One Bowl Blueberry Muffins
This recipe for one bowl blueberry muffins is so easy to make. Great as a quick grab and go breakfast and even dessert. Everyone loves these gems! Enjoy!
This is one of the easiest recipes to make and also one of the most delicious.
Who doesn’t love simple recipes? I know I love simple recipes especially when they come out great every time and use only a few ingredients.
This muffin recipe is very versatile, you can change around the fruit and change around the flours and sweeteners too. It’s funny, each time I make a batch, which is almost every week, they look a little different. But, taste just as delicious as the time before. It’s just a great, simple recipe that turns out the perfect blueberry muffin.
Recipe has no eggs or dairy. But, you can always use dairy milk in place of non dairy milk.
Bake a batch today and watch them disappear.
Don’t tell anyone they are made with healthy ingredients. It’s our secret.
One Bowl Blueberry Muffins
Yields: About 9 to 11 muffins
What you’ll need to make a batch of one bowl blueberry muffins…
Ingredients:
- 1 1/2 cups whole wheat flour or whole wheat pastry flour, or all purpose flour (Can even try oat flour) (save 1 tablespoon of flour to mix with the blueberries)
- 1/2 cup coconut sugar, or granulated sugar
- 2 teaspoon baking powder
- 1/2 teaspoon corn starch
- 3/4 teaspoon fine sea salt
- 1 teaspoon vanilla extract
- 1/4 cup vegetable oil, I used avocado, canola will work too
- 3/4 cup to 1 cup non dairy milk, I use almond or cashew milk, soy and rice milk work well too
- 1 1/4 cups fresh blueberries, or frozen that have not been thawed
Here’s the easy way t make a batch of one bowl delicious blueberry muffins…
Directions:
- Preheat oven to 375 degrees, spray a nonstick muffin pan or grease. Or, use foil or paper liners. Set aside.
- In a medium to large mixing bowl, combine flour(s), sugar, salt, cornstarch and baking powder. Use a wire whisk to break up any clumps.
- Measure out 3/4 cup milk, add in oil and vanilla extract. Pour into dry mixture. Gently mix just until batter is completely incorporated. Dig down to mix in all dry ingredients into wet. If the batter is very thick, you may want to add in the last 1/4 cup of milk. Gradually mix in. Batter should still be on the thick side.
- Gently fold in blueberries that have been tossed with the 1 tablespoon of flour. Using a large cookie scoop, ice cream scoop or 1/3 measuring cup, fill the sprayed cups of the muffin pan.
- Bake for about 15 to 20 minutes or until a toothpick comes out clean and the muffins gently spring back when lightly touched. Let cool in pan on a wire rack for about 20 minutes. Invert onto wire rack and let cool another 15 minutes. Enjoy!
One Bowl Blueberry Muffins
Ingredients
- 1 cup all purpose flour, or whole wheat pastry flour, or whole wheat flour, even oat flour (save 1 tablespoon of flour to mix with blueberries)
- 1/2 cup coconut sugar, or granulated sugar
- 1-2 packets all natural Stevia powder, optional
- 2 tsp baking powder
- 1/2 tsp corn starch
- 3/4 tsp fine sea or kosher salt
- 1 tsp vanilla extract
- 1/4 cup vegetable oil, I used avocado, canola will work too
- 3/4-1 cup non dairy milk, I use almond or cashew milk, soy and rice milk work well too. (for non vegan, you can use dairy milk))
- 1 1/4 cups fresh blueberries, or frozen that have not been thawed
Instructions
-
1.Preheat oven to 375 degrees, spray a nonstick muffin pan or use paper or foil lines.
2.In a medium to large mixing bowl, combine flour(s), sugar, salt, cornstarch and baking powder. Use a wire whisk to break up any clumps.
3.Measure out 3/4 cup milk, add in oil and vanilla extract. Pour into dry mixture. Gently mix just until batter is completely incorporated. Dig down to mix in all dry ingredients into wet. If the batter is very thick, you may want to add in the last 1/4 cup of milk. Gradually mix in. Batter should still be on the thick side.
4.Gently fold in blueberries that have been tossed with the 1 tablespoon of flour. Using a large cookie scoop, ice cream scoop or 1/3 measuring cup, fill the sprayed cups of the muffin pan.
5.Bake for about 15 to 20 minutes or until a toothpick comes out clean and the muffins gently spring back when lightly touched. Let cool in pan on a wire rack for about 20 minutes. Invert onto wire rack and let cool another 15 minutes. Enjoy!
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Bye for now…
Before leaving, try a few more blueberry recipe…
Bisquick Blueberry Lemon Scones
Blueberry Muffin Protein Smoothie
Chocolate Covered Blueberry Yogurt Clusters
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