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Delicious homemade blueberry muffins made with frozen Canadian wild blueberries, perfect for breakfa.

Wild Blueberry Muffins with Frozen Canadian Wild Blueberries

Amber Bondar
These wild blueberry muffins with frozen Canadian wild blueberries are soft, tender, and full of flavor. Made with spelt flour and lemon zest, they’re an easy homemade option for breakfast, snacks, or lunchboxes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Dessert, Snack
Cuisine Canadian
Servings 12
Calories 189 kcal

Equipment

  • Muffin Pan 12-cup regular sized
  • Two Mixing Bowls
  • Tablespoon
  • Teaspoon
  • Mixing Implement No electric tool needed
  • measuring cup

Ingredients
  

  • 2 Lrg Eggs
  • 1 Cup Milk
  • ½ Cup Granulated Sugar
  • ¼ Cup Neutral Oil
  • 1 Tsp Vanilla
  • 1 Lemon Zested
  • 1¾ Cup Spelt Flour
  • ⅔ Cup All-purpose Flour
  • ¼ Tsp Salt
  • ½ Tsp Baking Soda
  • 2 Tsp Baking Powder
  • 1 Cup Frozen Canadian Wild Blueberries

Instructions
 

  • Preheat the oven to 425°F and prepare a non-stick muffin tin.
  • In a medium bowl, cream together the eggs, sugar, vanilla, and oil until smooth and slightly lightened.
    2 Lrg Eggs, ½ Cup Granulated Sugar, ¼ Cup Neutral Oil, 1 Tsp Vanilla
  • Stir in the lemon zest.
    1 Lemon
  • Add the spelt flour, salt, baking soda, and baking powder.
    1¾ Cup Spelt Flour, ¼ Tsp Salt, ½ Tsp Baking Soda, 2 Tsp Baking Powder
  • In another bowl measure blueberries and all-purpose flour dust berries to coat before adding the mixing bowl with other ingredients.
    ⅔ Cup All-purpose Flour, 1 Cup Frozen Canadian Wild Blueberries
  • Mix gently until the dry ingredients are starting to be blended. Pause to add the milk. Continue stirring gently.
    1 Cup Milk
  • Spoon the combined batter evenly into the muffin cups, filling them almost to the top.
  • Bake at 425°F for 10 minutes.
  • Reduce the oven temperature to 350°F (without opening the oven) and continue baking for another 10 minutes, or until the tops are golden brown and the centers are set.
  • Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Notes:
  • Do not thaw the frozen wild blueberries before adding them to the batter, as this helps prevent excess color bleeding.
  • Coating the berries in flour helps keep them evenly distributed throughout the muffins instead of sinking.
  • Allow muffins to cool completely before storing to prevent condensation.
 

Nutrition

Calories: 189kcalCarbohydrates: 30gProtein: 4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 2mgSodium: 174mgPotassium: 48mgFiber: 3gSugar: 11gVitamin A: 40IUVitamin C: 1mgCalcium: 67mgIron: 1mg
Keyword breakfast, brunch, fruit muffins, summer recipes, sweet snacking
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