Blueberry muffins fit seamlessly into various meals and snack scenarios. They complement a steaming cup of coffee perfectly, making mornings a little brighter. For an extra perk, pair them with a dollop of Greek yogurt on the side. The tanginess balances the sweetness of the muffin beautifully. 

Want to elevate your breakfast? Add some light cream cheese with a hint of lemon zest. If you’re leaning toward brunch, these muffins shine alongside fresh fruit salads or a quiche. For afternoon snacks, they bring happiness to an otherwise dull break time when paired with a refreshing iced tea or lemonade.

Years ago, I set out on a quest for the ultimate blueberry muffin. After countless trials, I landed on something special—Pamela’s blueberry muffin recipe. This isn’t just any recipe; this one captures the essence of comfort food and makes mornings feel magical. 

You know the kind of muffin that can transport you back to a sun-drenched bakery with the sweet scent of freshly baked goods wafting through the air? Yeah, that’s it. Grab a fork (or your hands, no judgment here), and let’s dive into a blueberry muffin adventure!

What is Pamela’s Blueberry Muffin?

At its core, Pamela’s blueberry muffin recipe celebrates simplicity and freshness. It combines the delightful burst of juicy blueberries with a light, fluffy muffin base made from Pamela’s Pancake Blend. 

This blend allows the recipe to be gluten-free and still achieve that tender crumb we all love. Imagine biting into a warm muffin and tasting the sweet and slightly tart blueberries mingling with subtle hints of cinnamon and nutmeg. It’s a delightful way to ease into your day.

What Does It Taste Like?

Pamela’s blueberry muffins beautifully balance moistness with a slight crumble. The blueberries pop in your mouth, releasing their sweet juices. The hint of vanilla lingers pleasantly after every bite. 

Thanks to the addition of spices like cinnamon and nutmeg, each morsel offers a nuanced flavor that keeps you coming back for more. It’s not overly sweet, making it feel more like a treat you can indulge in without any guilt.

Why This Recipe Works

1. Use of High-Quality Ingredients:
The foundation of any great recipe starts with quality ingredients. Pamela’s products are gluten-free and crafted with care. They create a binder that keeps the muffins moist without sacrificing flavor. The fresh blueberries add a burst of color and flavor, elevating each bite to something exceptional.

2. Balance of Sweetness:
This recipe incorporates just the right amount of sweetness. The maple syrup or honey complements the blueberries without overpowering them. You can enjoy a muffin that satisfies your sweet tooth without sending your sugar levels into orbit.

3. Wholesome and Nourishing:
As a registered dietitian, I appreciate how nourishing this muffin is. It has the potential to start your day with energy. The eggs bring protein, while the coconut milk adds healthy fats. Plus, the blueberries pack a nutritional punch filled with antioxidants.

4. Customize at Will:
This muffin recipe acts as a canvas for creativity. You can add nuts, swap blueberries for other fruits, or even throw in some chocolate chips if you’re feeling indulgent. Each time you make them, it can be a completely new experience.

Ingredients for Pamela’s Blueberry Muffin Recipe

• 3 large eggs
• 1 tablespoon pure vanilla extract
• ½ cup full-fat coconut milk
• ⅔ cup pure maple syrup or golden honey
• 2¼ cups + 1 tablespoon (300 g) Pamela’s Pancake Blend
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¾ teaspoon ground nutmeg
• ½ teaspoon sea salt
• 1 tablespoon finely chopped pecans (optional)
• ½ teaspoon cinnamon
• 1 cup fresh blueberries
• Zest from 1 lemon (optional)

Step-by-Step Instructions

Step 1: Preheat the Oven and Prepare the Muffin Tin

First, preheat your oven to 375°F (190°C). This temperature is essential for that perfect rise. Next, line a muffin tin with paper liners or grease them. Trust me, you want easy removal later on.

Step 2: Combine Wet Ingredients

In a large bowl, whisk together the eggs, vanilla extract, and coconut milk. The mixture should feel airy and light. As you whisk, the ingredients will meld into a creamy blend, making it easier to incorporate the dry ingredients later on.

Step 3: Mix in Sweetener

Now, add the maple syrup or honey to the wet ingredients. This will not only provide sweetness but also add moisture. Whisk well until everything is completely combined.

Step 4: Combine Dry Ingredients

In another bowl, mix together the Pamela’s Pancake Blend, baking powder, baking soda, nutmeg, sea salt, and cinnamon. Stir well to distribute the baking powder and spices evenly through the flour mixture. It’s crucial for avoiding any clumps that might lead to uneven baking.

Step 5: Combine Wet and Dry Mixtures

Pour the dry ingredients into the wet mixture. Gently fold them together with a rubber spatula. Be sure not to over-mix; a few lumps are perfectly fine. The batter will be thick, and that’s just how we like it.

Step 6: Add Blueberries and Optional Ingredients

Gently fold in the fresh blueberries and lemon zest. If you’re using pecans, toss them in as well. This is where the magic starts to unfold. The blueberries should be mixed in just enough to distribute, but not so much that they break apart.

Step 7: Fill the Muffin Tin

Evenly distribute the batter into your prepared muffin tin, filling each cup about ⅔ to ¾ full. This lets enough room for them to rise without overflowing. The more organized you are, the less cleanup after!

Step 8: Bake the Muffins

Place the muffin tin in the preheated oven and bake for 20 to 25 minutes. When they are done, a toothpick should come out clean or with a few moist crumbs attached. Don’t open the oven door too soon; let them rise first!

Step 9: Cool and Enjoy!

Remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy them warm, or store them for later. They can even be frozen for future enjoyment!

Notes

• Use Fresh Blueberries: For the best taste, use fresh blueberries. If you’re stuck with frozen, let them thaw and drain excess moisture before adding.
• Check for Doneness: Each oven varies. Start checking for doneness around 18 minutes, especially if your muffins are smaller.
• Don’t Overmix: Prevent dense muffins by mixing just until combined. Overmixing causes the gluten to develop, making the muffins tough.
• Zest the Lemon: If you want a zesty bite, lemon zest adds brightness to the muffins. It brings out the blueberries.
• Experiment with Add-ins: Try different nuts, fruit, or even a sprinkle of chocolate chips. The possibilities are endless!

Nutrition Information

pamela’s blueberry muffin recipe Nutrition fact

How to Store the Leftovers?

To keep your muffins fresh, store them in an airtight container at room temperature for up to 3 days. If you want to save them for longer, wrap each muffin individually in plastic wrap and place them in a freezer-safe bag. They can last up to 3 months in the freezer. When you’re ready to eat one, just pop it in the microwave for a few seconds, and it’ll taste like it just came out of the oven.

Sides for Pamela’s Blueberry Muffin 

1. Greek Yogurt:
Pair these muffins with creamy Greek yogurt. The tangy flavor enhances the sweetness of the muffins. Plus, the added protein gives your meal a boost.

2. Fresh Fruit Salad:
A bright fruit salad filled with melons, apples, and berries makes a colorful companion. The freshness of the fruit contrasts nicely with the muffins, keeping your palate excited.

3. Quiche:
For a heartier meal, serve these muffins alongside a slice of quiche. The richness of the egg and cheese fabricates a delightful combination, perfect for brunch gatherings.

4. Herbal Tea or Coffee:
A warm cup of herbal tea or coffee creates a cozy atmosphere. The muffins are perfect for enjoying while sipping your favorite brew. It’s like a hug in a mug!

Alternative Choices for Ingredients

1. English Muffins:
If you’re out of pancake blend, use whole-wheat flour or any gluten-free all-purpose mix. They will yield different textures but remain delicious.

2. Maple Syrup Alternative:
Disagree with maple syrup? Honey or agave syrup works similarly. If you’re not sweetening, try applesauce for added moisture.

3. Coconut Milk Choices:
No coconut milk? Whole milk or almond milk can substitute. Keep in mind that the flavor might shift slightly, but it still works great!

4. Egg Alternatives:
If you’re egg-free, try using flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water). Let the mixture sit for a few minutes to gel before adding it to the wet ingredients.

Pamela Dunlap

Pamela’s Blueberry Muffin Recipe

Years ago, I set out on a quest for the ultimate blueberry muffin. After countless trials, I landed on something special—Pamela's blueberry muffin recipe.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Servings: 15

Course: Dessert

Cuisine: American

Calories: 464

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 3 large eggs
• 1 tablespoon pure vanilla extract
• ½ cup full-fat coconut milk
• ⅔ cup pure maple syrup or golden honey
• 2¼ cups + 1 tablespoon 300 g Pamela’s Pancake Blend
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¾ teaspoon ground nutmeg
• ½ teaspoon sea salt
• 1 tablespoon finely chopped pecans
• ½ teaspoon cinnamon
• 1 cup fresh blueberries

Equipment

• Muffin tin
• Large bowl

Method

 

1. First, preheat your oven to 375°F (190°C). This temperature is essential for that perfect rise. Next, line a muffin tin with paper liners or grease them. Trust me, you want easy removal later on.
2. In a large bowl, whisk together the eggs, vanilla extract, and coconut milk. The mixture should feel airy and light. As you whisk, the ingredients will meld into a creamy blend, making it easier to incorporate the dry ingredients later on.
3. Now, add the maple syrup or honey to the wet ingredients. This will not only provide sweetness but also add moisture. Whisk well until everything is completely combined.
4. In another bowl, mix together the Pamela’s Pancake Blend, baking powder, baking soda, nutmeg, sea salt, and cinnamon. Stir well to distribute the baking powder and spices evenly through the flour mixture. It’s crucial for avoiding any clumps that might lead to uneven baking.
5. Pour the dry ingredients into the wet mixture. Gently fold them together with a rubber spatula. Be sure not to over-mix; a few lumps are perfectly fine. The batter will be thick, and that’s just how we like it.
6. Gently fold in the fresh blueberries and lemon zest. If you’re using pecans, toss them in as well. This is where the magic starts to unfold. The blueberries should be mixed in just enough to distribute, but not so much that they break apart.
7. Evenly distribute the batter into your prepared muffin tin, filling each cup about ⅔ to ¾ full. This lets enough room for them to rise without overflowing. The more organized you are, the less cleanup after!
8. Place the muffin tin in the preheated oven and bake for 20 to 25 minutes. When they are done, a toothpick should come out clean or with a few moist crumbs attached. Don’t open the oven door too soon; let them rise first!
9. Remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy them warm, or store them for later. They can even be frozen for future enjoyment!

Nutrition

Calories: 464kcal

Notes

• Use Fresh Blueberries: For the best taste, use fresh blueberries. If you’re stuck with frozen, let them thaw and drain excess moisture before adding.
• Check for Doneness: Each oven varies. Start checking for doneness around 18 minutes, especially if your muffins are smaller.
• Don’t Overmix: Prevent dense muffins by mixing just until combined. Overmixing causes the gluten to develop, making the muffins tough.
• Zest the Lemon: If you want a zesty bite, lemon zest adds brightness to the muffins. It brings out the blueberries.
• Experiment with Add-ins: Try different nuts, fruit, or even a sprinkle of chocolate chips. The possibilities are endless!

Tried this recipe?

Let us know how it was!

Frequently Asked Questions

Conclusion 

Pamela’s blueberry muffin recipe embodies warmth and comfort like no other. Each bite brings a delightful balance of sweetness and nourishment. Whether paired with yogurt, fruit salad, or simply enjoyed with a steaming cup of tea, these muffins promise satisfaction. 

They are not just a treat; they are a reason to celebrate breakfast or snack time. I encourage you to whip up a batch, savor the aromas that fill your kitchen, and let the simple joys of homemade goodness brighten your day. Happy baking!

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