Homemade Blueberry Muffins -

Homemade Blueberry Muffins

Delicious fresh homemade blueberry muffins with variations for gluten-free, vegan, low-sugar, and low-fat.

Prep Time15

Cook Time25

Total Time40

Course: Breakfast, Brunch, Snacks

Cuisine: American

Keyword: blueberry muffins, dairy-free, egg-free, gluten-free blueberry muffins, homemade blueberry muffins, nut-free, Peanut-free

Servings: Muffins

Calories: 145kcal

Author: Mary Krick

1 3/4 cup flour I always used unbleached or gluten-free blend
3/4 tsp salt
1/3 cup sugar
2 tsp baking powder ~ corn-free if needed
1 1/4 tsp Xanthan gum for gluten-free muffins. ~ if not listed in gluten-free flour blend
2 eggs ~ or egg replacer
3/4 cup milk ~ or non-dairy substitute
1/4 cup melted salted butter ~ or a non-dairy substitute
1-1/2 cups blueberries

Preheat the oven to 400. Prepare a muffin tin with a non-stick spray or use cupcake liners.
In a large mixing bowl, add the following:
Flour
Salt
Sugar
Baking powder
Baking blend
Mix well.
In a small mixing bowl, add the following:
Eggs, or egg replacer.
Milk, or non-dairy substitute.
Melted butter or non-dairy substitute
Mix well.
Stir the liquid mixture into the flour mixture with a large spoon. Fold in 1 heaping cup of fresh or frozen blueberries. Here’s my tip for super great muffins…have another 1/4-1/2 cup of berries on the side ready to add as the batter gets near the end, which ensures every muffin has plenty of berries.
Fold in 1 heaping cup of fresh or frozen blueberries. Here’s my tip for super great muffins…have another 1/4-1/2 cup of berries on the side ready to add as the batter gets near the end, which ensures every muffin has plenty of berries.
Put muffins in the oven for 23-25 min. Be sure to test for doneness by lightly touching the top of a couple of muffins and watch for it to spring back.
Because of the large number of berries in these muffins, the toothpick test is not as effective. When muffins are done, let them rest for a couple of minutes, and then go around the edge of the muffins with a knife to help remove them from the tins. If there are any muffins leftover you can put them in a freezer bag and have them handy for a snack or breakfast in a matter of seconds by popping them in the microwave.

**4 WW points plus each