Old Fashioned Blueberry Muffins are a delightful treat, perfect for breakfast or an afternoon snack. With their tender crumb and bursting blueberry flavor, the muffins bring a touch of nostalgia to your kitchen. Let’s get baking and enjoy the comforting taste of homemade goodness.
When it comes to substitutions, feel free to swap the canola oil for melted butter or coconut oil for a different flavor profile. If you’re looking for a healthier option, whole wheat flour can work, but it might change the texture. For those with allergies, ensure that your baking powder is gluten-free and check for any dairy alternatives if needed. Sourcing quality blueberries is essential; fresh is great, but frozen berries are a fantastic choice since they retain their flavor and nutrients well without the hassle of thawing.
Muffins & Cupcakes
Old Fashioned Blueberry Muffins Recipe
Ingredients
- 4 3/4 cups flour
- 1 cup sugar
- 2 tablespoons baking powder
- 1 1/2 teaspoons salt
- 2 1/2 cups frozen blueberries (do not thaw)
- 2 large eggs (lightly beaten)
- milk
- 3/4 cup canola oil
Instructions
- In a large bowl, combine 4 3/4 cups flour, 1 cup sugar, 2 tablespoons baking powder, and 1 1/2 teaspoons salt.
- Stir in 2 1/2 cups frozen blueberries until they are well coated with flour; the helps prevent them from sinking.
- In a 4-cup glass measuring cup, crack 2 large eggs and add enough milk to measure a total of 2 cups.
- Add 3/4 cup canola oil to the egg and milk mixture, then whisk until well blended.
- Make a well in the center of the flour mixture and pour in the milk mixture.
- Using a large spatula, gently fold the dry ingredients into the wet ingredients just until everything is moistened; don’t overmix, or the muffins won’t be fluffy.
- Spoon the batter into a greased muffin pan, filling each cup about two-thirds full to allow for rising.
- Bake at 400°F for about 30 minutes, or until the tops are firm to the touch and a toothpick inserted comes out clean.
Part of our Homemade Muffin and Cupcake Recipes collection — Part 4 of 4: