Tender Blue Berry muffins lightly sweetened, enriched with lemon zest, vanilla and cardamom from fresh or frozen blueberries. A delicious breakfast or an afternoon snack. Gluten free customizable.
These blueberry muffins are moist and delicious! Whole wheat flour gives them a boost of healthy flavor and nutrients. Combined with spicy yoghurt, lemon zest, vanilla and a hint of cardamom; they are irresistible! We opt for minimal sugar here, just enough to bring out her sweet flavor.
For an optional enhancement, sprinkle sprinkles on top for a delicious crunch and a fancier look. Looking for healthier muffin recipes? Try these delicious rhubarb muffins!
Ingredients in blueberry muffins
Notes on ingredients
- blueberries– fresh or frozen. If using frozen blueberries, give them a quick rinse if they get covered in ice crystals and pat dry with a paper towel as best you can. But don’t thaw, use frozen. The batter may turn slightly blue, but the muffins will still be delicious.
- Wholemeal Pastry Flour – This very light wheat flour adds a nutty flavor and more nutrients. You can substitute all-purpose flour or use 1/2 wheat, 1/2 white, or gluten-free Flour Mix.
- Greek yogurt– The thick consistency of Greek yogurt is important for creating a thick batter, which helps the blueberries float in the muffins instead of sinking to the bottom.
- olive oil– Feel free to substitute it with a neutral oil like avocado. You can use butter or coconut oil, although they tend to result in a dry muffin, especially the next day.
- cardamom– the combination with blueberries and lemon zest is so lovely. Omit it if you prefer, or substitute cinnamon for it.
- Sugar– just enough to add flavor to the muffins and help brown the tops. These muffins aren’t super cute.
*See the recipe card below for a full list of ingredients and measurements.
How to make blueberry muffins
Preheat the oven to 375F degrees. Oil or line a 12-hole muffin tin with paper (spray the papers with oil!)
Mix sprinkles: Mix the crumbles by mixing flour, sugar, salt and butter until a coarse crumb forms. Place in the freezer while you prepare the muffin batter.
Dry ingredients: Measure out the flour, sugar, baking powder, baking soda, cardamom (if using), and salt. stir together.
Wet ingredients: In a separate bowl, whisk together the olive oil, eggs, Greek yogurt, vanilla, milk, and lemon zest thoroughly.
Combine: Add the wet ingredients to the dry and mix gently until mostly incorporated. Add the blueberries and fold in just enough to distribute.
Scoop the batter into the muffin pan, an ice cream scoop works great for this. Fill up to the top. Squeeze a few blueberries into the top of each muffin.
Sprinkle about 1 teaspoon sprinkles over the top of each muffin.
Bake for 20-25 minutes or until they rebound when pressed in the center. Or about 200F degrees internally on a thermometer. Take the muffins out of the pan and let them cool on a wire rack.
Frequently asked questions about blueberry muffins
It doesn’t seem to make much of a difference. If the batter is thin, the berries will sink anyway. A thick batter will help distribute the berries more evenly.
It’s easier to use fresh blueberries, although they sometimes lack flavor when they’re out of season. Frozen berries can streak the batter with blue bands, although by the time the harvest peaks, the berries are frozen and may have more flavor.
Yes, choose a flour blend that replaces the flour from cup to cup.
Yes. Allow to cool completely and store in a freezer bag for up to 6 months. Thaw overnight in the fridge and reheat to taste!
More recipes you might like!
Enjoy!
~ Tonia
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Description
Tender Blue Berry muffins slightly sweetened, refined with lemon zest, vanilla and cardamom from fresh or frozen blueberries. A delicious breakfast or an afternoon snack. Gluten free customizable.
Streusel topping (optional – but makes them special!)
- Preheat the oven to 375F degrees. Oil a 12-hole muffin tin or line it with paper (oil the papers!)
- (Optional)Mix sprinkles: Mix the crumbles by mixing flour, sugar, salt and butter until a coarse crumb forms. Place in the freezer while you prepare the muffin batter.
- Dry ingredients: Measure out the flour, sugar, baking powder, baking soda, cardamom (if using), and salt. stir together.
- Wet ingredients: In a separate bowl, whisk together the olive oil, eggs, Greek yogurt, vanilla, milk, and lemon zest thoroughly.
- Combine: Add the wet ingredients to the dry and mix gently until mostly incorporated. Avoid overmixing! Add the blueberries and fold in just enough to distribute.
- To fill: Scoop the batter into the muffin pan, a mechanical ice cream scoop works great for this. Fill up to the top. Squeeze a few blueberries into the top of each muffin. Sprinkle about 1 teaspoon sprinkles over the top of each muffin.
- Bake for 20-25 minutes or until they rebound when pressed in on a thermometer at the center or at about 200F degrees. Remove the muffins from the mold and let cool on a wire rack.
Remarks
Save on computer at room temperature in a sealed container for up to 3 days. To refresh, place in the oven at 350F for 5 minutes or air roast at 300F for 3 minutes.
Sugar– 1/2 cup (100 grams) gives them a slight sweetness which we prefer, but adding another 1/4 cup gives them a full sweet taste.
Frozen Blueberries– If it is covered with ice crystals, rinse briefly and pat dry with a paper towel as best as possible. But don’t thaw it, use it frozen. The batter may turn slightly blue, but the muffins will still be delicious.
Freeze- in a sealed container or bag up to 3 months.
Nourishment
- Serving size: 1 muffin (without crumble topping)
- Calories: 261
- Sugar: 11.1g
- Sodium: 125.6 mg
- Fat: 14 g
- Saturated Fatty Acids: 2.2g
- Carbohydrates: 31 g
- Fiber: 3.3g
- Protein: 6.1g
- Cholesterol: 31.8 mg
Keywords: Blueberry Muffins, Blueberry Muffins with Streusel, Blueberry Muffins with Streusel, Blueberry Lemon Muffins