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.

Print Recipe

Easy Honey Vanilla Blueberry Muffins

Author: Rena Cooking Method: Baking, Oven Cuisine: North American Courses: Breakfast, Dessert Recipe Keys: Vegetarian

Difficulty: Beginner Prep Time 15 mins Cook Time 30 mins Total Time 45 mins

Cooking Temp: 350  °F Servings: 6

Best Season: Suitable throughout the year

Description

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

Ingredients for Honey Vanilla Blueberry Muffins

Servings

• 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)

Instructions for Honey Vanilla Blueberry Muffins

1. Preheat oven to 350 Fahrenheit (~175 Celsius). Line 6 large muffin cups.

2. 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.

3. Whisk sugar and wet ingredients together, until well combined.

4. Add dry ingredients (sifting in, if preferred) and mix until just absorbed. Don't overmix.

5. Coat blueberries with a little flour separately. Add them carefully to the batter and mix just until evenly distributed.

6. Equally divide and spoon batter into prepared muffin cups. Sprinkle with pearl or demerara sugar to your liking.

7. Bake for 25-30 minutes until lightly browned on top and toothpick inserted comes out clean (or with with few baked crumbs).

8. Allow to cool completely on a cooling rack and enjoy!

Recipe 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.

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