5 from 6 votes
Blueberry-Basil Muffins
Plump, juicy blueberries and fresh basil are the perfect pairing for these moist, cake-like muffins, which can be enjoyed for breakfast, brunch or on-the-go snacking.
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings:
12
muffins
Calories:
231 kcal
Course:
Dessert, Breakfast, Snacks, Baked Goods, Brunch
Cuisine:
American
Ingredients
For the blueberry-basil sauce:
- ½ cup blueberries fresh
- 2 tablespoons basil chopped, fresh
- 1 tablespoon white sugar organic for vegan-friendly
For the muffins:
- ½ cup unsalted butter 8 tablespoons, melted and cooled
- ½ cup milk room temperature
- 2 egg
- 2 tablespoons basil chopped, fresh
- 1 teaspoon lemon zest, grated
- 2 cups all-purpose flour
- ¾ cups sugar divided, plus 1 tablespoon
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 cups blueberries fresh
Instructions
Make the blueberry-basil sauce:
- Add all of the ingredients to a microwave safe container. Microwave on high for 1 minute, then remove the container from the microwave and use the back of a spoon to break apart any blueberries that are still whole. Cover and refrigerate the sauce until well chilled.
Cup of Yum
Make the muffins:
- Preheat your oven to 375°F. Line a standard 12-cup muffin tin with liners or coat with non-stick cooking spray. Set aside.
- In the bowl of your stand mixer with the paddle attachment, beat the butter, milk, eggs, basil and lemon zest on medium speed until well combined, about 2-3 minutes. With your mixer on low, slowly add in the flour, ¾ cups of the sugar, baking powder and salt, beating until the dry ingredients are just incorporated. Fold in the blueberries.
- Scoop the muffin batter into your prepared muffin tin, dividing the batter evenly between the 12 cups. Add a small amount of the sauce to the center of each muffin, using about ½ to 1 teaspoon of the sauce for each muffin, pushing it down as far as you can into the batter. Sprinkle the remaining tablespoon of sugar over the tops of the muffins.
- Transfer the muffin tin to your pre-heated oven and bake for 25-28 minutes. The tops of the muffins should be slightly brown, and a toothpick inserted into the center should come out clean. Remove from the oven and allow the muffins to cool in their tin for 5-10 minutes. Then remove the muffins from their tin and transfer them to a wire rack to continue cooling.
- Once fully cooled, the muffins can be stored in an airtight container at room temperature for up to 2 days.
Nutrition Information
Calories
231kcal
(12%)
Carbohydrates
35g
(12%)
Protein
4g
(8%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Trans Fat
1g
(50%)
Cholesterol
49mg
(16%)
Sodium
281mg
(12%)
Potassium
75mg
(2%)
Fiber
1g
(4%)
Sugar
17g
(34%)
Vitamin A
344IU
(7%)
Vitamin C
3mg
(3%)
Calcium
64mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12 muffins
Amount Per Serving
Calories 231
% Daily Value*
| Calories | 231kcal | 12% |
| Carbohydrates | 35g | 12% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 49mg | 16% |
| Sodium | 281mg | 12% |
| Potassium | 75mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 344IU | 7% |
| Vitamin C | 3mg | 3% |
| Calcium | 64mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.