Soft, sweet and full of flavor, these Blueberry Muffins are a delicious go-to breakfast or snack recipe, especially in the summer when berries are a-plenty at the grocery store. Two bowls, one spoon and twenty minutes—done! Read on to see how to make these muffins perfect every time!
What kind of blueberries work best for baking?
The best part of blueberries is that they are easy to find. I love to use fresh when they are in season. However when frozen is all that can be found, they work just as great. No need to wait for mother nature to do her thing.
Dietary Restrictions? Try these easy recipe adjustments!
If you’re gluten free or making these for someone gluten sensitive, try replacing the flour with Cup4Cup (Amazon’s price is usually the best) for a simple and still delicious gluten free plum muffin. My other favorite is King Arthur Flour’s Measure for Measure. You can read here about why Measure for Measure is my favorite.
Easily replace the eggs with my favorite flax seed and water substitute. 1 Tbsp flax seed mixed with 3 Tbsp of water for each egg. Whisk until the texture becomes “egg-like”. See the egg replacement chart here at my Vegan Vanilla Baked Donut recipe.
Replace the eggs with the flax seed mix mentioned above. The yogurt helps these blueberry muffins retain moisture and can easily be replaced with a nut-based yogurt. There are so many options available now. If you can only find flavored vegan yogurt, get vanilla, it will barely adjust the flavor.
The honey can be replaced with maple syrup or even just granulated sugar (make sure to get vegan granulated sugar though).
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How to make perfect Blueberry Muffins
- Mix your blueberries in with your flour mixture to keep them from sinking to the bottom.
- Always gently fold dry ingredients into wet to keep your muffin texture soft. Over mixing will cause dry, tough muffins.
- Scoop evenly using my favorite OXO 3 Tbsp scoop. Scooping like this will yield 12 perfect muffins.
- Bake at 425°F for 5 minutes. This is key to a great rise. This causes these blueberry muffins to shoot upward. Then lower your temp to 350°F to fully bake the center.
- Topping – Almost every muffin tastes better with a crunchy, sugary topping, and these blueberry muffins are no exception. It’s optional, but really is better with it on top.
Love these blueberry muffins? Try these other awesome muffin recipes!
Delicious and Quick Blueberry Muffins
- 2 cups all-purpose flour or gluten free substitute
- 1 teaspoon ground cinnamon
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs room temperature
- 1/2 cup honey
- 1/2 cup coconut oil melted and cooled
- 2/3 cup plain yogurt
- 2 teaspoons vanilla extract
- 1 1/2 cups blueberries fresh or frozen
- Preheat oven to 425°F. Grease a muffin tin and set aside.
- Combine flour, cinnamon, baking powder, baking soda, and salt. Add blueberries to dry ingredients and toss to coat. Set aside.
- In a separate bowl combine eggs, honey, coconut oil, yogurt, and vanilla.
- Pour dry ingredients in with wet and stir until just combined.
- Evenly divide into medium sized muffin tin. Should fill each cavity to the top.
- Bake at 425° for 5 minutes.
- Turn oven down to 350°F and continue baking for 11 minutes.
- Muffins should be slightly browned and toothpick comes out clean.
- Let cool in pan 5 minutes before removing to a cooling rack.