Blueberry Muffins with Nutmeg

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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.

blueberries and muffin on white plate

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 Blueberry Muffins

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: 

  • flour
  • whole wheat flour
  • baking powder and baking soda
  • salt
  • sugar 

step by step photos of how to make these muffins

How to make these blueberry muffins

Making these muffins couldn’t be easier. Just 4 easy steps:

  1. Prepare and preheat. Preheat the oven to 350 °.  Line 2 12-cup muffin cups with muffin papers.
  2. Combine wet ingredients. In a large mixing bowl combine the buttermilk, oil, and eggs. Whisk until well blended.
  3. Add dry ingredients. Add the muffin mix, nutmeg, and blueberries. Fold just until combined.
  4. 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.

uncooked muffins in pan sprinkled with sugar and blueberries

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. 

muffin pan of baked blueberry muffins

Here are the muffin tools I use almost every week:

If you prepare this recipe, be sure to take a picture and hashtag it #GOODCHEAPEATS. I can't wait to see what you cook up!
5 from 1 vote
Blueberry Nutmeg Muffins
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
Course: Breakfast
Cuisine: American
Keyword: blueberry muffin
Servings: 12 servings
Calories: 116 kcal
Author: Jessica Fisher
Ingredients
Instructions
  1. Preheat the oven to 350 °.
  2. Line 2 12-cup muffin cups with muffin papers.
  3. In a large mixing bowl combine the buttermilk, oil, and eggs. Whisk until well blended.
  4. Add the muffin mix, nutmeg, and blueberries.
  5. Fold just until combined.
  6. Divide the batter amongst all 24 cups.
  7. Bake for 25 to 30 minutes or until a tester comes out clean.
  8. Cool the baked muffins on a wire rack.
Recipe Notes
  • 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. 
Nutrition Facts
Blueberry Nutmeg Muffins
Amount Per Serving
Calories 116 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 8g50%
Cholesterol 31mg10%
Sodium 43mg2%
Potassium 60mg2%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 3g3%
Protein 2g4%
Vitamin A 96IU2%
Vitamin C 1mg1%
Calcium 39mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

About Jessica Fisher

I believe anyone can prepare delicious meals—no matter their budget.

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Comments

  1. Abby says

    yum, just took them out of the oven! I wanted to make blueberry muffins, your timing was perfect!

  2. Dawn says

    PERFECT timing. I just went blueberry picking and need some good recipes for my scrumptious blue gems.

  3. Mindy says

    Maybe just for reference, but I checked them at 20 minutes and they were already done, overdone, in fact. My oven tends to cook faster (gas), so next time I will check them at 17-18 minutes.

    • Interesting. Did you use frozen or fresh blueberries?

      • Mindy says

        I used frozen blueberries. I did let the buttermilk (milk/lemon juice) & eggs sit out on the counter for 30 minutes before using them.

  4. Carla says

    I really wanted something with blueberry but was out of yogurt to do the regular muffins and no lemons in sight. So, I made up a double batch of these for muffins and bread. I am not a HUGE nutmeg fan so I was a bit scared and cut it in half–and added 1/2 tsp. vanilla. The nutmeg had a nice flavor, especially since I used farmer’s market berries which were huge—which meant not as many to a cup. Where there were no berries, the flavor was still there due to the nutmeg.

  5. Jodi says

    Our breakfast was same as usual:
    Me – coffee
    DH – bagel with cream cheese and some greek yogurt
    Kids – cereal or whatever else they found

    Lunch:
    I had a quick sandwich out with a friend I hadn’t talked with a quite a while. DH took a frozen dinner, fruit we had on hand and a salad. Youngest 2 boys ate lunch at school. Oldest ate some leftovers.
    Dinner: I roasted a whole chicken, cooked in IP and broiled in oven for some crisp. also made mashed potatoes and used up some canned green beans.
    snacks: baked sugar cookies from some dough that needed to be used up in fridge.

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