Inside: This simple blueberry muffins recipe makes a delicious addition to lunch boxes, or enjoy with a cup of tea or milk for afternoon tea.
Easy Blueberry Muffins Recipe
Let’s talk from one parent to another. Figuring out what to pack for school lunches every day can be exhausting. Am I right? What I think is a good idea doesn’t always go over so well with the kids and what they want every day isn’t always the most nutritious for their bodies. There’s got to be a compromise.
Thankfully, my kids are MAD for blueberries – fresh, frozen, with yogurt, as jam, and (I think it almost goes without saying) in muffins!
And I’d be lying if I didn’t admit that I love these blueberry muffins too. They’re delicious, moist and jam-packed full of blueberries. The great part is that this blueberry muffin recipe creates enough muffins that I can send a few in the lunchboxes while also keeping some for me here at home. Hey, a mama’s gotta fuel her body too, right?!
If you’re looking for a simple snack that is a real treat to the taste buds, this blueberry muffin recipe is it. One bite and you’ll be hooked. The recipe is simple enough that my tween can make them herself.
And I love that you can make them and freeze for later. Being able to know that I have muffins waiting in the freezer to thaw for breakfast, lunch or an afternoon snack is a great way to stay one step ahead during the week!
- 2 cups all-purpose or plain flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup (1 stick) butter, room temperature
- ¾ cup sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla
- ½ cup buttermilk
- 2 1/2 cups fresh or frozen blueberries (the photos here show the muffins cooked with fresh blueberries)
- Preheat oven to 200ºC/425ºF. Line a 12 cup muffin pan with standard muffin cups and lightly spray with non-stick cooking spray.
- In a medium size bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large mixing bowl or stand mixer, cream the butter and sugar until light and fluffy, beating for about 2 minutes.
- To the butter, add the eggs one at a time and beat until blended. Add vanilla.
- Add flour mixture in ½ cup increments alternating with the buttermilk. Mix only until just combined.
- Gently fold in fruit.
- Divide batter evenly among the muffin cups.
- Bake for 5 minutes. Lower the oven temperature to 190ºC/375ºF and bake for an additional 12 to 15 minutes or until an inserted toothpick comes out with moist crumbs.
- Place muffins onto a wire rack to cool.
To store cooked and cooled muffins, place into a plastic bag or airtight plastic container and store at room temperature for 2-3 days.
To freeze cooked and cooled muffins, place onto a tray or plate so they are not touching and freeze until solid. Once frozen, transfer to a plastic ziplock bag.
To defrost, remove from the freezer and defrost in the microwave for 20-30 seconds or simply allow to defrost at room temperature. Frozen muffins can also be placed in you children’s lunch boxes. They should be nicely defrosted in time for recess.
How to Store Your Baked Blueberry Muffins
- Place in a plastic bag or airtight plastic container and store at room temperature for 2-3 days.
- Alternatively, to freeze your backed muffins, allow them to cool to room temperature before placing on a tray or plate so they are not touching and freeze until solid. Once frozen, transfer to a plastic ziplock bag.
- To defrost, remove from the freezer and defrost in the microwave for 20-30 seconds or simply allow to defrost at room temperature. Frozen muffins can also be placed in you children’s lunch boxes. They should be nicely defrosted in time for recess or time.
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