Moist Blueberry Muffins Recipe

For this recipe, I took one of our top performing posts (our Moist Banana Muffins Recipe) and adapted the recipe for blueberries! Aaand I took it up a notch! This Moist Blueberry Muffins Recipe is a scrummy muffin, perfect for breakfast-on-the-go, a fail-proof party food, an afternoon snack, or homemade lunch. If you are like my family and always seem to have blueberries in our freezer, this recipe is a no-brainer. And the recipe and directions are easy-peasy. Even my 3-year-old can make these by herself! (Well, almost.)

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Our Quick-&-Easy Moist Blueberry Muffins Recipe

Moist Blueberry Muffins Recipe: Ingredients

Bowl #1:
  • 1 1/2 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
Bowl #2:
  • 1/3 cup milk
  • 1 1/4 cup granulated sugar
  • 1 egg
  • 1/2 cup melted butter
  • 1/2 teaspoon vanilla
  • 1 1/2 cups frozen blueberries (1/2 cup smashed, 1 cup left for later)

Bowl #3:

  • 3 tablespoons cinnamon
  • 3 tablespoons granulated sugar
Yields: about 12 muffins

Moist Blueberry Muffins Recipe

Moist Blueberry Muffins Recipe: Directions

Below are 9 super easy steps to making the best moist blueberry muffins recipe (yum).

Step 1 – Preheat your oven to 375ºF.

Step 2 – Line your muffin baking tin with paper baking cups, or lightly grease your muffin tin.

Step 3 – In a bowl, mix together the ingredients for bowl #1.

Moist Blueberry Muffins Recipe

Step 4 – In another larger bowl, mix together the ingredients for bowl #2 except for 1 cup of blueberries. (No beater necessary.) Once mixed, fold in remaining blueberries.

Moist Blueberry Muffins Recipe

Step 5 – Fold the mixture from bowl #1 into bowl #2.

Step 6 – Scoop your muffin batter into your muffin cups using a 1/4 cup measuring cup. (I love using my rubber spatula to help get out all the batter.)

Step 7 – Sprinkle desired amount of bowl #3 over the top of the muffin batter.

Step 8 – Bake for ~25 minutes. (When muffins are done they will have started turning light golden brown on top and a toothpick inserted into the center of a muffin will come out clean.)

Step 9 – Place the muffins on a cooling rack. Enjoy!

Moist Blueberry Muffins Recipe

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Moist Blueberry Muffins

Cook Time: 25 minutes

Yield: about 12 muffins

Moist Blueberry Muffins

Ingredients

  • Bowl #1:
  • 1 1/2 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • Bowl #2:
  • 1/3 cup milk
  • 1 1/4 cup granulated sugar
  • 1 egg
  • 1/2 cup melted butter
  • 1/2 teaspoon vanilla
  • 1 1/2 cups frozen blueberries (1/2 cup smashed, 1 cup left for later)
  • Bowl #3:
  • 3 tablespoons cinnamon
  • 3 tablespoons granulated sugar

Instructions

  1. Step 1 – Preheat your oven to 375ºF.
  2. Step 2 – Line your muffin baking tin with paper baking cups, or lightly grease your muffin tin.
  3. Step 3 – In a bowl, mix together the ingredients for bowl #1.
  4. Step 4 – In another larger bowl, mix together the ingredients for bowl #2 except for 1 cup of blueberries. (No beater necessary.) Once mixed, fold in remaining blueberries.
  5. Step 5 – Fold the mixture from bowl #1 into bowl #2.
  6. Step 6 – Scoop your muffin batter into your muffin cups using a 1/4 cup measuring cup. (I love using my rubber spatula to help get out all the batter.)
  7. Step 7 – Sprinkle desired amount of bowl #3 over the top of the muffin batter.
  8. Step 8 – Bake for ~25 minutes. (When muffins are done they will have started turning light golden brown on top and a toothpick inserted into the center of a muffin will come out clean.)
  9. Step 9 – Place the muffins on a cooling rack. Enjoy!
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Comment below and let us know what other blueberry recipes you love!

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For this recipe, I took one of our top performing posts (our Moist Banana Muffins Recipe) and adapted the recipe for blueberries! Aaand I took it up a notch! This is a scrummy muffin that is perfect for breakfast-on-the-go, a fail-proof party food, an afternoon snack, or homemade lunch. If you are like my family and always seem to have blueberries in our freezer, this recipe is a no-brainer. And the recipe and directions are easy-peasy. Even my 3-year-old can make these by herself! (Well, almost.)

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