This recipe for Blueberry Amish Friendship Bread Muffins makes a breakfast treat that’s easy to make and bursting with flavor. It’s one of the most popular Amish Friendship Bread breakfast recipes in our Recipe Box!
I love a simple recipe, and muffins are the kind of treat that last throughout the day. Throw in fresh blueberries, and I’m in heaven.
These Blueberry Amish Friendship Bread muffins are a simple twist on the original Amish Friendship Bread loaves. Feel free to add in up to an extra ½ cup of blueberries if you really want them bursting with blueberry goodness. They taste even better then next day when heated in the toaster!
Substituting frozen blueberries for fresh blueberries
If you only have frozen blueberries on hand, it’s an easy swap, measure for measure. Some people add them directly to the batter frozen, but I like to rinse mine in a bowl of water and then pat dry. The skins are more easy to tear if you let the blueberries thaw completely, so fold them in carefully.
If you do add the frozen blueberries directly into the batter without thawing or rinsing, you may need to add an extra 5 minutes of baking time.
Storing Blueberry Amish Friendship Bread Muffins
Store extra muffins in an airtight container for up to three days if leaving on the counter or in the pantry. You can also freeze them for up to three months by wrapping in foil or placing them into a gallon-sized freezer Ziploc bags. If the tops of the muffins are moist, layer the bottom of the container or bag with a paper towel, and add a layer of parchment paper (if freezing) on top of the muffins. Don’t forget to date the bag!
Looking for more blueberry recipes?
We have lots of blueberry Amish Friendship Bread recipes in our Recipe Box. Buy your blueberries in bulk and keep your 1 cup of starter busy!
Health benefits and storage of blueberries
Aside from being delicious, there are a lot of health benefits associated with blueberries. You can read more about the benefits of blueberries here:
- US News & World Report: “Eating blueberries can help reduce the risk of heart disease, lower your blood pressure, fight cancer and promote digestive health … [they’re] small but mighty.”
- Healthline: “Low in calories and high in nutrients.”
- Harvard Medical School: “These dark-colored little berries are high in antioxidants, particularly vitamin C … blueberries also offer up a good dose of vitamin A and fiber.”
- BBC Good Food: “Choose blueberries that look firm and free from moisture, since the presence of moisture will cause them to spoil. Store in the fridge where they will keep, although they are best if consumed within a few days.”
Blueberry Amish Friendship Bread Muffins
- 1 cup Amish Friendship Bread Starter
- 3 eggs
- 1 cup oil
- ½ cup milk
- 1 cup sugar
- ½ teaspoon vanilla
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon baking soda
- 2 cups flour
- 1 box vanilla instant pudding
- 1 cup blueberries
- 2 tablespoons Cinnamon-Sugar mixture
- Preheat oven to 325° F (165° C).
- In a large mixing bowl, mix all ingredients together except for blueberries and Cinnamon-Sugar mixture. Once mixed, carefully fold in blueberries.
- Line muffin tin with cupcake wrappers.
- Fill muffin cups halfway.
- Dust the tops with Cinnamon-Sugar mixture.
- Bake for 20 minutes or until toothpick inserted in the center comes out clean.
- If substituting frozen blueberries for fresh blueberries, I recommend rinsing the frozen blueberries in water to help them thaw and plump, then drain and pat dry. Fold them in carefully to the batter as their skins are more likely to tear than fresh blueberries.
>> Have you tried this? Rate the recipe some stars and leave a comment below letting us know how it worked for you!
Super delicious. I didn’t change a thing in the recipe.
Delicious! Will make again very soon!
These are awesome. I actually get requests for these from the Preacher and church members. 🙂
Recipe says “box 0f vanilla pudding or lemon pudding. What size box? They come in 2 sizes in the US. Do you have to add this? It is artificially flavored & has unnatural ingredients in it.
Hi Michelle! We usually use the small box, however, you definitely don’t need to add the instant pudding if you don’t want to! Here’s a great post on that subject: https://www.friendshipbreadkitchen.com/faq-why-do-i-need-to-use-instant-pudding-in-my-amish-friendship-bread/
Delicious but a little too sweet for us, will reduce the sugar next time. Made 20 cupcake sized muffins. Interestingly, the ones baked in my metal muffin pan worked out better than the ones in the silicone muffin pan.
Kipsy Gould says
The recipe flavor is great! I decided to not include the pudding as I have successfully removed it from the cinnamon bread recipe. However, my muffins did not rise; they spread on top like cookies. HELP!
Hi Kipsy! There are several reasons why your muffins made not have risen. The first one we would probably test would be if your baking soda or powder isn’t fresh. Here’s a great FAQ on testing baking powder/soda: https://www.friendshipbreadkitchen.com/faq-baking-powder-or-baking-soda-fresh/
Another tip to note is to make sure you put your muffins straight in the oven when you’re done preparing the batter. This recipe also has a lot of potential liquid content, so you want to make sure your dough is fairly thick (think: scooping your dough into the muffin pan, not pouring).
Let us know if you have any other questions!
The recipe calls for a 3.4 ounce box, Delaine. Happy baking!
What size box of pudding. Recipes never are clear.
Alison in the White Mountains says
I made these but with a few substitutions. Instead of pudding I used 8 oz of yogurt. Instead of 1 cup of oil I used 1/2 cup of applesauce and 1/4 oil. I used about 1 1/2 cups of blueberries. They were delicious! Overly moist though. Will reduce some of the moisture next time I make them, which is as soon as I have more wild blueberries from my neighbor!
Love these substitutions, Alison! If you took any pictures of these muffins, we’d love to see them, too! You can post them on our Facebook group page here: https://www.facebook.com/groups/amishfriendshipbread/
Alison in the White Mountains says
My neighbors are about to drop off some berries they just picked in their yard, so i can’t wait to try this recipe. I haven’t got vanilla pudding, but I do have yoghurt. I’ll give that a try instead. Has anyone else made this substitution?
These are the best blueberry muffins I’ve probably ever had. The only change I made to the recipe was using 2/3 brown sugar and 1/3 white sugar. Will definitely be making these again!
That sounds like a delicious substitution, Tina! Thanks for sharing! If you took any photos, we’d love to see them, too! Feel free to post them here: https://www.facebook.com/groups/amishfriendshipbread/
Is it possible to make this as a bread instead? I got the ingredients to do this at my mom’s, but turns out she doesn’t have a muffin tins!
I made these last night. I used 1/2 cup unsweetened applesauce and 1/2 cup of oil and did half fresh blueberries and half fresh chopped strawberries. I figure you can use any combination of fruit. I omitted the topping since they already had so much sugar in them. They tasted good but I feel like they were too oily and spongy for my preference. My starter is really strong/yeasty. I will make these again but would appreciate tips on how to reduce the density and spongy consistency.
Hi Karen! If you want to cut back the oil, I would try ⅔ cup oil without with applesauce, which contributed to the density of your muffins due to the high water content. From there are you can tweak more or less. Also, if there was ANY moisture on your strawberries and blueberries (and because the strawberries were chopped, they are also more wet), I think the batter may have been too wet in general. I hope this helps and keep us posted!
Can you substitute sugar free pudding instead of regular?
Darien Gee says
Hi Deb! Yes, you can swap sugar-free for regular in this and most Amish Friendship Bread recipes on this site. 🙂
Darlene Owen says
I am going to make these for my husband and son!
Lindsay H says
These look so delicious! They’d be fun to share with my sister in laws and their cute kiddos (so far I have 6 nephews and one niece!)
Gina Florencia says
My daughter loves blueberries, I’m going to try this one two!! Thanks…Gina F
I have a ton of starter left over so i had to triple this recipe just to use up one bag. Thats a lot of tester muffins! It was risky incase they didnt come out good. But actually they are great! I added more blueberries than the recipe and had to use half whole wheat flour cuz its all i had, and i didnt have vanilla pudding boxes so i added two packets of plain gelatin, equal parts sugar and a teensy biy of salt and a teaspoon of vanilla extract. (But remember, i triped the batch so 1/3 of these ingredienta would work with this recipe) Did i say how awesome they came out? Thank you so much!!
Darien (FBK) says
You’re welcome, Laura! Remember you can freeze your starter if it ever gets out of hand and have it ready whenever you have an inkling to bake. A little starter goes a long way, that’s for sure. Thank you for leaving a comment and sharing your Kitchen Notes!
No one has had an issue with metal baking pans ruining the muffins? I haven’t made these yet, but would like to. Most of my AFB recipes I’ve made I bake in Pyrex due to the warning about not using metal. Just wondering!
Darien Gee says
Hi Samantha! The recipe refers to uncoated or untreated metal — stainless steel and coated are fine as long as they’re not scratched up. Exposed or raw metal can interact with the starter and result in an off-tasting or even discolored result. Pyrex and ceramic are also fine, but if you’re using new baking tins and not something you inherited from your grandmother, you should be fine! 🙂
Thank you for the info on metal! My stand mixer has a stainless steel bowl and thats what I always use. I keep seeing warnings against using metal, never knew what the problem was. Thanks for clearing that up!
These were great! I’ve made them for work tomorrow. I used olive oil and 2 cups of blueberries but everything else was the same. They taste a bit too vanilla pudding for me, so next time I think I’ll use only one pudding and make it lemon with some zest. There’s also plenty of oil in these so you don’t need to spray or use muffin cups if you are careful. Thanks for the recipe!
Oops, sorry. I also omitted the salt. I don’t understand why people still insist of adding minute amounts of salt to baking. It amounts to what – 2 grains of salt per muffin? Can’t taste it.
Author Darien Gee says
I think the salt is less about flavor and more about how it reacts chemically to other ingredients in the recipe. According to Shauna Sever, “In bread baking, salt controls yeast growth and has a strengthening effect on the gluten in the dough. In pastry-making, it helps cut the oily mouthfeel of buttery doughs and encourages browning.” http://shaunasever.com/2011/06/why-salt-is-important-in-baking.html. Hope this helps and I really appreciate your feedback and Kitchen Notes, Lindsay — keep them coming and thanks for asking great questions!
Leaving the rest of the recipe the same, I substituted the blueberries with one cup raspberries. Results are delicious!!!!!
Helen Nicholson says
I made a struesal topping for these out of flour, brown sugar and butter and cinnamon…this is perfect for these muffins!
One question….can you use frozen or do you have to thaw before baking?
Darien Gee says
Hi Betty! Some people drop frozen blueberries straight into the recipe–we like to run ours under cool water and pat dry (really dry) before using. If you want to try using them frozen, add an extra 5 minutes baking time. Good luck!
Debbie U says
This is a great place to start a family connection! I look forward to sharing my starter and teaching my grandchildren the same!
Jean Kuehl says
Why use cupcake wrappers? If you spray the cupcake tins with vegetable spray – yes, use an icecream scoop for easy portioning – the muffins come out easily, and you avoid having much of the muffins sticking to the wrappers, a waste all the way around, and much less messy.
Darien Gee says
Agree! Paper wrappers are good for bake sales, though! 🙂
Jeanette Duckworth says
Today I made Amish Friendship Bread blueberry muffins and a bluberry bundt cake. We live in Nacogdoches Texas and every year there is a bluberry festivel in Juns…I am putting the Lemon Glaze on the cake and these are oh so YUMMY……
I love blueberry muffins. What’s the most blueberries we can put in?
Jeanette Duckworth says
I put two pints of fresh blueberries as my 88 year old father loves blue berries…sooo good…