Servings: 14 serving(s)
Prep time: 10 minutes
Total time: 30 minutes
Cooking time: 20 minutes
This may be the only blueberry muffin recipe you will ever need
That’s how good it is. Moist and lightly textured it tastes just like a muffin should. Even better, we’re sharing 10 ways to make it your own.
This basic blueberry muffin recipe lends itself to endless variations — from adding lemon zest and ginger to substituting whole grain flour or reducing the sugar.
The muffins are delicious when made just as the recipe is written but if you like to make blueberry muffins often it’s great to have options to shake it up a bit. Who knows, you might discover a variation that becomes your new family favourite.
Below are 10 suggested variations to make this excellent recipe your own. So go ahead, experiment, and let me know in the comments what other tasty ideas you come up with.
10 Tasty Blueberry Muffin Recipe Variations:
- Add the zest of half a lemon and a pinch of ginger to the dry ingredients before mixing.
- Swap out half of the flour with whole wheat pastry flour, regular whole wheat flour or spelt flour.
- Reduce the sugar to 2/3 cup (or even 1/2 cup) if you prefer your muffins less sweet.
- Sprinkle coarse sugar over top before baking to give them a pretty sparkle
- Add 1/4 to 1/3 cup chopped crystalized ginger to the batter.
- Swap melted butter for 2 Tbsp. of the oil to add a little richness to the taste.
- Add 2 Tbsp. poppy seeds and the zest of an orange.
- Add half raspberries and half blueberries for berry blast muffins.
- Substitute 1/4 ground flax seed, oat bran or wheat germ for 1/4 cup of the flour.
- Dress them up with a lemon glaze (1/2 cup icing sugar, 1 Tbsp. milk or cream and a few drops of lemon juice)
Molasses Blueberry Muffin Recipe
Makes 14 muffins
- 3 cups flour, spooned in
- 1 cup white sugar
- 1 Tbsp. baking powder
- ¼ tsp. baking soda
- ¼ tsp. salt
- 3 large eggs
- 1 cup milk
- ¼ cup Crosby’s Fancy Molasses
- ¼ cup canola or grape seed oil
- 1 tsp. vanilla
- 2 cups blueberries
- Preheat oven to 400°F and line muffin tins with papers.
- In a medium bowl whisk together liquid ingredients.
- In a large bowl whisk dry ingredients.
- Add liquid mixture to dry ingredients and stir gently 2-3 times. Add the berries and mix just until the flour is moistened. (Mixing should be held to a minimum – a light stirring for 10 to 20 seconds. Batter will be lumpy and will break into coarse globs.
- Pour into muffin cups and fill to the top.
- Bake at once until golden brown, about 20 minutes. (If muffins remain in the tins a few moments after leaving the oven, they will be easier to remove.)
One more thing…
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