Here’s the fact about blueberry muffins – they are the prettiest kind of muffin. I mean that fully and wholeheartedly. It all stems back to the way that blueberries are called “blue” berries, but technically they’re purple when they get cooked? Yeah, prettiest muffins, hands down.
These muffins, though? They’re beautiful in both color and texture, flavor and appearance. They are so so simple to make, filled with beautiful berries, and quick to bake. Oh, and they small amazing, too. 😉
The best thing about these, though is that they’re light and fluffy, and made with simple ingredients that you probably already have in your home!
Easy Fluffy Blueberry Muffins
1
servingsIngredients
3/4 cup Blueberries
1/4 cup Butter or Coconut Oil (melted and cooled)
5 Tbsp Almond Milk (or milk of your choice!)
2 Tbsp Maple Syrup
1/3 cup Brown Sugar
2 Eggs (room temp)
1 tsp Vanilla Extract
1 tsp Granulated Sugar (optional)
1 cup All Purpose Flour
1/4 tsp Baking Soda
1/4 tsp Baking Powder
1/4 tsp Salt
Directions
- Preheat oven to 350 degrees Fahrenheit and line a muffin tin (recipe makes 6-7 muffins!)
- To a large mixing bowl, add butter, maple syrup, milk, brown sugar and vanilla to a bowl. Whisk until thoroughly combined.
- Then, add in 2 room temperature eggs to the same bowl, and whisk in with the other wet ingredients.
- In a separate bowl, combine flour, baking soda, baking powder, and salt. Mix with a fork to make sure the dry ingredients are incorporated.
- Then, add the blueberries to the mixture of dry ingredients and toss with a fork to cover the blueberries in the dry ingredients – this is essential as it prevents the blueberries from sinking to the bottom of the muffins!
- Next, add the mixture of blueberries and dry ingredients to the bowl with the wet ingredients. Fold the dry ingredients in with the wet until well combined. Try not to over mix past when everything is combined, though – over mixing will make your muffins less fluffy and more tough, and we love a fluffy muffin over here on Simply Unbeetable!
- Next, scoop the batter into your lined muffin cups, almost to the top, and bake for 23 – 24 minutes at 350 degrees.
- Once finished baking, remove the muffins from the oven and let them cool for 15 – 20 minutes. Enjoy!
If you made this recipe, I’d love to see it! Let me know in the comments and tag me on IG at @simply_unbeetable
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