These Glazed Vanilla Wild Blueberry Muffins are super soft and fluffy, chock-full of wild blueberries, and topped with a sweet vanilla bean glaze! They’re simple to make, and whether you’re enjoying one (or two!) as breakfast on the go, or paired with a cup of coffee on a quiet morning, they’re a delicious treat to start the day!
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Kitchen Equipment:
- A Muffin Pan (using a standard 12-Cup Muffin Pan, this recipe makes 1.5 pans)
- 2 Large Bowls + 1 Small/Medium Bowl
- Toothpicks
- A Cooling Rack
Servings: 18 Muffins
Ingredients:
MUFFINS
- 3 Cups All-Purpose Flour
- 4 Tsp Baking Powder
- 1/2 Tsp Salt
- 1 Tsp Ground Vanilla Bean Powder
- 2 Eggs, room temperature
- 1 + 1/4 Cup Cane Sugar
- 1/2 Cup + 2 Tbsp Sunflower Oil
- 2 Tsp Vanilla Extract
- 1 Cup + 1 Tsp Half & Half, room temperature
- 3 Cups Frozen Wild Blueberries, partially thawed, see below*
GLAZE**
- 1 Cup + 2 Tbsp Powdered Sugar
- 1/8 Tsp Ground Vanilla Bean Powder
- 1 Tbsp Water
**This amount provides enough glaze to allow for a bit of spillover as you drizzle, and allows for a couple of extra tbsps leftover in case anyone wants more to taste.
See how to make these Glazed Vanilla Wild Blueberry Muffins below!
Directions:
PREP
Let the eggs and half & half come to room temperature
*Take the wild blueberries out of the freezer approximately 1 hour before beginning to bake (This allows for just the right amount of partial thawing)
BAKE
Line a muffin pan with liners
Preheat the oven to 375º
In a large bowl, stir together the flour, baking powder, salt, and vanilla bean powder with a spoon, and set aside
In another large bowl, gently whisk together the eggs and sugar with a fork until evenly combined
Add the oil, vanilla extract, and half & half, and stir together with a spoon
Add the dry ingredients into the wet ingredients, folding together with a spoon until just combined (Don’t overmix)
Gently fold all the blueberries into the batter (As the batter turns purple from the berries, remember that it doesn’t have to be 100% purple to be “mixed in enough”…It’s more important to not overmix the batter!)
Scoop the batter into the prepared muffin pan, filling each cup about 3/4 full
Bake for 20 minutes, or until a toothpick comes out mostly clean with a couple moist crumbs
After no more than a minute, immediately begin transferring the muffins to a cooling rack (I use a long fork to help gently scoop them out without burning myself!)
If you used a 12-Cup Muffin Pan, bake the remaining 6 muffins and repeat
GLAZE
Once the muffins have fully cooled, stir together the powdered sugar, vanilla bean powder, and water in a small/medium bowl to make the glaze (If it’s too dry, add another drop of water, and if it’s too wet, add another sprinkle of powdered sugar)
Place the muffins on a surface you don’t mind spilling on, and very lightly drizzle the glaze over each muffin in a zigzag (Cover and save the remaining glaze in case more is wanted to taste)
Leave them out for the glaze to fully harden
Enjoy!
[Leftovers can be stored in an airtight container at room temperature for up to 2 days. After that, store them in the freezer!]