These delicious and easy one-bowl blueberry muffins are sweetened with honey. They make the perfect breakfast or yummy snack.
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Hello again!
Today I’m sharing super easy one-bowl blueberry muffins that are bakery-level delicious. And not only that, but they are sweetened with honey!
I’ve talked before about how we do quite a few honey-sweetened treats and snacks around here. My middle child doesn’t eat sugar (and hasn’t for years). Since my husband’s crazy hospital stay and even before that he’s really tried to cut out all processed sugar. And even I have hopped on board by setting a January goal for eating no sugar treats.
Before you feel too sorry for me and my excessively large sweet tooth, let me just tell you that this has been one of the most delicious months of my life. And I have survived the no-processed-sugar month by creating plenty of honey-sweetened snacks and dessert recipes that I can’t wait to share with you.
These blueberry muffins are one of those awesome recipes, my friends.
And here are 5 reasons why you should make them.
- They are easy. The title says it but they really are. Just 10 minutes of prep time and everything is mixed together in just one bowl (yay for fewer dishes).
- They taste like they could have come out of a bakery. A good one. They are that level of delicious.
- They freeze great. Making them a great make-ahead breakfast or snack option for busy days (which is any day around here).
- They use fresh or frozen blueberries and its super convenient to use frozen blueberries. Frozen blueberries do bleed a little more than fresh, but still make great tasting muffins.
- They are sweetened with honey but you’d never know it. If you’re scared to jump on the honey-sweetened bandwagon, this is a great recipe to get you started. It’s healthier for you and believe me, you won’t miss the sugar! Make sure you read the part below where I tell you a few tricks about using honey.
What kind of oil to use
I’ve found that neutral flavored oils work best in this recipe. Examples would be canola, vegetable, avocado, grapeseed etc. If you are looking for healthier, avocado or grapeseed would probably be good options. I’ve never tried it, but I’m guessing that melted coconut oil would work too and maybe even give a yummy coconut flavor (if you use unrefined).
What kind of honey to use + tips for softening honey
I use raw honey in this recipe that I buy in bulk from a local source. If you use regular honey from the store keep in mind that it is not always the same. Often honey from the store has been watered down or mixed with corn syrup and recipes made with it (especially baked goods) will turn out very different.
If your honey is super hard (or crystallized), make sure it is runny before mixing it or it won’t distribute properly. I usually heat it in the microwave for 30 seconds to a minute before using in this or other baking recipes.
FYI: If you are using raw honey in another recipe that is not baked and want to keep it raw (to keep the good-for-you benefits for raw honey), you can just put a container of it in hot water for a while until it softens and become runny.
A few more recipe tips and tricks
This is the muffin pan I love and these are my favorite basic muffin liners (aff. links).
I’ve mentioned this before but I love using a #20 cookie scoop (aff. link) for distributing the batter evenly between the muffin cups.
After scooping muffins into the pan, you can leave them as is (for rustic looking muffins).
Or if you’re looking to fancy them up a bit, I like to smooth the tops gently with wet fingers and press a few extra blueberries into the top.
Okay friends, I’d love to hear any and all comments about this recipe or any others you’ve tried. And as always thank you for sharing your feedback. Here’s a muffin on me.
Actually I really do wish I could send a muffin to each of you through cyberspace, but this drool-worthy photo will have to do I guess.
Easy One-Bowl Blueberry Muffins {Honey-Sweetened}
These delicious and easy one-bowl blueberry muffins are sweetened with honey. They make the perfect breakfast or yummy snack.
Ingredients
- ½ cup neutral-flavored oil see note
- ¾ cup (8 ounces) raw honey see note
- 2 large eggs
- ½ cup buttermilk
- 1 teaspoon pure vanilla extract
- 2 cups (10 ounces) all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- 1 cup (5 ounces) blueberries see note
Instructions
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Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners and set aside.
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In a medium bowl combine the oil, honey (make sure it is runny first, see note) and eggs and whisk until emulsified and smooth. Add buttermilk and vanilla and whisk well until combined.
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Add the flour, baking powder, salt, and baking soda and mix with a rubber spatula just until a few dry streaks remain. Then gently fold in blueberries just until combined and no dry streaks remain. Don't overmix or muffins will be dry and tough.
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Divide the batter evenly between the muffin cups (I like to use a #20 cookie scoop). For rustic looking muffins leave as is. But if you're looking for a smoother finish, smooth the tops gently with wet fingers and press a few extra blueberries into the tops, if desired.
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Bake for 24-27 minutes until the tops spring back lightly to the touch and/or a toothpick comes out clean or with a few moist crumbs.
Recipe Notes
1. Neutral flavored oils work best in this recipe: canola, vegetable, avocado oil, etc.
2. I use raw honey in this recipe that I buy in bulk from a local source. If you use regular honey from the store keep in mind that it is not always the same. Often honey from the store has been watered down or mixed with corn syrup and recipes made with it (especially baked goods) will turn out very different.
3. If your honey is super hard (or crystallized), make sure it is runny before mixing it or it won’t distribute properly. I usually heat it in the microwave for 30 seconds to a minute before using in this or other baking recipes.
3. Fresh blueberries will give the best looking results because frozen blueberries bleed a little more. But frozen blueberries (don’t thaw them first) work great in this recipe.
Recipe Source: Heather @ The Cook’s Treat
All images and text © The Cook’s Treat
Disclaimer: post contains affiliate links for items on Amazon.
Hello! Excited to try these! I was going to use almond milk and apple cider vinegar for the butter milk and possibly sub gluten free flour. I was wondering if you thought maple syrup would work instead of honey? I do love honey though. Thank you!
Hi Elsa, maple syrup has quite a different texture but it’s worth a try! You may need to adjust some things to make it work
I’m a beekeeper, I always have raw honey.
I used my own blueberries which I picked in August.
Very good recipe, I will be using it again.
Thank you 🐝
Thanks Diane!
HI, Heather! Wonderful recipe! I subbed for an unsweetened almond milk blend with a few drops of lemon juice in it, let it sit for 2 minutes and added it right in. Worked great!
I also made a little crumble on top, like for coffee cake, the second time I made this recipe, and it was an extra yummy add.
Thank you for the honey-sweet recipe, they are a game changer for me, I can’t have sucrose. 🙂
Hi Ashley, so glad the recipe worked well for you. The almond milk sub for buttermilk sounds like a winner and I your coffee cake crumble was ingenious too—thanks for sharing!
Do you have to use buttermilk? How about using regular milk or almond milk?
Hi Rose, I haven’t tried it but I’m guessing this recipe will work with subbing milk or almond milk just fine. I’d love to hear if you try it.
My husband likes these. That’s high praise coming from him. I love them! My chiropractor and his family love them as well and asked for the recipe! I would like to talk with you about how I can alter it a bit. It is three servings of carbs per muffin. I need to somehow knock that down so my blood sugar doesn’t spike. But I’m still going to keep making them!
Thank you Valerie. Glad you like the recipe. I’m sorry I’m not an expert on how to cut the carbs down in muffins so I wouldn’t know what to tell you to try. I was going to say just eat fewer of them, but I’m not sure I’d be able to do that if they were freshly baked on my counter. Haha. 🙂 Good luck and glad you enjoy them.
My 15 month old and I just made these. We substituted gluten free flour and put half the amount of baking soda and baking powder. We also used frozen blueberries. SO GOOD!!! We will definitely be adding this to our family recipes! Thank you for sharing!
Glad you liked them Kristina! Thanks for including your gf substitutions. 😊
Hi Kristina,
I loved this recipe too and couldn’t believe the muffins were sugar free! Would you mind sharing which gluten-free blend you used ? I would love to try a gluten-free version! Thanks to you and Heather!!
Easy and yummy! Hubby loves them. Thank you for sharing.
Thanks Sandi! 🙂