Best Blueberry Muffins Ever
User Reviews
5
Best Blueberry Muffins Ever
Description
This blueberry muffin recipe uses creamed butter and sugar as the base, then incorporates eggs, baking powder, salt, and vanilla extract. Flour and milk are added alternately to create a balanced batter that is neither too dense nor too wet. Fresh blueberries are gently folded into the mixture to distribute evenly without crushing them.
The batter is portioned into prepared muffin tins lined with paper liners, lightly greased for ease of removal. A sprinkle of sugar atop each muffin before baking gives a slight crisp sweetness to the surface. The muffins bake at 375°F for about 30 minutes until a toothpick inserted comes out clean.
The result is a classic muffin with a tender crumb and moist blueberries dispersed throughout. The topping provides a delicate texture contrast. These muffins are suitable for breakfast, snacks, or dessert.
If using frozen blueberries, thaw and pat dry to minimize excess moisture, preserving muffin texture. Allow muffins to cool briefly in the pan before transferring to a rack to cool completely for best texture.
Ingredients
- 1/2 cup butter softened
- 1 cup granulated sugar
- 2 egg
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup milk
- 2 1/2 cups blueberries fresh
- 1/4 cup granulated sugar for topping
Instructions
- Preheat oven to 375 degrees. Line a muffin tin with paper liners. Lightly grease paper liners with nonstick cooking spray.
- In a large mixing bowl, use a hand mixer to cream together butter and sugar, about two minutes.
- Beat in eggs until combined. Add in the baking powder, salt, and vanilla and mix briefly.
- Add in half of flour, mix with hand mixer until just combined, then add in half of the milk. Scrape the bottom and sides of the bowl and add in the remaining flour and milk, mixing in between additions.
- Add the blueberries to the batter and use a rubber spatula to gently fold them in.
- Divide the batter up amongst the 12 muffins. Sprinkle 1 teaspoon of sugar atop each muffin.
- Bake in the preheated oven for 30 minutes, until a toothpick inserted into the center comes out clean.
- Let muffins cool for 5 minutes in the pan before removing them and transferring to a wire rack to cool completely.
Notes
- When using frozen blueberries, rinse to thaw and pat them completely dry before folding into the batter to avoid excess moisture.
- Grease paper liners lightly with nonstick spray to help muffins release easily after baking.
- Let muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Muffins
Amount Per Serving
Calories 260 kcal
% Daily Value*
| Calories | 260kcal | 13% |
| Carbohydrates | 42g | 14% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 48mg | 16% |
| Sodium | 180mg | 8% |
| Potassium | 136mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 24g | 48% |
| Vitamin A | 310IU | 6% |
| Vitamin C | 3mg | 3% |
| Calcium | 52mg | 5% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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