quarters full with batter. Top with crumb topping until fully covered.

Preheat the oven to 375°F (190°C) and bake for 35-37 minutes until golden brown on top and firm in the center. Let cool to room temperature before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens