Make Blueberry Muffins from Scratch
A Versatile Muffin Recipe
Somewhere along the way I found this recipe for fresh blueberry muffins on the back of an oatmeal container. I used it a few times and liked its simplicity and the results enough that I kept the recipe and have used if ever since.
I liked it so much that I started playing with the ingredients, even got so BOLD as to make substitutes and, in cases where my cupboards were bare, I even dropped a few ingredients.
Although the taste may have changed dramatically, the recipe held up and has become the one I choose when I want a good, fruit muffin from scratch.
Recently, I lost the use of my oven and I have not been able to make my muffin recipe. The oven repair is just going to have to wait a while longer, but I do miss the muffins. I miss them enough to make an attempt to get others hooked on the tasty morsels it bakes up just so I know the recipe is active and alive out in the world.
- The recipe fills 12, 2 and 1/2 inch muffin cups OR 24 mini muffins.
- The oven should be pre-heated to 400 degrees.
- 12 muffins cook for 18 to 20 minutes.
- 24 mini muffins cook for 9 to 11 minutes.
Here is the nutrition information provided with the recipe.
Keep in mind as you play with this recipe you alter the nutritional information.
Each muffin is 181 calories (I, unfortunately, eat three or four at a time.)
Each muffin has 27g of carbs, 3g of protein, 7g of fat, 160mg of sodium and 1.5g of dietary fiber (oatmeal is a main ingredient in this recipe and is a great source of dietary fiber) and ZERO cholesterol.
Tools You Will Need
- a 12 hole muffin tin
- a measuring cup
- a set of measuring spoons
- 2 mixing bowls (one for solids and one for liquids)
- colander for rinsing off the blueberries
- whisk or mixing spoon
I'm a twelve hole baking tin girl myself, but heart-shaped baking pans and the over-sized muffin pans are tempting choices. Depending on the shapes of the tin, you could end up with a few short. Instead of 12 muffins, you might end up with 10 or 11. If you're using a large muffin tin for the big results, you could end up with only nine muffins if you use the recipe provided..
- 1 1/4 cups of all purpose flour
- 1 cup quick or traditional oatmeal
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1/3 cup vegetable oil
- 1/2 cup of water
- 1 egg or 1/4 cup of cholesterol free egg product
- 1 cup blueberries drained - the blueberries can be fresh, canned or frozen.
Stay away from the steel cut oats for this recipe--these oats are too nuggety and lumpy.
Instead, use the flake (rolled) oatmeal. It works much better and holds the batter well when mixing and cooking.
- Preheat the oven to 400 degrees.
- Grease the muffin tin. I use a tablespoon of vegetable oil and smear it around in each cup using a paper towel but you can use the spray on oil too.
- Mix the dry ingredients in one mixing bowl.
- Mix the wet ingredients in another. I usually beat the egg before I put it in the mixing bowl.
- Add all of the wet ingredients to the dry ingredients and do it all at one time. Then gently mix the two together. Stir until everything is moist and then stop mixing.
- Fold in the blueberries by placing the fruit into the mixed ingredients and gently fold the mix over the fruit and turn the bowl as you fold. When you reach a full turning of the bowl, stop. Too much mixing breaks the fruit and creates a mushy result.
- Fill the muffin cups evenly. I use one scoop from a soup spoon and place the mixture in each cup. Then I return to refill if I have any mixture left over.
- Place the filled muffin tin on the middle rack in the pre-heated oven.
- Bake 18 to 20 minutes for a dozen muffins and 9 to 11 minutes for 24 mini-muffins
- Use a toothpick or fork to test whether the muffins are done cooking. Just push the toothpick in through the top of a muffin and pull it out. If the tootpick is damp with the original mixture or has crumbs on it, the muffin needs more baking time. If it comes out clean, the muffin is ready to remove.
- Remove the baking tin from the oven and place it on a backing rack or protected surface. Allow the muffins to sit for about five to ten minutes before removing the muffins.
TIPS for better baking results:
- Mixing the dry ingredients first allows you to use the same measuring cup wihtout needing to clean it first.
- You may have to really scrape the bottom of the bowl to get all the dry ingredients incorporated.
- Eat them warm with butter. Yummy!
Fruit muffins are great to use as the "bread" for a lunch salad or a tuna or deli sandwhich.
Playing with Ingredients
Here are some ways to play with the recipe and increase the taste.
- Use brown sugar instead of white sugar.
- Use maple syrup (use Grade B real maple syrup!) instead of white sugar. This means the sugar becomes a wet ingredient and not a dry one. Use a 1/2 cup of maple syrup.
- Use orange juice instead of plain water.
- Choose a different type of fruit. Dried cranberries are a great substitute but so are bananas (you will need to peel them and mash them before placing them in the mix) and fresh strawberries (wash, remove the stems and core and then chop in quarter to half inch pieces.)
- Make almond and lemon muffins using a half cup of almond slices and a half teaspoon of lemon extract instead of blueberries.
- Add extracts to vary the taste. Almond, lemon and vanilla extracts seem to work the best. Just choose one type of extract and use a half teaspoon.
- Add two to three tablespoons of plain yogurt to the wet ingredients and stir it in, a few lumps are okay but try to get as much of it to breakdown into the mixture as possible. The yogurt makes the muffins lighter and fluffier when you bite into them.
- Add a few teaspoons of wheatgerm for more fiber in your diet.
- I have used a 50-50 mix of all purpose flour and rice flour. The muffin is much flatter than a regular muffin but adding the yogurt helps build it back up.
This is one of my favorite ways to sweeten the baked goods I make. It's has just the right level of sweetness and it's real maple syrup. There's no corn syrup or artificial flavoring in this product.
Grade B maple syrup is another alternative and Coombs Family Farms has a Grade B product, too. Grade B isn't quite as sweet. However, it has a lot more nutrition in it as all Grade B maple syrups do.
Just substitute your white or brown sugar recipe requirements with an equivalent amount of Coombs maple syrup. You may need to adjust the wet ingredients of the recipe you're using. Experiment until you get it right for your altitude and baking style.
You can never go wrong when adding Coombs maple syrup to your baking repertoire.
Summertime Ways to Use this Recipe
- Make a dozen, freeze them and use them as needed. This keeps the oven from heating up the kitchen and house too often during the summer months.
- Use them at every meal to get your fiber during the summer months. Oatmeal is a whole grain. Adding wheatgerm gives you more fiber punch per bite.
- Use them for a mid-morning or afternoon snack. Add a schmear of cream cheese, goat cheese or a nut butter (almond, peanut) for more protein.
- Place one in a small bowl and add a scoop of creme fraiche, whipped cream or even ice cream and a flavored syrup like chocolate or hazelnut to make a delicious dessert. Adding a scoop of fresh fruit to a plain muffin works too!