Blueberry Muffins
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
12
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Calories
288 kcal
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Course
Breakfast, Baked Goods
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Cuisine
American
Blueberry Muffins
Description
This Blueberry Muffins recipe uses both baking powder and baking soda to achieve light, tall, and fluffy muffins. The wet ingredients include melted butter, eggs, sugar, milk, vanilla extract, and lemon juice, which add moisture and a subtle citrus note. Dry ingredients—flour, baking powder, baking soda, and salt—are combined and gently folded into the wet mixture to avoid overmixing and developing toughness.
Blueberries are tossed with flour before folding them in to prevent sinking during baking, keeping fruit distributed throughout. Using frozen berries unthawed maintains their shape and prevents color bleeding. The batter is divided into greased or lined muffin cups filled to the top to ensure a nicely domed shape. A sprinkle of turbinado sugar on top adds a sparkling crunch.
Baking starts at a high temperature to encourage rise and finishes at a moderate heat for even cooking without burning. The resulting muffins have a tender crumb, moist interior, fruity bursts, and crisp tops if sugared. Stored in airtight containers, these muffins last a few days at room temperature or longer refrigerated.
Ingredients
- 4 ounce butter melted (1 stick or ½ cup)
- 2 large egg beaten
- 1 cup sugar
- 1 cup milk
- 2 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 cups blueberries frozen or fresh
Instructions
- Preheat oven to 450°F degrees. Grease your muffin pan or use muffin liners.
- In the bowl of your mixer add the butter, eggs, sugar and beat on medium until well combined. Add the milk, vanilla extract, lemon juice and mix until combined.
- In a large bowl mix the flour, baking powder, baking soda and salt together. Add the flour mixture to the wet mixture in the bowl and start mixing slowly and continue until is nicely incorporated. The mixture should quite thick. Toss the blueberries in a little bit of flour, so they don't sink to the bottom of the muffins, and add to the batter and using a spatula stir until the blueberries are nicely incorporated in the batter.
- Spoon the batter carefully into your muffins cups and fill them all the way to the top. Add a few more blueberries over the top of the muffins, then sprinkle with a bit of turbinado sugar if preferred.
- Reduce the oven heat to 350°F degrees. Transfer the muffin pan to the oven and place on the middle rack. Bake for 20 to 30 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Cool in the pan for 10 minutes then remove and serve.
Notes
- Mix dry ingredients only until incorporated to keep muffins tender and avoid toughness.
- Use both baking powder and baking soda for proper rise and fluffy texture.
- Toss berries with flour before adding to keep them suspended evenly in the batter.
- If using frozen berries, do not thaw before adding to batter to prevent color bleeding.
- Fill muffin cups completely for well-shaped muffins, and sprinkle turbinado sugar on top for a crisp finish.
- Store muffins in airtight containers; they keep 2 days at room temperature or up to 1 week refrigerated.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 288 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 288kcal | 14% |
| Carbohydrates | 46g | 15% |
| Protein | 5g | 10% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 53mg | 18% |
| Sodium | 125mg | 5% |
| Potassium | 192mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 327IU | 7% |
| Vitamin C | 3mg | 3% |
| Calcium | 79mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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