One of my favorite things about summer is the berries at the farmers market. When I tell you they are unlike anything you can get out of season at the grocery store…I mean it. I’ve been spoiled by them, and frankly, there’s no going back. I will not go out of my way to buy berries out of season, unless it’s a special occasion and I need them to complete a recipe. I loved the ones from the market so much that I actually froze some to bake with in the colder months when summer seems so far away. Blueberries in particular are up there in the top three for me (strawberry is my all-time fav tho), and I love adding them to my salads and smoothies – or making these easy, homemade blueberry muffins.
I’ve served these to my friends, family – and my husband – on several occasions. I took them to my husband’s 30th birthday party last summer and they were gone practically the minute they hit the table. They are truly delectable, and so easy to make from scratch. I figured it was high time I share the recipe with all of you – if you follow me on Instagram, you know I love to post these on my stories! Trust me when I say no blueberry muffins at the store will compare to these. I recommend using in-season farmers market blueberries for the best results. Without further ado, here’s how to make homemade blueberry muffins from scratch!
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Easy Homemade Blueberry Muffins From Scratch
Why make your own muffins?
Before I get into it, I felt it important to talk about the reason I’m sharing a muffin recipe on a sustainability blog. You can probably head to the store right now and find blueberry muffins – but I encourage you to notice the packaging and ingredients.
It’s probably packaged in a plastic clamshell that may or may not be recyclable (depends on your local recycling laws). Not to mention the ingredients will likely be full of sugar, sodium, preservatives and fillers you just don’t need.
I’m all about slow living and doing things with my hands when I have the time. I think we’ve become very disconnected from that. We buy things out of convenience, but it winds up harming our planet (and ultimately our health).
That’s why you should consider making your own muffins. They will taste so much better than anything you can find in store, especially if you use seasonal berries from the market! Best of all, they’ll be healthier for you, as you get to decide what goes into them.
You can make it even more sustainable by buying organic ingredients package free at the bulk bins or a refillery. No access to one? Try opting for paper, cardboard and glass packaging whenever possible – these tend to get recycled more.
Ingredients:
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar (+ extra for the muffin tops)
- 1/4 teaspoon fine sea salt
- 2 teaspoons baking powder
- 1/3 cup sunflower oil (can be any neutral-flavored oil tho, like safflower or avocado)
- 1 large egg (sub for flax seed egg, if vegan)
- 1/2 cup almond or oat milk
- 1 1/2 teaspoons vanilla extract
- 1/2-1 carton of fresh blueberries (or 1 cup)
Directions:
- Whisk the flour, sugar, baking powder and salt in a bowl.
- In a separate bowl, add the oil, egg, milk and vanilla and mix. Then add it into the dry ingredients and mix to combine. Do not overmix. Fold in the blueberries.
- Using a muffin tin and compostable paper muffin cups (I use the ones from If You Care), divide up the batter. Sprinkle a little sugar on top of each muffin (optional, but worth it).
- Bake at 400 degrees F for 15 to 20 minutes, or until you can poke a hole in it with a fork and have it come out clean. Transfer to a plate and let cool before serving. Can store in the fridge for a few days (though I wind up devouring them much sooner than that).
So, would you give these homemade blueberry muffins a try? Let me know in the comments!
For more low waste, from-scratch recipes, check out my homemade pasta and artisan no-knead bread!
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