Best 6 Wild Blueberry Muffins Recipes

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Indulge in the delectable flavors of wild blueberries with our curated collection of muffin recipes. Discover the perfect balance of sweetness and tartness in every bite as you embark on a culinary journey that celebrates the unique taste of these wild berries. From classic muffin recipes to creative twists, our guide offers a variety of options to satisfy every craving. Whether you prefer a moist and fluffy texture or a crispy, golden-brown crust, we have the recipe that will make your wild blueberry muffins the star of your next brunch or afternoon tea party.

Here are our top 6 tried and tested recipes!

WILD BLUEBERRY MUFFINS



Wild Blueberry Muffins image

Nothing is better than a warm blueberry muffin in the morning. This muffins are the best I have ever made. The wild blueberries make them extra special.-Dewey Grindle, Blue Hill, Maine

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 14

1/4 cup butter, softened
1/3 cup sugar
1 large egg, room temperature
2-1/3 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup 2% milk
1 teaspoon vanilla extract
1-1/2 cups fresh or frozen wild blueberries or 1 can (15 ounces) water-packed wild blueberries, well drained
STREUSEL TOPPING:
1/2 cup sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup cold butter, cubed

Steps:

  • In a bowl, cream butter and sugar. Add egg; mix well. Combine dry ingredients; add to creamed mixture alternately with milk. Stir in vanilla. Gently fold in blueberries. Fill greased or paper-lined muffin cups two-thirds full. In a small bowl, combine the sugar, flour and cinnamon; cut in the butter until crumbly. Sprinkle over muffins. Bake at 375° for 20-25 minutes.

Nutrition Facts : Calories 252 calories, Fat 9g fat (5g saturated fat), Cholesterol 41mg cholesterol, Sodium 325mg sodium, Carbohydrate 39g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.

WILD BLUEBERRY MUFFINS



Wild Blueberry Muffins image

My husband and I both love blueberry muffins, and here is another recipe from Crosby Molasses Company just for you, and they are delicious!!

Provided by Chef mariajane

Categories     Quick Breads

Time 15m

Yield 18 muffins

Number Of Ingredients 11

3 cups white flour
1 cup white sugar
1 tablespoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3 large eggs
1 cup milk
1/4 cup molasses
1/4 cup vegetable oil
1 teaspoon vanilla
2 cups wild blueberries

Steps:

  • Mix sifted dry ingredients. Fold in blueberries. Add beaten liquid ingredients in a few swift strokes, just until dry ingredients are moistened. The mixing is held to an absolute minimum, a light stirring from 10-20 seconds, batter will be lumpy. The batter should not be mixed to the point of pouring, ribbon-like from the spoon, but should break into course globs. If the batter has been beaten too long, the gluten in the flour will develop and toughen the dough. Sprinkle muffins with a mixture of sugar and cinnamon prior to baking.
  • To bake, preheat oven to 400°F Grease bottoms only of medium size muffin cups, fill 2/3 full. Bake at once in a preheat 400F oven until golden brown, about 15-20 minutes. If muffins remain in tins a few moments after leaving the oven they will be easier to remove.

WILD-BLUEBERRY SPELT-OAT MUFFINS



Wild-Blueberry Spelt-Oat Muffins image

Make everyday blueberry muffins more special by using good-for-you spelt flour, oats, and ground flaxseed and finishing with a sugar glaze and a touch of lemon zest.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h15m

Yield Makes 12

Number Of Ingredients 14

3/4 cup spelt flour
1/2 cup unbleached all-purpose flour
1 cup old-fashioned oats
2 tablespoons ground flaxseed
2 teaspoons baking powder
1 teaspoon kosher salt
1/2 cup plus 2 tablespoons whole milk, plus more if needed
2 large eggs
1 stick unsalted butter, melted and cooled
1 teaspoon pure vanilla extract
3/4 cup granulated sugar
1 1/4 cups frozen (do not thaw) wild blueberries (6 ounces)
1 cup plus 2 tablespoons confectioners' sugar
1 lemon

Steps:

  • Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with paper liners.
  • In a large bowl, whisk together both flours, oats, flaxseed, baking powder, and salt. In another bowl, whisk together 1/2 cup milk, eggs, butter, vanilla, and granulated sugar. Whisk milk mixture into flour mixture. Gently fold in blueberries.
  • Divide batter evenly among muffin cups, about 1/4 cup per scoop. Bake until a tester inserted in middles comes out with just a few crumbs, 22 to 24 minutes. Let muffins cool in pan 15 minutes, then transfer to a wire rack and let cool completely.
  • Whisk confectioners' sugar with remaining 2 tablespoons milk until smooth. Add additional milk if needed, a drop at a time, to achieve a drizzling consistency. Dip muffins in glaze; set on rack to drip. Grate some lemon zest directly over top of each muffin; allow glaze to set fully before eating or storing. Muffins can be stored in an airtight container up to 3 days.

WILD MAINE BLUEBERRY MUFFINS



WILD MAINE BLUEBERRY MUFFINS image

Categories     Breakfast

Yield 12 muffins

Number Of Ingredients 9

2 cups flour
1/3 cup sugar
1/4 cup lt brown sugar
2 t baking powder
3/4 t salt
3/4 cup whole or low fat milk
2 eggs
5 T melted butter
1 cup blueberries (1/2 pint)

Steps:

  • Preheat oven to 400. Grease 12 cup muffin tin. Measure flour, sugar, brown sugar, baking powder, and salt into bowl. Mix. Whisk milk, eggs, and butter in small bowl. Pour egg mixture into flour mixture and stir gently just until dry ingredients are moistened. (Do not overmix or muffins will be tough.) Fold in the blueberries. Spoon the batter into the muffin tins. Bake until muffins are golden brown and springy to touch, 18 - 22 minutes (15 convection). Cool 5 minutes, remove.

WILD RICE BLUEBERRY MUFFINS



WILD RICE BLUEBERRY MUFFINS image

Categories     Berry     Rice     Brunch     Bake     High Fiber     Low Sodium     Low/No Sugar

Yield 12 muffins

Number Of Ingredients 11

3/4 - 1 cup cooked wild rice
1/2c. Eggbeaters or 2 eggs, lightly beaten
3-4 T. canola oil
1 c. skim milk
1/2 c. whole wheat flour
3/4 c. flour
1 T. baking powder
1/2 tsp. salt
3-4 T. sugar substitute
1 cup fresh or frozen blueberries (thaw if frozen)
1 tsp. vanilla or almond extract

Steps:

  • Stir the cooked wild rice in with the eggs, oil and milk. Sift the flour with the baking powder, salt and sugar. Stir the liquid ingredients into the dry, mixing thoroughly, but only until the ingredients are blended. Stir in the blueberries and spoon batter into a dozen lightly greased muffin cups. Bake at 425º for 15 to 18 minutes, or until muffins are lightly browned. Variation: Add vanilla essence or almond essence to mixture. Sprinkle tops on muffins with sugar before baking.

WILD BLUEBERRY MINI-MUFFINS



Wild Blueberry Mini-Muffins image

You'll go wild over the maximum blueberry flavor in sweet mini-muffins!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 55m

Yield 36

Number Of Ingredients 4

1 box Betty Crocker™ wild blueberry muffin mix
3/4 cup milk
1/4 cup vegetable oil
2 eggs

Steps:

  • Heat oven to 425°F. Place miniature paper baking cup in each of 36 mini-muffin cups, or grease bottoms only of muffin cups.
  • Drain Blueberries (from muffin mix); rinse and set aside. In medium bowl, stir Muffin Mix, milk, oil and eggs just until blended (batter may be lumpy). Gently stir in blueberries. Spoon about 1 tablespoonful batter into each muffin cup so cups are about two-thirds full.
  • Bake 11 to 14 minutes or until golden brown and tops spring back when lightly touched. Cool 3 to 4 minutes; remove from pan.

Nutrition Facts : Calories 60, Carbohydrate 9 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1/2 g, ServingSize 1 Mini-Muffin, Sodium 75 mg, Sugar 5 g, TransFat 0 g

Tips for Making Wild Blueberry Muffins

- Use fresh or frozen wild blueberries. Fresh blueberries will give the muffins a more intense flavor, but frozen blueberries will work just as well. - To plump up the frozen blueberries, thaw them at room temperature for about 30 minutes before adding them to the batter. - Be sure not to overmix the batter. Overmixing will make the muffins tough. - For a streusel topping, combine 1/2 cup brown sugar, 1/2 cup all-purpose flour, and 1/4 cup butter in a small bowl. Mix until crumbly. Sprinkle the streusel topping over the muffin batter before baking. - Bake the muffins in a preheated 375°F oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean. - Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Conclusion

Wild blueberry muffins are a delicious and easy-to-make treat. With their moist texture, sweet and tart flavor, and crunchy streusel topping, these muffins are sure to be a hit with your family and friends. So next time you're looking for a quick and easy breakfast or snack, give these wild blueberry muffins a try. You won't be disappointed!

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