We have been asked repeatedly for a blueberry muffin recipe, and for good reason. It is a joy for us to provide recipes that you are wanting, all you have to do is ask! Blueberry muffins are the king of all muffins.
When we were kids, blueberry muffins were pretty much one of the only muffins people ate. There were bran muffins too, but those are a no go! LOL. Eating and making blueberry muffins were one of my favorite things to do as a kid. We would get a muffin mix that had a can of blueberries in it. Sounds so odd now come to think of it. Blueberries in a can?! It’s what we had back in the day so that’s what we used. I remember working really hard to fold in the blueberries to not turn the whole batter purple. Blueberries in a can, though, had blueberry juice so it was rather difficult to not end up with purple batter. The muffins tasted good regardless of the color. I just loved blueberry muffins! They had the perfect amount of sweet, warm blueberries, and a great crumb.
Blueberry muffins are one of the first muffin recipes we made after going gluten-free almost 18 years ago. We took that recipe and used our Rustic Scoop™ Pancake and Waffle Mix to make a blueberry muffin recipe for you all. This recipe is SO good! It will have you coming back for more on repeat. It is all of the nostalgia you remember from an amazing blueberry muffin, but safe. These are tender in all the right ways, have a wonderful crumb, rise beautifully, and still have that delicious warm blueberry goodness. You get to choose whether to make these with cane sugar or keep them refined sugar free. We use coconut sugar, but any granulated sugar will work.
One of the most amazing things about these muffins is that they are easy to make and freeze beautifully. Meal prep dream for quick and healthy breakfasts. We make 40 muffins at a time so we don't have to think about breakfasts for a long time. Once they are fully cool, store them in an airtight container and freeze them. We are all about meal prepping everything we possibly can for quick meals on the go. These muffins are great for breakfast and snacks. Your life is about to get more delicious and simple!Head on over to pick up our Rustic Scoop™ Pancake and Waffle Mix so you can make these. They will become your favorite muffin again, we promise!
1 Cup Granulated sugar of choice, we use coconut sugar
2 Tablespoons Flax meal (can omit, but we like the extra nutrition)
¾ Cup Plain unsweetened yogurt
½ Cup Oil of choice
1 ¼ Cup Water
¾ Cup Egg whites, 9 Tablespoons Aquafaba, OR powdered egg replacer for 3 eggs
2 teaspoons White Vinegar
1 ½ Cup fresh Blueberries
Makes approximately 22 Muffins
Preheat oven to 350°F. Prepare a cupcake pan/s with paper liners and spray with non-stick spray (avocado oil doesn’t work).
In a large bowl, place the Rustic Scoop™ Pancake and Waffle Mix, sugar, and flax meal. Stir well to combine. Next, add the water, oil, egg whites (or egg replacer), yogurt and lemon juice. Stir well together with a spoon or whisk until well combined. You can use a stand mixer, but just mix until barely combined, being sure not to over mix. Then add blueberries and fold them gently into the mix. If you mix instead of fold, your blueberries will bleed and you’ll end up with purple batter.
Using a large cookie scoop, place batter into each liner equally. Filling each paper liner ⅔ full is best to get nice domed tops of your muffins. Bake for approximately 20-22 minutes depending on the size of your muffins. They will be done when a toothpick comes out clean. Enjoy!