Recepieplanning
Canadian
Wild Blueberry Muffins Breakfast
28 min total11 prep17 cook12 servings240 cal
MediumVegetarianClassicContains glutenContains dairyContains egg
Tender muffins bursting with wild blueberries and a hint of lemon. Inspired by Atlantic Canada berry patches and bakery cases.
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Ingredients
12servings
pantry
- 2 cupall-purpose flour
- 0.75 cupsugar
- 2 tspbaking powder
- 0.5 tspsalt
- 1 tspvanilla extract
frozen
- 1.5 cupwild blueberries
dairy
- 1 cupbuttermilk
- 1egg
- 0.33 cupunsalted butter
produce
- 1 tbsplemon zest
Steps
- Preheat oven to 375°F (190°C) and line a 12-cup muffin tin.
- Whisk flour, baking powder, salt, and sugar.
- Whisk buttermilk, egg, melted butter, vanilla, and zest.
- Fold wet into dry until just combined; fold in blueberries.
- Divide batter among cups.
- Bake 20–22 minutes until tops spring back.
- Cool in the pan 5 minutes, then transfer to a rack.
- Serve warm for breakfast.
- Optional: dust with powdered sugar.
- Freeze extras in a bag up to 1 month.
Tips
- Toss frozen berries with a spoon of flour so they do not sink.
- Fill cups nearly full for domed tops.
- Do not overbake or berries dry out.
- Cool in the tin 5 minutes before moving.
