Blueberry Muffins

Fluffy, sweet, and a little tangy, these naturally sweetened blueberry muffins are perfect for any breakfast or brunch!

My girls LOVE muffins. But like some things, it is sometimes difficult to get that perfect muffin homemade. There is just something about a boxed muffin that is extra moist, fluffy, and more vanilla forward.

I have been on a mission to make a great muffin for my girls, one that they really do enjoy. I decided to start with blueberry because that seems to be their favorite flavor. These muffins have become a a staple in our house.

A Big Batch of Muffins to Freeze or Eat!

This recipe makes 24 muffins. It seems like a lot, but I promise, you will not regret it. I always like to have muffins in the freezer for the a quick breakfast for the girls or to thaw for company. Everyone will enjoy these muffins so they are always a great thing to have on hand.

I like to freeze them in a Ziploc bag or a glass Pyrex 9x13 dish. They freeze so well and will last for up to 3 months. When they thaw, they are just as moist and delicious as they were the day you made them!

Naturally Sweetened Muffins

Since we do eat muffins more regularly, I like to sweeten them with maple syrup. I use one cup in this recipe but you can add up to 1/2 cup more if you like the muffins a little sweeter. If you do not want to use maple syrup, you can substitute it with 1 1/2 cups of sugar.

Here is your friendly reminder that natural sweeteners, like maple syrup and honey, have added health benefits and give you sweetness without affecting your blood sugar! We sub out sugar for maple syrup and honey whenever we can.

Frozen or Fresh Blueberries for Muffins?

You can really use either fresh or frozen blueberries for this recipe. This is a great recipe if you need to get rid of some blueberries in your fridge before they spoil! My go to, however, is frozen organic wild blueberries. Wild Blueberries have some additional nutrients and vitamins and I always have them on hand for smoothies. It is an easy thing to throw in. You do need two cups of blueberries so I just find that frozen is easier! The frozen berries will bleed into your batter a little more, making it a little more purple, but honestly, my girls are here to eat any fun colored food so it works out in my favor!

When mixing in the blueberries, make sure to not over mix so the berries don't bleed too much. No need to let them thaw prior to adding them to the batter. Throw them in frozen!

Sourdough Discard Muffins!

If you are on the sourdough trend, you can definitely add in one cup of discard to this recipe. It will give it some added tang and added nutrients. I will share that recipe soon but you can most definitely use this one and throw it in there. You don't need to alter any other ingredients or measurements.

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I hope you enjoy these muffins! Let me know what you think in the comments!

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Blueberry Muffins

These muffins are a great addition to any brunch or breakfast! They are easy to make and stay super moist.

For the muffins

• 4 cups all purpose flour
• 4 teaspoons baking soda
• 1 teaspoon salt
• 1 cup unsalted butter (melted and cooled slightly)
• 1 cup pure maple syrup (room temperature)
• 4 eggs (room temperature)
• 2 tablespoons lemon juice
• 2 teaspoons vanilla extract
• 1 cup plain greek yogurt (full fat)
• 2 cups blueberries (fresh or frozen)

For the streusel topping

• 1 cup all purpose flour
• 1/2 cup unsalted butter (room temperature)
• 1/2 cup pure maple syrup
• salt (just a pinch! )

1. Preheat the oven to 350 degrees.
2. Prepare 2 muffin tins by lining them with muffin cups and greasing them if necessary. Set aside.
3. In a medium mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
4. In a large mixing bowl, crack in the eggs and whisk them until smooth. Add in the butter and maple syrup and whisk until completely combined. Add in the lemon juice, and vanilla and whisk together.
5. Gently fold 1/3 of the dry mixture into the wet mixture. Once mostly combined, add in 1/2 of the greek yogurt and gently fold until mostly combined. Repeat these steps adding in 1/3 of the dry, the rest of the greek yogurt, and then the rest of the dry ingredients. Be careful not to overmix the batter.
6. Once the mixture is mostly combined, add in the blueberries. Fold them in two or three times, being careful to overmix and risk a lot of bleeding from the blueberries.
7. Using a 3 ounce scoop, scoop the batter into the muffin tins.
8. In small bowl, add in the butter, flour, and salt. Using your fingers, press the butter into the flour and salt until the butter is incorporated. add in the maple syrup and give it a little stir. Top each muffin with a spoonful of the streusel topping.
9. Bake for 20-30 minutes or until the top is golden and a toothpick stuck into the center comes out mostly clean.

Store muffins in an air-tight container for up to 3 days. They also freeze well!

Breakfast

American

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