Even though it’s still a few months until blueberries are in season here in the U.S., I saw fresh, organic imported blueberries at the grocery store today. I immediately knew I wanted to make my favorite blueberry dish — muffins!
According to the U.S. Highbush Blueberry Council, the health benefits of blueberries are plentiful: “Low in fat and a good source of Vitamin C, manganese and fiber … they’re not called little blue dynamos for nothing.”
They’re also, obviously, delicious. Whether fresh, canned, or frozen, you can use blueberries in muffins year-round. Try my easy recipe, which turns a standard muffin up a notch with an optional glaze!
Michelle’s Blueberry Muffins
- 1 1/2 cup milk
- 1/2 cup vegetable oil
- 1 egg
- 2 cups regular all-purpose flour, or Pillsbury Gluten Free Multi-Purpose Flour
- 1/3 cup sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 cup blueberries, rinsed
- For glaze: 1 cup confectioner’s sugar, 1 teaspoon vanilla extract, 2 tablespoons of half & half or milk
- Heat oven to 400 degrees.
- Spray muffin pan with spray oil.
- In a mixing bowl, whisk together milk, oil and egg.
- Stir in flour, sugar, baking powder and salt, just until moistened. If batter is too thick, add more milk.
- Fold in blueberries.
- Fill muffin cups with batter, using an ice cream scoop.
- Bake 18-20 minutes for regular size muffins; 25 minutes for jumbo size. Let set for a few minutes, then remove from pan, and cool on rack.
- After cooled, move to a plate and drizzle with glaze if desired.
In a small mixing bowl, combine confectioner’s sugar; vanilla; and half & half or milk. Whisk until smooth, adding more milk if needed to reach desired consistency. Drizzle over the muffins before serving.
Makes 12 regular size muffins, or 6 jumbo size.
©Michelle Rogers, Inc.
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