I don’t know if these moist blueberry muffins ‘beat’ my last since they’re different in terms of taste, texture, and ingredients, but they’re both excellent. These moist, delicious Blueberry Oatmeal Muffins are made with fresh or frozen blueberries and topped with a cinnamon sugar crumble. I’ve been skipping it the past couple decades. They freeze beautifully and work great as a quick on the go breakfast, a sweet afternoon snack or even dessert! :). We always have a few hiding in the back of our freezer, but these beauties have me thinking it’s time to make a new batch! Also, this will make very sweet muffins. I make a version of this but not with sour cream. Frozen berries are usually chosen because they are too juicy to ship fresh, which makes them better for baking. // Thanks again! Do not defrost frozen blueberries before using; just stir the frozen blueberries into the batter as directed. The oats Using quick oats gives these muffins a lovely texture and keeps the recipe quick and easy, but regular oats can be … Most importantly, toss the blueberries (fresh or frozen) with the flour.They flour will help prevent the blueberries from sinking to the bottom of the muffin. what about washing the frozen berries? An avocado replaces the butter (and much of the oil) you’d typically add to muffin batter. These muffins can be made with either fresh or frozen blueberries. Thanks for the 5 star review and glad these are The Best for you after cooking for many years and trying many muffin recipes I’m sure! This allows the ice crystals that may have formed around them to melt away. Because of the extra water in the batter, you may find you need to bake Lemon Blueberry Muffins made with frozen blueberries for just a couple minutes longer. Blueberry Oatmeal Crumble Bars — These bars are buttery and packed with blueberry flavor! These look so, so fabulous. Love that you use sour cream. These look super fluffy and delicious! I’m sure they’ll be great & thanks for trying them! I feel like I have to jump through hoops to get to the recipe! Thanks for letting me know it’s your go-to recipe! This is definitely will do again! This site uses Akismet to reduce spam. Yes you can! Totally agree with you about the sour cream—I use it in nearly all my muffins—Love the texture it give ’em! I get the wild organic ones from Trader Joes. Just thaw the frozen blueberries and pat them dry so they don’t add too much moisture to the batter, and they will work just fine. I wanted to do a side by side comparison with your master batter and this batter but I don’t need that many muffins. Mmmmmmm! These were hands down the simplest and yummiest muffins my son and I whipped up for a friend. Can I substitute yogurt for the soy yogurt for the sour cream? gluten free blueberry muffins recipe (easy): this gf blueberry muffins recipe yields moist, tender muffins with a delicious, crispy top and fluffy crumb, bursting with blueberries! Can’t wait for summer’s freshest blueberries! Now these blueberry muffins are not completely skinny. If you ever do try to grow bb’s, LMK! In a large bowl, cream butter and sugar. Given that regular sour cream is about 20% butterfat, the recipe can actually be thought of as having 1 stick (8 tablespoons) of butter which I’m sure would account for some added richness. Fold in frozen blueberries. :) Thanks for trying the recipe! Blueberry Crisp — This fruit crisp is delicious as is, but you could also serve it with a dollop of whipped cream or a … https://www.bettycrocker.com/recipes/banana-blueberry-muffins Can’t wait for spring and summer so I can finally make some of these! Thaw the berries by rinsing them under cold water. That’s quite high praise, the best blueberry muffins you’ve seen – thank you! Quick question: if I want to make mini versions of these, how long do I hold them for, and at what temperature? *Do not thaw, keep frozen; I have not tried using fresh. In the photo you see of my muffins, I’ve used frozen blueberries. My DH thought they were excellent he ate 2 immediately! I couldn’t sleep, again… All of this Covid19 social isolation. This encourages tops to become more golden while baking. But I saw the calorie count and decided against it, and I’m planning to just bake a batch myself this weekend. I made these muffins this morning. I made these today (7-30-17) and they were SPECTACULAR ! They’re tossed in the dry ingredients and coating them helps prevent them from sinking as much while baking. https://www.veggiebalance.com/baking-with-frozen-blueberries Easy Blueberry Pie – a FAST, crustless, no-mixer dessert that’s perfect for summer entertaining, picnics, or potlucks!! For best taste, consume within 1-2 days. I almost always have frozen blueberries on hand in my freezer – they’re often cheaper than fresh and because they’re frozen at the peak of freshness, you don’t have to wait for them to be in season. Healthy Blueberry Muffins are extremely fluffy, moist and absolutely delicious with fresh or frozen blueberries. Keep in mind, I substituted the sour cream for Greek Yogurt, two 5 oz containers. Hi Averie! Top each cup with about 2 blueberries (creates a nice visual appeal). I use fresh blueberries and omit the topping due to our personal preference. They freeze beautifully and work great as a quick on the go breakfast, a sweet afternoon snack or even dessert! Lemon blueberry muffins with frozen blueberries. Pat them completely dry. Thank you for the recipe!!! I have never made Blueberry Muffins before and followed the recipe to the letter except I did add about 1/2 cup extra blueberries, had to bake them a few extra minutes longer than it said but they melted in my mouth. I use frozen berries all the time. 1. It’s so true — you really can never have too many blueberry muffin recipes! I also added more than the Cook’s Illustrated recipe. Blueberry Muffin Recipe Tips You can make these muffins with fresh or frozen blueberries. Use what you have on hand. These babies were super super soft! White doughy stuff…not really the easiest to capture without looking like glare city :). Divide the batter among the muffin tins and fill 3/4 of the way full. Note: If using frozen blueberries, use without thawing to avoid discoloring the batter. I made all 24 and they are really small. ;). The secret to keeping the homemade blueberry muffins so moist and soft is sour cream. And you can never have too many blueberry muffin recipes. Bake at 375 degrees for 18-20 minutes or until the muffins are nicely domed, spring back when touched or a toothpick inserted in the center comes out clean. Rinse your frozen blueberries before you use them. I used less sugar as many had recommended and they are sweet enough. Save my name, email, and website in this browser for the next time I comment. originally published June 5, 2019 — last updated April 7, 2020 LOL, For some reason I hardly ever make muffins, but these are making me reconsider that. Tips for making blueberry muffins. Totally buy frozen blueberries all the time! I just made these last night. Rub the lemon zest and sugar together with your fingers. My hubby raved about them! I loved these so much I made an account just to review! SO gorgeous, Averie! WAY more cost effective! Fold in frozen blueberries. You want to remove as much extra moisture as possible before using them in this muffin recipe. This better-for-you blueberry muffin is low in sugar, rich in fiber, and brimming with juicy blueberries. Who’s in the mood for fresh-baked, homemade gluten free blueberry muffins… Thanks for trying the recipe and I’m glad it came out great for you! We are weighing the ingredients and preheating the oven now. No, keep the berries frozen when adding them to the batter because they run and bleed less if kept frozen. Thanks for trying the recipe and I’m glad it came out great for you! Thanks for the recipe! I added a cinnamon crumble topping and I’m in heaven. And these are the 2014 contribution. … I think next time I will double the sugar make them more sweet, but they are still delicious. It works better if you add the frozen blueberries to the dry ingredients before adding the liquid. The blueberry muffins from scratch don’t get very golden on top so don’t judge doneness by the color of the tops. Thank you for the recipe. I haven’t used sour cream for baking in forever so it’s time to refresh my memory. So much for my diet. Fresh blueberries will produce the best results in this recipe. Although I normally swear by buttermilk (or Greek yogurt) and oil to keep cakes, muffins, and quickbreads moist, there’s no buttermilk, oil, and only one-quarter cup of melted butter in these homemade blueberry muffins. I keep frozen berries on hand-it's so convenient to be able to fold them frozen into the muffin batter." Thanks for trying your version of it though! Would you just post the recipe! I love how plump and juicy the blueberries look, and the muffins themselves look so moist and tender. Animals aren’t dumb. Thanks for sharing! A cake tin, Tupperware or ziplock bag would work. These were perfect in every way and much appreciated later in the morning by my husband who slept thru it all.Carol H, Goshen, IN. Leftover muffins should be stored at room temperature in an airtight container and consumed within 3-4 days. Using whole fresh or frozen blueberries in homemade muffins makes a world of difference! Calm down Judy! These turned out great and my roommates loved them. Bookmarking your recipe! :). I would make the recipe exactly as I wrote it and I doubt you’ll encounter the same issues. Wow you are good. These muffins are finished off with a light lemon glaze, which is so good you might be tempted to eat it with a spoon! Do not defrost the blueberries before adding them to the batter. Blueberries are always a favorite here! I remember your avocado muffins … I can’t believe how fast time flies! The only sub I made was 1/2 cup coconut sugar and 1/2 equivalent of Stevia extract to cut down on the carbs. I'll definitely use this recipe again. This recipe was easy and delicious. My 9 year old enjoyed making them. It was 4am. If using frozen blueberries, do not thaw. https://www.bettycrocker.com/recipes/banana-blueberry-muffins I loved your detailed instructions and followed them exactly. 1/2 cup all purpose flour Fun, fun times. You rock girl!!!! I always save fresh to eat, frozen for baking. Thanks for the 5 star review and glad this turned out great for you! Great call on freezing/toaster for standby breakfasts and so glad these are a hit with everyone. But in certain recipes, sour cream just gives that extra goodness and yog isn’t going to cut it. Can I use blueberries in can instead of frozen? Thanks for adding another recipe to my arsenal. It just wasn’t that common. With all those blueberries staring back at you, these babies are hard to resist. Do not defrost frozen blueberries before using; just stir the frozen blueberries into the batter as directed. I adapted the recipe from Cooks Illustrated, which tests their recipes literally hundreds of times before they publish them in their cookbook so I’m sorry they didn’t work out for you, but it’s perhaps because you did make a few changes from what I did. Must slab butter on these though, everything’s better with butter on it, right? How to keep muffins from sticking: You can bake muffins directly in a muffin tin, or use paper liners. Or make any of those related links…I have so many blueberry recipes and they ALL use frozen berries so you’re safe! Blueberry muffins aren’t worth eating unless they are soft and moist. This is a keeper! Blueberry Crisp — This fruit crisp is delicious as is, but you could also serve it with a dollop of whipped cream or a scoop of ice cream. These look heavenly as they are but if I wanted to add a little lemony flavor to these, can I simply omit the vanilla and replace with lemon juice/zest? In a large bowl, add flour, baking powder, optional salt, and whisk until combined; set aside. Blueberry Muffins with Frozen Blueberries These blueberry muffins with crumb topping are made with frozen blueberries so you can make them all year round! Blueberry Muffin Recipe Tips. I love how fluffy these are! Pinned! It’s a 900+ page Bible and if you don’t have it, it’s well worth the $20 bucks for a classic cookbook with so many recipes, and all tested a million different ways right down to what does an extra egg yolk or one extra quarter cup of sugar do to the final result. Do not know what I would do without the new best recipe cookbook, Averie! You can also make these coffee blueberry muffins with frozen blueberries! Love this recipe! Add 1 3/4 cup frozen blueberries to the flour mixture, tossing lightly with a spatula to coat them. Not to mention they're bursting with fresh blueberry flavor. Pat them completely dry. Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. This looks spectacular as usual, Averie! Learn how your comment data is processed. What is it about blueberry muffins. I’m not much of a cook…I usually beeline it for the boxed mixes, but since your directions were so clear, I thought I’d give it a shot. Lemon Blueberry Muffins. Love these muffins Averie! Allow muffins to cool in pan for about 15 minutes before carefully removing; use a paring knife to help dislodge any stubborn ones. Cool in pan for 10 minutes before removing to a wire rack. & Fill 12 muffin cups ⅔ full with batter. Add the eggs and beat in for 1 min, then mix in the yogurt, vanilla extract and milk. Hi, the amount of baking powder seems alot. Bake for about 30 to 35 minutes (I baked 34 minutes), rotating pan once midway through baking. Your crumb topping and wild fresh berries sound like such a treat – YUM! The BEST Blueberry Muffins — These are hands down the best homemade blueberry muffins EVER. These are hands down the Best Blueberry Muffins EVER. Preheat the oven to 375°F. But frozen blueberries are good year round, and they actually work better than fresh ones in some recipes. And these muffins look as amazing as you describe them to be. These are amazing, do you have the nutritional information for them?? Use standard blueberries for muffins to get nice, big bursts of jammy blueberry. This recipe works and it’s amazing. Quick Bread: Here is my blueberry muffin bread, which is essentially the same recipe in a loaf pan. I love using sour cream in muffins, it really does add great moisture. I am so happy berries are showing up on the shelf again- I’ll have to make these once I get my hands on some blueberries. Oh how I love moist muffins, especially moist blueberry muffins! Add frozen blueberries to the flour mixture, tossing lightly with a spatula to coat them. My blueberry muffins are a little paler in color than a lot of recipes, but this is due to the granulated sugar, oil, and sour cream. It’s more cost effective and that whole juicy factor. Use a spatula to gently fold … https://www.averiecooks.com/category/bread/muffins-bread. These are bound to be your new favorite muffins! :) I doctored up the CI recipe a little and streamlined it from the 17 bowls their recipes always seem to dirty :) But these were winners. Combine sugar and nutmeg; sprinkle over muffins. Fill 24 greased or paper-lined muffin cups two-thirds full. Rinse berries in cold water several times – until the water is noticeably lighter when you drain them. Pinned. Wow, wow, wow! Never had a recipe with no Baking Soda at all. But they turned out super! Sophie, I was looking to make these mini as well. Homemade blueberry muffins are easy to make, requiring just a couple more steps than those boxed mixes with the freeze-dried blueberries.
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