My very favorite thing to whip up for my kids when they get home from school is muffins. Is there anything better than a little cake freshly baked from the oven just for you? (because we all know muffins are just cake LOL.) Today I made a blueberry raspberry muffin using the last of my frozen berries, what a happy accident! They were amazing! I might have to do raspberry blueberry muffins more often! I hope you make these and enjoy the recipe!

Key Ingredients

• Blueberries: Use fresh or frozen blueberries in this recipe. If you use frozen, add them frozen so your batter doesn’t turn purple.

  
  

• Flour: I use all-purpose flour in the video, however this recipe works with whole wheat flour, spelt, and even an all-purpose gluten-free flour blend works hr eat too!

  
  

• crumble topping: The crumble topping is my favorite part of this muffin! do not skip it! I also love adding a sprinkle of sugar to the muffin tops just before baking.

  
  

• Oil: It keeps the muffins light and moist in the middle, and I consider it one of the secrets to the best blueberry muffins. I have tested this recipe with butter, and while it tastes great, the oil still makes more tender muffins. I strictly use avocado oil for my baking.

  
  

• Milk or Non-Dairy Milk: Both work for this recipe, so use what you have.

  
  

• Egg: Adds structure and flavor to these muffins. If you do not eat eggs, use one flax egg instead.

  
  

How to Make Blueberry Muffins

Once you realize how simple these blueberry muffins are, you’ll want to make them all the time! You do not need an electric mixer for this recipe. These muffins are as simple to make as homemade pancakes. Whisk your dry ingredients in one bowl and your wet ingredients in another. Then combine the two and fold in your blueberries

Before baking them, add your crumble topping so you have a crunchy sugar top.

I bake my blueberry muffins at 400°F for 15 to 20 minutes. The higher oven temperature helps them rise quickly, which activates the baking powder in the batter.

Blueberry Muffins

PREP 10mins COOK 20mins TOTAL 30mins

This easy blueberry muffin recipe is my

easiest recipe! It’s quick to make and yields muffins with a moist, tender center. Use whatever fruit you’d like just make sure it’s cut small. This recipe makes eight large, big-topped muffins, ten standard muffins, or 20 to 22 mini muffins.

You Will Need

• 1 ½ cups (195g) all-purpose flour, spooned and leveled

• 3/4 cup (150g) granulated sugar, plus 1 tablespoon for muffin tops

• 2 teaspoons baking powder

• 1/4 teaspoon fine sea salt

• 1/3 cup (80ml) vegetable oil or avocado oil

• 1 large egg

• 1/3 cup (80ml) milk or non-dairy milk, use more as needed

• 1 ½ teaspoons vanilla extract

• 6 to 8 ounces fresh or frozen blueberries, generous 1 cup

CRUMBLE TOPPING

• 1 stick (1/2 cup) butter melted

• 1 cup brown sugar (or coconut sugar)

• 1 cup flour

• Dash of salt

Directions

PREPARE MUFFIN BATTER

1. Preheat the oven to 400°F (204°C). Line muffin cups with paper liners (8 for big muffins, 10 for standard, or 22 for mini).

   
   

2. Lightly grease or spray the tops of the muffin tin with oil to prevent the oversized tops from sticking. High-quality nonstick pans may not require this.

3. Whisk the flour, sugar, baking powder, and salt in a large bowl.

4. Choose a measuring jug that holds at least 1 cup. Add the oil to the jug, and then crack in the egg. Pour in enough milk to reach the 1-cup line on the jug (this should be about 1/3 cup of milk). Add the vanilla extract and whisk until everything is combined.

5. Add the wet ingredients to the bowl with the dry ingredients. Stir gently until the batter comes together. Be careful not to overmix! The batter will be thick, see tips below.

6. Gently fold in the blueberries.

Prepare crumble topping

Place sugar, flour, and salt into a bowl. Melt butter, mix into sugar and flour mixture, stir until it forms a crumble topping, top your muffins before baking.

BAKE MUFFINS

1. Divide the batter between muffin

   cups. If making big-topped muffins, the batter will come to the tops of the paper liners. Sprinkle with crumble topping or sugar if you prefer.

   
   

2. 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. Transfer to a cooling rack.

3. To store, place them in a plastic bag, seal, and store at room temperature for up to 3 days. To freeze, wrap them tightly in aluminum foil or place them in freezer bags. Freeze for up to 3 months.

Enjoy!!!