I think it is hard to find a good muffin that is healthier than most muffins. I love the fact that these muffins do not require a lot of sugar to taste good. This recipe relies more on honey to give it a natural sweetness.
BAKING TIPS:
Spray non-stick cooking spray directly onto the bottom and sides of the muffin tin cups and set the muffin (cupcake ) liners on top. This will help the liners stick to the pan, and keep the liners from moving as you pour in the batter, and prevent batter from oozing between the parchment and the pan.
Toss the blueberries in flour or cornstarch. Add the blueberries to a small bowl and toss them with a bit of flour or cornstarch. This will help the blueberries sinking to the bottom.
Rest the batter. For the blueberry muffins to really rise, the batter needs to rest at least an hour, 8 hours maximum. (Photograph muffins were rested for 1 hour)
Domed Muffins. Preheat the oven to 400F degrees for the first 5-7 minutes of baking will help create fluffier muffins. Once the muffins have baked for 7 minutes, decrease the temp to 350F for the rest of the baking time.
STORING:
AFTER THE MUFFINS ARE COMPLETELY COOLED (ABOUT 30 MINUTES), PLACE THE MUFFINS IN AN AIR-TIGHT CONTAINER AND STORE AT ROOM TEMPERATURE FOR 1-2 DAYS
Frequently Asked Questions
Why do the Power Blueberry Muffins need to rest for an hour before baking?
Resting the batter allows the oats to hydrate, the leaveners to activate, and the gluten to relax, which results in taller, domed muffins with a better rise. The recipe allows up to 8 hours of resting, making overnight prep an excellent option.
Can I use frozen blueberries instead of fresh?
Yes — frozen blueberries work well; use them straight from the freezer (don’t thaw) and toss with flour or cornstarch as directed to prevent the juices from bleeding blue streaks through the batter. Frozen berries may extend the baking time by 2-3 minutes.
How do I store Power Blueberry Muffins?
Once completely cooled, store in an airtight container at room temperature for 1-2 days. For longer storage, refrigerate for up to 5 days or freeze individually wrapped for up to 2 months — reheat frozen muffins at 350°F for 10-12 minutes.
Can I make Power Blueberry Muffins gluten-free?
Yes — substitute the whole wheat flour with a 1:1 gluten-free flour blend and use certified gluten-free rolled oats. The texture will be slightly denser but still delicious; you may also find the batter benefits from an additional tablespoon of buttermilk to loosen it up.
Power Blueberry Muffins
Ingredients
Method
- Coat 2 large muffin tins (6 muffin cups per tin) with cooking spray or place parchment baking cups (cupcake liners) inside the each cup within the pan, and set aside.
- In a medium size bowl, combine the flour, oats, sugar, baking powder, baking soda, and salt.
- In a second bowl, combine the butter, Greek yogurt, honey, eggs, buttermilk, and vanilla.
- Pour the wet mixture into the dry mixture and stir to combine well.
- Very gently pour in and fold in the blueberries.*the mixture should be very thick but if it's too thick, or dry and crumbly, add some more buttermilk until it mixes well.
- Spoon the mixture into the muffin tins *I used a 1/3 measuring cup*
- Let the muffins rest for 1 hour in the lined muffin tins on the counter.
- While the muffins are resting you can make the optional cinnamon crumble topping *see note below* Once the muffins have rested at least a hourm, and you have placed the crumble on top of each muffin, proceed to Preheat the oven to 400F.
- Bake for 5-7 minutes on 400F and then drop the temperature to 350F and bake for the remaining time. (Bake until the tops of the muffins are golden in color, about 20-25 minutes total baking time.
