In Michigan there are lots of blueberries, so I enjoy trying recipes with them, like a jumbo version healthy blueberry muffin recipe a classic muffin. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes.
Add eggs, one at a time, beating well after each addition. In another bowl, whisk flour, baking powder and salt. Fill greased or paper-lined jumbo muffin cups two-thirds full. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. 15-20 minutes or until a toothpick comes out clean.
You only need one bowl to make this easy blueberry muffins recipe with blueberries, flour, sugar, vanilla, and vegetable oil. We’ve been making these muffins for years and are always happy that we did. A gluten-free flour blend also works. Just keep in mind that changing the flour from all-purpose will affect the texture of the muffins slightly. Granulated sugar helps to make the blueberry muffins flavorful and tender. I also love adding a sprinkle of sugar to the muffin tops just before baking, which turns into a crackly top. Oil is my favorite fat to use when making these blueberry muffins.
Perfect crusty top, moist and delicious. Easy to make and simple ingredients. Best blueberry muffins I’ve ever made! We have shared a few more recipes for muffins that use a very similar batter. For a slightly healthier take on these muffins, try our Healthy Banana Blueberry Muffins. We add whole grains, ripe bananas and reduce the sugar. Most importantly though, they taste great!
Fresh Strawberry Muffins with a little spice from cinnamon and black pepper — the black pepper may seem odd, but it is delicious with fresh strawberries. The batter is very similar to this recipe! Try our Classic Chocolate Chip Muffins with brown sugar, sour cream, a vanilla-scented batter and lots of chocolate chips. There’s a little sour cream added to the batter to make it extra delicious, and you can even add blueberries or strawberries for a fruit-chocolate combination. Try our Ginger Oatmeal Blueberry Muffins made with fresh ginger, fresh or frozen blueberries and oats. Plus a spoonful of vanilla-scented glaze to make everything that much better. And while it isn’t technically a muffin, this Easy Homemade Banana Bread Recipe with ripe bananas, flour, butter, eggs, and spices is a reader favorite!
It has lots of helpful reader reviews. We also have a healthier take on banana bread here. Since posting this in 2012, we have tweaked the recipe to be more clear and added a quick recipe video. Since most standard muffin tins have 12 muffin cups, if you plan on making the larger muffins, we recommend adding 1 to 2 tablespoons of water to the empty cups. This way the cups with water will heat up at the same rate as the cups with muffin batter, helping the muffins bake evenly. Heat oven to 400 degrees Fahrenheit.
For big-topped muffins, line 8 standard-size muffin cups with paper liners. For standard-size muffins line 10 muffin cups. Fill the remaining cups with 1 to 2 tablespoons of water to help the muffins bake evenly. Whisk the flour, sugar, baking powder, and salt in a large bowl. Add oil to a measuring jug that holds at least 1 cup. Add vanilla and whisk to combine.
Add milk mixture to the bowl with dry ingredients then use a fork to combine. Divide the batter between muffin cups. Sprinkle a little sugar on top of each muffin. Bake muffins 15 to 20 minutes or until tops are no longer wet and a toothpick inserted into the middle of a muffin comes out with crumbs, not wet batter. To store, place them in a plastic bag, seal, and store at room temperature for 2 to 3 days. To freeze, wrap them tightly in aluminum foil or place them in freezer bags. Freeze for up to 3 months.
For mini muffins, the baking time will be less — keep an eye on them while they bake and expect them to require 9 to 11 minutes. If the batter is too runny, add flour, a tablespoon at a time until correct consistency. If the batter is dry or too thick, add milk, a tablespoon at a time until the proper consistency. Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values. We love to see your creations on Instagram and Facebook!