It’s hard to believe that August is nearly over. School is already in session for some but will soon be in session for kids all over the country. As summer fades, so does summertime’s fresh produce, which gives way to fall staples like apples, pumpkins, and hearty butternut squash.
That doesn’t mean there isn’t still time to enjoy the berries of summer. Blueberries are a superfood. Packed with antioxidants and phytoflavinoids, these berries are also high in potassium and vitamin C, making them a favorite of doctors and nutritionists. Moreover, blueberries don’t just lower your risk of heart disease and cancer, they’re anti-inflammatory. They are wonderful in muffins, buckles, coffee cakes, and pancakes. Or you can enjoy them by the handful.
Blueberry muffins have always been a favorite at my house. When you make them yourself, you are in control of the sugar, fat, and sodium content, unlike the muffins you get on the run from your favorite coffee place.
This blueberry muffin recipe is quick. easy, and delicious. The recipe has been adapted for:
- Gluten-Sensitivities, Celiac disease
- Low-Carb
- Vegetarian, Vegan
- No Sugar
Jumbo Blueberry Muffins
- ½ cup unsalted butter softened (vegan unsalted butter)
- 1 ¼ cups sugar (Swerve sweetener, Splenda granulated, monk fruit sweetener granulated, baker’s style coconut sugar, turbinado, or raw cane sugar pulsed)
- 2 eggs (1/4 cup Aquafaba, 1/2 cup silken tofu pureed with 1/4 teaspoon baking powder, 2 flaxseed or chia seed eggs, vegan egg replacer)
- 1 teaspoon vanilla extract
- 1 teaspoon fresh lemon juice
- zest from one lemon
- ½ cup buttermilk (1/2 cup whole 2% or skim milk mixed with 1 1/2 teaspoons of lemon juice or apple cider vinegar. Mix and let sit for five minutes) (1/2 cup rice, almond, soy, or light coconut milk mixed with 1 1/2 teaspoons of lemon juice or apple cider vinegar. Mix and let sit for five minutes)
- 2 cups all-purpose flour (gluten-free all-purpose flour, 1 to 1 gluten-free baking blend, sorghum, brown rice, quinoa, or millet flour)
- 1 ½ teaspoon kosher salt
- 2 teaspoons baking powder
- 2 cups blueberries; or 2 cups frozen blueberries, thawed; or 2 cups rehydrated blueberries
- 3 teaspoons sanding sugar, optional
- optional: 2 tbsp melted butter
INSTRUCTIONS
- Preheat the oven to 400 degrees Fahrenheit.
- Cream together the butter and 1 ¼ cups sugar until it becomes light and fluffy, preferably in a stand mixer or with a hand mixer.
- Add in the eggs, one by one, making sure you beat well after each addition.
- Stir in vanilla, lemon juice, and buttermilk and mix well to combine.
- Sift the flour, salt, and baking powder into the sugar, buttermilk, butter, and eggs. Using a sifter will help to reduce clumping and prevent you from overworking muffins.
- In a small bowl, lightly mash/smush about half of the blueberries with the back of a spoon (sort of like muddling mint in a drink) and then stir into the batter.
- Fold in the remaining blueberries. We also like to save a couple to drop right on the tops of the muffins.
- Line a 6 cup jumbo muffin tin or 12 cups standard muffin tin with cupcake liners.
- Fill with batter – leave ⅓ muffin tin/liner for muffins to rise above.
- Sprinkle the 3 teaspoons sanding sugar over the tops of the muffins, reduce oven heat to 375, and bake at 375 degrees for about 30-35 minutes.
- Optional: Reserve sanding sugar until the end of cooking. In the final 10 minutes of baking, brush tops of muffin with melted butter. Top with sanding sugar. Continue baking the muffins until l the toothpick inserted comes out completely clean.
- Remove muffins from tin and cool for at least 30 minutes.
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