Te Easy Blueberry Muffins are 5-ingredient blueberry muffins with the most delicious fluffy, moisture. They are big, soft bakery-style muffins ready in 40 minutes and perfect to meal prep delicious snacks for your week.
I love making simple muffins and this recipe is similar to my Almond Flour Blueberry Muffins or Buckwheat Blueberry Muffins but I wanted to make a version with more common ingredients that is still healthy and straightforward.
While you can find the full recipe just below, don’t miss my ingredients substitution tricks, baking tips, and process shots further down!
Podoba Ci się ten przepis?
Zostaw komentarz poniżej lub przejdź do naszego Facebook strona gdzie odpowiadam na (prawie) wszystkie komentarze, nasze strona Instagram dla inspiracji lub naszego Pinterest do zapisywania przepisów!
Easy Blueberry Muffins
Te Easy Blueberry Muffins are 5-ingredient blueberry muffins with the most delicious fluffy, moisture. They are big, soft bakery-style muffins ready in 40 minutes and perfect to meal prep delicious snacks for your week.
Review
Udostępnij na Facebooku
Pin
Zapisz w e-mailu
Porcje: 12 babeczki
Kalorie: 253.3 kcal
Skład
- 2 ½ kubki Mąka samorosnąca - (notatka 1)
- 1 ¼ kubki Mleko migdałowe - (notatka 2)
- ½ kubek Oliwa z oliwek o łagodnym smaku - (notatka 3)
- 1 kubek Cukier trzcinowy nierafinowany - (notatka 4)
- 1 ½ kubki Jagody - świeże lub mrożone
Optional – recommended for extra flavors
- 1 łyżeczka Ekstrakt waniliowy
- 1 łyżeczka Cynamon
- ½ łyżeczka Sól
Instrukcje
- Preheat the oven to 350 °F (180 °C). Line a 12-hole muffin trays with muffin paper liners. Slightly spray with oil. Set aside.
- In a small mixing bowl, whisk almond milk, olive oil, and vanilla extract. Set aside.
- In another large mixing bowl, combine self-rising flour, sugar, salt, and cinnamon if used.
- Zrób dołek na środku mąki i dodaj pozostałe płynne składniki.
- Combine using a rubber spatula to bring all the ingredients together, forming a smooth batter.
- Dodaj jagody i mieszaj, aż się połączą.
- Podziel ciasto równo pomiędzy 12 papilotek do muffinek.
- Bake the muffins on the center rack of your oven for 25-35 minutes at 350 °F (180 °C) until they are golden brown and a pick inserted in the center comes out clean.
- Let them cool down on a rack for 30 minutes completely before eating.
Komentarz
Uwagi 1: You can swap each cup of self-rising flour for 1 cup of all-purpose flour, in which you must add 2 teaspoons of baking powder. For a gluten-free option, use my konwerter bezglutenowy, ale nie zapomnij o proszku do pieczenia.
Uwaga 2: Any plant-based milk works, like oat milk or soy milk, all work in this recipe.
Uwagi 3: You can try any low flavor oil like canola oil.
Uwagi 4Możesz użyć dowolnego słodzika krystalicznego, w tym erytrytolu bez cukru lub cukru kokosowego.
Dyski: Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months in Ziploc bags or a box. Thaw at room temperature the day before.
Wyposażenie
Odżywianie
serwowania: 1bułeczka | Kalorie: 253.3kcal | Węglowodany: 38.5g | Białko: 3.4g | Gruby: 9.9g | Tłuszcz nasycony: 1.3g | Tłuszcz wielonienasycony: 1.3g | Tłuszcze jednonienasycone: 6.8g | Sód: 131.8mg | Potas: 41.9mg | Fiber: 1.2g | Cukier: 18.6g | Witamina A: 11IU | Witamina C: 1.8mg | Wapń: 38.3mg | Żelazo: 0.4mg | Magnez: 7.8mg | Fosfor: 27.6mg | Cynk: 0.3mg
Składniki i zamienniki
W tym akapicie znajdziesz wszystkie moje wskazówki dotyczące doboru odpowiednich składników. Pełny przepis wraz z proporcjami znajdziesz na karcie przepisu na dole wpisu!Przejdź do pełnego przepisu
You only need 5 ingredients to make these muffins, here’s how to pick them.
- Mąka samorosnąca – This is the base of your muffin, the baking powder included in the flour makes a light, airy crumb. If you don’t have self-rising flour, you can substitute with all-purpose flour by adding 2 teaspoons of baking powder per cup. For a gluten-free option, use my konwerter bezglutenowy, ale nie zapomnij o proszku do pieczenia.
- Mleko migdałowe – This brings a slightly nutty flavor. Any plant-based milk (such as oat or soy) works well; soy milk is a great option to boost the protein.
- Oliwa z oliwek Light – To help create that fluffy, moist texture. You can also use canola oil or another mild, low-flavor oil. Avoid high-flavor oils that would overpower the muffins.
- Cukier – To provides sweetness and make the crust brown a bit. For a healthier version, you can use unrefined cane sugar or coconut sugar.
- Jagody – These add natural sweetness, bursts of juiciness, and antioxidants. Use fresh for a vibrant flavor or frozen for convenience; both work fine, though frozen may lend a slightly purple hue.
How to Make Easy Blueberry Muffins
Here’s how to make this recipe in just a few steps.
Stir self-rising flour and sugar with a whisk in a large bowl.
Incorporate the almond milk and olive oil until just combined.
Very gently stir the blueberries into the dough to not break them.
Pour the batter into muffin cups and bake them for 25-35 minutes at 350 °F (180 °C).
Porady Carine dotyczące pieczenia
Let me share a few more tips to make it easier to make your best muffins ever.
- Mix It Right: Whisk almond milk, olive oil, and vanilla extract (if using) separately before adding to the dry ingredients for a smoother, more uniform batter.
- Gentle Folding: When incorporating blueberries, gently fold them into the batter to prevent breaking them and releasing too much juice, which can affect texture.
- Consistent Batter: Aim for a smooth batter without overmixing as overmixing can lead to denser muffins.
- Równomierna dystrybucja: Divide the batter evenly among the muffin cups to ensure consistent baking; use a 1/2-cup measure for uniform muffins.
- Opcjonalne dodatki: Enhance flavor by adding vanilla, cinnamon, and salt for extra depth—these small additions can transform your muffins.
- Wariacje smakowe: For a tangy twist, try swapping 2 tablespoons of almond milk with lemon juice and adding 1 teaspoon lemon zest.
- Wzmocnienie białka: Use soy milk instead of almond milk to increase the protein content for a more nourishing treat.
- Przechowywanie: These muffins can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 3 months; thaw at room temperature the day before serving.
It took me a minute to figure out how many muffins this recipe made. Step one says to prep two 12-hole muffin pans but the recipe makes 12 muffins. Got it now. Please change first step, thank you!
Sorry update this typo, updated now!
Hi. can I use strong bread flour (it’s regular, not self-rising) and add baking powder as per the notes? I’ve lots of it lying around and don’t want to make bread anymore.
It will turn the muffins dryer for sure not as fluffy but it work.
Would love to make this and I would also love to use whole wheat or whole wheat pastry flour. Do you think that would work?
Yes, but you will have to add baking powder ! The recipe use self-rising flour which already contains 1 1/2 teaspoon baking powder per cup of flour. I will also rest the batter 15 minutes before baking to let the fiber in wholewheat absorb the liquid, and increase liquid slightly by 5% or they will be a bit dry.
Can I use plant butter
It should work, but the muffins won’t be as fluffy.
Do you think blackberries or raspberries could be used instead of blueberries? Thank you.
Absolutnie.
Are you aware that your recipe calls for Baking Powder in the instructions but, there is no indication on the ingredients’ list as to how much to use. Hope you can rectify this. Thank you!
Sorry about that, we rectified!
Pokochałem to!