I wait all year to make blueberry muffins—and I’m very particular about them. I love a high ratio of blueberries, but I also want a muffin that’s fluffy and tender, yet sturdy enough to hold its shape. And it has to be just sweet enough to let the real star—the blueberries—shine.  Ladies and Gentleman, after much research, I am happy to say these are it! They have less sugar and fat than traditional muffins, and they’re completely gluten-free. (But if that’s not your thing, feel free to swap in regular all-purpose flour!)  You can bake a batch ahead of time and enjoy them fresh, or pop a thawed one in the toaster oven  with a little butter. They’re a must for quick, delicious breakfasts all week long.

Why you will love these muffins:

These Blueberry muffins are it. I am proud to say they have less sugar and fat than traditional blueberry muffins, yet you would never know it.  They are completely indulgent! What makes these even better is how approachable they are. They’re completely gluten-free, so everyone can enjoy them, and they’re easy to make ahead of time. Bake a batch & enjoy fresh out of the oven or they can also freeze beautifully! Pop a thawed one in the toaster oven  with a little butter. They’re a must for quick, delicious breakfasts all week long.

Ingredients:

Eggs: The secret to a light, fluffy crumb—room temperature makes all the difference.

Sugar: Just enough to balance the sweetness of the blueberry without overpowering it.

Vanilla: A hint of warmth that rounds out the bright citrus flavors.

Yogurt: Adds tenderness and a slight tang for bakery-style softness.

Neutral Oil: Neutral oils are made from nuts, grains, seeds or fruits: reach for your favorite avocado, grapeseed or sunflower oil for these muffins.

Flours: A gluten-free blend that bakes up light and tender (or swap for what you have).

Baking Powder & Baking Soda: The duo that gives these muffins their perfect rise.

Salt: Just a pinch to make every other flavor shine.

Nutmeg:This adds a warm, cozy aroma that perfectly complements the blueberries

Fresh or Frozen Blueberries: You can use fresh blueberries if you are in season, or frozen which will work just as well!

Turbinado Sugar- A sprinkling on the top of the muffins after they are baked, for that little crunch that officially makes it the most perfect bite!

How to Make my Favorite Blueberry Muffins:

Preheat oven to 425 degrees F.

If using frozen blueberries, rinse them with water until the water runs clear. This keeps the juices from staining the batter when you mix it.

Line a 12 count muffin tray with paper liners and spray the insides with nonstick baking spray. (If you have a reliable nonstick muffin pan and prefer not to use liners, don’t use them. Set aside.)

In a medium bowl, whisk the eggs and sugar for 30 seconds, then add vanilla, yogurt, and oil. Whisk to combine.

In a separate medium bowl, whisk together the flour, salt, baking powder, baking soda, and nutmeg. Add the blueberries and toss with a spatula to dust them with flour and prevent them from sinking.

Add the dry ingredients to the wet ingredients and mix just until there are no more traces of flour. Cover and let the batter sit at room temperature while the oven preheats. (This allows the wet ingredients to hydrate the flour and bake more evenly – we have a lot of wetness from the berries, so don’t skip this step!)

Pour the batter into the prepared pans, filling to ½ inch from the top. Move some of the blueberries around if needed so you have a few on top of each muffin, they look prettiest this way. 

Sprinkle the turbinado sugar evenly over the tops of the muffins.

Bake for 5 minutes, then with the muffins in the oven, turn the oven temperature down to 350 Degrees F and bake for another 18- 20 minutes or until the top is golden and a cake tester comes out just clean.

Substitutions

Flour: I have developed these to be gluten-free but if that doesn’t matter to you just sub in regular All-Purpose flour for the gluten-free! Gluten-free blends that I like are: Bob’s Red Mill 1:1 Baking Flour is my baking flour of choice. Cup 4 Cup is also great.  King Arthur is a little dense for this cake. 

Yogurt: I like full fat or partial fat Regular yogurt in this recipe, nonfat doesn’t provide the fat that supports the cake’s structure. (Impt note: I call for a regular plain yogurt here as opposed to a Greek-style since it has more liquid than the latter.)

Dairy Free: If you want to make this diary free, you can use a plant based yogurt.  However, if it doesn’t contain fat then scale the yogurt back to ½ cup and up the oil to ½ cup.

Oil: When I say “neutral oil” I am referring to a mild oil that won’t affect the flavor of the cake.  Light olive oil, sunflower oil, and vegetable oil are my go-tos.

Nutmeg: The nutmeg is totally optional, it provides a very subtle warmth.  The muffins are delicious without it as well. 

Blueberries: You can easily use raspberries in the place of blueberries, strawberries will also work!

Tips and Tricks

• Room temperature eggs aren’t just a suggestion – they’re the key to achieving that bakery-style rise. Forgot to take them out? Just pop them in a bowl of warm water for five minutes before you start.
• Once you combine the wet and dry ingredients, stir until just combined. Overmixing can lead to dense muffins instead of the soft, airy crumb you’re aiming for.
• If you want that classic domed top, don’t be shy when filling your muffin tin. This recipe is designed to rise beautifully without spilling over.
• Ovens can vary, so start checking for doneness around the 22-minute mark. A toothpick should come out clean, and the tops should spring back when lightly pressed.

Best Served with:

• Whipped Butter
• Coffee

How to store your Blueberry muffins

Store them in an airtight container at room temperature for up to three days, making sure they’re completely cool before sealing to avoid condensation. If you’d like to extend their shelf life, refrigerate them for up to a week, though the crumb might firm up slightly. For longer storage, freeze the muffins in a single layer on a baking sheet, then transfer them to a freezer-safe bag or container—they’ll keep beautifully for up to three months.