Blueberry muffin recipes please

dipat2005 Posts: 1,201 ✭✭✭✭
edited April 14 in Baking

I really need a good Blueberry muffin recipe. None of the recipes for this particular thing taste very good. Maybe it is because they aren't sweet enough or maybe it is another reason but they all seem blah!


  • water2world
    water2world Posts: 1,046 ✭✭✭✭

    @dipat2005 Ohhhh......I'm following this thread for sure!! I can just smell them in the oven cooking!! lol

  • annbeck62
    annbeck62 Posts: 980 ✭✭✭✭

    I don't have a go to recipe but here are some suggestions. I like to add flavor instead of increasing sugar in recipes. Also if you have a muffin recipe you do like you can try adding blueberries.

    cinnamon, lavender, lemon, lime, mint, nutmeg, pecans all are flavors that go well with blueberries

    Also if your recipe uses milk you could try using thinned yogurt or sour cream instead to add some flavor

  • VermontCathy
    VermontCathy Posts: 1,815 ✭✭✭✭✭

    I agree that more/fresher blueberries, cinnamon, nutmeg, and possibly ginger would all improve the taste without making them ultra sweet.

    Is there something specific you don't like about the blueberry muffin recipes you have tried? Such as: not enough blueberry flavor, not spicy enough, texture is too soft/hard, or something else?

  • Jayme Osborn
    Jayme Osborn Posts: 1 ✭✭✭

    I agree that using a universal recipe for muffins and adding your favorite ingredients to change up the flavors is what I like best. Sometimes I add cinnamon and ginger, sometimes blueberries, sometimes nuts and/or chocolate chips.

    Here is my all time favorite grain free muffin recipe. It is excellent with any additions, like blueberries or dates or chocolate chips, nuts, etc. I have used other nut and seed butters to make it. You WILL NOT guess that it is made without flour. You can use your own cooked pumpkin or butternut squash, or use canned. LOVE this recipe! Any words in the recipe in italics are my own according to what I have tried when using this recipe. The link for this recipe online is at the bottom of the recipe. I hope you like it as much as we do!





    SERVINGS: 12 



    Paleo Pumpkin Spice Muffins are made without ANY flour or oil, so they're naturally gluten-free! They are so light & fluffy, it's almost like magic.


    • 1 cup almond butter (263 grams) or any nut or seed butter
    • 1/2 cup pumpkin puree (127 grams) home cooked or canned, pumpkin or butternut squash
    • 1/3 cup maple syrup (104 grams) or honey or coconut sugar
    • 2 large eggs (97 grams)
    • 1 teaspoon baking powder (5 grams; or 1/2 teaspoon baking soda)
    • 2 teaspoons Pumpkin Pie Spice (6 grams; see notes) I usually use 2 tsp each cinnamon and ginger
    • 1/4 teaspoon fine sea salt (2 grams)


    • 1/3 cup mini chocolate chips
    • 1/3 cup chopped pecans or walnuts
    • 1/3 cup dried cranberries or raisins or fresh or dried blueberries or dates


    • Preheat your oven to 350ºF, and line a muffin tin with 12 parchment paper liners. (I don't recommend making these without a liner, as grain-free baking is extra prone to sticking.)
    • In a large bowl, combine the almond butter, pumpkin, maple syrup, eggs, baking powder, pumpkin pie spice, and salt. Stir well, until the batter is completely smooth.
    • Fold in any of the optional add-ins you want to. Using roughly a 1/4 cup measure, distribute the batter evenly among the 12 baking cups.
    • Bake for 25 to 30 minutes at 350ºF, until the centers puff up, and are firm to a light touch.
    • Allow the muffins to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
    • Because these muffins are pretty moist, I recommend storing them in the fridge for the best shelf life. They will keep well in an airtight container in the fridge for up to 5 days. Or you can freeze them for up to 3 months.


    Nutrition information is for 1 of 12 muffins, without the optional add-ins. This information is automatically calculated, and is just an estimate, not a guarantee.

    You can make your own Pumpkin Pie Spice by using 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, and 1/8 teaspoon ground cloves instead.

    If you don't have almond butter on hand, you can use cashew butter with similar flavor results. Sunflower butter might work as a nut-free option, too, but the flavor will be affected slightly.


    Calories: 195kcal | Carbohydrates: 15g | Protein: 6g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 65mg | Potassium: 243mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1644IU | Vitamin C: 1mg | Calcium: 111mg | Iron: 1mg

  • Torey
    Torey Posts: 5,390 admin

    @Jayme Osborn Welcome to TGN's forum.

    Thanks for posting this recipe. I will be trying it.

  • Linda Bittle
    Linda Bittle Posts: 1,468 ✭✭✭✭✭

    I've found that the smaller blueberries have a better taste than the big ones. All I can usually find at the store are the big frozen ones. But if you have access to wild berries, those should taste way better.

  • Michelle D
    Michelle D Posts: 1,355 ✭✭✭✭✭

    @Jayme Osborn thanks for sharing the recipe. It sounds great.

  • dipat2005
    dipat2005 Posts: 1,201 ✭✭✭✭

    Here are a few things I cannot eat no nuts, or nut butters. @Jayme Osborn The recipe looks great.

    I think the recipes are just not to my taste. I decided to try the banana bread recipe instead because it tastes really great! Didn't work for the muffins though. I usually add frozen blueberries because I usually have those on hand.

    Does anyone have a cranberry orange muffin recipe? I think I could easily convert it.

    Maybe my taste buds are changing.

  • marjstratton
    marjstratton Posts: 1,127 ✭✭✭✭

    Wow, that recipe sounds good.