Blueberry Muffins Recipe
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5.0
174 reviews
Excellent
Blueberry Muffins Recipe
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These delicious homemade blueberry muffins are simple and perfect for breakfast, a snack, or after-school treats. Plus - they're easy!!
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Ingredients
- 1¼ cups sugar
- ½ cup unsalted butter, softened
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups + 1 tablespoon all-purpose flour, divided
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup milk
- 2 cups blueberries, rinsed, drained and dried
- ⅛ cup Coarse sprinkling sugar
Instructions
- Preheat the oven to 375 degrees F. Prepare two 12-cup muffin tins by adding paper liners. Set aside.
- In a medium bowl, beat sugar and butter with a hand mixer until well combined. Add eggs one at a time, blending in between additions. Mix in vanilla.
- In a separate bowl, sift together 2 cups flour, the baking powder, and salt. Add to butter/sugar mixture a little bit at a time, alternating with the milk, using a wooden spoon and making sure not to overmix.
- Using a fork, crush ½ cup of the blueberries and fold into the batter. Toss remaining blueberries in remaining 1 tablespoon flour. Fold these coated blueberries into the batter.
- Divide batter among the wells of the prepared muffin tin. You wil not need to fill all the wells in the second tin: add a few tablespoons of water to each empty well to ensure even baking. Sprinkle coarse sugar over the tops and bake for about 20-24 minutes.
- Remove from muffin tin and allow to cool at least 30 minutes.
Notes
- Make ahead of time. Place in a large resealable plastic bag and store at room temperature for 3–4 days or in the refrigerator for 7 days. These muffins also freeze well. Place muffins in a single layer in a resealable plastic freezer bag and freeze for up to 3 months.
- Sinking Blueberries: Tossing the berries in flour before adding them to the mixture should keep them from sinking to the bottom. You can also try adding 1 tablespoon of plain batter to each muffin liner before folding the blueberries into the remaining batter. Finish filling in the muffin tins and bake.
- Optional Crumb Topping: Combine 1 1/2 cups flour, 1/2 cup sugar and 1 1/2 teaspoons ground cinnamon in a bowl. Mix with a fork and sprinkle over the muffins. Bake as directed above.
- TO MAKE BLUEBERRY BREAD: Pour batter into a parchment paper–lined 5-x-9-inch loaf pan and sprinkle with sugar. Tent with foil and bake for 70 minutes, or until a toothpick inserted into the middle comes out clean.
Nutrition Information
Show Details
Serving
1muffin
Calories
198kcal
(10%)
Carbohydrates
32g
(11%)
Protein
3g
(6%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
37mg
(12%)
Sodium
85mg
(4%)
Potassium
103mg
(3%)
Fiber
1g
(4%)
Sugar
19g
(38%)
Vitamin A
230IU
(5%)
Vitamin C
2mg
(2%)
Calcium
40mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16muffins
Amount Per Serving
Calories 198 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 198kcal | 10% |
| Carbohydrates | 32g | 11% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 37mg | 12% |
| Sodium | 85mg | 4% |
| Potassium | 103mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 230IU | 5% |
| Vitamin C | 2mg | 2% |
| Calcium | 40mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
174 reviews
Excellent
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