The Best Blueberry Muffins (In the World)

Here is my recipe for the Best Blueberry Muffins (in the world). Also, check out some variations if you are looking for gluten-free, dairy-free, or whole grain!

best blueberry muffins (in the world)The Original Recipe

This version of the blueberry muffins is definitely the lightest and best texture. These are literally the best blueberry muffins I have ever tasted! This recipe does use refined flour and sugar, so it isn’t the healthiest. But sometimes you just want a little treat!

Makes 12 muffins

Ingredients:

4 Tbsp Butter, softened

1/3 cup White Sugar

1 Egg

1/2 tsp Vanilla Extract

1 tsp Baking Powder

1 cup AP Flour

1/4 cup 2% Milk

1 cup Fresh Blueberries, washed

Cinnamon and sugar mixture: 1 Tbsp Cinnamon + 3 Tbsp Sugar

Directions:

  1. Prepare muffin tin by spraying with non-stick spray. Preheat oven to 375 F.
  2. Cream butter and sugar in a mixer in a small mixing bowl on medium-low speed until well combined.
  3. Add egg, vanilla, and baking powder and mix on medium for about 30 seconds.
  4. At low speed add 1/2 cup flour then add 1/8 cup milk, continue mixing and repeat one time.
  5. Turn off mixer and fold in blueberries.
  6. Spoon batter into muffin tins (will make 12 muffins).
  7. Sprinkle with cinnamon and sugar mixture.
  8. Bake 20-22 minutes or until slightly brown on top.

Nutrition Information:

Per muffin: 108 Calories, 4 g Total Fat, 15 g Total Carb, 0.5 g Dietary Fiber, 2 g Protein


Variation #1: Whole grain

All I did with this version of the blueberry muffins was eliminate 1/2 of the all purpose flour and instead used whole grain flour. This is an easy substitution you can do with almost any recipe! Whole wheat flour is more dense, so this substitution will change the texture of the muffins a little, but they are still amazing!

Ingredients:

4 Tbsp Butter, softened

1/3 cup White Sugar

1 Egg

1/2 tsp Vanilla Extract

1 tsp Baking Powder

1/2 cup AP Flour

1/2 cup Whole Wheat Flour

1/4 cup 2% Milk

1 cup Fresh Blueberries, washed

Cinnamon and sugar mixture: 1 Tbsp Cinnamon + 3 Tbsp Sugar

Directions:

  1. Prepare muffin tin by spraying with non-stick spray. Preheat oven to 375 F.
  2. Cream butter and sugar in a mixer in a small mixing bowl on medium-low speed until well combined.
  3. Add egg, vanilla, and baking powder and mix on medium for about 30 seconds.
  4. At low speed add 1/2 cup AP flour then add 1/8 cup milk, continue mixing and then add 1/2 cup of whole wheat flour followed by 1/8 cup of milk.
  5. Turn off mixer and fold in blueberries.
  6. Spoon batter into muffin tins (will make 12 muffins).
  7. Sprinkle with cinnamon and sugar mixture.
  8. Bake 20-22 minutes or until slightly brown on top.

Nutrition Information:

Per muffin: 107 Calories, 4 g Total Fat, 15 g Total Carbohydrate, 2 g Dietary Fiber, 2 g Protein


Variation #2: Gluten-Free and Dairy-Free

This variation of blueberry muffins requires a little more substituting. A great substitute for butter in baking recipes is coconut oil. Another great substitute is coconut milk in place of cow’s milk. Coconut milk works well because it has a similar type of fat to cow’s milk.

To make these muffins gluten-free, I used a gluten-free flour blend and also almond flour. I decided to use both because almond flour has better nutrition than gluten-free flour blends, but I still wanted the texture of real flour.

Gluten free flour blends usually contain xanthan gum, which is a must when you are baking. Without xanthan gum, your muffins would fall apart. Did you know gluten is usually what holds it all together? You can use most gluten-free flour blends as a substitute one-for-one with all purpose flour. Check the label to make sure!

Ingredients:

4 Tbsp Coconut oil, soft but not melted

1/3 cup White Sugar

1 Egg

1/2 tsp Vanilla Extract

1 tsp Baking Powder

1/2 cup Gluten-free Flour mix

1/2 cup Almond flour

1/4 cup Coconut Milk

1 cup Fresh Blueberries, washed

Cinnamon and sugar mixture: 1 Tbsp Cinnamon + 3 Tbsp Sugar

Directions:

  1. Prepare muffin tin by spraying with non-stick spray.  Preheat oven to 375 F.
  2. Cream coconut oil and sugar in a mixer in a small mixing bowl on medium-low speed until well combined.
  3. Add egg, vanilla, and baking powder and mix on medium for about 30 seconds.
  4. At low speed add 1/2 cup gluten-free flour then add 1/8 cup coconut milk, continue mixing and then add 1/2 cup of almond flour followed by 1/8 cup of coconut milk.
  5. Turn off mixer and fold in blueberries.
  6. Spoon batter into muffin tins (will make 12 muffins).
  7. Sprinkle with cinnamon and sugar mixture.
  8. Bake 20-22 minutes or until slightly brown on top.

Nutrition Information:

Per muffin: 112 Calories, 6 g Total Fat, 12 g Total Carbohydrate, 1.3 g Dietary Fiber, 2.4 g Protein

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