Wild Blueberry Muffins
There’s something undeniably comforting about a warm muffin on a cool morning—especially when it’s studded with juicy, wild blueberries that burst with flavor in every bite. These wild blueberry muffins are one of my favorite simple pleasures, the kind of bake that fills the kitchen with a cozy aroma and makes even an ordinary day feel a little special. Whether you’re pulling berries from your freezer stash, using fresh ones from a local patch, or grabbing a bag during your weekly stock-up, this recipe is quick, reliable, and absolutely delicious. Let’s pull on that apron, heat up the oven, and make a batch of muffins that taste like home.
Ingredients
Dry Ingredients (mix together in one bowl)
- 1 1/2 cups all purpose flour (leveled)
- 3/4 cup granulated sugar
- 2 tsp baking powder
- 1/4 tsp salt
Wet Ingredients (mix together in one bowl)
- 1/3 cup oil (of choice)
- 1/3 cup milk or milk substitute
- 1 large egg
- 1 1/2 tsp vanilla extract
Instructions
Preheat over to 400 F or 204 C
- Whisk all dry ingredients
- Whisk all wet ingredients
- Pour the wet ingredients into the dry ingredients, slowly, mixing as you go.
- Once combined, fold in the frozen blueberries
- Scoop batter into muffin wrappers.
- If you are making regular sized muffins, bake for 20 minutes, until top is lightly browned and toothpick comes out clean.
- If you are making larger muffins, bake at 25-35 minutes, until top is lightly browned and toothpick comes out clean.
- Remove muffins from tin and let cool, in wrappers on a cooling rack.
Extras
- Yes you can use other frozen fruits, diced small. Yes you can use fresh blueberries, fold in very slowly so as not to mash.
Tried this recipe?Let us know how it was!