As someone who was born and raised in the South, I know and love blueberries, especially when they’re in season during the summer months. And since I have lived my entire life in the South, though some will disagree that Texas is not the South, I’ve picked up some wonderful blueberry-centric recipes over the years…
Blueberry Pie.
Blueberry Jam.
Blueberry Pancakes.
Blueberry Crumbles and Cobblers.
And, my absolute favorite, Blueberry Muffins.
(And right now, I feel a bit like Forrest Gump, so I’m gonna stop listing off blueberry dishes for y’all…)
Blueberries are all over the place these days, and my grocery story has been running some fantastic specials on the berries. As a result,I have been buying blueberries by the truckload. (Not really, but it feels close!)
And whenever I have a surplus of blueberries, I make muffins.
This Blueberry Muffin recipe is near and dear to my heart. It’s been adapted from a recipe of mine to call for significantly less sugar, as well as to include whole wheat pastry flour in place of unbleached all-purpose flour. The swapping of flours makes these muffins more filling, and they’re incredibly hearty and slightly sweet while still tasting light and summery. And they were gobbled up in no time when I baked them last week!
Here’s how you can make your own:
Ingredients
- 2 cups fresh blueberries
- 2 cups whole wheat pastry flour (plus an additional tablespoon)
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup unsweetened applesauce
- 1 tablespoon coconut oil, melted
- 1/2 cup granulated sugar
- 1/4 cup maple syrup
- 2 medium-sized eggs
- 2 teaspoons pure vanilla extract
- 1/2 cup unsweetened vanilla almond milk (dairy milk OK, too)
- 2 tablespoons lemon juice, freshly squeezed
- 2 tablespoons raw sugar, for sprinkling
Instructions
- Preheat the oven to 375°F.
- Coat the blueberries in the additional tablespoon of flour, and set aside.
- Sift together the flour, baking powder and salt. Set aside.
- In a large bowl, combine the applesauce and coconut oil with the granulated sugar and maple syrup. Whisk together until incorporated, then add the eggs and vanilla. Stir until combined.
- Slowly measure the flour mixture into the wet ingredients. Once all the flour mixture is incorporated, add the almond milk, stirring until just combined. Be sure not to overmix, as the muffins won't be as fluffy.
- Fold in the blueberries, then measure the batter into greased baking tins (or paper cups inside baking tins.)
- For regular size muffins, bake for 20-25 minutes, or until the muffins are golden brown and fluffy. For mini muffins, bake for 15-20 minutes, or until the muffins are golden brown and fluffy. Be sure to check your muffins halfway through the cooking process, as my oven is O-L-D, and I'd hate for these beauties to burn on you.
- Enjoy warm or at room temperature with your favorite morning beverage!
When you have a surplus of blueberries, what do you like to make?
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This is too funny that you posted this today! I just many banana blueberry muffins last night! 🙂 These look so good though! Can’t wait to try out the recipe!
I can’t never get enough of blueberries, nice pics!