Easy Blueberry Muffin Recipe Using Fresh Blueberries

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by Texas Homesteader ~

I love blueberries! I’ve tried to grow blueberries several times here on the Homestead. But in the botanical hole of death that is our yard, it’s not been successful with the exception of my Miniature Blueberry planted in a galvanized tub.

So instead I usually buy them. I can’t typically afford the fresh berries but I’m constantly using frozen blueberries by stirring them into my Homemade Yogurt or blending them with frozen bananas to make a healthy, cold summertime treat.

Sometimes I thaw them & include them in my mixed-fruit bowl when I’m serving a cool yet healthy dessert.

But recently a friend invited me to go with her to a you-pick place to pick fresh blueberries. Oh how delicious, I came home with about a gallon of those big beautiful blueberries! I can’t typically afford to buy fresh blueberries so this was a treat indeed.

Sure I still stirred them into my yogurt and even ate some by themselves. But I really wanted to do something special with them.

Hummm… I know, I’ll make homemade blueberry muffins!

With a batch of fresh blueberries to enjoy, I decided to make Blueberry Muffins. So easy, so delicious. Come check out my recipe! #TexasHomesteader

Jump to Recipe

I found this blueberry muffin recipe on the King Arthur Flour site, so I figured I’d give it a try. The muffins were delicious! 

Being a typical hot & humid Texas summer, I decided to bake them in my solar oven to keep that cooking heat outside. But the recipe below shows conventional oven baking instructions.

Since my solar oven holds a smaller muffin tin, I also cut the recipe in half. Both the full recipe as well as the half recipe is below!

Muffin Variation: Granola Topping

After the first batch of muffins RancherMan suggested that I sprinkle the tops of the next batch with a teaspoon or so of my Homemade Granola. I’d already made a batch of granola for him that didn’t include the dried fruit. 

I do that because he loves to sprinkle it into his yogurt or onto the top of his fresh fruit. So he figured it would be good on these blueberry muffins as well. Of course I was happy to accommodate him.

The recipe couldn’t be more straightforward and it all came together quickly. As mentioned, I’ve shared both the full recipe as well as 1/2 recipe for smaller batches. Enjoy!

With a batch of fresh blueberries to enjoy, I decided to make Blueberry Muffins. So easy, so delicious. Come check out my recipe! #TexasHomesteader

Full Recipe – yield 18 muffins

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Blueberry Muffins

Makes 18 muffins (half recipe follows)

Course Dessert
Cuisine American
Keyword blueberry, muffins
Prep Time 5 minutes
Cook Time 30 minutes
Servings 18 people
Author Texas Homesteader

Ingredients

INGREDIENTS:

  • 8 tablespoons butter at room temperature
  • 1 cup sugar
  • 2 large eggs
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 cups All-Purpose Flour
  • 1/2 cup milk
  • 3 cups fresh blueberries
  • Coarse sugar for topping (optional)

Instructions

INSTRUCTIONS

  1. Preheat the oven to 375°F. Line a muffin tin with papers.

  2. In a medium-sized bowl, beat together the softened butter and sugar until thoroughly combined.

  3. Add the milk, eggs and vanilla, beating well after each addition.

  4. In separate bowl, add in the flour, baking powder & salt.  Stir until fully combined.

  5. Add the flour mixture alternately with the milk mixture, stirring just enough to blend fully.

  6. Crush 1/2 cup of the blueberries. Gently stir both the crushed as well as whole berries into the batter, stirring only enough to distribute.

  7. Use a scoop to add batter to muffin papers, filling about 2/3 full.
  8. Sprinkle about 1/2 teaspoon granulated sugar atop each muffin, if desired.
  9. Bake the muffins for about 30 minutes, until they're light golden brown & toothpick inserted into the middle a muffin comes out clean.
  10. 10. Remove the muffins from the oven, allow to cool about 5 minutes & transfer muffins to a rack to cool.

Recipe Notes

NOTE: for a smaller batch, the half recipe follows below.

Half-Recipe – yield 9 muffins

Print

Blueberry Muffins - HALF Recipe (9 muffins)

This blueberry muffin recipe makes 9 muffins. The blueberry muffins are light, sweet and flavorful. #TexasHomesteader

Course Breakfast
Cuisine American
Keyword blueberry, muffins
Prep Time 5 minutes
Cook Time 30 minutes
Servings 9 people
Author www.TexasHomesteader.com

Ingredients

  • 4 tablespoons butter at room temperature
  • 1/2 cup sugar
  • 1 large egg
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1 cup All-Purpose Flour
  • 1/4 cup milk
  • 1-1/2 cups blueberries (fresh preferred)
  • Coarse sugar for topping optional

Instructions

INSTRUCTIONS:

  1. Preheat the oven to 375°F. Line a muffin tin with papers.

  2. In a medium-sized bowl, beat together the softened butter and sugar until thoroughly combined.

  3. Add the milk, eggs and vanilla, beating well after each addition.

  4. In separate bowl, add in the flour, baking powder & salt. Stir until fully combined.

  5. Add the flour mixture alternately with the milk mixture, stirring just enough to blend fully.

  6. Crush 1/2 cup of the blueberries. Gently stir both the crushed as well as whole berries to the batter, stirring only enough to distribute.
  7. Use a scoop to add batter to muffin papers, filling about 2/3 full.
  8. Sprinkle about 1/2 teaspoon granulated sugar atop each muffin, if desired.
  9. Bake the muffins for about 30 minutes, until they're light golden brown & toothpick inserted into the middle a muffin comes out clean.

  10. 10. Remove the muffins from the oven, allow to cool about 5 minutes.  Then transfer muffins to a rack to cool.

~TxH~

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