Friday, March 1, 2024

Blueberry Smash Muffins - Small Batch

Blueberry Smash Muffins are the ultimate breakfast treat.  You get double the blueberry flavor in every bite!

Blueberry Smash Muffins


I'm ready for Spring and that reminds me of blueberries.  I love blueberry muffins.  I make them often but always want to overload them with blueberries so I get that luscious flavor in every bite.  To fix that I tried a new technique that uses fresh whole blueberries and the addition of smashed blueberries.  The results are perfect Blueberry Smash Muffins.

This recipe makes a small batch of 6 muffins.  You can easily double the recipe for a batch of 12.  These are perfect for a Sunday breakfast, or on-the-go muffins during the week.  They are made all in one bowl and can be done start to finish in about 40 minutes.  There's nothing like a fresh muffin and these extra special Blueberry Smash Muffins are the ultimate Spring treat.


What Ingredients do I need?

  • fresh blueberries
  • eggs
  • low-fat milk
  • canola oil
  • all purpose flour
  • sugar or sugar alternative if using (for Keto, low carb)
  • baking powder
  • salt

Substitutions and Variations

  • Use white whole wheat flour in place of the all purpose flour
  • Make mini muffins or small loaves instead
  • Doing a Keto diet or want lower carb? Use an alternative sugar of you choice as a substitute. I like King Arthur's sugar alternative.
  • Any add-ins (chocolate chips, shredded coconut, walnuts, pecans granola, cinnamon chips) will work.

Kitchen Tips and Notes

  • 1st rule of thumb when making muffins is "do not overmix" the batter.  You want it batter to just come together.  Little spots of flour is okay.
  • To get high muffin tops turn your oven up to 400 degrees.
  • Make sure you are using fresh baking powder.  To test put 1/2 teaspoon into 1/4 cup of boiling water.  If it bubbles, you are good.
  • Double the recipe for 12 muffins.
  • Muffins can be frozen individually and kept for 3 months.
  • Fill the muffin tin almost to the top for nice big domed muffins.

More Blueberry Recipes

Berry Almond Smoothie Bowl

Peach Blueberry Ginger Crisp

Lemon Blueberry Scones

Blueberry Coconut Banana Bread

Easy Country Blueberry Pancakes

Lemon Blueberry Bread

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Blueberry Smash Muffins

Makes 6

1 egg
1/2 cup 2% milk
1/4 cup canola oil
1 1/2 cups all purpose flour
1/2 cup sugar or sugar substitute
2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups blueberries

Preheat oven to 400 degrees. Spray a 6 well muffin tin with non-stick cooking spray and set aside. 

In a large bowl add the egg, milk, and oil. Mix together using a whisk.

Add the flour, sugar, baking powder, and salt.   Stir just until combined.  Do not over mix.  Take 1/2 cup blueberries and smash them until chunky (not totally smashed to pulp) with the back of a spoon.  Add this to the batter and gently fold in.  Add 2/3 cup of whole blueberries to the batter and fold in gently.  

Using a cookie scoop, add batter to a muffin tin to make 6 muffins.  Add remaining blueberries to the tops of your muffins.   Bake 18-20 minutes until golden brown. Remove from the oven and allow to cool 5-10 minutes in the tin. Remove from the pan and serve.


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