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healthy blueberry muffin recipe with Indigo Burst Tops
- Total Time: 50 minutes
- Yield: 12 muffins 1x
- Diet: General
Description
This healthy blueberry muffin recipe with Indigo Burst Tops is perfect for busy mornings, offering a wholesome and delicious option for families and wellness-focused individuals. It provides a balanced, flavorful start to any day with easy steps and smart swaps.
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cup granulated sugar
- 2 tsp baking powder
- 0.5 tsp salt
- 1 cup milk
- 2 large eggs
- 0.5 cup vegetable oil
- 1.5 cups fresh blueberries (or frozen, unthawed)
- 0.25 cup Indigo Burst Topping
- 1 tsp lemon zest (optional)
- 1 tsp vanilla extract (optional)
Instructions
- Prepare Oven And Tin: Preheat your oven to 375F (190C). Line a 12-cup muffin tin with paper liners or grease it well with non-stick spray.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt for 30 seconds until light and fully combined.
- Mix Wet Ingredients: In a separate medium bowl, whisk the milk, large eggs, and vegetable oil for about 15 seconds until well blended, creating a uniform liquid mixture.
- Combine Wet And Dry: Pour the wet ingredients into the dry ingredients. Stir gently with a spoon or spatula just until combined; a few small lumps are perfectly fine.
- Fold In Blueberries: Gently fold in the fresh or frozen blueberries, distributing them evenly throughout the batter.
- Fill Muffin Cups And Top: Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full. Sprinkle the Indigo Burst Tops generously over each muffin.
- Bake And Cool: Bake for 18-22 minutes, or until a wooden toothpick inserted into the center comes out clean and the edges are lightly golden. Allow them to cool in the pan for 5 minutes before transferring to a wire rack.
Notes
To avoid tough muffins, stir wet and dry ingredients minimally; if the batter is too dry, add 1-2 tablespoons of milk. Frozen blueberries can be used without thawing. For air frying, bake smaller batches at 325F (160C) for 12-15 minutes, checking frequently. Allow muffins to cool for 5 minutes in the pan before transferring to a wire rack.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Breakfast & Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 280 calories
- Sugar: 20 g
- Sodium: 220 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 30 mg