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Fresh Blueberry Muffins

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At our house, holiday breakfasts and birthdays always begin with Fresh Blueberry Muffins. They make the whole house smell wonderful and I love the idea of associating favorite foods with celebrations and special occasions!

After Mike and I got married, we went to Cape Cod for our honeymoon and stayed at a lovely little Bed and Breakfast owned by two friends. Every morning we awakened to the most marvelous scent of fresh blueberry muffins, bacon, eggs and other yummy breakfast treats. Of course, I begged them for the muffin recipe and they happily obliged. I’ve been making them ever since.

Blueberry Muffins
Pouring the blueberries into the batter.

If you stay at my house for any length of time, you are guaranteed to wake up to either muffins or Popovers. Guaranteed. You might get my Apple Pumpkin Gluten Free muffins or maybe you’re in the mood for Banana Nut Streusel Sour Cream Muffins or French Toast Muffins. You never can tell!

I start with organic blueberries. I only use organic berries because berries are one of the most heavily sprayed crops. And I add a lot because life is short. 🙂

Blueberry Muffins

Okay, that’s the result. Come to my house and you will wake up to these.

Blueberry Muffins

Fresh Blueberry Muffins

Kate Battistelli
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Breakfast
Cuisine American
Servings 1 dozen

Ingredients
  

  • 1/2 pint or more of fresh or frozen organic blueberries
  • 2 cups all-purpose flour or gluten free flour
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • ¾ cup organic sugar
  • 1 teaspoon cinnamon
  • 2 large organic eggs
  • 1 cup organic milk
  • 1/4 cup coconut oil butter or ghee, melted

Instructions
 

  • Mix the flour, baking soda, baking powder, salt, cinnamon and sugar together in a mixing bowl.
  • Whisk eggs, milk and oil or butter in a separate bowl.
  • Combine the wet ingredients with the dry and add the blueberries.
  • Use an ice cream scoop to scoop into a greased muffin tin.
  • Bake at 425 for 8 minutes. Lower the heat to 350 and bake about 20 minutes more or until a toothpick inserted in the center comes out clean. If you use frozen berries, they'll take a bit longer to bake.

Why I love these Blueberry Muffins:

  • They are super easy to make

  • Kids love them and can help you make them

  • They are loaded with blueberries

  • They’re perfect to prep the night before

  • You can make them gluten-free!

Kate’s Tips

  • Add 1/2 cup of chopped pecans or walnuts for some crunch.
  • Serve with lots of butter and fresh jam like this one Fresh Raspberry Jam or this one Strawberry Jam The French Way or Apple Butter.
  • I don’t use any other oil to cook with except coconut, organic extra virgin olive or avocado oil.
  • You can make these gluten free using Almond flour or Cassava flour.
  • I often use organic Coconut Sugar to make these because it’s lower glycemic and works great for these.
  • If you don’t have baking soda, you can use 4 teaspoons of baking powder.
  • Sometimes I sprinkle the tops with brown sugar before putting them in the oven.
  • I use an ice cream scoop to scoop the batter into the muffin tin, it works great and you get the perfect amount!
  • I also use baking cups like these. Helps minimize cleanup!
  • Mix up the dry ingredients before you go to bed so in the morning all you have to do is put together the wet ingredients, add the dry and the blueberries and you will have muffins in no time!

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