Easy Blueberry Muffins

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quick-n-easy
Recipe photo
Hands-on time:
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Yield: 12 muffins

Recipe photo

These tasty, fruit-filled muffins go together in a snap. If you have blueberries in the freezer and our King Arthur baking mix on the shelf, you're ready to make breakfast extra special.

Easy Blueberry Muffins

star rating (2) rate this recipe »
quick-n-easy
Hands-on time:
Baking time:
Total time:
Yield: 12 muffins
Published: 08/22/2012

Ingredients

  • 2 3/4 cups King Arthur Flour All-Purpose Baking Mix
  • 3/4 cups granulated sugar
  • 3/4 cup (6 ounces) milk or buttermilk; or 2/3 cup liquid whey
  • 2 tablespoons vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 to 1 1/2 cups fresh or frozen blueberries
  • 1 tablespoon cinnamon-sugar or coarse white sparkling sugar for sprinkling on top, optional

Tips from our bakers

  • Don't have our baking mix? Try our recipe for Blueberry Muffins using all-purpose flour.

Directions

1) Preheat the oven to 400°F. Prepare the muffin pan by greasing the cups or lining them with papers, then spraying the papers with non-stick baking spray; this helps release the muffins from the papers.

2) Whisk together the baking mix and sugar.

3) In a separate bowl, whisk together the milk, oil, eggs, and vanilla. Add to the dry ingredients, stirring until the baking mix is moistened; it will be a bit lumpy.

4) Quickly and gently stir in the blueberries.

5) Fill the muffin cups 3/4 full; sprinkle muffins with sugar, if you like.

6) Bake the muffins for 18 to 23 minutes, or until they're golden brown and a cake tester or toothpick inserted into the center comes out clean.

7) Remove the muffins from the oven, and allow them to cool for 3 to 5 minutes in the pan. Remove them from the pan and serve warm or at room temperature. Wrap airtight and store at room temperature for several days; freeze for longer storage.

Yield: 12 muffins.

Reviews

1
  • star rating 08/31/2014
  • Elisabeth from Rockport Mass.
  • I doubled the oil for moist muffins. Also added a little cinnamon and nutmeg. Very good, quick easy muffins with wild blueberries.
  • star rating 06/29/2014
  • Shelly Sullivan from Tucson AZ
  • This was the worst recipe I've ever tried. The muffins didn't rise ... I checked 4 times to make sure that the recipe didn't call for baking powder because it was a main ingredient in all my other recipes. I'm angry that I wasted 2 3/4 cups of very expensive King Arthur GF flour--DON'T WASTE YOUR FLOUR!
    I'm sorry to hear of your failure with this recipe, Shelly. However, this recipe calls for our All Purpose Baking Mix. This blend contains leavening and other ingredients required for this recipe. It is also not the same ingredient as our Gluten Free Baking Mix, but we do have several gluten free muffin recipes on our website that may work better for you! Jon@KAF
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