mga ito Madaling 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 Mga Blueberry Muffin na may Harina ng Almond or Mga Muffin na Buckwheat Blueberry 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!
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Madaling Blueberry Muffins
mga ito Madaling 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.
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Servings: 12 muffins
Mga Calorie: 253.3 kcal
Ingredients
- 2 ½ tasa Harinang Kusang Tumataas - (tala 1)
- 1 ¼ tasa Almond Milk - (tala 2)
- ½ tasa Banayad na Lasa ng Langis ng Oliba - (tala 3)
- 1 tasa Hindi Pinong Cane Sugar - (tala 4)
- 1 ½ tasa blueberries - sariwa o nagyelo
Optional – recommended for extra flavors
- 1 kutsarita Vanilla Extract
- 1 kutsarita kanela
- ½ kutsarita Asin
tagubilin
- 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.
- Make a well in the center of the flour and add other liquid ingredients.
- Combine using a rubber spatula to bring all the ingredients together, forming a smooth batter.
- Fold in the blueberries, and stir until just combined.
- Divide the batter evenly into the 12 muffin paper liners.
- Ihurno ang mga muffin sa gitnang rack ng iyong oven sa loob ng 25-35 minuto sa 350 °F (180 °C) hanggang sa maging golden brown ang mga ito at ang tusok na itinusok sa gitna ay malinis na lumalabas.
- Let them cool down on a rack for 30 minutes completely before eating.
Mga Tala
Tandaan 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 converter na walang gluten, pero huwag kalimutan ang baking powder.
Tandaan 2: Any plant-based milk works, like oat milk or soy milk, all work in this recipe.
Tandaan 3: You can try any low flavor oil like canola oil.
Tandaan 4: You can use any crystal sweetener, including sugar-free erythritol or coconut sugar.
Imbakan: 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.
kagamitan
Pagkain
Paglilingkod: 1keik | Mga Calorie: 253.3kcal | Carbohydrates: 38.5g | Protina: 3.4g | Taba: 9.9g | Saturated fat: 1.3g | Polyunsaturated Fat: 1.3g | Monounsaturated na taba: 6.8g | Sosa: 131.8mg | Potassium: 41.9mg | Hibla: 1.2g | Asukal: 18.6g | Vitamin A: 11IU | Bitamina C: 1.8mg | Calcium: 38.3mg | Iron: 0.4mg | magnesiyo: 7.8mg | Posporus: 27.6mg | Zinc: 0.3mg
Ingredients at Substitutions
Ibinibigay sa iyo ng talatang ito ang lahat ng aking mga tip sa pagpili ng mga tamang sangkap. Para sa buong recipe na may kasamang mga sukat, mag-scroll papunta sa recipe card sa ibaba ng post!Pumunta sa Buong Resipi
You only need 5 ingredients to make these muffins, here’s how to pick them.
- Harinang Kusang Tumataas – 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 converter na walang gluten, pero huwag kalimutan ang baking powder.
- Almond Milk – 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.
- Banayad na Langis ng Oliba – 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.
- Asukal – To provides sweetness and make the crust brown a bit. For a healthier version, you can use unrefined cane sugar or coconut sugar.
- blueberries – 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).
Mga Tip sa Pagbe-bake ni Carine
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.
- Banayad na Pagtiklop: 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.
- Kahit na Pamamahagi: Divide the batter evenly among the muffin cups to ensure consistent baking; use a 1/2-cup measure for uniform muffins.
- Mga Opsyonal na Add-In: Enhance flavor by adding vanilla, cinnamon, and salt for extra depth—these small additions can transform your muffins.
- Pagkakaiba-iba ng lasa: For a tangy twist, try swapping 2 tablespoons of almond milk with lemon juice and adding 1 teaspoon lemon zest.
- Pagpapalakas ng Protina: Use soy milk instead of almond milk to increase the protein content for a more nourishing treat.
- Imbakan: 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.
Talagang.
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!
Nagustuhan ko!