Blueberry Muffins Easy As One-Two-Three

A timeless recipe, these flavored and easy Blueberry Muffins are packed full of healthy blueberries that burst in each and every bite. Perfect for a school lunchbox and for you with a cup of morning or afternoon tea. They are so easy and so delicious!

These muffins started from my visit of a store to look for adorable cupcake liners *. Once I saw Burberry-like designed baking liners (you might like these pink zebra baking cups *), I knew what kind of muffins I will make. Well, muffins and cups’ design should compliment each other!

I ended up with Blueberry Muffins loaded with tons of healthy blueberries and have a moist and tender center. They are made easy as one-two-three with closed eyes, without a stand or an electric mixer *.

Have you ever been disappointed with Blueberry Muffins? Some muffins have berries on top, others have blueberries that fell to the bottom.

These recipe is a keeper. First, it makes great muffins well-inflated without falling after baking. Second, it allows you to obtain a nice distribution of blueberries in the dough. Third, these muffins are easy to make.

Once you make these Blueberry muffins, you will want to make them over and over again. Guaranteed.

Why Easy Blueberry Muffins Recipe Works

1. These muffins are made in three easy steps: mixing dry and wet ingredients, combining them and adding fresh blueberries.
2. The recipe is dish-washing friendly: a mixing bowl, a measuring glass and a hand whisk * are the three that require washing!
3. Adding oil makes these muffins moist that prolongs their shelf life.
4. Almond extract * adds that nutty flavor that complements the berries nicely.
5. Blueberries are evenly distributed in muffins: there is no need to toss berries with the flour before adding them to the batter. 
6. Muffins could be made all year round: use fresh or frozen blueberries interchangeably.

How to Make Blueberry Muffins Easy as 1-2-3 – Step by Step

Preheat oven to 320 F/160 C. Line the wells of a 12-well muffin pan * with paper baking cups. 

To make the batter, in a bowl, mix flour, baking powder *, salt, caster sugar and set aside (photo 1). In a separate bowl, mix wet ingredients: eggs, oil, milk, vanilla and almond extracts (photo 2).

Pour the mixture over dry ingredients and mix with a hand whisk * until the batter is smooth (photo 3). Add blueberries and gently mix with a rubber spatula * (photo 4).

Pour the batter into baking cups arranged in the muffin mold. Fill them almost to the top, leaving a margin of 5 mm (photo 5). Bake for 35 minutes, placing the pan directly on the oven rack. 

Cool muffins in the pan for 10 minutes (photo 6). Remove and serve, or cool completely before storing.

Expert Tips to Make Blueberry Muffins Easy as 1-2-3

• Replace fresh blueberries with frozen berries: there’s no need to thaw.
• Switch blueberries for other kinds of fresh berries.
• Add 1 teaspoon of lemon zest instead of vanilla and almond extracts if you prefer.
• To make a dairy-free version, replace whole milk with vegetable milk. 
• If you like soft edges of muffins, use liners; if you are a fan of crisp edges, use a well-greased, unlined muffin mold. 
• Get the muffin mold filled with the batter into the oven immediately since the added baking powder * is activated by moisture.
• Store muffins in an airtight container at room temperature for up to 5 days.
• Freeze muffins in a sealable plastic bag for up to 3 months. Thaw for 3 to 4 hours out of the fridge before serving. Reheat the muffins in the microwave if you desire.

More Delicious Berry Dessert Recipes You’ll Love

• Red Fruit Brownie Tart Recipe
• Blackberry & Star Anise Friands 
• Coconut Dacquoise With Red Fruit
• Browse all the Cake Recipes

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