Simple blueberry muffins

Simple blueberry muffins are one of the most useful ways to turn extra berries into breakfast or snack food that actually gets eaten.

This is a straightforward muffin, not a bakery science project. The goal is tender muffins, visible fruit, and a recipe you can make without talking yourself out of it.

Before you start

Get all of the main ingredients prepped before the heat really matters. A simple recipe becomes much calmer when the chopping, measuring, and seasoning decisions are already made, and it also makes it easier to stop cooking at the right moment instead of chasing the pan.

Why this recipe works

Blueberries hold up well in batter and give little pockets of fruit without demanding much prep. The recipe is also forgiving about whether the berries are fresh or frozen.

When this recipe is especially useful

This is a strong recipe to keep around when you have good produce that needs a clear job, when you want something more practical than impressive, or when you need dinner to do a little cleanup work without tasting like cleanup.

Ingredients

• 2 cups flour
• Sugar
• Baking powder
• Salt
• Eggs
• Milk or yogurt
• Melted butter or oil
• 1 to 1 1/2 cups blueberries

Instructions

1. Heat the oven and line or grease a muffin pan.
2. Whisk together the dry ingredients in one bowl and the wet ingredients in another.
3. Combine the wet and dry ingredients just until the batter comes together.
4. Fold in the blueberries gently so they stay mostly intact.
5. Divide the batter into the pan and bake until the tops are set and lightly golden.

Tips

Muffins improve when you keep the mixing calm and the fruit distribution even.

• Do not overmix the batter once the flour is added.
• If using frozen berries, add them still cold so they bleed less.
• Let the muffins cool a little before moving them from the pan.

Storage

Blueberry muffins keep at room temperature for a day or two and longer in the refrigerator or freezer.

Variations

Yes. You can use fresh or frozen blueberries, and some of the flour can be swapped for whole grain flour if you prefer.

Make it part of the week

Yes. Muffins are excellent for making ahead and freezing. Serve them with yogurt, fruit, coffee, tea, or a simple breakfast spread. That makes this kind of recipe especially useful when you want leftovers, meal components, or one dependable way to keep produce moving through the kitchen.

Related Produce

• What to do with blueberries
• What is a blueberry and how to use it
• How to freeze fresh berries

Find fresh blueberries from local farms near you.