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Pineapple Blueberry Muffins

Pineapple Blueberry Muffins feature a zing of flavor to elevate a favorite muffin!

overhead view of blueberry muffins on a wire rack

Pineapple Blueberry Muffins

As much as I love classic blueberry muffins, I like to keep things interesting with some tasty twists. For these Pineapple Blueberry Muffins, that little twist comes courtesy of pineapple.

The addition of crushed pineapple to the muffin batter serves to add a bit of a zing to these muffins without a strong pineapple flavor. While that flavor isn’t pronounced, it complements the sweet blueberries and gives these muffins that little extra something.

a blueberry muffin split in half on a white plate

You’ll notice that these muffins are baked at a high temperature. That means nice, tall muffins with lovely domed tops. That higher temperature allows the muffins to rise quickly to give them this look.

These Pineapple Blueberry Muffins are wonderfully soft and not too sweet. They’re perfectly suited for a sweet breakfast treat or an anytime snack.

Tips for Success

  • Measure accurately. Use a kitchen scale to measure by weight if possible. Otherwise, use the spoon and sweep method, and take care to measure all ingredients accurately.
  • Use a light-colored, metal muffin pan. Dark pans tend to over-bake the outside edges, while leaving the inside under-baked. Metal pans conduct heat well and predictably, making them a great choice for most baking.
  • Lining or not is a personal preference. Liners create a softer outside edge, and give the convenience of easy clean-up and portability. If you prefer browner, crisper edges, then skip the liners.
  • Use a scoop to portion the batter. It will make quick work of portioning the batter and help make sure that your muffins are the same size and baked evenly.
  • Fresh berries are best, but frozen will work. When possible, I always choose fresh over frozen. Whether you use fresh or frozen, be sure to rinse and dry the berries very well to help prevent their color bleeding into the muffins.
  • Want more pineapple flavor? Add a little more of the juice from the crushed pineapple.
  • Add some sparkle. Sanding sugar is a coarse sugar that I often use to top baked goods. They create a little sparkle and an extra sweet bite.
overhead view of Pineapple Blueberry Muffins on a beige surface

If you’re looking to change up your blueberry muffin game, I hope you’ll give these Pineapple Blueberry Muffins a try. Not only are they so very good, but they are also a breeze to mix. That’s winning!

a Pineapple Blueberry Muffin on a white plate

Find more muffin recipes in the Recipe Index.

More Blueberry Muffin Recipes

Pineapple Blueberry Muffins

Yield 12 standard size muffins
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes

You'll love the zing of flavor in these Pineapple Blueberry Muffins!

overhead view of blueberry muffins on a wire rack

Ingredients

  • 2 cups (240g) all-purpose flour
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) packed light brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (113g) unsalted butter, melted and cooled
  • 1/2 cup (118ml) milk
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 3 ounces (85g) blueberries
  • 1/4 cup + 2 tablespoons (75g) crushed pineapple, partially drained
  • sanding sugar, optional

Instructions

  1. Preheat oven to 400°F. Line 12 standard muffin cups with paper liners, or grease the muffin cups if you want to skip the liners.
  2. Whisk together the flour, sugar, brown sugar, baking powder, baking soda, and salt in a large bowl. Make a well in the center.
  3. In a separate bowl, stir together the cooled butter, milk, eggs, and vanilla.
  4. Add the butter mixture to the well in the flour mixture. Stir just until combined or a few streaks of flour remain.
  5. Gently stir in the blueberries and pineapple. (Save some blueberries to sprinkle on top if you like.)
  6. Divide the dough among the prepared muffin cups, using about 3 tablespoons to fill each cup about 3/4 full. If you reserved and blueberries, scatter them on top of the muffins. Sprinkle the top of each muffin with a pinch or two of sanding sugar if using.
  7. Bake 14 to 18 minutes, or until the edges are browned and a pick inserted into the center comes out clean.
  8. Cool the muffins in the pan on a wire rack for 5-10 minutes before serving.

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