These brown sugar blueberry muffins are a delightful treat for any time of the day. The combination of brown sugar and blueberries creates a sweet and tangy flavor that is simply irresistible. Perfect for breakfast or a snack, these muffins are easy to make and sure to please everyone.
If you don't usually have brown sugar or blueberries at home, you might need to pick them up at the supermarket. Brown sugar adds a rich, molasses-like sweetness that differs from regular white sugar. Fresh or frozen blueberries provide bursts of juicy flavor, but make sure to get fresh ones if you prefer a firmer texture in your muffins.

Ingredients for Brown Sugar Blueberry Muffins
All-purpose flour: The base of the muffin, providing structure and texture.
Brown sugar: Adds a rich, caramel-like sweetness and moisture to the muffins.
Baking powder: Helps the muffins rise and become fluffy.
Baking soda: Works with the baking powder to ensure the muffins rise properly.
Salt: Enhances the flavors of the other ingredients.
Blueberries: Adds bursts of juicy, tangy flavor throughout the muffins.
Milk: Provides moisture and helps bind the ingredients together.
Vegetable oil: Adds moisture and helps keep the muffins tender.
Egg: Acts as a binder and adds richness to the batter.
Vanilla extract: Adds a warm, sweet flavor that complements the blueberries.
Technique Tip for This Recipe
When folding in the blueberries, be gentle to avoid breaking them and turning the batter purple. To help prevent the blueberries from sinking to the bottom of the muffins, you can toss them in a small amount of flour before adding them to the batter.
Suggested Side Dishes
Alternative Ingredients
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the muffins denser.
brown sugar - Substitute with coconut sugar: Coconut sugar has a similar caramel flavor and is less processed.
baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder.
baking soda - Substitute with baking powder: Use 3 times the amount of baking powder, but the texture may slightly differ.
salt - Substitute with sea salt: Sea salt can be used in the same quantity and adds a slightly different mineral flavor.
fresh or frozen blueberries - Substitute with dried blueberries: Rehydrate dried blueberries in warm water for 10 minutes before using.
milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in baking.
vegetable oil - Substitute with applesauce: Applesauce can reduce fat content and add natural sweetness.
large egg - Substitute with flax egg: Mix 1 tablespoon ground flaxseed with 3 tablespoons water to replace one egg.
vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor to the muffins.
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How to Store or Freeze Your Muffins
Allow the muffins to cool completely on a wire rack before storing. This prevents condensation from forming inside the storage container, which can make the muffins soggy.
Store the muffins in an airtight container at room temperature for up to 3 days. If you prefer, you can line the container with a paper towel to absorb any excess moisture.
For longer storage, place the muffins in a resealable plastic bag or airtight container and refrigerate. They will stay fresh for up to a week.
To freeze, wrap each muffin individually in plastic wrap or aluminum foil. This helps to prevent freezer burn and keeps them tasting fresh.
Place the wrapped muffins in a resealable freezer bag or airtight container. Label the bag with the date so you can keep track of how long they’ve been frozen.
Muffins can be frozen for up to 3 months. When you’re ready to enjoy them, thaw at room temperature or warm them in the microwave for about 20-30 seconds.
For a freshly baked taste, reheat the muffins in a preheated oven at 350°F (175°C) for about 10 minutes. This will help to restore their original texture and flavor.
How to Reheat Leftovers
Oven Method: Preheat your oven to 350°F (175°C). Place the brown sugar blueberry muffins on a baking sheet and cover them with aluminum foil to prevent them from drying out. Heat for about 10 minutes or until warmed through. This method helps maintain the muffins' texture and keeps them moist.
Microwave Method: Place a muffin on a microwave-safe plate. To keep it from drying out, you can place a small cup of water in the microwave alongside the muffin. Heat on medium power for 20-30 seconds. Be cautious not to overheat, as this can make the muffin rubbery.
Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the muffins directly on the rack or on a small baking sheet. Heat for 5-7 minutes. This method is great for achieving a slightly crispy exterior while keeping the inside soft.
Steaming Method: If you have a steamer, this method can help retain moisture. Place the muffins in the steamer basket and steam for about 5 minutes. This method is particularly useful for frozen muffins, as it gently warms them without drying them out.
Air Fryer Method: Preheat your air fryer to 300°F (150°C). Place the muffins in the basket and heat for 3-5 minutes. This method is quick and can give the muffins a slightly crispy top while keeping the inside tender.
Stovetop Method: If you don't have access to an oven or microwave, you can use a stovetop. Place a muffin in a covered skillet over low heat. Heat for about 5 minutes, flipping halfway through. This method is a bit unconventional but can work in a pinch.
Essential Tools for This Recipe
Oven: Preheats to 375°F (190°C) to bake the muffins.
Muffin tin: Holds the muffin batter in individual portions for baking.
Paper liners: Lines the muffin tin to prevent sticking and for easy removal.
Large bowl: Used to mix the dry ingredients together.
Whisk: Helps to combine the dry ingredients evenly.
Medium bowl: Used to mix the wet ingredients together.
Measuring cups: Measures the flour, brown sugar, milk, and vegetable oil accurately.
Measuring spoons: Measures the baking powder, baking soda, salt, and vanilla extract accurately.
Spatula: Used to fold the blueberries into the batter gently.
Toothpick: Checks if the muffins are fully baked by inserting into the center.
Wire rack: Cools the muffins completely after baking.
How to Save Time on Making Muffins
Pre-measure ingredients: Measure out all ingredients before you start. This will streamline the baking process and ensure you don't forget anything.
Use a muffin scoop: A muffin scoop ensures even distribution of batter into the muffin tin, saving time and making your muffins uniform in size.
Frozen blueberries: If using frozen blueberries, there's no need to thaw them. This saves time and prevents the batter from turning purple.
One-bowl method: Mix the wet ingredients directly into the dry ingredients bowl to save on washing extra dishes.
Room temperature ingredients: Use room temperature egg and milk for quicker mixing and better baking results.

Brown Sugar Blueberry Muffins
Ingredients
Main Ingredients
- 1.5 cups All-purpose flour
- 0.75 cup Brown sugar
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 cup Blueberries fresh or frozen
- 0.5 cup Milk
- 0.25 cup Vegetable oil
- 1 large Egg
- 1 teaspoon Vanilla extract
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, and salt.
- In another bowl, mix the milk, vegetable oil, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Gently fold in the blueberries.
- Divide the batter evenly among the muffin cups.
- Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
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