Get the Recipe:
Pineapple Blueberry Muffins
Pineapple blueberry muffins are one of my favorite make-ahead breakfasts. These homemade muffins are filled with fresh, juicy blueberries and tangy pineapple!
Ingredients
- 2 cups (240 g) all-purpose flour
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (50 g) firmly packed light brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (113 g) unsalted butter, melted and cooled
- 1/2 cup (120 ml) milk
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 3 ounces (85 g) 85g blueberries
- 1/4 cup + 2 tablespoons (75 g) crushed pineapple, partially drained
- sanding sugar, optional
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Instructions
- Preheat oven to 400°F (200°C). Line 12 standard muffin cups with paper liners, or grease the muffin cups if you want to skip the liners.
- Whisk together the flour, sugar, brown sugar, baking powder, baking soda, and salt in a large bowl. Make a well in the center.
- In a separate bowl, stir together the cooled butter, milk, eggs, and vanilla.
- Add the butter mixture to the well in the flour mixture. Stir just until combined or a few streaks of flour remain.
- Gently stir in the blueberries and pineapple. (Save some blueberries to sprinkle on top if you like.)
- 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.
- Bake 14 to 18 minutes, or until the edges are browned and a pick inserted into the center comes out clean.
- Cool the muffins in the pan on a wire rack for 5-10 minutes before serving.
Show off your baking masterpiece!Snap a pic, tag @bakeorbreak, and use #bakeorbreak on Instagram. Can't wait to see your creation!
