Now these blueberry muffins are not completely skinny. These are bound to be your new favorite muffins! Fold in frozen blueberries. Super soft blueberry muffins, here I come! Hi Averie! I couldn’t sleep, again… All of this Covid19 social isolation. Agreed on frozen for baking! Well I’ve had plenty in the past year, just not a NEW recipe. These muffins are a clone of "The Famous Jordan Marsh Blueberry Muffins" — which were indeed famous up until the mid-1990s, when Jordan's, one of Boston's two iconic department stores (Filene's being the other) was absorbed by Macy's and effectively disappeared. They’re my favorite variety, too. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Top each cup with a generous pinch of turbinado or sparkling sugar. Great call on freezing/toaster for standby breakfasts and so glad these are a hit with everyone. Pretty amazing. I have never made Blueberry Muffins before and followed the recipe to the letter except I did add about 1/2 cup extra blueberries, had to bake them a few extra minutes longer than it said but they melted in my mouth. This recipe is made using a white boxed cake mix combined with just a few simple ingredients that create moist, fluffy, and flavorful muffins. Beat the butter and caster sugar together until pale and fluffy. Gorgeous pics Averie! Heat oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases. Thanks for letting me know it’s your go-to recipe! If you try these, LMK how they go for you! This recipe works and it’s amazing. Taste of Home is America's #1 cooking magazine. How to keep muffins from sticking: You can bake muffins directly in a muffin tin, or use paper liners. Spread the remaining blueberries on top of the muffins so there is a small layer on each muffin. Fill greased or paper-lined muffin cups two-thirds full. 1. Your cinnamon crumble topping sounds wonderful, too! I haven’t personally tried it but I think it will be ok. Has anyone had success making the muffins Gluten Free? Tasty and fluffy. Can I substitute yogurt for the soy yogurt for the sour cream? The BEST Blueberry Muffins — These are hands down the best homemade blueberry muffins EVER. Instead of regular blueberry, I used frozen wild blueberries... with a hint of lemon juice, those muffins was a hit instantly... thank you for sharing... will repeat for sure... After 36 years of marriage, my husband informed me that he liked blueberry muffins; who knew? My blueberry muffins are a little paler in color than a lot of recipes, but this is due to the granulated sugar, oil, and sour cream. For a jumbo muffin pan: 425°F for 5 minutes, then reduce to 350°F for 22-25 minutes for a total of 27-30. They're fluffy and moist thanks to the addition of sour cream in the batter. I followed the recipe exactly, except that I used fresh blueberries. In.cre.di.ble! You want to remove as much extra moisture as possible before using them in this muffin recipe. take me off your list. Moist and flavorful. So happy they got rave reviews! GOOD! I only have mini muffin tins, so I used a small glass cake pan instead. You can never have too many blueberry muffin recipies in your arsenal. I love how plump and juicy the blueberries look, and the muffins themselves look so moist and tender. 1/2 cup all purpose flour I can’t wait to try this recipe. Divide the batter between 12 greased muffins cups and bake until muffins are set, and soft yet springy to the touch. In a small microwave-safe bowl, melt the butter, about 30 seconds on high power. Oh, right. LOL Okay so I have visions of these luscious fruit & veg gardens that dance through my head all the time and then I realize that I live in Hillcrest in San Diego and don’t have a garden and have the biggest farmer’s market (until you get to LA) like 2 seconds from me and I should just accept that. YUM! It keeps the bread tender and healthier! Use what you have on hand. Just stir them in frozen. Thanks for pinning and for saying you’re able to see the moistness from the pics! To keep the muffins … Glad they came out incredibly well for you!! Thanks for the 5 star review and glad these are The Best for you after cooking for many years and trying many muffin recipes I’m sure! Can’t wait for summer’s freshest blueberries! I love your goal though! Right? I added a small amount of a crumb topping. Blueberry Muffins with Frozen Blueberries These blueberry muffins with crumb topping are made with frozen blueberries so you can make them all year round! Add 1 cup granulated sugar to the egg and whisk vigorously until thick and homogenous, about 30 seconds; set aside. Reduce the oven heat to 375°F and place bake the muffins for 18-20 minutes or until a toothpick inserted in the center comes out clean. These muffins are a clone of "The Famous Jordan Marsh Blueberry Muffins" — which were indeed famous up until the mid-1990s, when Jordan's, one of Boston's two iconic department stores (Filene's being the other) was absorbed by Macy's and effectively disappeared. An avocado replaces the butter (and much of the oil) you’d typically add to muffin batter. Hi! I have learned that I prefer using vegetable oil in my blueberry … And light sour cream, with all its gums and stabilizers, probably tenderizes and moistens the final product, something you couldn’t get with natural ingredients. Preheat the oven to 375°F. love these and they work with whole wheat flour too and the are easy for kids to make saying that as one myself. The blueberry muffins from scratch don’t get very golden on top so don’t judge doneness by the color of the tops. You can definitely use frozen blueberries in these keto blueberry muffins. Or make any of those related links…I have so many blueberry recipes and they ALL use frozen berries so you’re safe! I think adding lemon helps balance the sweetness! https://www.onceuponachef.com/recipes/best-ever-blueberry-muffins.html 1-3/4 cups all purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 3/4 cup granulated sugar 2 eggs 1 teaspoon vanilla 1/2 cup milk 1/2 cup unsalted butter, melted and cool 1 cup frozen blueberries 2/3 cup fresh blueberries Streusel Topping. https://www.averiecooks.com/category/bread/muffins-bread. … So if you use use frozen blueberries and the muffins end up a green/blue color, that’s normal and from the blueberry juice! Not to mention – frozen blueberries have a longer shelf life and can easily be incorporated into basic recipes for added health benefits and a boost of flavour. Thanks for your support over the yearS! For these homemade blueberry muffins, you’ll need: In a large bowl, add flour, baking powder, and salt and whisk until combined. Its been a while since I’ve used sour cream in baking and those close up photos sure show how moist it makes the muffins! The recipe is great as it says. These are bound to be your new favorite muffins! I have some frozen blueberries in my freezer and I think I know what to do with them now. For mini muffins: … It just wasn’t that common. Top each cup with about 2 blueberries (creates a nice visual appeal). In a separate large bowl, whisk egg until light in color, then add granulated sugar and whisk vigorously until thick. And Theo????? I wish I had a big batch ready for tomorrow’s breakfast… better get to bakin’! I have never made Blueberry Muffins before and followed the recipe to the letter except I did add about 1/2 cup extra blueberries and added some slivered almonds to the top, had to bake them a few extra minutes longer than it said but they melted in my mouth. I feel like I have to jump through hoops to get to the recipe! I don’t know if these moist blueberry muffins ‘beat’ my last since they’re different in terms of taste, texture, and ingredients, but they’re both excellent. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Because the moisture content in the sour cream and the blueberries varies, as do pan sizes, climates, and ovens, bake until done; watch your muffins and not the clock. LOVE! I would just use a full fat product then since it can get a little tricky to guess the fat percentages. Somewhere in between pie, cake, and blondies is what you get with this FABULOUS blueberry dessert recipe! I seem to crave them more than any other flavor. Love that you use sour cream. You'll find fast and easy recipes from dinners to desserts that taste amazing and are geared for real life. Yes you can! Mouth watering! Enjoy! Reading this literally had me going to Au Bon Pain to pick up a blueberry muffin because I don’t have time to whip up a batch myself right now and I really wanted one! These look heavenly! Yep I love using sour cream too in quick breads and muffins; there is really no subtle for the tangy edge. please remove me from your email list. In a separate large bowl, whisk egg until well-combined and light-colored, about 20 seconds. Combine sugar and nutmeg; sprinkle over muffins. I’ll definitely have to try out this recipe one weekend in the very near future! Thanks! Would you just post the recipe! I keep frozen berries on hand-it's so convenient to be able to fold them frozen into the muffin batter. Can I clarify is it 1 tablespoon or tsp? Read some of the other reviews and don’t understand what the problem could be, I loved them!! It’s simply fabulous. Other kid favorites are healthy banana muffins, healthy chocolate chip muffins and almond flour banana muffins. Bake for about 30 to 35 minutes (I baked 34 minutes), rotating pan once midway through baking. Not being reliant on fresh berries in the dead of winter is nice. Thanks for the 5 star review and glad these are the moistest and easy! I love baking with sour cream. I have a bag of frozen blueberries so I’d like to make these…I’m thinking ahead to Friday as usual!! My boys 5yr and 3 yr twins are devouring them. Add the eggs and beat in for 1 min, then mix in the yogurt, vanilla extract and milk. Nothing fussy or complicated, just awesome tasting dishes everyone loves! I can NOT wait to make these. gluten free blueberry muffins recipe (easy): this gf blueberry muffins recipe yields moist, tender muffins with a delicious, crispy top and fluffy crumb, bursting with blueberries! I wouldn’t use fat-free because you need some fat for moisture, but lite worked just fine. Fancy that: I have both sour cream and frozen blueberries in the kitchen right now…. Can I use blueberries in can instead of frozen? Yes you can! While I love a good, old-fashioned blueberry muffin, I find I really prefer the zing of citrus that lemon adds. These are a keeper for sure. I added a cinnamon crumble topping and I’m in heaven. Blueberry muffins aren’t worth eating unless they are soft and moist. :) I doctored up the CI recipe a little and streamlined it from the 17 bowls their recipes always seem to dirty :) But these were winners. Lemon Blueberry Muffins. Homemade Blueberry Muffins. The frozen berries really cool down this batter, and due to the moisture content and heaviness of the sour cream, these muffins take longer than most to cook. Don’t worry, these don’t taste healthy at all! THANKS. I am 70 yrs old and have been making muffins for years, but not this good. Here’s what you should know: Frozen blueberries will make your batter cold and you’ll probably need to increase your baking time (but keep your oven temp the same – don’t be tempted to turn it up! Blueberry Crisp — This fruit crisp is delicious as is, but you could also serve it with a dollop of whipped cream or a … Easy Blueberry Pie – a FAST, crustless, no-mixer dessert that’s perfect for summer entertaining, picnics, or potlucks!! ha! In the photo you see of my muffins, I’ve used frozen blueberries. You can also make these coffee blueberry muffins with frozen blueberries! While you can use fresh blueberries in this recipe, frozen blueberries also work well. Generally speaking, you can use fresh or frozen berries pretty interchangeably when baking cakes, muffins, and cookies. Totally buy frozen blueberries all the time! I love blueberry anything so this is a keeper recipe. Mix topping ingredients together with a fork until crumbly. It'll start out dark blue, but will gradually shade its way up to a watery red/blue. So easy. gluten free blueberry muffins recipe (easy): this gf blueberry muffins recipe yields moist, tender muffins with a delicious, crispy top and fluffy crumb, bursting with blueberries! You want to remove as much extra moisture as possible before using them in this muffin recipe. Use a spatula to gently fold the batter together. ). They taste just as good as fresh ones, so you can use whichever. It’s a 900+ page Bible and if you don’t have it, it’s well worth the $20 bucks for a classic cookbook with so many recipes, and all tested a million different ways right down to what does an extra egg yolk or one extra quarter cup of sugar do to the final result. These were wonderful. Use a spatula to gently fold … It works wonders to produce wonderfully tender and rich muffins. And trust me, you will want to! Dunno, if the toppings were ‘making or breaking’ the muffins, but sorry, awful…could just be me. Blueberry muffins are a humongous weakness of mine, and yes, I can plainly see how moist and soft yours are! That’s quite high praise, the best blueberry muffins you’ve seen – thank you! (they go by fast!). Do not defrost frozen blueberries before using; just stir the frozen blueberries into the batter as directed. Also, this will make very sweet muffins. Add frozen blueberries to the flour mixture, tossing lightly with a spatula to coat them. These muffins are insanely delicious!! Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Pinned! So much for my diet. Be generous with the blueberries, I add a bunch! So stoked that it’s berry season so I can start making yummy things like these! thank you. These are my jam!!!! Stunning, absolutely stunning!! You have my undivided attention! Glad they taste amazing. These are amazing, do you have the nutritional information for them?? I used less sugar as many had recommended and they are sweet enough. Thanks. Has it truly been a year? :). If you need muffin recipe inspiration, I have all kinds from apple to banana to strawberry here! If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info. In a large bowl, combine the flour, baking powder and salt. A cake tin, Tupperware or ziplock bag would work. SO gorgeous, Averie! You know I’ve been skipping breakfast the last couple of days since we brought Butters home – maybe I’ll have to make a batch of this to get me through the mornings! White doughy stuff…not really the easiest to capture without looking like glare city :). I use fresh blueberries and omit the topping due to our personal preference. This batter is soooooo thick… I did add raspberries and blueberries but did everything else the same… Except I had full fat sour cream… I will let you know how they turn out in about 30 minutes. Ardyce Piehl of Wisconsin Dells, Wisconsin relates, "These moist muffins are chock-full of blueberries. Can you use frozen blueberries to make blueberry muffins? These are SO awesome. Wow you are good. This recipe was easy and delicious. Add eggs, milk and vanilla; mix well. The tops don’t get very golden and they stay quite pale so don’t judge their doneness by the color of the tops. And trust me, you will want to! ", Frozen Blueberry Muffins Recipe photo by Taste of Home. And yes, strawberries sound GREAT, too! No, keep the berries frozen when adding them to the batter because they run and bleed less if kept frozen. I never tire of blueberry muffins! Blueberry Banana Zucchini Bread – Banana bread just got better with juicy blueberries in every bite! These look super fluffy and delicious! I would just add a tablespoon or so of both juice and zest, more or less, depending on how lemony you want them and you can keep the vanilla in. I like the balance of slightly tart blueberry flavor with the sweet and moist muffin. I was in the nursery this past weekend and came so close to picking up a few blueberry bushes. Can you recommend a cooking time? https://www.bettycrocker.com/recipes/banana-blueberry-muffins I haven’t tried this exact recipe with other fruit. They are REALLY good. I also added more than the Cook’s Illustrated recipe. Love!! I did use fresh blueberries. A great balance of density and lightness. I think it’s a muffin kind of week. Sprinkle over the top of the muffin batter. I must say that I was really afraid how they would turn out as the batter after mixing was really sticky. 1. Thanks for trying the recipe and I’m glad it came out great for you! Don’t let it sit on the counter. Gorgeous muffins, love the blueberries and sour cream! I made mini ones for my twin toddlers who gobbled up two minis at breakfast. // Just tried these and they came out great! For best taste, consume within 1-2 days. Note: If using frozen blueberries, use without thawing to avoid discoloring the batter. HOW TO STORE LEMON BLUEBERRY MUFFINS . You can use either fresh blueberries, or frozen if blueberries aren’t in season. You can bake blueberry muffins with both frozen and fresh blueberries. Will it matter if I substitute Greek yogurt for the sour cream? Whatever works for you though! 1 ¼ cups (10 ounces) Greek yogurt, I used 2% chobani (or you can use sour cream) 1 ½ cups frozen blueberries, (I used wild blueberries, which are smaller than regular) Fill each cup of the muffin tin 3/4 full. Used fresh blueberries too…. This is making me totally crave blueberry muffins. This better-for-you blueberry muffin is low in sugar, rich in fiber, and brimming with juicy blueberries. In the photo you see of my muffins, I’ve used frozen blueberries. Thanks for the 5 star review and glad they’re the simplest and best tasting muffins for you and your son and that this is a keeper for you! Averie, this recipe rocks my socks in every way. Mar 5, 2013 - Ardyce Piehl of Wisconsin Dells, Wisconsin relates, "These moist muffins are chock-full of blueberries. We’d recommend placing a sheet of kitchen towel in with your muffins as this will help to regulate the moisture, otherwise your blueberry muffins may get very soggy. And yes, me too, I have tried sooooo many! Simply gorgeous muffins, Averie—I want to grab all of ’em out of the screen! And using half coconut sugar/half stevia to reduce carbs along with coc sugar on top, sounds great! Glad they came out great especially since you call yourself a terrible baker. Divide the batter among the muffin tins and fill 3/4 of the way full. My daughter and i both ate 2 warm out of the oven. I’ll be trying these for sure. You can swap fresh blueberries for frozen. I heart your comments. I’ve been skipping it the past couple decades. These turned out great and my roommates loved them. tomorrow’s email or today if you have that one. I also used greek yogurt and they turned out great! Totally agree with you about the sour cream—I use it in nearly all my muffins—Love the texture it give ’em! I have a customer that only wants me to use soy products. I loved your detailed instructions and followed them exactly. Those berries! I think that up until about 10 years ago, MOST people baked with sour cream rather than Greek yog. Blueberry Oatmeal Crumble Bars — These bars are buttery and packed with blueberry flavor! Rinse your frozen blueberries before you use them. They should be springy to the touch and do a toothpick test. I wanted to do a side by side comparison with your master batter and this batter but I don’t need that many muffins. Fresh blueberries will produce the best results in this recipe. This recipe is staying in my Recipe Box! It's a sheet pan version of a traditional pie, complete with a homemade crust and lattice top. So I’m just wondering- have you tried using different fruits like banana or apple? I'm so glad you've found my site! Thanks for trying your version of it though! I doubt it! I know those TJs wild organic ones very well. Muffins are best fresh, but will keep airtight at room temp for up to 5 days; or in the freezer for up to 4 months. Because of the extra water in the batter, you may find you need to bake Lemon Blueberry Muffins made with frozen blueberries for just a couple minutes longer. Of course, only eleven of the 12 could fit into my container to give to a relative today, so I had to test one! Wishing I had these for breakfast! I omitted the toppings (sugar and decorative blueberries). If you ever do try to grow bb’s, LMK! Blueberries: If using frozen blueberries, do not thaw. OMG, Averie. Place muffins on a baking sheet and freeze for 1-2 hours, then place frozen muffins into freezer containers and freeze. 1. Me, me, meeeee!!! Do not defrost the blueberries before adding them to the batter. Allow muffins to cool in pan for about 15 minutes before carefully removing. Pinned :). Thanks for adding another recipe to my arsenal. Never had a recipe with no Baking Soda at all. Thanks for the 5 star review and glad they came out perfect! These look amazing!! I would be inclined to use other berries rather than apples or bananas. You can leave the muffins … It’s so true — you really can never have too many blueberry muffin recipes! I had visions of muffins just like these sugar plums dancing in my head. Check out our other healthy breakfast recipes! Fill greased or paper-lined muffin cups two-thirds full. These muffins look amazing Averie! As always, these are absolutely gorgeous, Averie – yum! In a large bowl, cream butter and sugar. It’s more cost effective and that whole juicy factor. I remember your avocado muffins … I can’t believe how fast time flies! they were dry and were not as sweet. Simply click UNSUBSCRIBE at the bottom of any recipe email (not this one) that you receive, i.e. This will be interesting…, They taste amazing but somehow they don’t look like yours! Brings out the best texture, I do not think I could go almost a year without having a delicious blueberry muffin! I have tried a number of recipes over the last 12 months. And these muffins look as amazing as you describe them to be. I also added a T. more flour for high altitude and baking time increased to 45 minutes. They come pilfer the good fruit! This looks spectacular as usual, Averie! They also freeze well. I can practically smell these baking away! Quick Bread: Here is my blueberry muffin bread, which is essentially the same recipe in a loaf pan. Add 1 3/4 cup frozen blueberries to the flour mixture, tossing lightly with a spatula to coat them. I used lite sour cream with success. I love using sour cream and or yogurt in my baking! Lemon blueberry muffins with frozen blueberries. Thank you for saying that! Most importantly, toss the blueberries (fresh or frozen) with the flour.They flour will help prevent the blueberries from sinking to the bottom of the muffin. I want some of these for breakfast tomorrow! But I saw the calorie count and decided against it, and I’m planning to just bake a batch myself this weekend. Hi Avery. Our video has a complete recipe demonstration for you. Gently stir in the fresh or frozen blueberries. Cooking with pumpkin, Blueberry Muffin and Buttermilk Pancakes Cake, https://www.averiecooks.com/category/bread/muffins-bread, 4 tablespoons unsalted butter, melted and cooled slightly, 1 3/4 cups frozen blueberries + more for sprinkling on tops*, about 2 to 3 tablespoons turbinado sugar or sparkling sugar for sprinkling tops, divided. Seriously the best. It’ll depend on your pan and just bake until done. Add frozen blueberries to the flour mixture, tossing lightly with a spatula to coat them. Whereas these homemade blueberry muffins are made with sour cream and are the moistest muffins ever. These were perfect in every way and much appreciated later in the morning by my husband who slept thru it all.Carol H, Goshen, IN. The blueberry muffins from scratch have a buttery soft crumb and are dense enough without being heavy, nor are they airy or cake. LOL GREG!!!!!!! Combine sugar and nutmeg; sprinkle over muffins. Baked muffins can be frozen for up to 3 months. Batter will be quite thick. Homemade blueberry muffins are easy to make, requiring just a couple more steps than those boxed mixes with the freeze-dried blueberries. Sometimes certain blueberries are just more tart than others so sometimes you do need a little extra sugar :). These look delicious! :) These just scream ‘Eat me!’ Pinned! Do not know what I would do without the new best recipe cookbook, Averie! Ship fresh, which makes them better for baking a 12-hole muffin tin with paper cases they. Look like the right thing to do with them now fan/gas 6 and line a 12-hole muffin tin with cases. These moist, delicious blueberry muffin is blueberry muffins with frozen blueberries in sugar, rich in fiber and. 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