Blueberry Muffins Recipe
User Reviews
5
Blueberry Muffins Recipe
Description
The Blueberry Muffins Recipe produces moist, fluffy muffins with a tender crumb and a lightly crisp top. Fresh blueberries are coated in flour to prevent sinking, maintaining berry distribution throughout the muffin. The batter is a combination of all-purpose flour, baking powder, salt, sugar, melted butter, eggs, milk, and vanilla extract, mixed gently to avoid toughness.
Baked at 400°F, the muffins rise well and develop a golden surface with an optional sprinkle of coarse sugar for texture contrast. They serve as a convenient, handheld baked good suitable for breakfast, brunch, or as a snack with tea or coffee.
Accurate measurement of flour and use of room-temperature eggs and milk ensure the ideal crumb. Careful mixing prevents overdevelopment of gluten. For added moisture, placing a water-filled ramekin in the oven during baking is suggested but optional.
Ingredients
- 2 cups all-purpose flour (240g)
- 2 teaspoons baking powder
- 1 teaspoon salt
- 8 ounces blueberries fresh
- ¾ cup granulated sugar (170g)
- ½ cup butter melted (113g, unsalted
- 2 large egg room temperature
- 2 teaspoons vanilla extract
- ¾ cup milk room temperature (180ml, whole
- sugar for topping, coarse
Instructions
- Preheat to 400°F. Line a 12-cup muffin pan with paper liners.
- In a medium bowl, whisk together the flour, baking powder, and salt and set aside.
- In a small bowl, combine the blueberries with about a tablespoon of the dry mixture and toss to combine. (This will help prevent them from sinking in the batter.)
- In a large mixing bowl, beat the sugar, butter, and eggs together on medium speed until light and fluffy, about 2 minutes. Beat in the vanilla. Add the flour mixture into the butter mixture in 3 parts, alternating with half of the milk between flour additions. Stir in the blueberries. Divide the batter among the paper liners. (They will be full.) Scatter more blueberries on top and sprinkle with coarse sugar or streusel, if desired.
- Bake for about 20 minutes or until the tops are golden brown and a toothpick inserted into the center comes out with a few moist crumbs. Let the muffins cool in the tin for a few minutes before removing them and cooling on a wire rack.
Notes
- Use a kitchen scale to measure flour precisely and avoid dense muffins.
- Set eggs and milk at room temperature before mixing to help batter blend smoothly.
- Coat blueberries with flour before adding to batter to keep them evenly distributed.
- Avoid overmixing the batter to maintain a tender crumb.
- Optionally, place a water-filled ramekin in the oven to keep muffins moist during baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 226 kcal
% Daily Value*
| Calories | 226kcal | 11% |
| Carbohydrates | 32g | 11% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 53mg | 18% |
| Sodium | 284mg | 12% |
| Potassium | 75mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 316IU | 6% |
| Vitamin C | 2mg | 2% |
| Calcium | 69mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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