Steph’s Blueberry Muffins Recipe
These homemade blueberry muffins are a family favorite and have been passed down for years, making them the perfect breakfast or snack for any occasion. Each muffin is tender, flavorful, and filled with juicy wild blueberries that provide a burst of natural sweetness. I’ve had this recipe forever, and no matter how many new muffin recipes I try, this is the one I always come back to. The best part? We pick wild blueberries every August, which means our freezer is stocked with them all year long—ready to be baked into delicious muffins any time we want!
Recipe Category: Quick Breads
Cook Time: 25 minutes
Prep Time: 5 minutes
Total Time: 30 minutes
Serving Size: 12 muffins
Calories per serving: 208.5
Ingredients
| Ingredient | Quantity |
|---|---|
| Rolled oats | 1/2 cup |
| All-purpose flour | 1/2 cup |
| White sugar | 1 1/2 cups |
| Baking powder | 1/2 tsp |
| Salt | 1 1/4 tsp |
| Baking soda | 1/2 tsp |
| Egg | 1 large |
| Blueberries | 1 cup |
| White sugar (for topping) | 1 cup |
| Cinnamon | 2 tsp |
Nutritional Information per Serving
| Nutrient | Amount |
|---|---|
| Calories | 208.5 |
| Fat | 9.9 g |
| Saturated Fat | 1.4 g |
| Cholesterol | 17.6 mg |
| Sodium | 167.4 mg |
| Carbohydrates | 27.6 g |
| Fiber | 1.1 g |
| Sugar | 12.6 g |
| Protein | 2.8 g |
Instructions
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Preheat the oven: Start by preheating your oven to 400°F (200°C). Make sure the rack is in the center of the oven for even baking.
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Prepare the muffin pan: Line a standard 12-cup muffin pan with paper liners, or grease it with butter or cooking spray. If you prefer, you can make fewer larger muffins or a combination of larger and smaller muffins, like I do, for a fun variety (I make 6 regular-size muffins and then 12 mini muffins for my young children).
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Combine oats and orange juice: In a large bowl, mix the rolled oats with orange juice and stir well. Let the oats soak for a minute or two, allowing them to soften and absorb the juice.
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Make the dry ingredient mixture: In a separate bowl, combine the flour, baking powder, baking soda, salt, and 1/2 cup of sugar. Stir the ingredients together to evenly distribute the baking powder and soda.
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Add wet ingredients: Add the egg and vegetable oil to the oat and orange juice mixture. Mix everything together until smooth and well combined.
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Mix the dry and wet ingredients: Gradually add the dry ingredients into the wet mixture, stirring gently. Be careful not to overmix—just combine until everything is incorporated. The batter will be slightly thick.
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Fold in the blueberries: Gently stir in the blueberries, being careful not to crush them. I prefer to use wild blueberries, which are smaller and more flavorful, but any fresh or frozen blueberries will work great in this recipe.
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Fill the muffin cups: Using a spoon or ice cream scoop, fill each muffin cup about 2/3 full with batter. This will give the muffins plenty of room to rise and bake evenly.
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Add the cinnamon-sugar topping: In a small bowl, mix together the 2 tablespoons of sugar and cinnamon. Sprinkle this mixture generously over the top of each muffin before baking. The cinnamon-sugar creates a wonderful crunchy topping that adds a touch of sweetness to each muffin.
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Bake: Place the muffin pan in the preheated oven and bake for 18-22 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean. Keep an eye on them after 18 minutes, as oven temperatures can vary slightly.
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Cool and serve: Once baked, remove the muffins from the oven and let them cool in the pan for a few minutes. Then transfer them to a wire rack to cool completely. These muffins are perfect served warm with a pat of butter or on their own for a quick snack.
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Storage and Freezing Tips: These muffins freeze wonderfully! If you have any leftovers, simply place them in an airtight container or freezer-safe bag, and store them in the freezer for up to 3 months. To reheat, warm them in the microwave for 15-20 seconds or pop them in the oven at 350°F for a few minutes until heated through.
Recipe Tips and Variations:
- If you don’t have orange juice, you can substitute it with milk or even water for a different flavor.
- While blueberries are my go-to fruit for this recipe, you can also try adding other berries like raspberries, blackberries, or strawberries.
- For a dairy-free version, substitute the egg with a flax egg and use a plant-based milk like almond or coconut milk.
- To add a bit more texture, try adding a handful of chopped nuts (such as walnuts or pecans) to the batter.
These muffins are sure to become a staple in your kitchen, just like they are in mine. Enjoy!
Average Rating: 5/5
Total Reviews: 1
