Do you know the Muffin Man? If so, he may just deliver these Brown Sugar Blueberry Muffins to your door. Soft, delicious muffins filled with sweet blueberries. The brown sugar in these muffins give a depth to every bite. Serve alongside tea or coffee!
Caleb calls these Brown Sugar Blueberry Muffins "Muffin Mans".
Seriously, I love that. "Mommy, can I have a muffin man?" Muffins are a favorite around here and a staple.
Since one of the many, many books we own is If You Give A Moose A Muffin, muffins are rather appreciated at our house.
I like them because they are great for lunch boxes or a quick breakfast and taste rather good. Our children like them because they taste rather good. We all win.
Do you like muffins at your house? I have plenty of muffin recipes around here like Chocolate Chocolate Chip Muffins if you need a little chocolate in your life. Applesauce Puffs is one of my most shared recipes.
Why brown sugar over white sugar?
These muffins uses brown sugar instead of the regular white sugar. It also uses baking soda as compared to baking powder.
The result? This blueberry muffin recipe makes the muffins have a darker, richer color. The brown sugar also lends a sweet flavor and when coupled with the sweet blueberries, it is a combination worth enjoying!
- brown sugar
- baking soda
- blueberries (frozen or fresh)
How to use frozen blueberries in recipes
Just simply wash the blueberries off in warm or cold water. The blueberries will thaw slightly when you do that. Then, just add them to the recipe as stated below.
A quick note: make sure the blueberries aren't drenched in water. Make sure to drain the excess water away.
If you want to make sure the blueberries don't sink to the bottom, coat the blueberries in some flour first. I don't usually have that problem with blueberry muffins, but if you do, that may help.
This muffin making process is all about dry ingredients and wet ingredients.
First, you mix all the dry ingredients together, then you mix all the wet ingredients together. Then they all come together in a big happy bowl. Can't get easier than that, right?
What about the folding?
It is so important to fold the blueberries in instead of of stirring. Stirring the blueberries run the risk of them breaking apart in the batter. Then you will have a blue batter and squished blueberries.
That method would still taste good but I would guess they wouldn't look like you would want them too. And really, the extra moisture from the blueberries *could* make the muffin batter to full of liquid.
When you fold the blueberries in, you take a spatula and scoop under the batter and over the blueberries. Under the batter and over the blueberries. It incorporates the blueberries within the batter without touching them too much.
When you store the blueberries, if you have any left, place them in an airtight container for up to 3 days. The muffins don't need to be refrigerated.
Freezing the blueberry muffins
You can also freeze the blueberry muffins by placing them in a freezer container or freezer bag. You will want to make sure the muffins aren't stacked but in a single layer.
Then freeze for up to 3 months.
Pin for later!
Brown Sugar Blueberry Muffins
- 2 ½ c flour
- 1 c brown sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 egg
- 1 c milk
- ½ c oil
- 1 ½ teaspoon vanilla
- 1 ½ c blueberries (frozen or fresh)
- Preheat oven to 375°
- Mix dry ingredients (flour, brown sugar, baking soda, salt and cinnamon) in a large bowl and set aside
- Mix egg, milk, oil and vanilla in a separate bowl
- Stir into dry ingredients
- Fold in blueberries
- Grease muffin tin with cooking spray and pour batter in, filling ½-3/4 full
- Bake at 375* for 15-17 minutes under tops are firm and the muffins are golden brown