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How to make Glazed Blueberry Muffins (regular + gluten free)

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Glazed Blueberry Muffins - Michelle Rogers Healthy Living

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!

To make the muffins pictured, I used a jumbo size 6-cup muffin pan.
To make the muffins pictured, I used a jumbo size 6-cup muffin pan.

Michelle’s Blueberry Muffins

Ingredients:

  • 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

Directions:

  1. Heat oven to 400 degrees.
  2. Spray muffin pan with spray oil.
  3. In a mixing bowl, whisk together milk, oil and egg.
  4. Stir in flour, sugar, baking powder and salt, just until moistened. If batter is too thick, add more milk.
  5. Fold in blueberries.
  6. Fill muffin cups with batter, using an ice cream scoop.
  7. 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.
  8. After cooled, move to a plate and drizzle with glaze if desired.

Glaze (optional):

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.

Glazed Blueberry Muffins - Michelle Rogers Healthy Living
I used my favorite wheat-free flour for the muffins pictured — Pillsbury Gluten Free Multi-Purpose Flour. So far everything I’ve made with it has turned out great!

©Michelle Rogers, Inc.

This post contains Amazon affiliate links.

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Comments

  2. Big blueberry fan here! These look great. And I like that you have given two versions as well… for those that like a little extra sweet.

  5. Thank you for sharing this recipe! The muffins look really yummy! I’m going to try them with some blackberries I got at the store. I hope it works!

    • I’ll bet that would be good! I’ve used this recipe with strawberries, too. Let me know how it turns out 🙂

  6. Wait! First let me say the glaze isn’t optional! LOL it’s a must, this looks so good! I can’t wait till blueberry season, they really are full of amazing benefits for you. And gluten free. Heck yes!

  8. These look amazing! I’ll admit, I buy the mix in the box and just add water. This looks like a way better option 😉

    • Oh, yes – I think they’re way better! Try it and let me know what you think 🙂

  14. I’ll have to try homemade blueberry muffins. I used to work at a certain coffee shop chain that always has blueberry coffee cake or muffins….and EVERYTHING IN THE PASTRY CASE would smell like blueberry by the end of the day. I got so sick of that smell and never buy any blueberry pastries. lol. BUT HOMEMADE…now that’d be different! These look delicious.

  21. Mmm I am a big fan of protein blueberry muffins made with vegan protein powder. But I gotta say, these look dam* good! Count me in 🙂