Easy Honey Vanilla Blueberry Muffins

Easy Blueberry Muffins, flavored with honey and vanilla, that come together in under 45 minutes. Just dump all of the ingredients in a bowl and bake! These are a step up from the standard muffin without the extra work.

Perfect Muffins for Leftover Blueberries

I don’t know about you, but I always have leftover blueberries. Why? Because of my dog. Yep! My dog eats a few blueberries a day, so I always have them in the fridge. I don’t always crave them though, so I like to find ways to use up leftover blueberries. (Sometimes I just freeze them for later, too.)

How to Make Blueberry Muffins Light and Fluffy: Oil

I tried to balance a no-fuss recipe that yielded a light muffin. I found that adding a neutral oil (instead of butter) gives the muffin a light and pleasant texture. Two eggs is also the perfect amount for great structure, without adding heaviness to the muffin. Lastly, buttermilk (or a quick “buttermilk”) was the last step to making these even more fluffy.

The result? A muffin that is actually almost cupcake-like.

Coating Blueberries in Flour

Coating the somewhat wet blueberries in flour can help evenly distribute them throughout the batter so they don’t just sink. A thicker batter, like this one, will also help keep them more in place, versus a very runny batter.

(Although my picture shows a muffin with blueberries at the bottom, that was just a coincidence. The rest of them had blueberries all over – I promise 😉 !)

How do I Make Blueberry Muffins

Ingredients for Blueberry Muffins

• Eggs
• Sugar
• Honey
• Oil (neutral-flavored)
• Milk or Buttermilk
• Lemon/Vinegar (optional for quick “buttermilk”
• Vanilla
• Flour
• Baking Powder
• Salt
• Blueberries
• Pearl sugar or demerara sugar, optional

How to Make Blueberry Muffins

1. Preheat the oven and line 6 large muffin tins.
2. Whisk the sugar and wet ingredients together.
3. Add the dry ingredients in and mix just until absorbed.
4. Coat blueberries in a bit of flour separately, and add them to the batter.
5. Spoon into muffin tins and bake for 25-30 minutes.

Tips for Storing Blueberry Muffins

These are absolutely delicious for several days. I am literally enjoying one now on the third day!

Keep them stored in an airtight container for up to 3 days. Note: if you use pearl or demerara sugar on top, the sugar crystals may dissolve after the first day.

Easy Honey Vanilla Blueberry Muffins

These easy Blueberry Muffins are a quick dump-everything-in-the-bowl recipe. Still, they are soft and tender and taste amazing for days. 

With the addition of honey and vanilla, these are a step up from the standard muffin without the extra work. The pearl or demerara sugar sprinkled on top adds texture and crunch, and makes them even more elegant.

Makes 6 large muffins

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Servings 6

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Ingredients

• 2 eggs room temperature
• 120 g sugar ~1/2 cup + 1 tbs
• 2 tbsp honey
• 60 ml neutral oil ~ 1/4 cup
• 100 ml buttermilk or milk room temperature, ~1/3 cup + 1 tbs
• Splash lemon juice or vinegar if not using buttermilk
• 2 tsp vanilla extract/paste
• 200 g all-purpose flour ~1 2/3 cups
• 2 tsp baking powder
• 1/8 tsp salt
• 150 g blueberries ~1 cup
• pearl sugar or demerara sugar for topping

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Instructions

• Preheat oven to 350 Fahrenheit (~175 Celsius). Line 6 large muffin cups.
• If not using buttermilk, make some quick “buttermilk” by squeezing a splash of lemon or vinegar in the room temperature milk. Mix and set aside. It will curdle slightly and thicken.
• Whisk sugar and wet ingredients together, until well combined.
• Add dry ingredients (sifting in, if preferred) and mix until just absorbed. Don’t overmix.
• Coat blueberries with a little flour separately. Add them carefully to the batter and mix just until evenly distributed.
• Equally divide and spoon batter into prepared muffin cups. Sprinkle with pearl or demerara sugar to your liking.
• Bake for 25-30 minutes until lightly browned on top and toothpick inserted comes out clean (or with with few baked crumbs).
• Allow to cool completely on a cooling rack and enjoy!

Notes

Note on Measurements: Volume (American measurements) are approximate. I always encourage using a scale. If you adjust the recipe, the volume measurements will not change – please manually calculate the adjustment.

• Room temperature ingredients are important. If eggs are too cold, place them in a cup of warm water for about 5 minutes. If milk/buttermilk is too cold, warm for a few seconds in the microwave.
• Neutral oil is important. The amount of oil is substantial enough to impart its taste. I prefer sunflower or vegetable oil. 
• Coating the blueberries in a bit of flour can help evenly distribute them throughout the batter so they don’t sink.
• You can top the muffins with streusel/crumble or whatever you like! Even without a topping, they’re delicious.
• I have not tried this recipe with gluten-free or dairy-free ingredients. 

Storage Tips

Keep muffins stored in an airtight container for up to 3 days.

Note: if you use pearl or demerara sugar on top, the sugar crystals may dissolve after the first day.

Author: Rena

Cost: $

Course: Breakfast, Dessert

Cuisine: North American

Keyword: blueberry muffins, easy blueberry muffin recipe, easy muffin recipe, quick blueberry muffins