This is one of our all-time favorite recipes.
We're not the only ones: it has been a consistent fan favorite among our cafe guests for many years. There's just something about the sweet fluffiness of a blueberry muffin with a mug of chocolatey, sweet coffee.
We love this recipe with fresh blueberries, but if all you have is frozen, this recipe still turns out amazing.
We love heating them up a little bit right before consuming, especially when you have a mug of hot coffee with it and it's a crisp fall, winter, or spring day.
So get your coffee brewer going, grab your nearest bag of 700, and get to baking this all-time classic recipe!
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Blueberry Muffin Recipe | Fluffy & Sweet
Cook / Brew Time
A staple of any bakery program, the blueberry muffin is the quintessential coffee companion. Our recipe has been honed for many years to provide just the right amount of sweetness and fluffiness, plus be the perfect size for that extra jolt of energy. Extras like an oat crunch topping just complete the experience. Enjoy!
2 cups all-purpose flour
1 TBSP baking powder
1/2 tsp kosher salt
1 cup granulated sugar
1/2 cup vegetable or canola oil
1/4 cup whole milk
1 cup plain, unsweetened greek yogurt
1/2 TBSP pure vanilla extract
1.5 cups frozen or fresh blueberries
1/4 cup light brown sugar
3/4 cups quick cook rolled oats
Oat Crunch Topping
In a medium mixing bowl whisk together the flour, baking powder, and salt
In a separate medium mixing bowl whisk together the eggs, sugar, oil, milk, yogurt, and vanilla extract until smooth
Slowly add the wet mixture to the dry ingredients and whisk gently until combined, but some lumps exist. Do not over mix
If using frozen blueberries, rinse with a strainer under cold water until water runs clear
Gently fold in the blueberries using a spatula
Line muffin pans with muffin liners
Portion batter into muffin liners; ~a scant 1/4 cup each, leaving some room at the top for rising
Top with oat crunch topping, ~1TBSP per muffin.
Bake at 350° F for 25-28 minutes or until a toothpick comes out clean
We love this recipe with fresh blueberries, but frozen works great too!