These homemade blueberry muffins are a perfect grab-n-go breakfast or snack!
Breakfast,  Food,  Muffins

Homemade Blueberry Muffins

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These homemade blueberry muffins are a perfect grab-n-go breakfast or snack!

Close up shot of blueberry muffins in a tin.

Let’s face it.

Whether you’re working from home, working outside the home, or busy managing the household as a stay-at-home parent, breakfast is one of the toughest things to pull off Monday through Friday — though morning routines can make a big difference.

What I like for breakfast during the week is something cold, portable, and that still tastes okay if it takes me a while to eat it — because meetings and conference calls and deadlines. Right?

I’m a big fan of zucchini bread.

I make it in big batches and then freeze the loaves.

Sliced thin with a smathering of cream cheese is the best!

Unless, that is, you’re heating it up and adding a generous spread of butter.

Also good? Muffins. Mmmm…

Blueberry Muffins

Blueberry muffins in a tin.

I happened to have a pint of *just a little too sour* blueberries in the fridge. My son actually puckered up when he tried to eat a handful.

The alternative? Blueberry muffins.

He’s been asking me to make them for weeks now, and I’ve been dragging my feet for no good reason other than…lazy.

And after this amazing batch, I can’t believe I waited so long.

Perfectly round and puffy, not too sweet, and — I can’t believe this — they didn’t stick to the pan.

I’d normally use paper baking cups (and you still certainly can), but I happened to be out of them when I went to make these.

Naturally.

So, what’d I do?

Blueberry muffins for breakfast with yogurt.

I buttered the cups and the top of the cupcake pan, that’s what.

Worked like a charm, even with loads of sticky blueberries in there!

Blueberry Muffins

Blueberry Muffins

Yield: 12 muffins
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

These homemade blueberry muffins are a perfect grab-n-go breakfast or snack!

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/3 cup canola oil
  • 1 cup granulated sugar
  • 2 large eggs
  • 1-1/2 teaspoons pure vanilla extract
  • 1/2 cup whole milk
  • 1 pint fresh blueberries (or 2 cups frozen)

Instructions

  1. Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners and spray with non-stick cooking spray (including the top of the pan too, in case the muffins rise above and spill over the cups).
  2. In the bowl of a stand mixer fit with a whisk attachment (or another large mixing bowl if you're using a hand-held mixer), beat the oil, sugar and eggs together on medium-high speed for 2 minutes, or until it becomes creamy yellow and frothy. Scrape the sides down every now and again if needed. Add the vanilla extract and continue mixing for another minute.
  3. Meanwhile, whisk the flour, baking powder and salt together in a large mixing bowl.
  4. Turn the mixer down to medium-low and add the flour mixture about a quarter cup at a time, alternating with the milk, incorporating each addition before adding the next.
  5. With the mixer on low, add the blueberries and continue mixing until they're just combined.
  6. Scoop the batter into the prepared muffin cups, filling to about 1/4" below the tops. Bake them for about 20 minutes, or until the tops are golden and they bounce back when you gently press on them.
  7. Run a knife around each muffin to loosen them, and then transfer them to a wire rack to cool completely.

Notes

Make a couple batches at once, and then when the muffins have cooled completely you can freeze them for later!

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 228Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 32mgSodium: 275mgCarbohydrates: 37gFiber: 1gSugar: 20gProtein: 4g

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Hi, I'm Liza, a self-proclaimed word-nerd who loves getting sucked into whimsical stories and epic movies. I have laid-back, practical attitude towards life, and as a foodie at heart, I relish the chance to both cook and eat. (No picky-eater here!) I'm always on the hunt for the perfect mojito, inspiration for another tattoo and time to finish my novel.

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