Make your mornings sing with these tender fluffy homemade blueberry muffins. This easy muffin recipe bursting with juicy blueberries get a little warmth from nutmeg is the best way to start your mornings.
Got blueberries? Then you’ll got a great breakfast treat in store. Since I’m building menus based on what I’ve already got in the freezer or cupboard, I decided that a little berrymaking was in order. I have a huge bag of frozen berries from Costco ready to be put to good work.
We’ve made smoothies several times this summer and now these are going to be a repeat attraction, thanks to the baking mix I whipped up the other morning. I prefer to make my own baking mixes rather than buying them from the store. I’m practically bereft without a few bags of pancake, muffin, waffle, or cornbread mix on hand.
The nutmeg adds a little spicy warmth without overpowering the blueberries. These muffins mix up quickly and freeze beautifully after baking. So, go make a batch — or two.
Ingredients for this easy blueberry muffin recipe with nutmeg
These best part about these muffins is the simplicity of the ingredients. I used the dry ingredients from my mix and match muffin mix to save time and money. You can whip that up ahead of time (make a double batch!) and store in your pantry.
- Buttermilk – Buttermilk helps to make these muffins tender and moist. If you don’t have buttermilk you can add 1 1/2 tablespoons of lemon juice or vinegar to milk. Give it a stir and let it sit for 10 minutes before using.
- Vegetable oil – Any neutral oil will work here, such as canola or corn oil as well. Other oils, such as olive oil, would impart some flavors so I don’t recommend.
- Eggs – Makes sure your eggs are at room temperature so everything incorporates easily. If you bake with eggs, you can substitute the eggs and use flax seed meal instead.
- Muffin mix-You can make your own dry muffin mix and store in your pantry and use whenever the craving for muffins hit.
- Ground nutmeg – the nutmeg helps to add a little warmth without overpowering.
- Blueberries – You can use fresh or frozen blueberries. If using frozen blueberries, no need to thaw.
For the muffin mix:
- whole wheat flour
- baking powder and baking soda
How to make these blueberry muffins
Making these muffins couldn’t be easier. Just 4 easy steps:
- Prepare and preheat. Preheat the oven to 350 °. Line 2 12-cup muffin cups with muffin papers.
- Combine wet ingredients. In a large mixing bowl combine the buttermilk, oil, and eggs. Whisk until well blended.
- Add dry ingredients. Add the muffin mix, nutmeg, and blueberries. Fold just until combined.
- Bake and cool. Divide the batter amongst all 24 cups. Bake for 25 to 30 minutes or until a tester comes out clean. Cool the baked muffins on a wire rack.
Can I use frozen blueberries to make blueberry muffins?
Yup. You can use fresh or frozen blueberries. I had a giant bag of frozen blueberries that I got from Costco that I wanted to use up. The best part of using frozen berries is there no need to thaw. In fact, you don’t want to because it will turn your muffins completely blue.
How do you prevent the blueberries from sinking?
If you have ever had a blueberry muffin and all the blueberries are at the bottom you now what I’m talking about here. To prevent this just simply coat the blueberries in a little flour before adding them to the batter.
Can I freeze these blueberry muffins?
Absolutely. I love freezing my holiday baked goods. Just allow them to cool completely and then store in a sealable plastic bag for up to 2 months.
Here are the muffin tools I use almost every week:
- 1 1/2 cup buttermilk
- 1/2 cup neutral oil
- 2 egg
- 1 batch Mix and Match Muffin Mix
- 1 tsp ground nutmeg
- 1 cup frozen blueberries
- Preheat the oven to 350 °.
Line 12-cup muffin pan with paper liners.
- In a large mixing bowl combine the buttermilk, oil, and eggs. Whisk until well blended.
- Add the muffin mix, nutmeg, and blueberries.
- Fold just until combined.
Divide the batter among 12 cups. It will heap up high. That's okay if it overflows.
- Bake for 25 to 30 minutes or until a tester comes out clean.
- Cool the baked muffins on a wire rack.
- Can I use frozen blueberries to make blueberry muffins? -Yup. You can use fresh or frozen blueberries. The best part of using frozen berries is there no need to thaw.
- How do you prevent the blueberries from sinking? - To prevent this just simply coat the blueberries in a little flour before adding them to the batter.
- Can I freeze these blueberry muffins?- Just allow them to cool completely and then store in a sealable plastic bag for up to 2 months.