Blueberry Muffin Recipes

Blueberry Muffin

Nothing says fall like the familiar taste of homemade blueberry muffins fresh out of the oven. It's a great reminder of summer's sweet fruits while wrapped in a warm, comforting muffin. Best of all, you can customize them any way you want. Whether you're looking for traditional, inexpensive, or low-fat muffin , we've got you covered when that blueberry muffin craving pops up.


Traditional Blueberry Muffins

This recipe makes eight large, tasty muffins that look like they've just come from a New York City deli bakery. But you can also pour the mix into smaller muffin tins if you want to serve bite-size muffins instead of larger ones. This muffin recipe also comes with a delicious crumb mixture to sprinkle on top.

  • Preheat the oven to 400 F and grease the muffin tins. While this recipe is designed for larger muffins, it'll also work well with smaller bite-sized tins.
  • Mix 1.5 cups white flour, .75 cups of sugar, half a teaspoon of salt, and two teaspoons of baking powder.
  • In a measuring cup, add one-third cup vegetable oil, one-third cup milk, and an egg.
  • Mix the measuring cup ingredients into the flour mixture and then fold in one cup of fresh or frozen blueberries (depending on the season, frozen blueberries are a good option because they're less expensive).
  • For the crumb topping, mix half a cup of sugar, a quarter cup of butter, one-third cup of flour, and two teaspoons of cinnamon.
  • Pour muffin mixture into tins and sprinkle the crumb topping on top.
  • Bake for 20-25 minutes or until golden brown.


Low-Fat Blueberry Muffins

At 100 calories per muffin, this is an easy no-guilt recipe if you're trying to watch your calorie intake. Heavier ingredients like butter and whole milk are replaced with applesauce and skim milk to create muffins that still have a great taste, but are a little lighter on the fat and calories.

  • Preheat oven to 400 F and add muffin cups. This particular recipe calls for 16 muffin cups (that's how 100 calories per muffin was calculated.) But you can use different tins to make larger or smaller muffins.
  • Mix 1.5 cups white flour, 2 teaspoons baking powder, and 2 teaspoons cinnamon together. Then add one-third cup applesauce, three-quarters cup of white sugar, one egg, one-third cup skim milk, and one teaspoon vanilla extract into the flour mix.
  • Fold in 2 cups of blueberries (fresh or frozen).
  • Bake for 20 minutes or until golden brown.


No-Bake Blueberry Muffin In A Mug

This is the perfect recipe for college kids who don't have access to a full kitchen, or anyone who wants a quick and inexpensive snack.

  • In a mug, mix together a quarter cup flour, one tablespoon brown sugar, and a tiny pinch of cinnamon and salt.
  • Add half a tablespoon of butter and mix together in the mug.
  • Add two tablespoons of milk and two tablespoons of blueberries into the mug.
  • Microwave on high for two minutes (depending on your microwave, it may take more or less time).

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Morning Oatmeal Muffins

Apple Cinnamon Muffin Topped With Granola

If you’re a busy parent looking for a quick, nutritional and tasty morning snack that everyone will enjoy, consider these fantastic oatmeal muffins. Besides being a breeze to prepare, these tantalizing and filling muffins freeze well and thaw out quickly, so they are readily available whenever you need them.

Since this particular recipe yields 8 large or 16 small muffins, consider doubling this recipe to keep plenty on hand. If you don’t, you may regret it! You can make your muffins even more exciting by adding optional ingredients such as nuts and dried or fresh fruit. So say goodbye to expensive granola bars, donuts and other sugary breakfast foods that don’t give your children the energy they need, and show them you care with these fun and delicious treats. You’ll be glad you gave these morning oatmeal muffins a try.

Morning Oatmeal Muffins

1 cup buttermilk or sour milk (this can also be made by adding 1 tablespoon vinegar to regular milk)
1 cup quick oats or old fashioned uncooked oats
¼ cup sugar
1 cup sifted all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 beaten egg
3 Tablespoons melted shortening
¾ cup raisins, cranberries or other dried fruit (optional)
¼ cup nuts, such as chopped pecans or sliced almonds (optional)
1 cup chopped fruit, such as apples or peaches (optional)

Preheat oven to 425 degrees and grease muffin tins or use parchment backing cups. Pour buttermilk over rolled oats and let stand a few minutes.

In the meantime, sift together the dry ingredients and add to the rolled oats mixture with the optional ingredients such as the raisins, nuts and/or other dried fruit.

Then add in the beaten egg, stirring lightly and fold into melted shortening.

Fill the greased muffin pans 2/3 full (or use paper liners) and put in the preheated oven for 15 to 25 minutes, depending on the size of the muffins. Top with additional chopped nuts, oats and/or fruit, if desired.

To save the leftover muffins for the week, you can store them in a sealed container on the countertop or in the refrigerator. To freeze, place them into separate freezer bags or containers, and keep in the freezer for up to three months. To thaw frozen muffins, just reheat each one individually for about 20 seconds in the microwave, or simply let them sit out overnight on the counter top or in the refrigerator. Enjoy!