Better-Than-Costco Blueberry Muffins

Hey everyone!

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I have a seriously incredible recipe to share with you all today. I made these a couple weeks ago and they are truly the BEST blueberry muffins I’ve had – better than any bakery… or Costco. Yes, those Costco cake muffins. (I know. They’re awesome).

Even better, this recipe is as healthy as you make it. Feel free to replace the eggs with flax eggs (1 tbsp flax + 2.5 tbsp water), swap the flour for a flour of your choice, or use coconut oil rather than butter. I also want to try this with honey/maple syrup or even a mashed ripe banana!

Enjoy this super yummy recipe… maybe crumbled on oatmeal?

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Best Blueberry Muffins

Ingredients

  • 2 cups flour, spooned into measuring cup and leveled-off (I used 1 cup spelt flour and 1 cup whole wheat flour)
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 stick (1/2 cup) unsalted butter, softened – 113 grams
  • 1/2 cup light brown sugar (reduced from 1 cup granulated)
  • 2 large eggs, room temperature
  • 1-1/2 teaspoons vanilla extract
  • 1/2 cup milk (I used unsweetened vanilla almond milk)
  • 2-1/4 cups fresh blueberries

Instructions

  1. Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners, or grease VERY WELL. We used coconut oil to grease.
  2. In a medium bowl, whisk together the flour, baking powder and salt. I also added a sprinkle of cinnamon.
  3. In the bowl of an electric mixer, beat the butter and granulated sugar for about 2 minutes. Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Beat in the vanilla extract.  (The batter may look a little grainy – that’s okay).
  4. Gradually add the flour mixture, alternating with the milk, beating on low speed to combine. Add the berries to the batter and fold gently with a spatula until evenly distributed. Do not overmix.
  5. Scoop the batter into the prepared muffin tin with a big spoon and your index finger (works the best!). They will be very full.
  6. Bake for about 30 minutes, until lightly golden. Let the muffins cool in the pan for about 10 minutes. Run a knife around the edge of each muffin to free it from the pan if necessary (the blueberries can stick). Transfer the muffins to a rack to cool completely. Enjoy warm or at room temperature!

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I love these little guys after dinner with a big blob of almond butter and some milk. Perfect and not too sweet. Love desserts like this!

Let me know if you try out this recipe. Have a great week 🙂

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