Blueberry Muffin Day! Easy & Delicious Recipe (Healthier, Sugar-Free Alternatives Included)
Our family loves blueberry muffins! We enjoy them, obviously, for breakfast but also throughout the week as a quick snack. Muffin Monday is a staple to our meal schedule because this recipe is easy and delicious, and my family cannot get enough. They also make the perfect snack for little hands.
For breakfast, I typically make a quick batch of muffins with a protein (like turkey sausage) and fruit. These muffins are great for an on-the-go breakfast for the mornings when we have to hurry out of the house.
I’ve ordered muffins from local grocery stores and bakeries, but this Prince Charming of mine does not approve. Maybe it’s because my little guy enjoys helping me bake this family favorite —or maybe he just loves Mommy’s cooking. Either way, blueberry muffins are an awesome filling treat, and Daddy grabs his fair share as well!
If your family loves blueberry muffins and you don’t mind baking them from scratch, then this recipe is for you! (Krusteaz Wild Blueberry Muffin Mix is a favorite of ours when we don’t take the from-scratch way.) However, this recipe is so easy, you may never pick up a boxed mix again.
*You’ll notice I’ve added some suggestions with the ingredients below, but feel free to use the items that your family enjoys. Just don’t forget to add an abundance of LOVE!
Ingredients:
½ cup softened butter (Earth’s Balance)
1 ¼ cups sugar or 1 cup Monk Fruit for my super healthy folk
2 eggs
2 teaspoons vanilla extract
2 cups flour
½ teaspoon salt
2 teaspoons baking powder
½ cup milk (Almond Milk or Oat Milk)
2 cups blueberries, washed, drained and picked over – or 2 cups frozen blueberries, thawed
3 teaspoons sugar (optional)
Directions:
- Preheat the oven to 400.
- Mix the butter and 1 1/4 cups sugar until it is light and soft.
- Add the eggs, one at a time, beating well after each.
- Add vanilla.
- Sift in the flour, salt, and baking powder, into the creamed mixture alternately with the milk.
- Mash 1/2 cup of the blueberries with a fork and mix into the batter.
- Fold in the remaining whole berries.
- Line a 12-cup standard muffin tin (or a 6-cup jumbo muffin tin) with cupcake liners
- Fill with batter.
- Sprinkle the 3 teaspoons sugar over the tops of the muffins, reduce oven heat to 375, and bake at 375 degrees for about 30-35 minutes.
- Remove muffins from the tin and cool for at least 30 minutes.
- Store muffins uncovered in a cool dry place and eat away!
