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You are here: Home / Health / Diet & Nutrition / How to make Glazed Blueberry Muffins (regular + gluten free)

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

April 2, 2016 By Michelle Rogers

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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Filed Under: Diet & Nutrition, Food Tagged With: baking, blueberries, Editor's Favorites, gluten free, muffins, recipe, recipes, snack, wheat free

About Michelle Rogers

I'm a Certified Personal Trainer, Certified Health Coach, Certified Group Fitness Instructor, and a Senior Fitness Specialist. Visit my fitness services website!

About Me

Welcome to my healthy living blog! My name is Michelle Rogers. I am a Certified Personal Trainer, a Certified Health Coach, a Certified Group Fitness Instructor, and a Senior Fitness Specialist. I … Read more

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Matthew 19:26

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