Can I use frozen blueberries?

You CAN, but I highly recommend sticking to fresh! For starters, frozen blueberries have to be mixed in frozen because thawed berries will bleed into the batter and turn the muffins purple. Because they're frozen when they hit the oven, this can change how the muffins bake. They will need to bake for a few extra minutes and they may not bake as tall as they can.

Can these blueberry muffins be made gluten free?

I haven't tested it, but my readers have had a lot of luck using gluten free flour in my chocolate chip muffin recipe , so I assume it would work well here too! Use a good quality gluten free baking flour blend in place of the all purpose flour in this recipe.

How long do blueberry muffins keep?

Since the batter is made with oil, these muffins stay moist for days. If you know they'll only be around for a couple days, store in an air tight container at room temperature. If you plan on having them around for longer, store in an air tight container in the refrigerator instead. They'll keep for about a week. I recommend heating one up for about 10 seconds in the microwave for the best texture!

BEST Blueberry Muffins - Butternut Bakery

Ingredients

Blueberry Muffins

2 1/2 cups (320g) all purpose flour
1 cup (200g) granulated sugar
1/4 cup (50g) light brown sugar
3 tsp baking powder
1 tsp cinnamon
1/4 tsp salt
2 cups (280g) fresh blueberries, plus more for sprinkling on top
1/4 cup (55g) unsalted butter, melted
1/4 cup (50g) vegetable or canola oil
2 large eggs, room temp
1/2 cup (120g) sour cream, room temp
1/2 cup (120g) milk, room temp
2 tsp vanilla extract
1/4 tsp almond extract
Raw sugar, for sprinkling on top

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Instructions

Preheat the oven to 425F and line a cupcake tin with 12 paper liners.
In a large mixing bowl, whisk together the flour, sugar, brown sugar, baking powder, cinnamon, and salt. Then add in the blueberries and mix to distribute.
In a medium mixing bowl, whisk together the butter, oil, eggs, sour cream, milk, vanilla, and almond extract.
Pour the wet ingredients into the dry ingredients and use a rubber spatula to stir the two together.
Evenly distribute the batter between the 12 liners (I use a large ice cream scoop to make this process easy). They should more than fill each liner.
Dot the tops with a few extra blueberries and sprinkle with raw sugar.
Bake for 20-23 minutes or until the edges are golden brown, the blueberries have burst, and a toothpick in the center comes out clean with a few moist crumbs.
Allow the muffins to cool in the pan for about 10 minutes. To release, you may need to use a small knife to slice between the edge of the muffin tops and the cupcake tin because some of the blueberries may stick.
Transfer the muffins to a cooling rack and continue to cool until they’re just barely warm (this is the best time to eat them). Enjoy!

Equipment

Cupcake Pan

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Paper Liners

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Notes

STORAGE – Once the muffins are completely cooled, store in an air tight container. They can be kept at room temperature for a couple days, or the refrigerator for about a week. Luckily these stay really moist!

Category: Breakfast
Method: Baking
Cuisine: American