Today I’m sharing my basic blueberry muffin recipe as I’m savoring how wonderful the kitchen smells after baking. There’s nothing like fresh blueberry muffins and a cup of tea or coffee to lighten your mood. Besides blueberries are good for you.
If you caught the Summer Ready Patio and Garden Tour post then you may have spotted our blueberry bushes growing on the patio. It’s so much fun picking and eating blueberries on the spot, but I did manage to save enough for the first batch of muffins.
For more recipes see Blueberry Hand Pies and Banana Nut Muffins.
Looking for a delicious and healthy blueberry muffin recipe that can be easily modified as gluten-free or dairy free? Then you are in luck. It’s always nice to have a recipe that I can make specifically for family members sensitive to gluten or dairy.
Basic Blueberry Muffin Recipe
- 2 cups all purpose flour
- 1 cup quick cooking oats
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 2 large eggs
- 1 cup milk (I use 2%)
- 3/4 cup vegetable oil (or canola oil)
- 2 teaspoons vanilla extract
- 1 cup blueberries (fresh or frozen)
- 1 tablespoon coarse sugar (optional)
- cooking spray
- Pre-heat oven 375° F.
- In a large bowl combine the first seven ingredients and set aside.
- In a small bowl whisk eggs, milk and oil.
- Mix egg mixture into flour mixture until just combined then stir in the vanilla extract.
- Fold in blueberries.
- Grease or use cooking spray to coat a 12 count muffin pan.
- For over the top muffins fill muffin cups 3/4 full.
- Add a few sprinkles of coarse sugar on top of the batter just before baking.
- Bake for 25 to 30 minutes.
- Remove from oven and rest for a few minutes, then remove muffins from the pan and place on a wire rack to cool.
recipe notes And Options
Substitute oats by increasing the all purpose flour to 3 cups.
For gluten-free muffins choose a good quality gluten-free baking flour with xanthan gum built in such as Bob’s Red Mill brand. I also use Bob’s Red Mill GF quick cooking oats.
Replace milk with almond milk for a dairy free option.
Reduce the amount of oil from 3/4 cup to 1/4 cup and add 1/2 cup applesauce (unsweetened).
For super healthy blueberry muffins add 1 tablespoon flax seed powder.
Remove muffins promptly from muffin pan to prevent steam from making bottoms soggy.
Store in the refrigerator in an airtight container up to one week, or in the freezer up to three months.
Be sure to follow Thistle Key Lane on Pinterest, where the boards are updated daily with recipes and inspiration that you can use right now!
Thanks so much for stopping by today. Do you like to tweak recipes and experiment with ingredients too? Let me know if I’m not alone here.
Cheers!
©Blueberry Muffin Recipe post first appeared on Thistle Key Lane™.
BLUEBERRY MUFFIN RECIPE
Ingredients
- 2 cups all-purpose flour
- 1 cup quick cooking oats
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 2 large eggs
- 1 cup milk I use 2%
- 3/4 cup vegetable oil or canola oil
- 2 teaspoons vanilla extract
- 1 cup blueberries fresh or frozen
- 1 tablespoon coarse sugar optional
- cooking spray
Instructions
- Pre-heat oven 375° F.
- In a large bowl combine the first seven ingredients and set aside.
- In a small bowl whisk eggs, milk and oil.
- Mix egg mixture into flour mixture until just combined then stir in the vanilla extract.
- Fold in blueberries.
- Grease or use cooking spray to coat a 12 count muffin pan.
- For over the top muffins fill muffin cups 3/4 full.
- Add a few sprinkles of coarse sugar on top of the batter just before baking.
- Bake for 25 to 30 minutes.
- Remove from oven and rest for a few minutes, then remove muffins from the pan and place on a wire rack to cool.