Does flour keep blueberries from sinking?

It does not seem to make a huge difference. If the batter is thin, the berries will sink anyways. A thick batter helps to distribute the berries more evenly.

Is it better to use fresh or frozen blueberries?

It is easier to use fresh blueberries though sometimes they can be lacking in flavor when they are off-peak. Frozen berries may streak the batter with blue ribbons though the berries are frozen at peak harvest and can have more flavor.

Can blueberry muffins be made gluten-free?

Yes, choose a flour blend that will replace the flour cup-to-cup.

Can blueberry muffins be frozen?

Yes. Cool completely and place in a freezer bag for up to 6 months. Thaw overnight in the fridge and warm if you like!

Are blueberry muffins healthy?

Using wholegrain flour and minimal sugar is a great way to make blueberry muffins healthier!

Blueberry Muffins

Description

Tender Blueberry Muffins with optional streusel topping. Lightly sweetened, enhanced with lemon zest, vanilla and cardamom made with fresh or frozen blueberries. A delicious breakfast or afternoon snack. Gluten-free adaptable.

Ingredients

Units

2 1/2 cups (300 grams) ww pastry flour (use all purpose or 1/2 wheat 1/2 white)
1/2 to 3/4 cup (100 to 150 grams) sugar (see notes)
2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoon cardamom (optional or use 1 teaspoon cinnamon)
1/2 teaspoon salt
2/3 cup olive oil (or a more neutral oil if preferred)
2 eggs, room temperature
1 cup Greek yogurt
2 teaspoons vanilla
1/4 cup milk (plant based is fine if preferred)
2 teaspoons lemon zest
1 1/2 cups (220 grams) blueberries, fresh or frozen (do not thaw-*see notes)

Streusel Topping (optional- but makes them special!)

1/4 cup flour (use a gluten free blend if desired)
1/4 cup sugar, coarse or regular
2 tablespoons coconut oil or butter
pinch of salt
pinch of cardamom

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Instructions

Heat the oven to 375F degrees. Oil or line a 12 hole muffin tin with papers (oil the papers!)
(Optional Streusel topping: Mix together the streusel by mixing together the flour, sugar, salt and mash the butter in until in forms a coarse crumb. Pop it in the freezer while you make the muffin batter.
Dry ingredients: Measure out flour, sugar, baking powder, baking soda, cardamom (if using), and salt. Stir together.
Wet ingredients: In a separate bowl whisk together thoroughly olive oil, eggs, Greek yogurt, vanilla, milk, and lemon zest.
Combine: Add the wet ingredients into the dry and gently mix until mostly incorporated. Avoid over mixing! Add the blueberries, folding in just enough to distribute.
Fill: Scoop batter into the muffin tin, a mechanical ice cream scoop works great for this. Fill up to the top. Press a few blueberries into the top of each muffin. Sprinkle about 1 teaspoon of the streusel over the top of each muffin.
Bake for 20-25 minutes or until they bounce back when pressed in the center or around 200F degrees, internally, on a thermometer. Remove the muffins from the tin and let them cool on a rack.

Notes

Store at room temperature in a sealed container for up to 3 days. To freshen up, pop in the oven at 350F for 5 minutes or air fry at 300F for 3 minutes.

Sugar– 1/2 cup (100 grams) gives a light sweetness which we prefer, but adding another 1/4 cup will give them a full sweet flavor.

Frozen blueberries– give a quick rinse if covered in ice crystals and pat dry as best you can with a paper towel. But do not thaw, add in frozen. The batter may tint blue slightly but the muffins will still be delicious.

Freeze- in a sealed container or bag up to 3 months.

Nutrition

Serving Size: 1 muffin (without streusel topping)
Calories: 261
Sugar: 11.1 g
Sodium: 125.6 mg
Fat: 14 g
Saturated Fat: 2.2 g
Carbohydrates: 31 g
Fiber: 3.3 g
Protein: 6.1 g
Cholesterol: 31.8 mg