About this Recipe

This is one of the best baking recipes for blueberry muffins which will give you light, fluffy, yet filling blueberry muffins every time. These are great for breakfast because they will help keep you satisfied for a longer period of time and you get all of the health benefits of blueberries as well. About 1 cup of blueberries daily is a recommended amount for the many many incredible health benefits that blueberries have.(1)

Grandmother's Tips for Blueberry Muffins:

1. Fresh blueberries are always the very nicest for baking, but you can use frozen, just do not thaw them out before adding to the batter.

2. Stirring your dry ingredients together in one bowl before you add to the wet ingredients assures that the ingredients will be well combined.

3. To keep your muffins moist, cool fully and leave them in their paper liners before putting into a container with a sealing lid or a ziploc bag.

4. Grapeseed oil is a great choice for baking as it is a light oil that doesn't impart a heavy flavor as and olive oil tends to do in baking.

5. These blueberry muffins are delicious in lunches and as all baking extra yummy warm from the oven.

References: (1) "Blueberry," Examine.com, published on 24 May 2014, last updated on 14 June 2018, https://examine.com/supplements/blueberry/

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Ingredients

(Print)

Makes: 12 Muffins

2 1/4 cups all purpose flour

1 cup granulated sugar

3/4 teaspoon salt

3 teaspoons baking powder

1/3 cup + 2 Tablespoons grapeseed oil

1 large egg

3/4 cup milk - we used almond milk, you can use whatever milk you like

2 teaspoons pure vanilla extract

2 cups fresh or frozen blueberries (do not thaw first)

Directions

1. Preheat the oven to 400 degrees F.

2. Line the muffin tin with paper liners.

3. In a mixing bowl stir together the dry ingredients; flour, sugar, salt and baking powder.

4. In a 2 cup measuring cup combine the oil, milk and egg and stir together.

5. Stir the wet ingredients into the dry ingredients using a fork, combine but don’t over mix.

6. The batter should be thick and scoop-able. If it is runny add a little more flour, a tablespoon at a time to thicken. On the contrary if the batter seems to thick, add a tablespoon of milk one at a time to thin out.

7. Add the blueberries and fold into the batter.

8. Scoop the batter into the lined muffin cups.

9. Bake for 30-35 minutes. Do a test with a toothpick inserted in the middle, when baked the toothpick will come out with maybe with a few crumbs but it will not be wet.

10. If the muffins are not baked put them back onto the oven for another 5 minutes test again before removing from the oven.

11. Baking times can vary with ovens and elevation and you will get accustomed to your own oven as you bake and cook things.

12. Remove from the oven and place the pan onto cooling racks. Let sit a couple minutes then remove the muffins from the tin and place them directly onto a cooling rack.

ENJOY!

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These are not the types of muffins we're used to in North America though which is why we call this type of muffin an English muffin. The first time the word muffin was seen in text was in the 18th century, and then English muffin recipes started appearing shortly after in the middle of the 18th century. There has always been some confusion or similarities between English muffins and crumpets, but a Muffin was usually made from leftover bread dough whereas crumpets were more like pancakes.

This type of muffin didn't become popular until the 19th century, and there were actually muffin men like we hear of in the nursery rhyme The Muffin Man. These men would carry muffins around during teatime ringing bells so people would come to buy their muffins. The muffin man bell was actually even prohibited by Act of Parliament, but they continued on none the less.

The word Muffin that is used to describe the more cake-like muffin comes from an Old German word Muffen which means small cakes. They are made in both sweet and savoury flavours and include fruit when they're sweet and cheese and meat when they are savoury. These muffins are often compared to cupcakes because they are similar in size and cooking methods.

The biggest difference is that cupcakes are made with cake batter and have icing on them. They are usually much sweeter than muffins too. Interestingly enough, the blueberry muffin is actually the state muffin of Minnesota. Back then a muffin was more of a roll that was round and flat and made with a yeast dough. They were usually mainly eaten in the winter and served hot with tea, butter and jam.

Although in North America muffins became something totally different. Instead of using yeast, baking powder was used in the recipe as the leavening agent, and the muffins were cooked in tins that had deep cups. Sometimes cornmeal was added into these muffins too. At first, there were Muffin Rings which were round pans that could e placed right on a hot stove and the batter was poured into them. Then, muffin tins were created to give the muffin its well known shape that we all love.

They are lower in sugar than most other fruits, but they are high in fibre, vitamin C and vitamin K. Not only are blueberries great in muffins, they are also great in other blueberry breakfast recipes like smoothies or in oatmeal. They are also awesome sprinkled on top of a plain cereal or eaten with other fruit in a fruit salad. They are also great on their own as a snack.