Blueberry Muffins Recipe
User Reviews
5
Blueberry Muffins Recipe
Description
The Blueberry Muffins Recipe uses a classic muffin batter combining creamed butter and sugar, eggs, vanilla extract, and a flour mixture of all-purpose flour, baking powder, and salt. Milk is added to balance the batter's moisture. A portion of the blueberries is crushed into the mix for color and flavor, while whole blueberries are tossed in flour and folded in to prevent sinking during baking.
The muffins bake at 375°F until the tops are lightly golden and sprinkled coarse sugar adds a subtle texture contrast. The resulting crumb is moist and tender, punctuated by juicy blueberries in each bite. Wrapping the muffins in paper liners makes for easy removal and serving.
They keep well at room temperature for several days, can be refrigerated for about a week, and freeze well up to 3 months. The recipe notes offer tips for preventing sinking berries and an optional crumb topping. The batter can also be baked as a loaf bread with adjustments to baking time and pan size.
Ingredients
- 1¼ cups sugar
- ½ cup unsalted butter softened
- 2 egg
- 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 sugar coarse sprinkling
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
- Store muffins in a resealable bag at room temperature for 3–4 days or refrigerate for up to 7 days for freshness.
- Freeze muffins in a single layer in a freezer bag for up to 3 months and thaw before serving.
- Toss blueberries in a tablespoon of flour before folding into batter to keep them from sinking.
- For an optional crumb topping, mix flour, sugar, and cinnamon, sprinkle on muffins before baking.
- To make blueberry bread, pour batter into a lined loaf pan, cover with foil, and bake about 70 minutes until a toothpick inserted comes out clean.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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