Soft, sweet and full of flavor, these Blueberry Muffins are a delicious go-to breakfast or snack recipe. Usually made when the season is warm they are also perfect for cold days. You can use fresh or frozen berries if they are out of season. Two bowls, one spoon and twenty minutes—done! Read on to see how to make these muffins perfect every time!

Old Fashioned Blueberry Muffins

Perfect way to start your morning or use up those leftover berries. Only 2 bowls and 1 spoon!

Prep Time: 10 minutes

Cook Time: 16 minutes

Total Time: 26 minutes

Servings: 12 muffins

Equipment

• Muffin Tin

Ingredients

• 2 cups all-purpose flour or gluten free flour substitute
• 1 teaspoon ground cinnamon
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 large eggs room temperature
• ½ cup honey
• ½ cup coconut oil melted and cooled
• ⅔ cup plain yogurt
• 2 teaspoons vanilla extract
• 1 ½ cups blueberries fresh or frozen

Instructions

• Preheat oven to 425°F. Grease a muffin tin and set aside.
• Combine flour, cinnamon, baking powder, baking soda, and salt.
• Before you add in your blueberries coat them lightly with flour, this helps them mix in easier into dry ingredients/ toss to coat. Add into the dry ingredients and set aside.
• In a separate bowl combine eggs, honey, coconut oil, yogurt, and vanilla.
• Pour dry ingredients in with wet and stir until just combined.
• Evenly divide into medium sized muffin tin. Should fill each cavity to the top.
• Bake at 425° for 5 minutes.
• Turn oven down to 350°F and continue baking for 11 minutes.
• Muffins should be slightly browned and toothpick comes out clean.
• Let cool in pan 5 minutes before removing to a cooling rack.

HOW TO GET ROOM TEMPERATURE INGREDIENTS — FAST!

Eggs — speed up the process of getting eggs to room temperature by dropping them gently into a bowl or cup full of hot water (not boiling) and let sit 5 minutes. Done!

Yogurt or Milk — To get yogurt to room temperature quickly, simple place in a microwave safe bowl and microwave at 50% power in 15 second intervals, stirring each time.

Butter — the best way to soften butter to room temperature is to get a tall glass and fill with hot water. Let it sit for 2-3 minutes until the glass is hot. Empty the water and turn the glass upside down over the wrapped butter. Allow to sit for 5 minutes. this will gently warm the butter through to the center.

HOW TO MAKE EXTRA LARGE BAKERY-STYLE MUFFINS

It’s really easy to make these muffins like the ones you get at a bakery — big enough for a filling breakfast. Try using these 6 cup muffin pans and scoop batter evenly between all 6 cups. Increase the bake time to 425 degrees F for 8 minutes and 350 degrees F for 15 minutes, checking center for doneness with a toothpick or fork.

I suggest topping these muffins with a teaspoon of sugar or coarse sugar to give them that beautiful top with a slight crisp. So yummy!

Course: Breakfast

Cuisine: American

Home / Breakfast

Helpful Notes:

HOW TO ADJUST THIS MUFFIN RECIPE FOR ANY DIET

GLUTEN FREE

If you’re gluten free or making these for someone gluten sensitive, try replacing the flour with King Arthur Flour’s Measure for Measure. You can read here about why Measure for Measure is my favorite. All other ingredients are naturally gluten free. However, if you’re making these muffins for someone with Celiac disease, there are other things you’ll have to do to ensure there is zero cross contamination.

Here’s a great article that outlines how to bake for someone with Celiac.

VEGAN OPTION

Replace the eggs with a flaxseed mix. The yogurt helps these blueberry muffins retain moisture and can easily be replaced with a nut-based or soy yogurt. There are so many options available now. If you can only find flavored vegan yogurt, get vanilla, it will barely adjust the flavor.

The honey can be replaced with maple syrup or even just granulated sugar (make sure to get vegan granulated sugar though).

HOW TO USE FROZEN BLUEBERRIES FOR MUFFINS

If you need to use frozen blueberries, that still works great! Just be sure to add them to the batter while still frozen, otherwise they will turn the batter purple and then when baked, it comes out a weird grey color. Frozen blueberries are one of my pantry staples, since I can add them to smoothies, or make all sorts of baked goods with them. Plus, they’re very cost effective when blueberries are not in season.