Easy No-Knead Blueberry Muffins
This Easy No-Knead Blueberry Muffins recipe is a simple way to make a delicious grab-n-go snack or breakfast treat. Made with yeast and topped with fresh or frozen blueberries, these soft and easy no-knead batter muffins are a simple twist on the classic recipe. The perfect way to get that high rise muffin!
If you have ever wondered why (and have been disappointed!) your muffins don’t rise above the rim of your muffin tin, maybe it is time to try using yeast. There is nothing worse than having a dry, unappealing, flat muffin. If you plan on serving muffins for a special occasion, you want them to look and taste great!
Yeast, as we know, gives dough its texture, and the ability to rise. Adding in the fact that this is a no-knead muffin recipe, this is the easiest way to get that perfect, fluffy bite.
This muffin recipe is great for Sunday brunches, quick breakfasts and after school snacks. With a little bit of time and a few ingredients, the end result is worth the wait!
Another delicious muffin recipe you can try is this Cinnamon Donut Muffin! Easy and quick is what we love!
Table of Contents
- Yeast – Active dry yeast
- Water – Lukewarm
- Milk – 2% milk
- Sugar – Granulated
- Flour – All purpose flour
- Egg – Large and room temperature
How to make them
Prepare your yeast by sprinkling overtop some water in a small bowl and let it sit.
In the meantime, scald your milk. This means to heat it up to the point just before boiling. Then remove from heat and add the butter sugar and let cool.
In a stand-up mixer, using the flat beater, add the milk mixture with some of the flour and combine. Add the egg and continue mixing.
Then add the yeast mixture and remaining flour and continue combining until batter is complete. The batter should be thick enough to hold its form and maybe a bit stickier than your average muffin mix just due to the yeast.
Cover with plastic wrap and let rise.
Then stir the batter with either a wooden spoon or spatula and drop into the prepared muffin pan.
Add sliced blueberries or sliced peaches to the top of each muffin, cover and let sit once more during which time you can preheat your oven. Now your muffins are ready to bake!
Serve them warm with a bit of melted butter or at room temperature all on its own, these no-knead peach muffins are your new favourite way to make the best muffins you’ve ever had!
Will this recipe work without yeast?
It will, however, you will need to add back in the baking powder and baking soda to help with the rising of the batter and account for the measurements. Of course they probably won’t be as good! So don’t let the yeast make you nervous.
Why scald the milk?
In older recipes (this is one) milk would have to be scalded to kill the bacteria and an enzyme that prevented thickening in recipes. But today most milk is pasteurized, which means that the bacteria and enzyme are gone. So in this case, scalding the milk helps activate the yeast and melt the butter when added to bread recipes.
Can I substitute the blueberries for other toppings?
You can easily substitute them for other items such as sliced peaches, raspberries, chocolate chips or even nuts. No matter the toppings, the aroma of these muffins baking is enough to make your mouth water.
How do I store them?
Once completely cooled, these blueberry muffins will keep in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months. Once thawed at room temperature they can be eaten as is, or reheated to serve warm.
Easy No-Knead Blueberry Muffins
- 1 teaspoon active dry yeast
- 1 tablespoon lukewarm water
- 1/2 cup milk (I used 2%)
- 2 1/2 tablespoons butter
- 2 tablespoons granulated sugar
- 1 1/2 cups all purpose flour (divided)
- 1 large egg (room temperature)
- 1 pinch salt
- 1-2 peach halves sliced and quartered (canned & drained)
- 1/4 fresh or frozen blueberries (more or less)
- In a small bowl add the water and sprinkle the yeast on top, let sit for 5 minutes then stir.
- In a small pot add the milk and scald (heat to 180F / 82C) remove from heat and add the butter and sugar, stir to combine, let cool to lukewarm (105F / 40C).
- In the stand up mixer with the flat beaters attached, add the milk mixture, 1/2 cup (65 grams) of flour and beat together, then add the egg and combine. Add the yeast mixture and combine. Then add the remaining flour and beat until smooth (if the batter is too thin then add an extra tablespoon or two flour, the batter should be thick enough to hold its shape but not too thick that you can mold it).
- Cover the bowl with plastic wrap and let sit in a draft free warm area for one hour.
- Grease and flour a medium 6 size muffin pan.
- Stir the batter with a wooden spoon or spatula. Then spoon the batter into the prepared pan, top with the sliced peaches. Cover with plastic and let rise 30 minutes.
- Pre-heat oven to 375F / 190 C.
- Bake in the oven for 20-25 minutes. Drizzle with a simple glaze or cream cheese frosting if desired. Enjoy!
Interesting recipe! Certainly like the looks!
But are these taste more like the yeast bread, not the caky muffin?
Can you put the baking powder and half of the yeast?
Hi Faye, yes these are more like a yeast bread and sorry I don’t recommend substituting yeast with baking powder. Hope that helps.