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+ servings
whole muffin on a board, with one cut and topped with cream cheese frosting and 2 in the back ground

Easy No-Knead Blueberry Muffins

Rosemary Molloy
This Easy No-Knead Blueberry Muffins recipe is the perfect way to get that high rise soft muffin! Topped with fresh or frozen blueberries or fruit of choice.
5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Rising Time 1 hour 30 minutes
Total Time 2 hours
Course Specialty Breads
Cuisine American
Servings 6 muffins
Calories 199 kcal

Ingredients
  

  • 1 teaspoon active dry yeast
  • 1 tablespoon lukewarm water
  • 1/2 cup milk (I used 2%)
  • 2 1/2 tablespoons butter
  • 2 tablespoons granulated sugar
  • 1 1/2 cups all purpose flour (divided)
  • 1 large egg (room temperature)
  • 1 pinch salt

EXTRAS

  • 1-2 peach halves sliced and quartered (canned & drained)
  • 1/4 fresh or frozen blueberries (more or less)

Instructions
 

  • In a small bowl add the water and sprinkle the yeast on top, let sit for 5 minutes then stir.
  • In a small pot add the milk and scald (heat to 180F / 82C) remove from heat and add the butter and sugar, stir to combine, let cool to lukewarm (105F / 40C).
  • In the stand up mixer with the flat beaters attached, add the milk mixture, 1/2 cup (65 grams) of flour and beat together, then add the egg and combine. Add the yeast mixture and combine. Then add the remaining flour and beat until smooth (if the batter is too thin then add an extra tablespoon or two flour, the batter should be thick enough to hold its shape but not too thick that you can mold it).
  • Cover the bowl with plastic wrap and let sit in a draft free warm area for one hour.
  • Grease and flour a medium 6 size muffin pan.
  • Stir the batter with a wooden spoon or spatula. Then spoon the batter into the prepared pan, top with the sliced peaches. Cover with plastic and let rise 30 minutes.
  • Pre-heat oven to 375F / 190 C.
  • Bake in the oven for 20-25 minutes. Drizzle with a simple glaze or cream cheese frosting if desired. Enjoy!

Notes

If you want you can add half the batter to the pan then sprinkle with a few berries then top with the remaining batter.

Nutrition

Calories: 199kcalCarbohydrates: 30gProtein: 6gFat: 6gSaturated Fat: 4gCholesterol: 45mgSodium: 71mgPotassium: 92mgFiber: 1gSugar: 5gVitamin A: 211IUCalcium: 33mgIron: 2mg
Keyword blueberry muffins, muffins with blueberries
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