Carrot Blueberry Muffins
These carrot blueberry muffins are packed with juicy fruit, fresh carrots and warm spice. They’re great for breakfast, snacks or freezing for later.
Servings: 12
Equipment
- Muffin Pan 12-Hole
Ingredients
- 1 ½ Cups blueberries fresh or frozen
- 2 Cups whole wheat flour
- 2 Teaspoons baking powder
- 1 Teaspoon ground cinnamon
- ½ Teaspoon salt
- ½ Cup milk I used 2% milk
- ½ Cup butter melted
- ½ Cup brown sugar packed
- 2 carrots medium, peeled and shredded then squeezed dry
- 2 eggs
- 1 Teaspoon lemon zest
- 1 Teaspoon vanilla extract
- 1 Tablespoon granulated sugar
Instructions
- Place rack in the middle of the oven and preheat to 350°F. Line a 12-cup muffin pan with paper liners and spay the liners lightly with cooking spray.
- Reserve ½ cup of the blueberries for garnish. Place the remaining blueberries in a large bowl and lightly crush them with the back of a fork. Add the flour, baking powder, cinnamon and salt to the blueberries and stir to combine.
- Whisk together the milk, butter, brown sugar, carrots, eggs, lemon zest and vanilla in another bowl, whisking until no clumps of brown sugar remain. Fold the milk mixture into the flour mixture until just combined.
- Divide the batter evenly among the muffin cups. Press the reserved blueberries into the tops of the muffins.
- Bake for 10 minutes. Remove the pan from the oven and sprinkle the tops of the muffins with the sugar. Rotate the pan and continue to bake until the muffins are golden and a toothpick inserted in the centers comes out clean, 20 to 24 minutes.
- Cool the muffins in the pan for a few minutes, then transfer the muffins to a rack to cool completely.
Notes
Don't overmix: Stir the batter just until the dry ingredients are incorporated. Overmixing can make the muffins dense instead of light and tender.
Grate the carrots finely: I like using the small holes of a box grater so the carrots almost disappear into the batter, adding moisture without noticeable chunks.
Save a few blueberries: Press a handful of blueberries onto the tops of the muffins before baking for a bakery-style look.
Measure the flour carefully: Spoon the flour into the measuring cup and level it off rather than scooping directly from the bag. It helps keep the muffins soft instead of heavy.
Cool before storing: Let the muffins cool completely before transferring them to an airtight container so condensation doesn't make them soggy.
Grate the carrots finely: I like using the small holes of a box grater so the carrots almost disappear into the batter, adding moisture without noticeable chunks.
Save a few blueberries: Press a handful of blueberries onto the tops of the muffins before baking for a bakery-style look.
Measure the flour carefully: Spoon the flour into the measuring cup and level it off rather than scooping directly from the bag. It helps keep the muffins soft instead of heavy.
Cool before storing: Let the muffins cool completely before transferring them to an airtight container so condensation doesn't make them soggy.
Nutrition
Calories: 145kcal | Carbohydrates: 29g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 29mg | Sodium: 203mg | Potassium: 169mg | Fiber: 3g | Sugar: 13g | Vitamin A: 1775IU | Vitamin C: 3mg | Calcium: 87mg | Iron: 1mg
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