Blueberry Rosemary Muffins

These Blueberry Rosemary Muffins provide a herbal twist on a classic muffin. They make a great on-the-go breakfast or snack option that adds a nice variety of flavour. Plus, they are super easy to make!

The first time I got the idea to make these muffins was when I was at a local cafe that offered a muffin with rosemary in it. I was familiar with savoury muffin recipes but I had never thought of adding herbs to a fruity muffin before.

It was very important that the balance of rosemary was just right so that it didn’t have a soapy taste. But after a couple of attempts with varying amounts of the herbs, we found a winner.

This muffin is such a nice change to the typical flavours you might see at a cafe or bakery and it’s not overpowering. I hope you love the unique combination of blueberry and rosemary as much as I do!

Ingredients and Directions for Blueberry Rosemary Muffins

All you need to make this recipe is:

• All-purpose flour
  • If you want to make this recipe gluten-free, use the same amount of this 1:1 gluten-free flour instead of the all-purpose flour.
• Oats
  • I recommend using quick oats for the best texture.
• Brown sugar
• Eggs
• Oil
  • I use vegetable oil when baking but you can use any other mild oil.
• Milk
  • Dairy, almond or soy milk will all work in this recipe.
• Vanilla extract
• Baking powder, baking soda and salt
• Cinnamon
• Fresh blueberries
  • I highly recommend using fresh blueberries instead of frozen. The frozen blueberries make the batter too watery, which impacts the final texture of the muffin.
• Dried rosemary
  • Make sure the majority of the dried rosemary is crushed or chopped into small pieces so that it is easier to distribute throughout the batter.

 

To make these Blueberry Rosemary Muffins:

1. Preheat the oven to 400°F and prepare a muffin tin with liners.
2. In a medium-sized bowl mix together all of the dry ingredients.
3. In a separate large bowl, mix together all of the wet ingredients.
4. Add the dry ingredients to the wet and stir until combined. Gently fold in the fresh blueberries and dried rosemary.
5. Divide the batter throughout the muffin tin. Bake for ONLY 5 minutes at 400℉. Then reduce the temperature to 325℉ and bake for a remaining 12-15 minutes, or until an inserted toothpick comes out clean. This process will create a fluffier muffin top. 

How to Serve and Store

Once the Blueberry Rosemary Muffins are baked, make sure they are allowed to cool for 5-10 minutes. You can then eat them immediately or store them for later.

They will stay good on the counter for 2-3 days. You can also keep them in the fridge for up to a week. If you want to keep them for longer, I love to freeze them for a busy week ahead. Just add them to a big Ziploc bag and keep them in the freezer for 1-2 months. When you’re ready to eat them, you can allow them to thaw over 1-2 hours or you can microwave them for 20 seconds.

They make such a great snack, especially when you’re on the go. Enjoy them on their own or pair them with a source of protein to make a balanced snack. I like to pair these muffins with Greek yogurt or a favourite nut butter spread. Alternatively, you could also have a handful of nuts or seeds on the side for that boost in protein, fibre and healthy fats.

I hope you love these Blueberry Rosemary Muffins. Don’t forget to check out some of these other muffin recipes for more variety:

• Apple Cinnamon Muffins
• Lemon Coconut Muffins
• Mocha Banana Muffins
• Morning Glory Muffins
• Healthy Banana Chocolate Chip Muffins

 

If you make these Blueberry Rosemary Muffins, I would love to see your comment and rating below. It also makes my day seeing your creations of my recipes on Instagram- don’t forget to tag @allnutrition.rd!