Blueberry Muffins Recipe
User Reviews
5
Blueberry Muffins Recipe
Description
The recipe begins by combining dry ingredients including flour, baking powder, and salt. Blueberries are gently tossed in flour to prevent sinking. Butter and sugar are creamed until fluffy, then eggs and vanilla extract are added. The dry ingredients alternate with milk to create a batter that is mixed just until combined to ensure a tender crumb. Incorporating blueberries and orange zest last helps preserve their texture and flavor.
The batter is divided into buttered and floured muffin tins, then sprinkled with sugar on top for a sweet, slightly crunchy crust after baking at 375°F for about 25 minutes. Cooling briefly in the pan before finishing on a rack helps muffins set properly.
Optional crumb topping involves mixing brown sugar, flour, and cinnamon cut into butter, which can be added before baking for extra texture and flavor. Frozen blueberries should be rinsed under cold water to prevent bleeding into the batter and do not require thawing.
Muffins store well at room temperature for several days or can be frozen up to three months. Thaw before serving to preserve texture and flavor.
Ingredients
- 1/2 /2 cup butter room temperature, plus more for pan
- 2 cups all-purpose flour plus more for pan
- 1 1/2 /2 teaspoons baking powder
- 1/2 /2 teaspoon kosher salt
- 2 cups blueberries fresh
- 1 1/2 /2 cups sugar plus more for topping
- 2 large egg
- 2 teaspoons vanilla extract
- 1/2 /2 cup milk
- 2 tablespoons orange rind optional, grated
Instructions
- Preheat oven to 375º F. Prepare muffin pan by buttering and lightly dusting with flour or by coating the cup of the muffin pan with a baking spray.
- Whisk together flour, baking powder, and salt in a medium bowl. Set aside. Toss blueberries gently in 1 - 1 1/2 teaspoons flour. Set aside.
- Cream together butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating until combined. Add in vanilla extract.
- Mix in the flour, mixing just until well-combined. Add the milk, mixing until just combined. Be careful not to overmix.
- Fold in the blueberries and orange zest. Divide batter evenly among the prepared muffin cups.
- Sprinkle tops of muffins with additional sugar for topping.
- Bake until lightly golden brown and cake tester comes out clean when inserted in the middle, about 25 minutes. Allow to cool for just a few minutes in the muffin tin, then turn the muffins out onto a cooling rack and cool for about 10 minutes before serving.
Notes
- Optional crumb topping can be made by combining brown sugar, flour, and cinnamon, then cutting in butter before topping the muffins prior to baking.
- Rinse frozen blueberries under cold water without thawing to reduce bleeding and preserve muffin appearance.
- Store cooled muffins at room temperature for 3-4 days in a paper towel-lined container.
- Freeze muffins up to 3 months in freezer-safe containers and thaw before serving to maintain texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 276 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 276kcal | 14% |
| Carbohydrates | 45g | 15% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 56mg | 19% |
| Sodium | 183mg | 8% |
| Potassium | 118mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 28g | 56% |
| Vitamin A | 315IU | 6% |
| Vitamin C | 2.4mg | 3% |
| Calcium | 45mg | 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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