Blueberries are a treasure trove of antioxidants and flavor. I’ve always loved them in muffins because they’re so easy to cook up on Sundays and grab on the way to work each morning. Good warm or room temperature, you can even slip a bit of flax seed oil into the mix for an added nutritional punch.
After not having had a muffin for a few years, my son recently got in the mood for them again after watching a Phineas and Ferb movie on the Disney Channel. Apparently, while the evil Doofenshmirtz threatned to roast Phineas and Ferb alive, the bad man was offered a tray of muffins by his evil robot–it was “muffin time,” after all.
So it was that I was impressed into the position of the evil robot in our household, and tasked with serving my son delicious muffins–the blueberry variety–while he carried on with his evil escapades. (Okay, maybe not to much–he was actually teaching himself to use the 3D program Blender at the time…)
Here’s my best recipe for blueberry muffins. I hope you enjoy them!
Ingredients for Blueberry Muffins
- 1 1/2 cups all-purpose flour
- 3/4 cup white sugar
- 2 teaspoons baking powder
- 1/3 cup – 2 T canola oil
- 2 T melted butter
- 1 teaspoon vanilla
- 1 egg
- 1/3 cup skim milk
- 1 cup fresh or frozen blueberries
- nonstick cooking spray
- 1 recipe Easy Muffin Topping*
Instructions for How to Make Scrumptious Blueberry Muffins
- Preheat oven to 400 degrees F.
- Generously spray cupcake pan with nonstick spray. (If you use liners: spray them, rather than the pan, with the nonstick cooking spray to keep the liners from sticking to the muffins.)
- Mix together 1.5 cups flour, 3/4 cup sugar, and baking powder until well combined; set aside.
- In a 1 cup measuring cup, add vanilla, egg, and canola oil, then fill the rest of the cup with milk. You may have a very small amount of milk left over–set this aside for later use or enjoy it in a nice cup of coffee.
- Pour oil mixture into flour mixture and stir just long enough to remove lumps. Batter will seem thick, compared to cake batter–but this is how it’s supposed to be. (See photo.)
- Fold in blueberries.
- Fill cupcake cups just shy of the top with dough, then sprinkle with easy muffin topping. This topping will melt down during baking and make a nice chewy texture on the muffin top. Filled this way, you should get a dozen cupcake-sized muffins out of the batch. (For slightly larger muffins, you can fill the cups all the way to the top–but your yield will be ten muffins, and you may not be able to use all the muffin topping because you won’t have as much room for it–see my photo at the top of this post.)
- If you used fresh blueberries, bake muffins 25 muffins or until done. If you used frozen blueberries, bake muffins 28 minutes or until done. (Frozen blueberries make the muffin mix colder, so it takes slightly longer to bake.)
- Allow muffins to cool about 10-15 minutes before removing from pan. Slide a butter knife down along sides of muffin tin to release the muffins, if necessary.
- Serve immediately–or, cool completely and wrap firmly in plastic wrap for later use. (Consider refrigerating if you don’t plan to consume within 24 hours–cooked blueberries shouldn’t be allowed to sit out for too long.)
*Easy Muffin Topping (will be baked onto to top of mix)
- 1/2 cup white sugar
- 1/3 cup all-purpose flour
- 1/4 cup melted butter
- 2 teaspoons ground cinnamon
Instructions for How to Make Easy Muffin Topping
Mix together sugar, flour, butter, and cinnamon. Mix with fork, and sprinkle over muffins before baking.
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