Indulge in these delightful blueberry muffins that are perfect for any time of the day. With their soft, fluffy texture and sweet, juicy blueberries, these muffins are not just a treat; they’re a breakfast staple. Easy to prepare, this recipe will fill your kitchen with an irresistible aroma. Whether enjoyed warm with butter or as a snack on the go, these blueberry muffins will surely become a favorite in your household!
Ingredients
- 1 cup fresh blueberries
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- ½ cup unsalted butter, melted
- 1 cup milk
- 2 large eggs
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
Servings and Cooking Time
This recipe yields 12 muffins. Preparation time is about 15 minutes, and cooking time is around 20-25 minutes.
Nutritional Value
Each serving (1 muffin) contains approximately 180 calories, 7g fat, 26g carbohydrates, and 2g protein. This is based on a serving size of one muffin.
Step-by-Step Cooking Process
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the melted butter and sugar until combined.
- Add the eggs and vanilla extract to the butter mixture and mix well.
- In another bowl, combine the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk.
- Gently fold in the blueberries to avoid crushing them.
- Fill each muffin cup about 2/3 full with the batter.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick comes out clean.
- Remove from the oven and let cool in the pan for 5 minutes.
- Transfer to a wire rack to cool completely before serving.
Alternative Ingredients
You can substitute fresh blueberries with frozen ones; just do not thaw them beforehand. Greek yogurt can replace milk for a richer texture, and coconut oil can be used instead of butter for a dairy-free version.
Serving and Pairings
These blueberry muffins pair wonderfully with a cup of coffee or tea. For a complete breakfast, serve them alongside scrambled eggs or yogurt.
Storage and Reheating
Store leftover muffins in an airtight container at room temperature for up to 3 days. They can also be frozen for up to 3 months. To reheat, microwave for 15-20 seconds or warm in the oven at 350°F (175°C) for about 5 minutes.
Cooking Mistakes
- Using old baking powder can result in dense muffins.
- Overmixing the batter can make muffins tough.
- Not measuring ingredients accurately can throw off the recipe.
- Skipping the cooling time can make muffins gummy.
- Using too many blueberries may lead to soggy muffins.
Helpful Tips
- For extra flavor, add lemon zest to the batter.
- Let the muffins cool completely before storing.
- Try adding a crumb topping for added texture.
- For a healthier option, use whole wheat flour.
FAQs
Can I use frozen blueberries?
Yes, you can use frozen blueberries. Just fold them into the batter without thawing; this helps prevent them from bleeding into the batter.
How do I know when the muffins are done?
Muffins are done when a toothpick inserted into the center comes out clean. They should also be lightly golden on top.
Can I make these muffins ahead of time?
Absolutely! You can prepare the batter the night before and store it in the fridge. Bake them fresh in the morning for a warm breakfast.
What can I add to the muffins?
You can add nuts, chocolate chips, or other fruits like raspberries for a fun twist on the classic recipe.
How should I store leftover muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days. They can also be frozen for longer storage.
Conclusion
These blueberry muffins are not only simple to make but also incredibly delicious. With their soft texture and sweet bursts of blueberries, they make for the perfect snack or breakfast treat. Enjoy them fresh out of the oven or save some for later; they won’t last long!
Blueberry Muffins
Ingredients
- 1 cup fresh blueberries
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- ½ cup unsalted butter melted
- 1 cup milk
- 2 large eggs
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the melted butter and sugar until combined.
- Add the eggs and vanilla extract to the butter mixture and mix well.
- In another bowl, combine the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk.
- Gently fold in the blueberries to avoid crushing them.
- Fill each muffin cup about 2/3 full with the batter.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick comes out clean.
- Remove from the oven and let cool in the pan for 5 minutes.
- Transfer to a wire rack to cool completely before serving.
