Blueberry Muffins

  • Yield : 6 Large,12 Small
  • Servings : 6-12
  • Prep Time : 20m
  • Cook Time : 25m
  • Ready In : 45m
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Nutritional Info

This information is per serving.

  • Calories

  • Calories from Fat

  • Total Fat

  • Saturated Fat

  • Trans Fat

  • Cholesterol

  • Sodium

  • Carbohydrates

  • Dietary Fiber

  • Sugar

  • Protein

  • Serving Size:

    1 large muffin with sugar topping

Recipe revised 11-10-2019 to reduce preparation time and make 12 small or 6 large muffins. Original recipe made 18 small and 8 large muffins. Also replaced butter with vegetable oil.

Having a large homemade blueberry muffin, piece of fruit, and cup of coffee or tea for breakfast provides less than 500 calories and 300mg of sodium. This muffin recipe has no added salt, and 8g of saturated fat for one large muffin (4g foe a small muffin).

This recipe makes 12 small (2-inch) or 6 large (2.25 inch) muffins and can be doubled. Muffins can be frozen and reheated in a microwave oven. Berries in reheated muffins can be very hot, so allow muffins to cool 1 or 2 minutes before eating.

Nutrition Information

Nutrition information is for one large muffin with cinnamon and sugar topping. For small muffins, divide by 2.

Cook’s Tips

  1. Pastry flour has less gluten than all purpose flour producing a finer crumb.
  2. The sugar and cinnamon topping is optional. Subtract 20 calories if you omit it.
  3. Do not over bake muffins. Over baked muffins will be dry and tough. When using a toothpick to check if muffins are done, look for unbaked batter. Blueberry stains on a wood toothpick are normal. Retest using a clean toothpick if necessary.
  4. Muffins can have peaked or flat tops depending on the amount of batter in each cup. For peaked tops fill two-thirds, for flat tops fill three-quarters.

Related Recipes

Easy Homemade Muffins

Easy Double Chocolate Muffins

Banana Chocolate Chip Muffins


  • 1/4 cup (60 ml) vegetable oil
  • 1/3 cup (70 g) sugar
  • 1 3/4 cups (225 g) pastry or all purpose flour
  • 2 3/4 teaspoon (14 ml) baking powder
  • 1 cup (240 ml) 2% milk
  • 1 teaspoon (5 ml) vanilla extract
  • 1 cup (170 g) fresh blueberries
  • 4 teaspoons (20 ml) granulated sugar (optional)
  • 1/2 teaspoon (1 ml) ground cinnamon (optional)
  • Paper baking cups or vegetable cooking spray

Method of Preparation

Step 1

Rinse blueberries, drain and toss in a medium bowl with one tablespoon of the flour. Arrange oven rack in middle of oven, and preheat oven to 400°F (205°C). Line muffin pan with paper liners or lightly spray with cooking spray.

Step 2

Lightly beat egg and combine with milk, extract, and oil.

Step 3

Combine all dry ingredients. Add liquid to dry ingredients and mix until there is no dry flour. Fold in blueberries.

Step 4

Fill cup or pan about 2/3 full (do not overfill). Combine sugar and cinnamon and sprinkle about 1/4 teaspoon on top of each muffin if desired.

Step 5

Bake small muffins 14 to 16 minutes and large muffins 18 to 20 minutes or until golden brown and a toothpick inserted into the center comes out clean. Immediately remove cooked muffins from pan. Cool 2 to 5 minutes and serve.