I love starting my day with something sweet and comforting, especially if it involves blueberries! Today, I’m excited to share two of my absolute favorite blueberry muffin recipes with you. Whether you prefer a classic treat or something with an added protein boost, I have just what you need.
These recipes are simple to follow and promise delicious results. Let’s get baking and make your kitchen smell amazing with fresh blueberry muffins!
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Simple Blueberry Muffins Recipe
These classic blueberry muffins are soft, fluffy, and packed with sweet berries. They are perfect for breakfast, a quick snack, or whenever you want something comforting.
Key Ingredients & Baking Tips
- Fresh Blueberries: While frozen berries work, fresh ones offer the best burst of flavor. Rinse them gently before adding.
- Don’t Overmix: Mix the wet and dry ingredients just until combined. Overmixing leads to tough muffins, and we want them light and tender.
- Lemon Zest Brightness: A little lemon zest added to the batter really makes the blueberry flavor pop!
What You Need
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 large egg
- ½ cup milk (any kind)
- ¼ cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
- 1 tablespoon lemon zest (optional)
⏱️ Time: 30 minutes🍽️ Yields: 12 muffins
How to Make It
Step 1: Get Ready to Bake
Preheat your oven to 400°F (200°C). Line a 12-cup muffin pan with paper liners or grease it well. In a large bowl, mix the flour, sugar, baking powder, and salt. Make sure everything is evenly spread.
Step 2: Combine Wet Ingredients
In a separate medium bowl, beat the egg lightly. Then, stir in the milk, vegetable oil (or melted butter), and vanilla extract. Whisk these wet ingredients together until they are well combined.
Step 3: Mix and Fold Blueberries
Pour the wet ingredients into the dry ingredients. Stir just until the flour mixture is moistened. A few lumps are okay; this helps keep the muffins tender. Gently fold in the blueberries and lemon zest, if using.
Step 4: Bake until Golden
Divide the batter evenly among the prepared muffin cups. Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean. Let the muffins cool in the pan for a few minutes before moving them to a wire rack to cool completely.
📝 Final Note
For the best results, enjoy these blueberry muffins within 2-3 days. Store them in an airtight container at room temperature.
Healthy Blueberry Cream Cheese Protein Muffins
Looking for a muffin with a little extra goodness? These blueberry cream cheese protein muffins are hearty, full of flavor, and give you a nice protein kick to start your day.
Key Ingredients & Healthy Baking Tips
- Choosing Protein Powder: Use a vanilla or unflavored protein powder that you enjoy and that bakes well. Whey or a plant-based blend are good choices.
- Cream Cheese Filling: Small dollops of cream cheese in the center of each muffin give you delicious creamy pockets. Make sure your cream cheese is softened.
- Greek Yogurt: This ingredient adds moisture and a protein boost without adding much fat. It helps create a tender crumb.
What You Need
- 1 cup all-purpose flour
- ½ cup vanilla protein powder
- ½ cup granulated sugar (or sweetener of choice)
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 large egg
- ½ cup plain Greek yogurt
- ¼ cup milk (any kind)
- ¼ cup melted coconut oil or vegetable oil
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
- For the Cream Cheese Filling:
- 2 oz cream cheese, softened
- 1 tablespoon granulated sugar (or sweetener)
- ½ teaspoon vanilla extract
⏱️ Time: 35 minutes🍽️ Yields: 12 muffins
How to Make It
Step 1: Prep and Make Filling
Preheat your oven to 375°F (190°C) and line a 12-cup muffin pan. In a small bowl, beat the softened cream cheese, sugar, and vanilla for the filling until smooth. Set aside.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, protein powder, sugar, baking powder, and salt. Make sure there are no clumps from the protein powder.
Step 3: Combine Wet and Dry
In a separate bowl, beat the egg, Greek yogurt, milk, melted coconut oil, and vanilla extract. Pour these wet ingredients into the dry mixture. Stir gently until just combined. Fold in the blueberries.
Step 4: Fill and Bake
Spoon half of the batter into the muffin cups. Add a small dollop of the cream cheese mixture onto each. Top with the remaining muffin batter. Bake for 20-25 minutes, or until the muffins are golden and a wooden skewer comes out mostly clean. Let them cool.
📝 Final Note
Because of the cream cheese, these muffins are best stored in an airtight container in the refrigerator for up to 4 days.