Blueberry Muffin

blueberry muffin, looking for these recipes? check this for 5 best blueberry muffin: Blueberry Muffin Cookies , Healthy Blueberry Muffins , Blueberry muffins with Greek yogurt and honey , Bakery Style Blueberry Muffins , Blueberry Muffin Overnight Oats

Blueberry Muffin Cookies

image credit: Christina


  • Cookies :
  • 2 1/2 cups all purpose flour
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 3/4 cup (1.5 sticks) unsalted butter, softened to room temp
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 large egg, at room temperature
  • 1 1/2 tsp. vanilla extract
  • 2 tsp. lemon zest
  • 2 tbsp. freshly squeezed lemon juice
  • 1/4 cup milk
  • 2 cups blueberries (fresh or frozen, unthawed)
  • Coarse sugar, optional for topping
  • Lemon Glaze (optional) :
  • 1 1/2 cups confectioners sugar, sifted
  • 2 tbsp. freshly squeezed lemon juice
  • 1-2 tbsp. cream
  • Steps

  • In a large bowl, whisk together the flour, baking powder and salt. Set this aside.
  • Using a stand mixer with the paddle attachment or a hand mixer, beat the butter, granulated sugar and brown sugar on high speed until it’s combined and fluffy. With the mixer still going, add in the egg, lemon zest, lemon juice and vanilla extract. Scrape down the sides of the bowl as needed and mix until combined.
  • On slow speed, add in the dry ingredients, then the milk. Mix only until just combined, do not overmix! Use a rubber spatula to very gently fold in the blueberries. Cover the bowl and chill in the fridge for 30-45 minutes.
  • Preheat the oven to 350°F. Line a few large baking pans with silicone baking mat or parchment paper.
  • Scoop about 1.5 tbsp of dough per cookie spaced about 2″ apart onto the prepared baking pan. Sprinkle a pinch of coarse sugar over each dough mound. Bake for 14-16 minutes, until the cookie springs back when lightly touched and the edges are just beginning to brown. Change
  • Let them cool on the pan for 5 minutes, then transfer them to a wire rack to cool completely. If you’d like to glaze them, just wait for them to finish cooling first. Change
  • For the glaze, just whisk together the confectioners sugar, lemon juice and cream until thoroughly combined and add more liquid if you’d like it thinner. You could use all cream if you’d prefer.
  • Drizzle the glaze lightly over each cookie and let it set. Store the cookies in an airtight container either at room temperature for 2-3 days or in the fridge for 5-6 days. Change
  • Blueberry Muffin Overnight Oats

    image credit: Christina


    2 servings

  • 1 cup old fashioned rolled oats
  • 3/4 cup milk of choice
  • 1/2 cup yogurt of choice
  • 1/2 cup blueberries (fresh or thawed frozen)
  • 2 tbsp. honey
  • 2 tsp. chia seeds (optional)
  • 1 tsp. vanilla extract
  • Zest of 1 lemon
  • Steps

  • Place the blueberries into a large bowl and roughly mash them with a fork. Then stir in the milk and yogurt. Once that’s fairly well combined, add in the rest of the ingredients and stir it all together. Change
  • Divide the mixture evenly into two airtight containers, such as pint sized mason jars. Place the lids on and store them in the fridge overnight (or for at least 5 hours). Change
  • That’s it! You can add whatever toppings sound good once you go to eat it. It’ll be thick, so if you’d like it thinner, go ahead and add a splash more of milk to it. They last 3-4 days in the fridge and are a great, portable breakfast.
  • Healthy Blueberry Muffins

    image credit: Mariah


  • 2 1/2 cups flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/4 cup honey
  • 1/2 cup brown sugar, loosely packed
  • 1 cup mashed very ripe banana
  • 1/4 cup plain yogurt
  • 1 large egg, beaten
  • 3/4 cup milk
  • 1 1/4 cup blueberries
  • Steps

  • 1. Preheat oven to 350°. Spray muffin tin with nonstick spray.
  • Gently whisk flour, soda, salt and cinnamon in large bowl.
  • In another bowl, mix together honey and brown sugar. Get out as many lumps as possible. Stir in banana, yogurt and egg.
  • Pour wet ingredients into dry and mix together. Stir in milk slowly. Gently fold in blueberries.
  • Fill muffin tin 1/2-3/4 way full with mixture.
  • Bake for 17-18 minutes or until very light brown on edges. Cool 5 minutes before moving to wire rack to cool completely. Makes 12 muffins.
  • Blueberry muffins with Greek yogurt and honey

    image credit: ldscorpio1


  • 2 cups whole wheat flour
  • 1 cup all purpose flour
  • 1/2 cup + 3 tablespoons brown sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 cup light and fit vanilla Greek yogurt
  • 1/2 cup whole milk
  • 1 teaspoon vanilla extract
  • 2 large eggs room temperature
  • 1/4 cup honey
  • 1/2 cup olive oil
  • 2 cups blueberries
  • Steps

  • Preheat oven to 400 degrees
  • Line 12 cup muffin tin with paper liners and set aside
  • In a large bowl whisk together flours, sugar, baking powder, baking soda, salt and cinnamon
  • In a medium bowl whisk together the yogurt, milk, vanilla, eggs, honey and oil
  • Gently fold the wet mixture into the dry mixture. Using a spatula, fold until combined. Mix only until all the dry mixture disappears, fold in blueberries
  • Divide batter evenly among prepared tin. Place pan in the oven and bake for 26 minutes, reducing temperature to 375 degrees after 9 minutes
  • Allow muffins to cool before serving
  • Bakery Style Blueberry Muffins

    image credit: Raven


    12 servings

  • 2 1/2 cups all purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teasoon salt
  • 1 stick butter, melted and cooled
  • 2 large eggs
  • 1 cup buttermilk. You can use whole milk also
  • 1 cup granulated sugar
  • 1 tablespoon vanilla
  • 1 1/2 cup blueberries. Thawed if using frozen
  • Crumb topping:
  • 1 tablespoon all purpose flour
  • 1/4 cup sugar
  • 1/8 teaspoon cinnamon
  • 2 teaspoons melted butter
  • Steps

  • Preheat oven to 450 degrees.
  • Mix ingredients for crumb topping and set aside. Change
  • In large mixing bowl mix flour, baking powder, baking soda and salt until well combined. Change
  • In seperate bowl, mix butter, eggs, sugar, vanilla and buttermilk. Change
  • Add wet ingredients to the dry. Fold to combine. Do not over mix. Just gently fold until combined.
  • Fold in blueberries. Mixture will be thick. Change
  • Line muffin pan with liners and fill cups all the way to the top. Change
  • Sprinkle crumble mixture on top of all the muffins. Change
  • Bake at 450 degrees for 5 minutes.
  • After 5 minutes, lower heat to 375 and bake for 12 to 15 minutes.
  • Test muffins after 12 minutes. If toothpick comes out clean they are done.
  • Cool on rack. Change
  • I keep mine, if they are any left haha in a big tupperware container with lid.
  • Hope you enjoy these. Great for snacks or breakfast:)
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