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
- Preheat the oven and line 6 large muffin tins.
- Whisk the sugar and wet ingredients together.
- Add the dry ingredients in and mix just until absorbed.
- Coat blueberries in a bit of flour separately, and add them to the batter.
- 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.
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
- 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)
- 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!
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.
Hi, I’m Rena! I’m a thirty-something foodie and house-spouse living in Texas. I love sharing and developing recipes from my mixed-race family, world travels and insatiable need to try new things.
I enjoy a mix of culinary traditionalism and innovation to honor history and create my own.
Thank you for supporting me and my blog! <3