These blueberry muffins are a delightful treat that combine the sweetness of ripe blueberries with a soft, fluffy texture. Perfect for breakfast, brunch, or a midday snack, these muffins are sure to please. With simple ingredients and an easy preparation process, you’ll find yourself whipping up a batch in no time. Ideal for sharing or enjoying solo, this recipe is a must-try for blueberry lovers!
Ingredients
- 1 cup fresh blueberries
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 cup milk
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon (optional)
Servings and Cooking Time
This recipe makes about 12 muffins. Preparation time is approximately 15 minutes, and cooking time is about 20-25 minutes.
Nutritional Value
Each blueberry muffin (1 muffin serving) contains approximately:
– Calories: 180
– Total Fat: 8g
– Saturated Fat: 5g
– Cholesterol: 35mg
– Sodium: 150mg
– Total Carbohydrates: 24g
– Dietary Fiber: 1g
– Sugars: 10g
– Protein: 3g
Step-by-Step Cooking Process
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, baking powder, salt, and cinnamon (if using).
- In another bowl, mix the melted butter and sugar until combined.
- Add the eggs, milk, and vanilla extract to the butter mixture and whisk until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring gently to combine.
- Fold in the fresh blueberries, being careful not to overmix.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake in the preheated oven for 20-25 minutes or until a toothpick inserted comes out clean.
- Remove from the oven and let cool in the pan for 5 minutes.
- Transfer muffins to a wire rack to cool completely before serving.
Alternative Ingredients
You can substitute fresh blueberries with frozen ones, but make sure to thaw and drain them first. For a healthier option, use whole wheat flour or replace granulated sugar with honey or maple syrup.
Serving and Pairings
These blueberry muffins are delightful on their own but pair wonderfully with a cup of coffee or tea. They can also be served with butter or cream cheese for added richness.
Storage and Reheating
Store the muffins in an airtight container at room temperature for up to three days. For longer storage, freeze them in a freezer bag for up to three months. To reheat, microwave for 10-15 seconds or warm in the oven.
Cooking Mistakes
- Overmixing the batter can lead to dense muffins.
- Not measuring ingredients accurately can affect texture.
- Skipping the cooling time can make muffins soggy.
- Using old baking powder can prevent proper rising.
- Not lining the muffin tin can cause sticking.
Helpful Tips
- For extra flavor, add lemon zest to the batter.
- Try mixing in other berries for a fruit medley.
- Ensure all ingredients are at room temperature for better mixing.
- Use a cookie scoop for even muffin portions.
FAQs
Can I use frozen blueberries in this recipe?
Yes, frozen blueberries can be used, but it’s best to thaw and drain them first to avoid excess moisture in the batter.
How do I know when the muffins are done baking?
Insert a toothpick into the center of a muffin; if it comes out clean or with a few crumbs, they are ready.
Can I make these muffins gluten-free?
Absolutely! You can substitute all-purpose flour with a gluten-free flour blend to make these muffins gluten-free.
What should I do if my muffins are too dry?
To avoid dry muffins, ensure not to overbake them and consider adding a splash more milk to the batter.
How can I enhance the flavor of the muffins?
Adding spices like nutmeg or a dash of almond extract can enhance the flavor profile of your muffins.
Conclusion
These blueberry muffins are a sweet and satisfying treat that everyone will love. With their soft texture and burst of berry flavor, they’re perfect for any occasion. Enjoy baking and sharing these delightful muffins with family and friends!
Blueberry Muffins Recipe
Ingredients
- 1 cup fresh blueberries
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- ½ cup unsalted butter melted
- 2 large eggs
- 1 cup milk
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon optional
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, baking powder, salt, and cinnamon (if using).
- In another bowl, mix the melted butter and sugar until combined.
- Add the eggs, milk, and vanilla extract to the butter mixture and whisk until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring gently to combine.
- Fold in the fresh blueberries, being careful not to overmix.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake in the preheated oven for 20-25 minutes or until a toothpick inserted comes out clean.
- Remove from the oven and let cool in the pan for 5 minutes.
- Transfer muffins to a wire rack to cool completely before serving.
