Bakery Style Blueberry Muffins
User Reviews
5
Bakery Style Blueberry Muffins
Description
This muffin recipe starts by creaming softened butter with granulated sugar, then adding eggs and vanilla extract, followed by milk to incorporate moisture. Dry ingredients of flour, baking powder, and salt are stirred in, ensuring proper measurement either by weight or sifting to avoid dense muffins. Blueberries tossed in flour are gently folded in to distribute them evenly and reduce sinking during bake.
Muffins are portioned into a well-greased muffin tin that accommodates rising tops. They are baked briefly at 400°F to set the rise, then the temperature lowers to 375°F to finish baking without burning. Gumdrop golden tops and a tender interior are achieved this way. Raw sugar on top adds optional texture.
The muffins pair well with breakfast or snacks, offering moist crumb and sweet-tart blueberry flavor. Variations for milk type and blueberry freshness accommodate what is available. Nutrition estimates are provided.
Ingredients
- 6 tablespoons butter softened
- 1 cup granulated sugar
- 2 egg large
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 2 cups all-purpose flour properly measured
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon all-purpose flour
- 1 ½ cups blueberries fresh
- 1-2 tablespoons raw sugar optional, or granulated sugar
Instructions
- Preheat oven to 400°F. Grease a 12-cup muffin tin. Be sure to grease the entire muffin tin as tops will rise out of the cup. Set aside.
- In a large bowl, beat together butter and sugar until well-combined.
- Mix in eggs and vanilla until combined.
- Add milk, and mix until incorporated.
- Stir in 2 cups flour, baking powder, and salt.
- In a small bowl, toss together blueberries and 1 tablespoon flour.
- Fold in blueberries.
- Divide batter among prepared muffin cups, and sprinkle tops with sugar, if using.
- Bake for 5 minutes.
- Without removing the muffins, decrease the baking temperature to 375°F.
- Continue baking for an additional 15-25 minutes, or until muffins are golden brown.
- Let cool in pan for 5-10 minutes before removing.
Notes
- This recipe uses salted butter; if using unsalted, increase salt to 3/4 teaspoon for balance.
- Any type of milk from skim to whole can be used based on preference.
- For accurate flour measurement, weigh or sift then spoon flour lightly into measuring cups.
- Frozen blueberries can be added without thawing; no need to defrost prior.
- Raw sugar on top adds texture but is optional and can be omitted.
- Nutrition values are approximate.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 223 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 223kcal | 11% |
| Carbohydrates | 38g | 13% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 43mg | 14% |
| Sodium | 163mg | 7% |
| Potassium | 167mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 245IU | 5% |
| Vitamin C | 2mg | 2% |
| Calcium | 66mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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