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Homemade from-scratch Blueberry Muffins using iconic Maine wild blueberry are nutritiously delicious. Perfect for breakfast or snacks.
Since our family vacation in Acadia National Park in Maine, I became a huge fan of its native wild blueberry. These tiny blueberries are even more nutritious compared to the regular ones. Therefore, you can only imagine my thrill when I found the instant frozen Maine wild blueberry at Costco. They became my go-to blueberries for making blueberry jam, blueberry Greek Yogurt, and blueberry pie.
How to make healthy & tasty Blueberry Muffins?
Tip No.1 is to use sour cream and avocado oil
Avocado oil is a light versatile cooling oil that is also packed with superfood nutrients and has a high smoking point. Sour Cream helps fluffy muffins.
Tip No.2 is to use a handheld blender to mix the wet ingredients into a consistent batter for Blueberry Muffins
Remember to save a small portion of the milk which you can use in the end to smooth the blueberry muffin batter.
Add frozen wild blueberries separately
When using frozen blueberries, remember not to mix them in the batter itself. Because of its rich pigment, it will turn the whole batter into purple. I like my blueberry muffins to have a vanilla base color with splashes of blue/purple. To accomplish this, fill the muffin cup with about 1/2 of the batter, add about 2 tbsp of frozen wild blueberries, then add the batter to reach the rim of the muffin baking cup.
Last but not least, add 1 tbsp of frozen blueberries on top of the batter. Gently push them into the batter.
Blueberry Muffins Recipe {Using Frozen Wild Blueberries}
Homemade from-scratch Blueberry Muffins using iconic Maine wild blueberry are nutritiously delicious. Perfect for breakfast or snacks.
Ingredients
- 2 cup frozen wild blueberries
- 330 g all purpose flour, about 2 cups, organic unbleached
- 2 tsp baking soda
- 1/4 tsp Himalayan pink salt
- 2 eggs
- 150 g whole milk
- 50 g avocado oil
- 80 g sour cream
- 3 tsp vanilla extract
- 2 freshly squeezed lemon juice or 1/2 cup apple cider vinegar
- 150 g cane sugar, or sugar in the raw
Instructions
- Add all wet ingredients (eggs, milk, avocado oil, freshly squeezed lemon juice or apple cider vinegar, vanilla extract, sour cream, and sugar to a large glass bowl.
- Use a hand-held mixer to blend everything smoothly together.
- Add the flour. sift in the baking soda and then fold both into wet ingredients to form a batter.
- Line the jumbo muffin pan with the unbleached parchment paper muffin cups. Fill each cup about halfway through, and then add about 2 tbsp of frozen wild blueberries.
- Continue to fill the cup up all the way to almost reach the rim, and then add about 1 tbsp frozen wild blueberries on the top. Gently push the blueberries into the batter.
- Preheat the oven to 400 F, and bake on the middle rack for 25 minutes, or till the top is firmed up and turns brown. Use a toothpick to poke through the muffins, when the toothpick comes out clean it means they are done. Turn off the oven.
- If you like me prefer more crisp top muffins, then let the muffins stay inside the oven for another 10 minutes and then remove the muffin pan from the oven. Wait a couple minutes just enough time to cool the baking pan a little so that you can remove the muffins from the cavity and set them on a wired rack to cool down. Enjoy a yummy and healthy wild blueberry muffin!
Notes
- If you use a regular-sized muffin pan, it will take less time to bake, use 20 minutes as a starting point instead. Use a toothpick to poke into the muffin, if the toothpick comes out clean, then the bakery is fully cooked.
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Nutrition Information
Yield 8 Serving Size 1 Jumbo MuffinAmount Per Serving Calories 347Total Fat 9.2gSaturated Fat 2.2gTrans Fat 0gUnsaturated Fat 7gCholesterol 53mgSodium 409mgCarbohydrates 58gFiber 2.9gSugar 20gProtein 6.7g