Simple blueberry muffins! This easy muffin recipe is perfect for a quick breakfast on the go, featuring the delicious flavour of blueberries combined with the tartness of fresh lemon. Including dairy-free and low-sugar options, this recipe is easy to whip up in just 40 minutes.
These blueberry muffins are so quick and easy, plus they taste super good. Moist, tender, and slightly sweet with bursts of juicy blueberries throughout, these muffins can be enjoyed for breakfast, as a snack, or as a healthier dessert.
This recipe uses oil instead of butter (I like to use olive oil – though butter would of course work, if you prefer). The recipe also features a dose of protein from the eggs and milk or yogurt.
Using yogurt in particular gives these muffins a great tangy taste, so please try it if you have the dietary option to have real yogurt. The berries don’t just add sweetness, but also some healthy fibre.
Dairy-Free Muffins
If you want to make completely dairy-free blueberry muffins, simply use a plant-based milk or yogurt. I’ve tried this recipe with oat and soy milk with great results.
Different Flours & Gluten-Free Flour Options
If you want to use a different type of flour for these blueberry muffins, I have a few easy suggestions.
All-Purpose or Whole Wheat: I usually bake with regular all-purpose flour, however whole wheat flour works just as well. I recommend using a 50/50 ratio of all-purpose and whole wheat flour.
Oat Flour: I absolutely adore oat flour. It makes any muffin or loaf cake taste better. I like to use a 50/50 mix of all-purpose flour and oat flour, since it keeps the texture consistent.
Spelt / Dinkel Flour: For spelt flour in particular, you may need to add a bit more moisture – like a mashed banana or some extra milk or yogurt. Also, bake your muffins asap once you mix the batter with spelt. Spelt flour is super absorbent and the consistency of the batter may change too much if left to rest for a longer period of time. Again, I recommend using a 50/50 ratio of all-purpose and spelt.
Almond Flour & Coconut Flour: My mum uses this combo for her muffins with great results. I’d recommend using 3:1 almond:coconut flour ratio. This would mean 1 ½ cups almond flour + ½ cup coconut flour for this recipe. With coconut flour, less is more. It’s super absorbent so I would all all the almond flour, then gradually mix in the coconut flour until the batter reaches the right consistency.
Low-Sugar or No Sugar Muffins
To reduce the sugar by a ¼ cup, simply replace a ¼ cup sugar with a small-medium sized mashed banana (¼ cup sugar + ¼ cup mashed banana).
You can also replace the ½ cup sugar entirely. My favourite options for this are:
½ cup mashed banana (about 2 small bananas, or 1 large banana)
OR ½ cup of applesauce
If you are still missing some sweetness, mix in some dried fruit just before baking – you can safely add about a ½ cup of dried fruit without changing this recipe’s consistency. I recommend using one of the following (at least, they are my favourites to pair with blueberry):
- dried blueberries
- dried cherries
- diced dried pineapple chunks
- dried currants
A Few Other Healthy Additions
Rolled Oats & Flour: Why not add some extra fiber to this recipe with some rolled oats? Reduce the flour to about 1 ½ – 1 ¼ cups, then add ½ – ¾ cup of old-fashioned rolled oats.
Nuts & Seeds: Pumpkin seeds, sunflower seeds, almonds, walnuts, or pecans are my favourite to add to muffins – mix them directly into the batter or sprinkle them over the top of each muffin before baking.
You could safely add up to a ½ cup of nuts or seeds without affecting the batter much. I will say though, if you chop up the nuts they will absorb some of the liquid during baking, so you may need to add a few extra tablespoons of liquid to the batter if it looks too dry to you.
Flax Seeds or Chia Seeds: These get their own separate category from regular nuts and seeds, because they soak up a lot more moisture than any almond or pumpkin seed will while floating around.
My recommendation; Pre-mix these 1-2 tablespoons of flax or chia with ½ of the milk and let them sit for 15 minutes before adding it to the batter. This way you can control their affect on the muffin batter a bit better.
Blueberry Muffins
This recipe makes approximately 12-15 muffins and is ready in just 45 minutes.
Ingredients
Wet Ingredients
- ¼ cup oil
- ½ cup sugar or honey
- 1 tsp vanilla extract
- 1 tsp lemon zest
- ¼ cup lemon juice (juice of 1 lemon)
- 2 eggs
- 1 cup yogurt or milk (dairy or plant-based)
Dry Ingredients
- 2 cups flour
- 1 tbsp baking powder
- ½ tsp salt
Blueberries
- 1 cup blueberries, fresh or frozen
- 2 tsp flour
Tools
- measuring cups
- measuring spoons
- large mixing bowl
- small mixing bowl
- spatula or mixing spoon
- oven mitts
- muffin cups
- muffin baking tray
Instructions
- Preheat the oven to 375˚ F / 180˚C / Gas Mark 4.
- In a large mixing bowl cream together the oil and sugar, then mix in the vanilla, lemon zest, lemon juice, eggs, and milk or yogurt.
- Add the flour, baking powder, and salt. Combine until the batter is smooth and uniform.
- In a separate bowl, toss the blueberries in 2 teaspoons of flour until well coated. Fold the floured blueberries into the batter until evenly distributed.
- Line the muffin tray with muffin liners.
- Use a spoon or ¼ measuring cup to scoop the batter into the muffin cups.
- Bake the muffins at 375˚F for 20-25 minutes, or until a cake tester pulls out clean.
Baking Muffins With Milk or Yogurt
Using yogurt, especially Greek yogurt, will make these muffins tender and moist, while also adding some amazing tangy flavour that perfectly complements the sweetness of the blueberries and tartness of the lemon.
Milk, on the other hand, will give the muffins a slightly lighter and fluffier texture. If you don’t want as dense of a muffin, use milk.
Milk and yogurt can be used as substitutes for each other in muffin recipes, depending on personal preference or what you have on hand.
Yogurt and milk can be used at a 1:1 ratio of substitution – same goes for the plant-based milks like soy or oat as well.
So, did you make these blueberry muffins? Let me know!
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