Breakfast for dinner! We had scrambled eggs, bacon and The Best Blueberry Muffins. Every once in a while, breakfast for dinner is one of our families’ favorite meals. Mainly, we would have pancakes or waffles, but today was a special day as I wanted to make muffins.
As we had a stash of frozen blueberries in our freezer, literally picked by us and frozen within an hour, they were incredibly sweet and juicy.
Because of my almond allergy, buying baked goods from the store is always a risk. If the label says, “May Contain Tree Nuts”, I cannot eat it as there is always a risk of anaphylaxis with a nut allergy.
Published February 8, 2022
This page might contain affiliate links. In the event of a sale, I will be awarded a small commission (at no extra cost for you).
How to keep blueberries fresh all year!
Our family loves to go fruit picking. The last few years we have stocked up on cherries, blueberries, strawberries and raspberries. The neatest thing about fruit is that you do not have to blanch, or flash heat, your fruit before you freeze it.
To prep your fresh fruit to be frozen, all you need to do is wash them well making sure there are not stems, leaves, bugs or foreign objects on the fruit. Once the fruit is washed, lay them on a rimmed baking sheet on top of a piece of wax paper. Lay the fruit so they are in a single layer and not clumped up. This helps them freeze individually.
Then, place your baking sheet into the freezer and let the fruit rest for a few hours. When the fruit is frozen, remove the baking sheet from the freezer and transfer the fruit to a freezer-safe plastic bag or container. If using a bag, make sure to double bag it, as this helps reduce freezer burn.
Whenever you want fruit, you can measure out how much you need right from the freezer bag or container! This is a great way to save money on food costs, especially in the long winter months when fresh fruit is so hard to come by. To get our blueberries for this recipe, all I had to do was open the bag and measure out 2 cups of blueberries in a cup.
The blueberries, because they were frozen individually, are more easily scooped and measured out for recipes. Having fresh blueberries, even thought they were frozen, helped to make this The Best Blueberry Muffins.
Check out a few more recipes below!
The Best Blueberry Muffins Recipe
3/4 cup brown sugar
4 Tbsp butter, melted
1 Tbsp water
1 tsp baking soda
dash of salt
2 cups flour
I made a doubled recipe tonight. This is an easy way to increase food at a low cost. Our kids will be able to have The Best Blueberry Muffins made from scratch tomorrow.
1. Spray a muffin tin with non-stick spray and then set aside. Next, preheat the oven to 375 degrees.
2. In the bowl of a KitchenAid mixer, place peeled bananas and then mash with the paddle attachment with the mixer on low. For this recipe, I doubled it and yet only used three bananas. It worked well and was not overly dry. In fact, the muffins were moist because the blueberries were fresh and juicy.
3. Measure and then add 3/4 cups brown sugar to the bananas and mix well. Originally, I used to use white sugar to make muffins, but the brown sugar adds a sweeter and more moist texture.
4. Add a dash of salt and then blend in the bowl of a KitchenAid mixer. If desired, add 1 tsp vanilla and a dash of cinnamon!
5. Melt your butter in a microwave safe dish and let rest before adding to the mixture. For a doubled recipe, use a full stick or 8 Tbsp butter.
6. Crack an egg and in a separate bowl, then add it to the banana mixture, mixing well. Cracking an egg into a separate bowl, and not into your batter, helps reduce any rogue shells. You can do this for just about any recipe to help prevent eggshells from getting into your meals.
I used two eggs as my recipe was doubled.
7. Measure 1 Tbsp water in a small bowl and then add 1 tsp baking soda, stir well and add this mixture to the banana mixture in the bowl of the KitchenAid mixer. Turn the machine on low to mix the water mixture into the banana mixture.
8. Slowly add the butter with the mixture on speed 1 so it can temper the eggs to the batter. Tempering the batter with the butter helps it to not start cooking the eggs. No one wants scrambled eggs in muffins. If you need to add a splash of butter and mix it well, then slowly add the rest, do that. Whichever works for you, just make sure to NOT add just melted-warm butter.
9. Add the flour 1 cup at a time until just mixed in. Do not over mix. By only adding 1 cup at a time, you reduce the risk of flour flying out of your mixing bowl onto your shirt or countertop.
10. Place blueberries in a bowl and then dust them with flour. Add the blueberries to the batter and then fold gently with a spatula. Our family went blueberry picking and picked WAY too many. A great way to preserve your fresh fruit is to wash them well, remove any stems, then lay them on wax paper on a rimmed baking sheet and place it in the freezer.
Freezing fresh fruit is so easy, you do not need to blanch them, and once they are frozen, you can store them in freezer bags. This way, when you have a baked good or food you want to use “fresh” fruit for, you have the ability all year at a reduced cost.
11. Using an ice cream scoop, measure and then add Blueberry Muffin batter to the muffin tins. If you want, dust the tops of the muffins with clear sugar sprinkles.
12. Bake for 12-15 minutes, or until browned and a toothpick inserted comes out clean.
Let the muffins rest in the tin for 3-5 minutes before serving, as the blueberries may be hot. Enjoy!
I love making baked goods for our family. Not only is it unbelievably inexpensive, but so much healthier as you have one hundred percent control over what goes into your food.
One reason I went on my journey to become a scratch baker and cooker was to have control over what our family eats. As a result of more and more additives and preservatives, allergies and intolerances to foods, baking from scratch is my only way to have the peace of mind with what we eat. I do not remember the last time I had a store bought baked good.
The Best Blueberry Muffins Recipe
The Best Blueberry Muffins
- Muffin Tin
- KitchenAid Mixer
- 3 Bananas
- 1 Egg
- 3/4 cup Brown Sugar
- 4 Tbsp Butter melted
- 1 Tbsp Water
- 1 tsp Baking Soda
- dash Salt
- 2 cups Flour
- 2 cup Blueberries
- Spray a muffin tin with non-stick spray and then set aside.
- Preheat the oven to 375 degrees.
- In the bowl of a KitchenAid mixer, place 3 peeled bananas and then mash with the paddle attachment.
- Measure and then add 3/4 cups brown sugar to the bananas and mix well.
- Add a dash of salt to the banana mixture and then blend.
- Melt 4 Tbsp butter in a microwave safe dish and let rest before adding to the mixture.
- Crack 1 egg in a separate bowl and then add it to the banana mixture, mixing well.
- Measure 1 Tbsp water in a small bowl and then add 1 tsp baking soda, stir well and add this mixture to the bowl of the KitchenAid mixer.
- Turn on the mixer and blend into the batter.
- Slowly add the butter with the mixture on speed 1 so it can temper the eggs to the batter.
- Add the flour 1 cup at a time until just mixed in. Do not over mix.
- Place 2 cups frozen blueberries in a bowl and dust with flour. Then, add the blueberries to the batter and fold gently with a spatula.
- Using an ice cream scoop, measure and then add batter to the prepared muffin tins.
- Bake for 12-15 minutes, or until browned and a toothpick inserted comes out clean.
- Let the muffins rest in the tin for 3-5 minutes before serving.
Copyright: All content and photos on Monica's Scratch Kitchen are copyright protected. Please do not use them without written permission. Thank you.