Blueberry Muffins
User Reviews
5
6 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
35 mins
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Total Time
50 mins
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Servings
6 jumbo muffins
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Calories
214 kcal
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Course
Baked Goods
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Cuisine
American
Blueberry Muffins
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Packed with wild blueberries and covered with a sprinkling of sugar, these Blueberry Muffins are even better than the ones you love from your neighborhood bakery.
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Ingredients
- ½ cup butter softened, unsalted
- 1 cup granulated sugar divided, 2 Tbsp
- 2 egg large
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour divided, plus 1 tablespoon
- ½ teaspoon kosher salt
- 2 teaspoon baking powder
- ½ cup milk
- 1 ½ cup wild blueberries frozen
Instructions
- Preheat oven to 425 degrees. Line JUMBO muffin cups with paper liners. Set aside.
- In large mixing bowl, cream butter with 1 cup of sugar, about 2 minutes. Add in eggs, one at a time, beating well after each addition.
- Beat in vanilla extract.
- Add 2 cups flour, salt, baking powder slowly by hand, while alternating with additions of milk (I did about 3 additions).
- Remove about 1 cup of the batter and set aside. In a small bowl, combine frozen berries with remaining 1 Tbsp of flour, to lightly coat the berries.
- With one or two strokes, fold berries into batter (DO NOT OVER MIX).
- Using a large cookie scoop, divide batter among the 6 muffin cups. To with blueberry free batter that was set aside. Press a few extra blueberries into the top of the muffin if desired.
- Sprinkle the tops of each muffin with the extra sugar.
- Place muffins in the oven and close the door. Immediately turn oven temperature down to 350 degrees. Bake for 35 minutes. Remove and cool completely on wire rack.
Notes
- DO NOT OVERMIX the blueberries into the batter or it will turn purple
- Turning the temperature down immediately allows the muffins to get a good rise initially!
- Fresh blueberries can be used, I try to use the smallest blueberries for this recipe for even baking.
- The extra sugar on tops is optional, but creates a delicious crunch on top!
- If baking regular sized muffins, divide batter by 12 cups and bake for 20-25 minutes.
- *Recipe adapted from Jordan Marsh
Nutrition Information
Show Details
Calories
214kcal
(11%)
Carbohydrates
12g
(4%)
Protein
3g
(6%)
Fat
17g
(26%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
6g
(35%)
Cholesterol
104mg
(35%)
Sodium
394mg
(16%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Nutrition Facts
Serving: 6jumbo muffins
Amount Per Serving
Calories 214 kcal
% Daily Value*
| Calories | 214kcal | 11% |
| Carbohydrates | 12g | 4% |
| Protein | 3g | 6% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 6g | 35% |
| Cholesterol | 104mg | 35% |
| Sodium | 394mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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