Blueberry Muffins, made with wholesome ingredients and fresh, local, seasonal blueberries, are baked in bakery-style muffin cups to deliver the best café experience right at your house.
Song of the day: Arcade Fire - Electric Blue
It's berry season, can you tell? I am trying to fully take advantage of the summer bounty, eating and utilizing berries in as many ways as I can think of. And today I'm riding the blueberry train.
Can you believe that other than strawberries and wild blackberries, in my previous years in Italy I wasn't used to eating other berry varieties? I ate strawberries in abundance; they were (and probably still are) my favorite fruit and in another post, I recall an episode where when I was a child I ate so many strawberries that I developed a rash and my mother thought I had measles, lol. As for blackberries, they are part of my beautiful childhood memories picking the wild ones in the countryside with my father, and they were destined -mostly- to making jam. I remember the dark stains in my hand and mouth trying to eat as many as my belly allowed before filling the weaved basket my father gave me and I can still hear my father's warning to pay attention to the thorns because the blackberry bushes were intricately connected with thorn bushes.
As for blueberries, or even less, raspberries, they are connected to the memories of the sporadic holidays in the mountains in the Alps in the summer. I say sporadic because it happened only a couple of times. When faced with the decision of where to spend the summer holidays, in the mountains or on the seaside, you knew where to find me.
And it wasn't as obvious to find these berries in grocery stores in Rome, they were sold mainly in specialty fruit stores among the imported fruit, and my mother would only buy what was in season, organic, and local. Kind of like me today, lol. So they were never in our house.
My first, real, full immersion experience with all kinds of berries, that now include Saskatoons, haskaps, red currants, chokecherries, gooseberries, was here in Canada and since then, when it's berry season I have a blast!
I wish I had discovered blueberries before, so juicy, plump, sweet and a bit acidic. I just love them! I eat them by the handfuls, add them in smoothies, in my Greek yogurt bowl, in cakes, tarts, pies, and muffins.
These Blueberry Muffins are wholesome, easy, quick, and most of all, delicious. I cannot eat store bought or café-style muffins anymore. I find them too heavy in butter or bad oils, refined sugars, and other unknown ingredients.
Plus, it really doesn't take much to put them together.
Blueberry Muffins, here's what you need:
- organic flour (I used 2 parts of all-purpose and 1 part of white whole wheat)
- unrefined sugar (I used organic coconut palm sugar, I really have a passion for it, and turbinado sugar, another passion of mine, a raw sugar with coarse sugar crystals perfect for toppings, or in coffee 😉 )
- vegetable oil (whatever you have or prefer, I used sunflower oil, but organic canola oil work well, too)
- 1 egg, organic from free-range chickens (they're happier, therefore, their eggs are healthier and tastier)
- milk (for us only organic milk, but you can go dairy-free as well)
- blueberries, fresh or frozen, better the seasonal local ones, but whatever floats your boat
- pinch of salt and baking powder
No funny or unusual ingredients in my baking. I'm sure you already have all of the above, or you can adapt the recipe to what better suits your need. The result will still be a fantastic muffin, soft and moist and a bit crumbly, juicy from the blueberries, moderately sweet, and with a nice sugary crunchy topping.
Song of the day: Arcade Fire - Electric Blue.Print
- Total Time: 34 minutes
- Yield: makes 12 regular size muffins or 8 big bakery-style muffins 1x
- 1 ½ cups all purpose flour
- ½ cup white whole wheat flour
- ½ cup coconut sugar
- 2 ½ tsp baking powder
- ¾ tsp salt
- 1 egg
- ¾ cup milk
- ⅓ cup vegetable oil (I used sunflower oil)
- 1 cup blueberries
- turbinado sugar (for the topping)
- Preheat the oven to 400° F and line a muffin tin with paper liners or grease the cups.
- Combine the flours, sugar, baking powder and salt in a large mixing bowl and blend them together with a whisk.
- In a separate bowl, combine the egg, milk and oil, and beat with a whisk until frothy.
- Make a well in the center of the dry ingredients, then pour in the wet ingredients and mix with a wooden spoon until just incorporated.
- Lastly fold in the blueberries, gently.
- Use a spoon or an ice cream scoop to fill the muffin cups to ¾ full.
- Sprinkle some turbinado sugar on the top.
- Bake for 20-25 minutes or until a cake tester into the center comes out clean.
- Let them cool on a wire rack.
They freeze well, well wrapped in plastic, for about a month. Warm them up in the oven, and they're as good as fresh.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Disclosure: All links in our post are NOT affiliate links. They are only about products or places we normally purchase and like.
I love baking and kneading dough because it takes me to a happy place in my soul.
Milena | Craft Beering says
I could not refuse a blueberry muffin and yours are just so cute:) As a child I used to pick tons and tons of wild blueberries with my cousins and grandma, they were small, but so fragrant and delicious. You are right, blueberries = summer, now that we can buy them year round some of that magic gets lost...
The smaller, the sweeter! Unfortunately I didn't have any experience picking blueberries... And I grew up thinking that only seasonal fruits and vegetables should be eaten. So I try to follow the same "rule" my mother taught me 🙂 . Thank you so much, as always, for your comment!
Jeff Honeywood says
There is something so comforting about blueberries in muffins, pancakes and waffles. It makes me feel like a kid again.
Muffins, especially the ones with blueberries, make you feel like that, you're right. Thanks for commenting!
karrie @ Tasty Ever After says
I didn't realize that you couldn't get all berries in Rome! Blueberries are my favorite berry to use for cooking and love them in pancakes on the weekend. So happy that you used coconut sugar in these because I have a bunch of it at home & need to start using it up. I'll have to make your muffins this weekend 🙂 Happy Friday and weekend, my friends!
I just love coconut sugar! Happy to help 🙂 . No, if it wasn't something local and seasonal you wouldn't find it in my house. But that makes you appreciate the beauties and products of each season, instead of having always everything at your disposal 🙂 . Thanks Karrie, you as well. We're just about to leave for Rome! 🙂
Making Healthy Choices says
These blueberry muffins look delicious! I love blueberries and just went picking with my daughter this week. Love your song of the day.
Thank you so much! So nice that you went blueberry picking with your daughter. We just went Saskatoon picking and I had a blast 😉 .
I came across this at the right time- I'm making a bunch of freezer meals to have when I give birth in about a month and I have just added this to the list- thanks!
Congratulations! This is awesome to have meals ready in your freezer when you'll have less time to cook and bake. Hope you enjoy them and thanks for stopping by!
Natalie Browne says
I have yet to take my kids berry picking this summer, but was lucky enough to have a friend drop off a pallet full of the little gems last week. Muffins are always a yummy way to use fresh berries in the Summer. These look delicious!
Berry picking is so much fun! But it's also nice to have friends that drop off fresh berries 😉 . Thank you for your comment!
Allison Sidhu | Foodal says
Wow, it sounds like you're a definite berry enthusiast! I'll always cherish memories of picking raspberries with my grandpop in his garden when I was little. What are haskaps? I'm not familiar with those- but I'd love to try them! Thanks for the recipe.
Nice memories, to be treasured! Haskap berries originated in Japan but they are now widespread in Canada, they are dark blue in color like the blueberries but longer and thinner, so sweet and good for you! Thank you for stopping by!
Gabrielle @ eyecandypopper says
Luckily in Canada, we have access to all of these berries, but just like you, when I lived in France as a kid, I didn't have access to blueberries, but I'm glad I do now, because they are a tie with strawberries for me! And I feel the same way about muffins. I never buy any anymore because I seem to always be disappointed, especially if they are made with white flour. I find them bland and tasteless. Your recipe sounds similar to what I make, and I've been making a lot of strawberry and blueberry muffins and desserts these days! So yummy!
Yes, seasonality for fruit and veggies is still so important for my family! And I agree. So, now we are freezing as many fresh local berries we can, so to have a winter supply 🙂 . Store bought muffins is a no no. I've seen your muffins, love them and the ingredients you use!
There's just no beating a good, fresh blueberry muffin. These look divine!
Yes, blueberry muffins! When I have them at breakfast my day starts on a good note 😉 . Thank you so much!
I'm so glad you have discovered blueberries! I love them fresh and frozen and in muffins. I would love a couple of these with my coffee for breakfast!
Me too, I'm so glad! I just love them now, and if we don't have them fresh, we make sure to always have frozen ones. Thanks!