These Blueberry Mojito Muffins combine a classic bluberry muffin with a fresh pop of mint and a crunchy sugar crust for the perfect combination of sweet and fresh. It's gonna be awesome.
Gemini season is a time for duality. It's an opportunity to bring together things that don't usually belong. It's an invitation to explore the mindblowing reality of the principle of polarity, the belief that everything has its opposite but that it's all actually the same thing. Stop and think about that for a minute.
Gemini season turns up the volume on our creative ideas and allows us to open up to unexpected possibilities. It's a great time to experiment in the kitchen with some wildly delicious mash ups. So whether you're making a Spaghetti Quesadilla or Oatmeal Chocolate Chip Pancakes, you're allowed to reimagine your food as something totally new and awesome. And even if the experiment doesn't go perfectly , there's a pretty good chance it will be delicious.
What makes Blueberry Mojito Muffins so awesome?
This little treat is a muffin cocktail mash up that's absolutely awesome. I've taken a classic bluberry muffin and added a sweet and crunchy topping of demerara sugar and dried mint. There's just a hint of refreshing herbiness and a touch of sweetness to balance out the tart fresh blueberies. And the muffin itself is perfectly tender and fluffy and absolutely loaded with fresh fruit.
These are awesome as a quick breakfast on the go or as an afternoon sweet treat to keep you smiling as the day wears on. They've got some natural sweetness to them, but they're not a straight up sugar bomb. Plus, those bursting blueberries are just gorgeous. Everyone will love them.
Magical Properties of Blueberries
Blueberries, with their perfectly spherical shape and deep rich color are tied to the element of earth and the planet Saturn. They have strong protective vibes and can be used in warding spells. You can also call on the energy of blueberries to bring you wisdom. (Source: The Kitchen Witch's Guide to Healing & Self-Care by Maggie Haseman)
For more on the magical properties of the ingredients in this recipe, check the Kitchen Magick page.
Ingredients
Here's everything you'll need to make these muffins. The full details are in the recipe card below.
- Flour - all-purpose or plain
- Baking powder
- Baking soda - aka bicarbonate of soda
- Salt - I use fine sea salt
- Sugar - caster or granulated sugar, plus some coarse demerara sugar for the top
- Vegetable oil - anything with a neutral flavor
- Eggs
- Plain yogurt - not Greek yogurt or other thicker varieties
- Blueberries
- Dried mint
Tips for making Blueberry Mojito Muffins
Making your muffin batter is so easy. You'll mix your dry ingredients together in your mixing bowl, then whisk your wet ingredients together in another container. I use a big measuring jug. For these muffins, you'll dust your clean and dried blueberries in a spoonful of the dry ingredients next. This helps stop your berries from sinking to the bottom. Then add the wet mix to the dry mix, and stir and fold gently until the mixture comes together. Don't overmix, though. A few lumps are fine. Once it's incorporated, fold in your blueberries.
I usually don't use papers for muffins because I like them to have a bit of a crust on the outside. The berries did stick to the pan a bit, though, making them hard to remove, so if you want to use paper liners here, go right ahead. Divide your batter into the cups of your muffin pan, filling them to the top so they'll rise beautifully.
The mojito element comes from the topping. Combine your demerara sugar and dried mint in a small container, and rub them together for a minute with your fingers to release the flavor of the mint into the sugar. Then sprinkle that mixture generously over each muffin before they go in the oven.
Bake for about 20 minutes until beautifully risen and golden brown. Turn them out as soon as possible to let them cool. This keeps your muffins from going soggy. Eat at least one while it's still warm.
FAQ
These will keep for a few days in an airtight container. They're always going to be most awesome on the first day.
There's nothing like a brilliant mash up, and these Blueberry Mojito Muffins are no exception. I hope you'll give them a try.
Looking for more awesome muffins recipes? Try these Caramel Butterscotch Muffins or some Pumpkin Cream Cheese Muffins.
PrintBlueberry Mojito Muffins
- Prep Time: 20
- Cook Time: 20
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Category: Baked Goods
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 330 grams (2-¼ cups) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- Pinch of salt
- 105 grams (½ cup) sugar
- ½ cup vegetable oil
- 1 egg
- 1 egg yolk
- 1 cup plain yogurt
- 1 cup fresh blueberries
- 2 tablespoons demerara sugar
- 1 teaspoon dried mint
Instructions
- Preheat oven to 375F (190C) and spray your 12 cup muffin pan with non-stick spray or line with muffin papers.
- In a large mixing bowl, sift together flour, baking powder, baking soda, and salt. Whisk gently to combine. Set aside.
- Add your blueberries to a bowl and take a spoonful of the dry ingredients and sprinkle them over your blueberries. Give this a quick stir to coat the blueberries in the flour mixture. Set aside.
- In a medium mixing bowl, whisk together sugar, oil, egg and egg yolk, and yogurt until well combined.
- Add wet ingredients to dry ingredients and fold together quickly but gently until combined. A few lumps aren't the end of the world. Fold in the blueberries to distribute them throughout the muffin batter.
- Distribute your batter evenly between the twelve cups of your muffin pan. They'll be nearly full.
- In a small bowl, add the demerara sugar and dried mint. Rub them together with your fingers to combine and to release the oils from the mint. Sprinkle the sugar mixture generously over each muffin.
- Bake for 18-20 minutes or until golden brown on top.
- Allow the muffins to cool in the pan for just a few minutes so that you don't burn yourself, then use a fork to help lift out the muffins to a cooling rack. This will help avoid soggy bottoms. Let them cool for about 10 minutes.
- Serve warm and store any remaining muffins in an airtight container.They're best on the first day but will keep for a few days.
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