Simple Blueberry Muffins

If you have been reading this blog, you might notice that I absolutely love blueberries! I tell myself that I might turn into one some day.  Just like our friend Violet, in Willy Wonkas Chocolate Factory.  I hope that’s not the case.  I always keep a fresh stash of 3 or 4 of those little bins in the refrigerator that you buy in the produce section.   I sprinkle them on my granola, my yogurt and and on top of pancakes! Have you tried my Banana Blueberry Quick Bread?  It’s moist, yummy, filled with over ripe bananas and plump blueberries.

Get Your Kids in the Kitchen

This Simple Blueberry muffin recipe is also pretty special.  Because I get to share the recipe with my kids. I feel it’s so important to get your children in the kitchen no matter what their age or ability. It really gives them the opportunity to acquire the life skills needed to function independently. My son has Autism, and this is such an important skill for him to have. Also he gets to lick the spoon after we finish! Totally exciting for him.  Second, it brings the family together.  Who doesn’t like cooking with their kids, grandkids, and students, or the neighbor kids next door? It also gives the them the ability to shine and have a sense of accomplishment.

 Just Skip to the Recipe Please!

 Let’s Get Our Muffin On

Gather your supplies and ingredients.  This recipe make 12 muffins. I have never made mini muffins so I could not tell you the yield of mini muffins.  Go for it and let me know in the comments. I love to find out how many the recipe makes. It can also be doubled.

In your muffin tin place paper parchment liners in the cups. Don’t worry if you don’t have parchment. Use an alternative like the foil liners.  Preheat your oven to 400 degrees F. In a large bowl measure out the flour, baking powder, and the salt. Stir briefly until combined.  In a smaller bowl add the 1/2 stick of room temperature (unsalted) butter.  Beat the egg, then add the brown sugar and milk.  The brown sugar will give the muffin a hint of molasses. Stir to combine about 2 minutes.

Just a note: The wet ingredients should all be at room temperature.  Adding ingredients that are not at room temperature will make your muffins dense because none of the fat has been allowed to separate when cold.  Use all the dairy ingredients at room temperature will make your muffins light and fluffy.  I can hardly wait!  Now if you are making pie crust, that is an entirely different science. Stay tuned for a future recipe.

Another Noteworthy Tailored Tip:  Don’t overmix the batter.  It can make the muffins dense and chewy.

Pour your bowl of wet ingredients into the larger bowl of the dry ingredients. Mix well until combined. Then fold in with a spatula those beautiful blueberries, saving a few for garnish.

Fill each muffin cup with batter up to 3/4 full.  I use a cookie scoop. Garnish on top with a few blueberries and sprinkle a bit of Turbinado sugar on top. If you’re unfamiliar with Turbinado sugar it is similar to brown sugar but lighter in color with a subtle flavor of molasses. It is not finely granulated like white sugar. Using both brown and Turbinado sugars will gave the muffins a nice unique sweetness to them.

Place prepared tin with muffin batter on middle rack of the oven and cook for a full 20 minutes. When done let cool on a wire rack for approximately 15 minutes.

Cook 20 mins

Total 20 mins

Author Karen @ the tailored spoon

Yield 1 dozen

  • 2 cups all-purpose flour*
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 extra large egg, room temperature
  • 1/2 cup unsalted butter*, softened to room temperature
  • 1 cup brown sugar (packed)
  • 1 cup milk*
  • 1 1/2 cup fresh blueberries*
  1. Prepare your muffin tin with parchment cupcake liners.
  2. Preheat oven to 400 degrees F. 
  3. Take a large bowl and measure out the flour, baking powder, and salt. Stir to combine.
  4.  In a smaller bowl, whisk the egg. Then add the 1/2 cup(stick) of the room temperature butter, brown sugar and milk. Whisk to combine. 
  5. Take the smaller bowl of the wet ingredients and combine with the dry ingredients. Stir just enough to combine
  6. Fold the cup of Blueberries into the muffin batter.
  7. Fill each muffin cup with batter up to 3/4 full.
  8. Place prepared muffins on middle rack and cook for a full 20 minutes. 

Dairy & Gluten-Free Alternatives:

*Gluten Free Flour may be used. I use Bob’s Red Mill 1 to 1 Gluten-free Baking Flour. No other ingredients necessary.

*Almond milk may be substituted

*In place of butter, vegetable oil or applesauce could be used.  If you are using applesauce. 1/4 cup. 1 cup=1/2cup. The flavors should be similar but lower in fat.  

Fresh or frozen blueberries can be used.  But fresh is best!

Before baking garnish with a few extra blueberries and sprinkle some Turbinado sugar on top. 

Nutritional values will differ depending on ingredients used. 

Courses Breakfast, Baking

These are so good for breakfast, slightly warm with some melted butter.  They will not last long in a house full of hungry people!  This recipe is so great for the kids since it takes only 15-20 minutes to prepare. This Simple Blueberry Muffin recipe is totally kid friendly.  You have to offer a reward right? Awesome Blueberry muffins! Why do you think I cook and bake, just to take pictures of the food? Heck no. I can’t wait to sink my teeth into the end product. Yummers.

 If you liked this recipe don’t forget to pin it!

If you made this recipe feel free to let me know in the comments or hashtag #tailoredspoon on Instagram! I am also on Pinterest, Twitter and Facebook. If you have questions, please ask me and I will try to answer them as best I can. Thanks so much for gathering here in my kitchen at the Tailored Spoon! I love sharing the recipes that I cook with you!

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