Blueberry Muffin Recipe- Two Ways!

This is the season for mastering the Blueberry Muffin! Blueberries are at their peak right now, and popping them into muffins, is one of my favorite ways to enjoy them! You might also enjoy them in my Blueberry Waffle Recipe or my Blueberry Crumb Cake Recipe too!

You can either go the classic route and make my traditional blueberry muffin or adapt it for a healthier version. I've included both versions in the recipe card below.

The healthier version has no eggs, no processed sugar, and healthier fat. While coconut oil sometimes gets a bad rap for the high saturated fat content, it also has some nice health benefits too! 

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I like to add some white sugar sprinkled on top. This creates a wonderful crunchy top and crackle effect! Or you could also add some crumb topping to these muffins too, just follow the crumb topping recipe in my Banana Muffin Recipe. 

A Trick for a Pretty Muffin

Another trick to make these muffins look their prettiest is to fold the berries into the batter, but then reserve 3 berries for each top, that you will place on the top before baking, after adding the sugar. This creates such a nice color and juiciness to the muffins as the berries pop in the oven. 

How To Create an Extra Moist Muffin?

The secret to a moist muffin with delicate crumb comes down to 3 things:

• Use 2 types of fat. Butter for flavor but oil for extra moisture
• Use water over milk. Water will not weigh your muffin down like milk can
• Do Not Over Mix! For this, I really love using a Danish Dough Whisk to mix the batter

The results are fantastic muffins that are light and delicious and celebrate all the flavors of summer! A great "cousin" to this muffin recipe is my Strawberry Lemon Muffin Recipe. Another great summer muffin recipe to try! 

You May Also Enjoy These Muffins!

• Banana Muffins with 3 Toppings
• Cappuccino Muffins
• Apple Cinnamon Crumb Muffins
• Orange Pecan Muffin

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Blueberry Muffin Recipe 2 Ways!

Yield: 12

A delicious Blueberry Muffin Recipe 2 ways! The traditional decadent way and a healthier option too!

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Ingredients

TRADITIONAL BLUEBERRY MUFFIN RECIPE

• 2 eggs
• ¾ cup (150g) sugar
• ¾ cup (180ml) butter, melted
• ¼ cup (60ml) vegetable oil
• ½ cup (120ml) water
• 1 tsp (5ml) vanilla
• 1 ¾ (210g) cups all-purpose flour
• 2 tsp (10ml) baking powder
• ½ tsp (2.5ml) salt
• 1 ¼ cup (190g) fresh or frozen blueberries
• 2 tsp (10ml) sugar for tops

HEALTHY BLUEBERRY MUFFIN RECIPE

• 2 ripe bananas
• 3-4 Tbsp (45ml-60ml) of Honey (depending upon your sweet tooth!)
• ½ cup (120ml) melted Coconut Oil
• 1 cup (240ml) warm water
• 1 tsp (5ml) vanilla
• 1 ½ cups (180g) Whole Wheat Flour or Gluten-Free Flour
• 2 tsp (10ml) baking powder
• ½ tsp(2.5ml) salt
• 1 ¼ cups (190g) fresh or frozen blueberries
• ½ cup (75g) shredded unsweetened coconut

FOR TOPPING:

• ¼ cup (22g) of old fashioned oats
• 1 Tbsp (15 ml) Coconut Oil, melted
• ¼ tsp (1.25ml) date sugar (or brown sugar)
• Pinch of ground cinnamon

Instructions

TRADITIONAL BLUEBERRY MUFFIN RECIPE:

Preheat oven to 375F (190C).

Whisk together all the wet ingredients and set aside.

Whisk together the dry ingredients. Slowly whisk in the dry ingredients to the wet ingredients. Fold in the blueberries.

Line a muffin tin with muffin papers. For jumbo muffins place 2 ice cream scoops of batter in each well. For standard 12-cup muffin tin, place 1 scoop in each well.

Sprinkle sugar on tops. Bake at 375F (190C). For jumbos go 30-35 mins. For standard go 20-25 mins.

HEALTHY BLUEBERRY MUFFIN:

Preheat oven to 375F (190C).

Whisk together all the wet ingredients and set aside.

Whisk together the dry ingredients. Slowly whisk in the dry ingredients to the wet ingredients. Fold in the blueberries and the coconut.

Line a muffin tin with muffin papers. For jumbo muffins place 2 ice cream scoops of batter in each well. For standard 12-cup muffin tin, place 1 scoop in each well.

Mix ingredients for topping together with a fork.

Sprinkle topping on tops. Bake at 375F (190C). For jumbos go 30-35 mins. For standard go 20-25 mins.

Notes

To make these muffins look their prettiest is to fold the berries into the batter, but then reserve 3 berries for each top, that you will place on the top before baking, after adding the sugar. This creates such a nice color and juiciness to the muffins as the berries pop in the oven. 

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 288Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 37mgSodium: 78mgCarbohydrates: 51gFiber: 3gSugar: 17gProtein: 6g