There are certain times in life when a good and simple blueberry muffin recipe is on the radar. Muffins = quick snack, breakfast food or healthy dessert. They are extremely versatile and can be made with most any fruit you find on sale. Even certain types of vegetables can inspire a muffin recipe. What I enjoy most about muffins is that they travel well and are easy for little hands to hold. All you need is a container for transport and you can virtually throw them to the back of the car while driving 🙂
When you think of muffins that contain fruit, blueberries most often come to mind. Blueberries are innate to the muffin because they are quick cooking and add foolproof tart to the muffin’s sweet side. They are also readily available and relatively inexpensive. Today’s simple blueberry muffin recipe is one that I have adapted to fit my family’s needs and tastes. It naturally has no oil or eggs and I have made it dairy free by using unsweet almond milk. However, you can substitute any milk you have on hand. If I were entering these in the county fair, I’d add a strudel topping, more whole grains and perhaps some toasted pecans inside, but today, we’re keeping it easy.
These simple blueberry muffins are moist, have lots of blueberry flavor and in my opinion, the perfect amount of sweetness….
Come on in to my kitchen!
Here are the ingredients. It may look like quite a few, but I like to incorporate some whole wheat and oats along with the all-purpose flour. If you’d rather use all white flour, go for it, friend. Other ingredients are pretty standard: sugar, salt (not pictured), cinnamon, baking powder, milk, unsweetened applesauce, an orange for zest and of course, blueberries that have been rinsed clean and dried. I have also included apple cider vinegar and its best friend baking soda. The two will react and serve as a good binder.
Preheat your oven to 375 degrees.
First off, as with most of my baked good recipes, start by whisking together the dry ingredients. I am using 2 cups all-purpose flour, ½ cup whole wheat flour, ½ cup rolled oats, 1 cup sugar, 1 tsp. baking soda, 1 tsp. baking powder, ½ tsp. cinnamon and ½ tsp. salt.
In a smaller bowl, combine 1 ½ cups milk, ½ cup unsweet applesauce, 2 tsp. apple cider vinegar and 1 heaping tsp. of fresh orange zest. You certainly can leave out the zest, but I think the hint of orange tastes great with the blueberry! Also, if you only have sweetened applesauce on hand, simply decrease the sugar to ¾ cup.
Pour the wet mixture into the dry mixture and stir well.
1 ½ cup blueberries! The star of the show! Stir those beauties in….
You’ll start to see resemblance of a thick pancake batter. Allow it to sit for 5 minutes while you grease your muffin tins. Then fill each cup ¾ full. You should get 20 muffins out of this recipe.
Bake the muffins at 375 degrees for 12 – 15 minutes until an inserted toothpick comes out clean. I accidentally left my muffins in a bit too long. I think one of my kids had a booboo crisis. They should be a touch less golden brown.
As soon as your fingers can handle the heat, remove the muffins to a cooling rack so they don’t keep baking in the cups. Since we greased the pan, you shouldn’t need more than a butter knife to help loosen some of the sticky blueberry that drips onto the pan.
Devour them right away with some soft butter or allow them to cool and store them in an air tight container for up to a week. They also freeze beautifully for longer storage.
Delicious, simple blueberry muffins. Enjoy!
- 2 cups all purpose flour
- ½ cup whole wheat flour
- ½ cup rolled oats
- 1 cup sugar
- 1 tsp. baking powder
- 1 tsp. baking soda
- ½ tsp. salt
- ½ tsp. cinnamon
- 1½ cup milk
- ½ cup unsweetened applesauce
- 2 tsp. apple cider vinegar
- 1 heaping tsp. orange zest
- 1½ cup fresh blueberries
- Preheat oven to 375 degrees
- In a large bowl, whisk together 2 cups all-purpose flour, ½ cup whole wheat flour, ½ cup rolled oats, 1 cup sugar, 1 tsp. baking soda, 1 tsp. baking powder, ½ tsp. cinnamon and ½ tsp. salt.
- In a smaller bowl, combine 1 ½ cups milk, ½ cup unsweetened applesauce, 2 tsp. apple cider vinegar and 1 heaping tsp. of fresh orange zest.
- Pour the wet mixture into the dry mixture and stir well.
- Fold in 1 ½ cup of fresh blueberries that have been rinsed and dried.
- Let batter sit for 5 minutes while you grease your muffin tins. Fill each cup ¾ full.
- Bake for 12-15 minutes until light golden and inserted toothpick comes out clean.
- Immediately remove muffins to a cooling rack.
- Store them in an air tight container for up to a week or freeze for longer storage.
Meredith is a pastor’s wife and stay-at-home mom living in NW Ohio. She loves to adapt recipes to her family’s eclectic tastes and is learning to provide nourishment for any bellies who walk through the door at a moment’s notice. If not in the kitchen, you’ll find Meredith in front of her sewing machine or spending quality time with her home and church families. Life goes by so fast!