Pineapple Blueberry Muffins Recipe

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My favorite make-ahead breakfast is pineapple blueberry muffins. These homemade muffins have luscious blueberries and tart pineapple!  


– 2 cups (240g) all-purpose flour – 1/2 cup (100g) granulated sugar – 1/4 cup (50g) packed light brown sugar – 1 teaspoon baking powder – 1/2 teaspoon baking soda – 1/2 teaspoon salt – 1/2 cup (113g) unsalted butter, melted and cooled – 1/2 cup (118ml) milk – 2 large eggs, lightly beaten – 1 teaspoon vanilla extract – 3 ounces (85g) blueberrie – 1/4 cup + 2 tablespoons (75g) crushed pineapple, partially drained – sanding sugar, optional

Preheat oven to 400°F. Line 12 regular muffin cups with paper liners or oil them.  

Step 1 


Mix flour, sugar, brown sugar, baking powder, baking soda, and salt in a large bowl. Create a central well.  

Step 2

In a separate bowl, mix chilled butter, milk, eggs, and vanilla. To the flour well, add the butter mixture. Stir until blended or flour streaks remain.  

Step 3

Mix in blueberries and pineapple gently. Keep some blueberries to sprinkle on top. Fill each muffin cup 3/4 filled with 3 teaspoons of dough.  

Step 4

Sprinkle blueberries on muffins if reserved. Add a pinch or two of sanding sugar to each muffin.  

Step 5

Bake 14–18 minutes until sides are browned and a pick inserted into the center comes out clean.  

Step 6

The muffins should cool on a wire rack for 5-10 minutes before serving.  

Step 7

Also See

Also See

Easy Baked Pancake Muffins Recipe