Blueberry muffins are a beloved classic, perfect for breakfast, brunch, or a delightful snack any time of the day.
Their moist and tender crumb, combined with the burst of juicy blueberries, makes them an irresistible treat.
This recipe for blueberry muffins is designed to be simple yet deliver outstanding results every time.
With a few basic ingredients and straightforward steps, you can whip up a batch of these delicious muffins that will impress family and friends alike.
Blueberry Muffins
Bursting with juicy blueberries, these moist and tender muffins are the ultimate breakfast delight! 🧁
Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- ½ teaspoon salt
- 2 teaspoons baking powder
- ⅓ cup softened butter
- 1 large egg
- ⅓ cup milk
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
- Turbinado sugar (for topping, optional)
Instructions
1. Gather Ingredients and Preheat Oven: Collect all your ingredients and preheat your oven to 400°F (200°C). Line a muffin tin with paper liners or grease the muffin cups.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, salt, and baking powder until well combined.
3. Combine Wet Ingredients: In a separate bowl, whisk together the softened butter, egg, milk, and vanilla extract until well blended.
4. Mix Wet and Dry Ingredients: Pour the wet ingredients into the bowl with the dry ingredients. Stir until just combined, being careful not to over-mix.
5. Fold in Blueberries: Toss the blueberries into the mic, gently folding them into the batter until just combined. I always like to save some berries to add them to the top of the muffins.
6. Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about ¾ full. Sprinkle the tops with turbinado sugar for an extra crunch and add some blueberries at the top, if desired.
8. Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes. Check if the muffins are done by inserting a toothpick into the center of a muffin—if it comes out clean, the muffins are ready.
9. Cool: Let the muffins cool in the tin for 5-10 minutes before transferring them to a wire rack to cool completely.
Tips for Best Results
- Room Temperature Ingredients: Ensure that the egg, butter, and milk are at room temperature for a smoother batter.
- Don’t Over-Mix: Over-mixing the batter can lead to dense muffins. Stir until the ingredients are just combined.
- Evenly Distribute Blueberries: Tossing the blueberries in flour helps them stay evenly distributed throughout the muffins.
- Crunchy Topping: For a crunchy topping, sprinkle turbinado sugar on top of the muffin batter before baking.
FAQs
Q1: Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries. There’s no need to thaw them before adding to the batter. Just toss them in flour as you would with fresh blueberries to prevent them from sinking.
Q2: How do I store leftover blueberry muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for up to a week or freeze them for up to 1 month.
Q3: Can I substitute the butter with vegetable oil?
Yes, you can substitute butter with vegetable oil. It will alter the flavor and texture, but it will work well.
Q4: How can I make my muffins more moist?
Ensure you do not over-mix the batter, as this can make the muffins dense and dry. Also, check your oven temperature with an oven thermometer to make sure it’s accurate and bake the muffins just until a toothpick comes out clean.
Q5: Can I add other fruits or ingredients to the muffins?
Yes, you can add other fruits such as raspberries, blackberries, or chopped strawberries. You can also add ingredients like chocolate chips, nuts, or a teaspoon of lemon zest for extra flavor.
