Save Festive, light, and bursting with juicy blueberries, these muffins are perfect for holiday mornings and wont break the bank.
I have made these muffins many times during the holiday season and they are always a hit with family and friends.
Ingredients
- 2 cups (250 g) all-purpose flour
- 3/4 cup (150 g) granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2 large eggs
- 1 cup (240 ml) milk (dairy or non-dairy)
- 1/3 cup (80 ml) vegetable oil (or melted butter)
- 1 tsp vanilla extract
- Zest of 1 orange
- 1 1/4 cups (180 g) frozen or fresh blueberries (do not thaw if using frozen)
- 2 tbsp coarse sugar
- 1/2 tsp ground cinnamon
Instructions
- Preheat the oven:
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease.
- Mix dry ingredients:
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Mix wet ingredients:
- In a separate bowl, whisk eggs, milk, oil, vanilla, and orange zest until combined.
- Combine ingredients:
- Pour wet ingredients into dry ingredients and mix gently until just combined (do not overmix).
- Fold in blueberries:
- Gently fold in the blueberries.
- Fill muffin cups:
- Divide the batter evenly among the muffin cups.
- Add topping:
- For a festive touch, mix topping sugar and cinnamon and sprinkle on top of each muffin.
- Bake:
- Bake for 18 22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool:
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Save These muffins bring my family together every holiday morning with their warm aroma and sweet flavor.
Notes
For dairy-free muffins, use plant-based milk and oil. These freeze well; cool completely and store in an airtight container.
Required Tools
12-cup muffin tin, muffin liners or nonstick spray, mixing bowls, whisk, measuring cups and spoons, zester or fine grater.
Allergen Information
Contains Wheat (gluten), eggs. May contain Milk if using dairy milk or butter. Check labels for potential traces of nuts or soy in baking powder, vanilla, and toppings.
Save These blueberry muffins are easy to make and perfect for any festive occasion.
Recipe Help & Answers
- → Can I use frozen blueberries instead of fresh?
Yes, frozen blueberries can be used directly without thawing to keep the batter from turning blue or watery.
- → How can I make these muffins dairy-free?
Substitute milk with plant-based alternatives and use vegetable oil instead of butter to keep them dairy-free.
- → What does the orange zest add to the muffins?
Orange zest provides a bright citrus aroma and subtle tang that complements the sweetness of the blueberries.
- → Can I add other mix-ins for variety?
Yes, white chocolate chips or nuts can be folded into the batter for added texture and flavor.
- → How should these muffins be stored?
Once cooled, store them in an airtight container at room temperature for a few days, or freeze for longer storage.