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Wild Blueberry Muffins with Dried Blueberries

These blueberry muffins use frozen wild blueberries and dried blueberries for extra blueberry flavor throughout. Melted butter gives them rich bakery-style flavor, a little oil keeps them soft, and buttermilk makes the crumb tender without needing sour cream. 
Print Recipe
jiffy blueberry muffins
Prep Time:10 minutes
Cook Time:18 minutes
Total Time:28 minutes

Ingredients

  • 1 ½ cups all-purpose flour 6.4 ounces or 180 grams
  • ¾ cup granulated sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon cinnamon optional
  • ¼ cup unsalted butter melted and slightly cooled
  • 2 tablespoons neutral oil or melted coconut oil
  • 1 large egg
  • ½ cup buttermilk
  • 1 ½ teaspoons vanilla extract
  • 1 teaspoon lemon zest
  • ¾ cup frozen wild blueberries
  • ¼ cup dried blueberries

Instructions

  • Preheat the oven to 425°F. Line a muffin pan with paper liners or lightly grease it.
  • In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and cinnamon.
  • In a separate bowl, whisk together the melted butter, oil, egg, buttermilk, vanilla, and lemon zest until smooth.
  • Toss the frozen wild blueberries and dried blueberries with 1 teaspoon flour.
  • Add the wet ingredients to the dry ingredients and gently stir until the batter is almost combined. A few streaks of flour are okay.
  • Fold in the blueberries just until evenly distributed. Do not overmix.
  • Divide the batter evenly among the muffin cups, filling each about ¾ full.
  • Bake at 425°F for 5 minutes, then reduce the oven temperature to 375°F without opening the oven door. Bake for another 13 to 17 minutes, or until the tops are lightly golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  • Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack.

Notes

Keep the frozen wild blueberries frozen until you fold them in. They can bleed more than fresh blueberries, so stir gently.
If using melted coconut oil, make sure the egg and buttermilk are not ice cold or the oil may firm up in little bits. For this reason, I usually use avocado oil!
The batter should be thick but scoopable. If it feels extremely stiff, add 1 tablespoon buttermilk at a time until it loosens slightly.
For a prettier muffin top, sprinkle with coarse sugar right before baking.
Servings: 12 muffins