Super easy and always popular, my One Bowl Blueberry Muffins recipe is one of my most requested recipes at our house. Moist, tender and packed with juicy berries, it’s a popular breakfast bite or snack, with my snackers!
A simple dry mix plus wet mix recipe, One Bowl Blueberry Muffins come together quickly and easily. In my days as an innkeeper at Nova Scotia’s Dragonfly Inn, I would do my dry mix at night, cover, and add wet ingredients in at five in the morning… sometimes before I even had coffee! That’s how easy they are.
No Muscles Needed
As a baked item, muffins aren’t complicated. A little baking science and a gentle mix is all it takes. I rarely use a stand mixer for muffins. Instead, I whisk dry ingredients and then FOLD to combine wet ingredients. No beating involved. Overmixing makes your muffins tough.
Keep it simple. One bowl, a whisk and a spatula are all you need. Fewer dishes, beautiful results.
Mix muffins in a metal bowl. It helps the leavening agent to activate.
Mix dry indigents (flour, baking powder, sugar, salt) first, then add your wet ingredients (butter, milk, eggs). This will ensure all the ingredients mix well with little effort.
To keep blueberries from running: toss with a teaspoon of flour (or a teaspoon of the dry mix). This is especially relevant if you’re using frozen berries, which tint your batter blue as they defrost.
Bake at 400° F (205°C) to get that good lift and muffin high dome.
Mix less. Muffins are not bread, there’s no need to knead, beat or whip them. They prefer a lighter touch. Mix until just combined. It’s not necessary to bash every last lump out of the batter. In fact, you want the batter just a little lumpy.
Think of One Bowl Blueberry Muffins like small cakes. Small, delicious, breakfast cakes. My Grandmother used to say “A tender hand makes a tender muffin” and she was right.
Sparkle to Finish
A generous sprinkle of coarse sugar, or any white sugar, gives any Blueberry Muffin recipe a clean, professional look and a crispy, sugar-crusted top. Kids love it… even forty-year-old kids!
One Bowl Blueberry Muffins whip up fast and easy! Topped with coarse sugar and flecked with juicy berries, they make the perfect breakfast treat or anytime snack.
2 tablespoons baking powder
1/2 teaspoon salt
1/2cup plain yogurt, Greek yogurt preferred
1 teaspoon vanilla paste, or extract
1/4cup butter, melted
1 1/4cups blueberries
coarse sugar – to finish
Preheat oven to 400° F (205°C). Prep 12- cup muffin tin, greased or lined with paper muffin cups.
In a large bowl add dry ingredients and whisk to combine, make a shallow well in your dry ingredients, add milk, eggs butter and vanilla. Mix lightly (fold 3 or 4 times), with batter still slightly dry, then add fruit and fold lightly another seven or eight times, scraping down the bowl as you go. DO NOT OVERMIX (this makes for tough muffins).
Fill muffin tins/cups, distributing the batter evenly in our muffin pan, to ensure you have 12 muffins then top-up each muffin with the remaining batter. I like to use a portion/ice cream scoop for this step, this helps me to measure more accurately. Finish with a sprinkling of coarse sugar for a crisp, sweet muffin top.
Place rack in the centre of your oven. Bake in a preheated 400°F (205°C) oven for 20 – 22 minutes or until a toothpick in the centre of a muffin comes out clean with a few crumbs. Cool on a rack and… eat ’em up!
If you find yourself with empty holes in your muffin pan, don’t fret. Simply add enough water to cover the bottom of the muffin indent in your pan, about a 1/4 inch deep. This way you won’t scorch your pan and you’ll add a little steam to the oven so your slightly larger muffins with cook faster and raise better.
No Greek Yogurt? Use any kind of plain yogurt you like, or straight up substitute sour cream or ricotta cheese. Same measure.
Prep Time:20 minutes
Cook Time:20 minutes
Keywords: One Bowl Blueberry Muffins, One Bowl Blueberry Muffin
Cooking in her home kitchen just outside Ottawa, Canada; Cori Horton is a food photographer and recipe blogger. A Cordon Bleu-trained Chef, Cori spent five years as the owner of Nova Scotia's Dragonfly Inn and has been sharing all things delicious - right here - since 2010.