Blueberry Muffin Recipe

Why Make This Recipe

Blueberry muffins are a delicious and easy treat to make at home. They are soft, fluffy, and bursting with sweet, juicy blueberries. Perfect for breakfast, a snack, or even dessert, these muffins are sure to please everyone. Plus, they are simple enough for any baker, even beginners, to try!

How to Make Blueberry Muffins

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon fine sea salt
• 8 tablespoons unsalted butter (room temperature)
• 1 cup granulated sugar
• 2 large eggs (room temperature)
• 1 teaspoon vanilla extract
• 1 cup whole milk
• 1½ cups blueberries (fresh or frozen)
• 1 tablespoon all-purpose flour
• 2 tablespoons coarse sugar (turbinado or demerara sugar for sprinkling on top)

Directions

1. Preheat your oven to 375°F. Line a muffin pan with liners or spray with nonstick cooking spray and set aside.
2. In a small bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
3. In a large mixing bowl or the bowl of a stand mixer, beat the butter on medium speed until creamy, about 2 minutes.
4. Add the sugar and continue beating for an additional 3 minutes or until the mixture is pale yellow and fluffy.
5. Add the eggs, one at a time, thoroughly incorporating after each addition. Mix in the vanilla extract.
6. Add half of the flour mixture and mix on low speed just until incorporated. Add half of the milk and mix on low speed until incorporated. Repeat with the remaining flour mixture and milk.
7. Toss the blueberries with a tablespoon of flour and then gently fold them into the batter.
8. Evenly divide the muffin batter between the liners and top with a sprinkle of coarse sugar (if using).
9. Bake muffins for 18 to 25 minutes (a few extra minutes for jumbo muffins and a few minutes less for mini muffins), or until the tops are lightly browned and a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.

How to Serve Blueberry Muffins

Blueberry muffins are best served warm, fresh out of the oven. You can enjoy them as is or add a pat of butter on top for an extra treat. They also pair beautifully with a cup of coffee or tea.

How to Store Blueberry Muffins

To keep your blueberry muffins fresh, store them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, consider freezing them. Just wrap each muffin tightly in plastic wrap and place them in a freezer bag. They can last up to 3 months in the freezer.

Tips to Make Blueberry Muffins

• Make sure your butter is at room temperature for easier mixing.
• If using frozen blueberries, do not thaw them before adding them to the batter; this helps prevent the batter from turning blue.
• For extra flavor, consider adding a pinch of cinnamon or nutmeg to the flour mixture.

Variation

You can easily adapt this recipe by adding different fruits such as strawberries, raspberries, or bananas. You can also mix in nuts for added crunch or swap some of the all-purpose flour for whole wheat flour for a healthier option.

FAQs

1. Can I use frozen blueberries instead of fresh?
Yes! Frozen blueberries work perfectly in this recipe. Just add them straight from the freezer.

2. Can I substitute almond milk or another milk alternative?
Absolutely! You can use almond milk, soy milk, or any other milk alternative you prefer.

3. 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 moist crumbs, they are ready! If the toothpick is wet, continue baking for a few more minutes.