Wild Blueberry Muffins
Simple tender muffins packed with small, intensely flavoured Nova Scotia wild blueberries.
- Prep
- 15 min
- Cook
- 22 min
- Total
- 37 min
- Servings
- 12
- Difficulty
- Easy
- Calories
- 190 kcal
Equipment
- •Muffin tin
- •Muffin liners
Nutrition
Per serving, approximate
- Calories
- 190 kcal
- fat
- 7 g
- carbs
- 28 g
- protein
- 3 g
- calories
- 190
Instructions
- 1
Preheat the oven to 200C (400F) and line a muffin tin.
- 2
Whisk together the flour, sugar, baking powder and salt.
- 3
In a separate bowl, whisk the egg, milk, oil and vanilla.
- 4
Pour the wet ingredients into the dry and fold together just until combined.
- 5
Gently fold in the blueberries, taking care not to overmix or crush them.
- 6
Divide the batter among the muffin cups and bake for 18-22 minutes until a skewer comes out clean.
- 7
Cool in the tin for 5 minutes before turning out onto a rack.
Chef's tips
Fold the batter as little as possible once the flour is added; overmixing makes the muffins tough rather than tender.
Ingredient substitutions
- wild blueberries → cultivated blueberries, tossed lightly in flour first to reduce bleeding
Storage
Keeps 3 days in an airtight container at room temperature.
Reheating
Warm briefly in a low oven or microwave for 10-15 seconds.
Common mistakes to avoid
- •Overmixing the batter
- •Using thawed frozen berries, which bleed colour into the batter
Serving suggestions
Cooked Wild Blueberry Muffins?
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