Blueberry Muffins
User Reviews
5
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Prep Time
15 mins
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Cook Time
22 mins
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Total Time
37 mins
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Servings
12 muffins
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Calories
239 kcal
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Course
Breakfast, Snacks, Baked Goods
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Cuisine
American
Blueberry Muffins
Description
This Blueberry Muffins recipe features a traditional batter made by creaming softened unsalted butter with granulated sugar, then adding eggs, milk, vanilla, and almond extract. Dry ingredients—flour, baking powder, and salt—are combined separately and gently folded into the wet batter to avoid overmixing and maintain muffin lightness. Fresh blueberries are coated with a small amount of flour to keep them evenly dispersed without sinking.
The batter is portioned into lined muffin cups, sprinkled with extra sugar for a slight crunchy top, and baked first at 400°F then reduced to 375°F to bake through. The result is tender muffins with a soft crumb punctuated by juicy bursts of blueberry and a subtle nutty aroma from almond extract.
To maintain freshness, store cooled muffins in airtight containers at room temperature for up to two days or refrigerate for about five days.
Ingredients
- 2 cups all-purpose flour plus 1 tablespoon, divided
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup granulated sugar plus 1 tablespoon for topping
- ½ cup butter softened, unsalted
- 2 large egg room temperature
- 1 teaspoon vanilla extract
- ½ cup milk
- ⅛ teaspoon almond extract
- 2 ¼ cups blueberries fresh
Instructions
- Preheat the oven to 400°F.
- In a medium bowl, add 2 cups flour, baking powder, and salt. Whisk to combine.
- In a large bowl, cream the butter and 1 cup sugar with a hand mixer until fluffy. Beat in the eggs one at a time. Stir in milk, vanilla and almond extract.
- Add the flour mixture to the butter mixture, folding with a spatula until just moistened. Do not overmix.
- Toss the blueberries with the remaining 1 tablespoon of flour. Shake off any excess and gently fold them into the muffin batter.
- Line the muffin cups with paper liners and divide the batter over the wells. Sprinkle remaining sugar on top.
- Place the muffins in the oven and immediately reduce the temperature to 375°F. Bake for 18-23 minutes or until a toothpick comes out clean.
- Cool in the tin for 2 minutes and then transfer the muffins to a rack. Cool completely.
Notes
- Store cooled muffins in an airtight container or resealable bag at room temperature for up to 2 days.
- Refrigerate muffins to keep them fresh for up to 5 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 239 kcal
% Daily Value*
| Calories | 239 | 12% |
| Carbohydrates | 37g | 12% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 48mg | 16% |
| Sodium | 114mg | 5% |
| Potassium | 138mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 309IU | 6% |
| Vitamin C | 2mg | 2% |
| Calcium | 53mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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