Wild Blueberry Muffins
Simple, tender muffins dotted with small wild blueberries, a common way to use a summer berry-picking haul in Yukon kitchens.
- Prep
- 15 min
- Cook
- 22 min
- Total
- 37 min
- Servings
- 12
- Difficulty
- Easy
- Calories
- 190 kcal
Equipment
- •muffin tin
- •mixing bowls
- •oven
Nutrition
Per serving, approximate
- Calories
- 190 kcal
- fat
- 7 g
- carbs
- 28 g
- protein
- 3 g
- calories
- 190
Instructions
- 1
Preheat oven to 200°C and line a muffin tin with paper liners.
- 2
Whisk flour, sugar, baking powder and salt together.
- 3
In a separate bowl, beat egg, milk and melted butter together.
- 4
Pour wet ingredients into dry and stir until just combined.
- 5
Gently fold in the blueberries without overmixing.
- 6
Divide batter among muffin cups, filling each about three-quarters full.
- 7
Bake 18–22 minutes until golden and a skewer comes out clean.
Chef's tips
Toss frozen berries in a little flour before folding them into the batter so they don't bleed colour throughout the muffins as they bake.
Ingredient substitutions
- wild blueberries → cultivated blueberries
- butter → neutral oil for an extra-moist crumb
Storage
Store in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.
Reheating
Warm briefly in a low oven or microwave for 15–20 seconds.
Common mistakes to avoid
- •Overmixing the batter, making dense muffins
- •Overfilling the muffin cups, causing overflow
Serving suggestions
Cooked Wild Blueberry Muffins?
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