High Altitude Blueberry Muffin Recipe
A tried and true High Altitude Blueberry Muffin Recipe, these muffins are eliable, perfectly sweet, and loaded with blueberries.
We are in the homestretch of the school year, people. Only a few days left and then it’s SUMMER. The word on the street is mixed. Some of the mamas I talk to are dreading the end of school and having their kids home all summer. The others, like me, are thrilled that school is coming to an end. I’m so ready for lazy days and no schedule. I’m sure I’ll feel differently come August but for now I’m looking forward to having my kids home for the next few months!
The kids are only signed up for one week of camp and we’ve got one family trip planned. Otherwise we’re on our own. I foresee pool days, play dates, sleeping in, late night movies, and hopefully a few camping trips. I’ve been cooking up a storm and photographing recipes so I’ll be well stocked with new recipes to share here. I’m really looking forward to relaxing with my kiddos this summer.
I’ve tossed around the idea of creating a “summer bucket list” with the kids but keep holding off because I’m afraid if we do a bucket list then we’ll feel obligated to get all the stuff done and it’s just not sitting right with me. Like it defeats the purpose of wanting to have a relaxed and schedule free summer, you know? Maybe we’ll each just pick few things we want to do and call it good.
One thing we’re for sure doing this summer is I’m teaching my boys how to do laundry. It’s time. They’ve always helped fold and put their clothes aways but I’m ready for them to be able to load, wash, dry, fold, and put away. The whole kit and caboodle in the laundry room if you will. So yeah, other than teaching how to do laundry we’ve got nothing planned. I’m sure they’ll be thrilled, don’t you think? #not #butoverit
I’m sure I’ll spend sometime in the kitchen- I can never stay away for long. It’s always been my happy place! These blueberry muffins are my go to and get made on the regular around here. Don’t let the dark edge turn you off- it’s the pan- not the recipe! These muffins are a family favorite and get gobbled up every time I make them. They’re loaded with wild blueberries, not overly sweet, and perfectly simple. I like mine slathered with butter aside my morning coffee while my boys like them in their lunchbox or as an after school snack. Either way, they’re simplicity at their best.
What are your summer plans? Hope you’re having a great week and, as always, thanks for reading! xo, Kelley
photos by Kellie Hatcher/ recipe by Mountain Mama Cooks
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A tried-and-true recipe for Blueberry Muffins that works perfectly at high altitude every time!
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup vegetable oil
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 egg + 1 egg yolk
- 1 tablespoon pure vanilla extract
- 1 cup buttermill
- 2 cups blueberries, fresh or frozen
Instructions
- Preheat oven to 425F degrees.
- Line a standard 12-cup muffin pan with paper liners.
- Combine flour, baking powder, and salt in a small bowl; set aside.
- Combine oil, granulated sugar, and brown sugar in a medium bowl. Whisk until thoroughly incorporated. Whisk in egg, egg yolk, and vanilla. Whisk just until egg is incorporated.
- Alternate adding the dry ingredients and the buttermilk to the sugar/egg mixture. Stir just until combined- taking care not to over mix. Fold in the blueberries.
- Evenly divide the batter between the 12 muffin pans. Go ahead and fill the muffin tins to the top! Bake muffins in a 425F degree oven for 5 minutes and then lower the oven temperature to 375F degrees and cook for 18-20 minutes more. Remove from oven and let cool completely on a cooling rack.
37 Comments
Hello Kellie,
We aren’t in Orange County, California anymore. Finding suitable recipes for baking in this state can be challenging. Thank you for blogging so the rest of us can follow your lead. Kind regards.
Can I make mini muffins using this recipe? What would be the adjustments for time and temperature (if any)?
You sure can! Just decrease the baking time by 15-20%
Perfect! I used melted butter instead of oil and I only baked at 375f. Came out delicious and my family is devouring the muffins. Success!
Finally!! A muffin recipe that doesn’t come out flat! Since moving to Utah, all of my favorites have failed me! Thank you for making homemade muffins successful again!!
These muffins are perfect – tall, fluffy, and just the right amount of sweet. My kids devoured them! Thank you.
Oh! I’m so glad. My kids love them too. Enjoy!
We just moved to Mexico and are at 5200 feet. This was my first high altitude recipe, as well as my first attempt baking in a Mexican gas oven. These turned out fantastic. I shared them with my new neighbors.
Lucky neighbors! Thanks for the comment and happy baking!
I made these tonight as I wanted to have them for breakfast tomorrow. I swapped the flour for Bob’s Red Mill whole wheat, (stone ground whole grain), and kept everything else identical. I’m trying to be healthier with the carb intake.
I just ate one, what a wonderful recipe. Thank you for sharing. I would not change a single thing. We are at 6800′ and it worked perfectly.
Could this same base recipe be used for cinnamon crumb or orange cranberry or apple cinnamon?
Definitely!
Best blueberry muffin I’ve tasted in Colorado! Not dry!
So happy to hear that! Enjoy and happy high altitude baking!!
Perfect at 6k feet. Thank you for a high altitude staple. 🙂
Is it possible to replace all the sugar with coconut sugar?
I haven’t used coconut sugar a ton so I’m not confident in it’s baking properties. With that being said…..I don’t know why not?! Give it a go and let me know how it turns out!
This recipe is wonderful. Thank you for sharing it. A question about freezing: When I worked at a morning cafe, we would make muffin batter ahead of time, portion into tins and freeze. Then we would take out and bake from frozen. We actually got a higher rise that way. Do you think that might work with this recipe or would it be better to bake now and freeze for later? High Altitude baking is so different. We are at 7,000 feet.
Thank you for this recipe!! The muffins were delicious and I’ll be making them again. I was lookiing for a Blueberry Muffin recipe and read about your blog for high altitude cooking. I made some modifications (not because I didn’t like your recipe) because the guy at the olive oil store in town told me about making blueberry muffins with blueberry balsamic vinegar and tea rose olive oil. What??? I had to try it. I substituted half the tea rose infused oil for half the vegetable oil and instead of using buttermilk (which I didn’t have) I added 1/4 cup of the blueberry balsamic to 3/4 cup of cream (trying to use it up). I coated my frozen blueberries with a tablespoon of the 2 cups of flour, scooped that divine smelling batter into cupcake liners and baked as you directed. Wow! Heavenly! Next time I’m using blood orange infused olive oil, though. The tea rose was too subtle. Thank you Thank you Thank you! PS…Happy you have a lower altitude version of the recipe, too. Our cabin is at about 6000 feet, but the house is about a 1000.
Hi! Great recipe; I just made them and they are perfection!
When you say “buttermill”, do you mean buttermilk?
Yes!
Perfect!
These are delicious- thank you! You have a fan in Windhoek, Namibia
Although they rose beautifully & were most, they had far too much. I found 1 Tablespoon of vanilla extract to be both flowery/cloying while also bitter. It overpowered the blueberries to where we could see & feel them, the berry taste was completely masked by vanilla. I may retry with only 1/2 tsp and see if that helps. I want to love these, if I can adjust the flavorings.
Did you use imitation vanilla? Pure vanilla extract is more subtle than the fake stuff. Adjust away to your taste. That’s the beauty of cooking!
Just moved to 7400 feet and I’m excited to try these but would like to make 6 texas size muffins. How would that change bake time?
I’d start by increasing the bake time by 5 minutes and then checking every few minutes until golden on top and a toothpick inserted into muffin comes out clean.
Just moved to 7400 feet and I’m excited to try these but would like to make 6 texas size muffins. How would that change bake time? I’ve tried other recipes of yours and have had tremendous success. Thank you!
I made these this morning in Windsor, CO. for friends from Kansas City. They turned out perfectly! I took three to some friends, and their son who is 6, said “these are the best blueberry muffins I have ever had!”
I’ll take the approval of a 6 year old any day of the week! 🙂
Hello,
Just wanted to let you know there is a typo for the blueberry muffin recipe. It seems to say buttermill rather than buttermilk.
Thank you!
Hi Kelley!
I have used other recipes of yours but have not tried this one yet (they have all been great!). I cannot find buttermilk anywhere, what can I use instead?
Thank you,
Rachael
You can make buttermilk but mixing 1 Tablespoon of either lemon juice or red wine vinegar with 1 cup of whole milk. Let is sit on the counter for 10-15 minutes to thicken.
I’d love to try this recipe but I’m not at high altitude. Can you share the link to the recipe for sea level folks?:)
I create recipes for high altitude. There are so many blueberry muffin recipes out there for the sea level folk- I’m confident you’ll find an awesome one!
Just made your high altitude blueberry muffins recipe, turned out great! I will definitely be using this recipe again. We at 7200ft. In elevation. Thank you!