Easy Blueberry Muffins
User Reviews
5
Easy Blueberry Muffins
Description
The recipe begins by creaming butter and sugars until light, then incorporating eggs, vanilla, buttermilk, and oil to build a moist base. Dry ingredients including flour, baking powder, and salt are gently folded in alongside fresh or frozen blueberries, ensuring even berry distribution without overmixing.
Baked at 375°F in lined muffin tins, the muffins develop a golden exterior with a soft, tender crumb inside. Lemon zest brightens the flavor subtly, while a sprinkle of turbinado sugar before baking lends a slight crunch on top.
Blueberry Muffins suit breakfasts, brunches, or snacks. They can be stored at room temperature for two days or refrigerated up to a week. Muffins freeze well when cooled, allowing later thawing or brief microwaving for reheating. Making them a day ahead is convenient, and gentle reheating restores softness.
Ingredients
- 370 g all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 80 g butter unsalted, softened
- 80 ml avocado oil or vegetable oil
- 300 g granulated sugar
- 2 large egg room temperature
- 15 ml vanilla extract pure
- 140 ml buttermilk , shaken
- 340 g blueberries you can substitute with any berry you have on hand, fresh or frozen
- lemon zest from 1
- 60 g turbinado sugar for topping, or granulated sugar
Instructions
- Preheat the oven to 375 °F/191 °C. Line (2) 12-cup muffin tin with paper liners or grease it with non-stick cooking spray to prevent sticking. In a medium bowl, sift together the flour and baking powder.
- In a stand mixer with the paddle attachment, cream the butter, sugars, and salt on medium speed until the mixture becomes smooth and light in color, scraping down the sides of the bowl periodically, about 5 minutes.
- In a separate bowl, whisk together the eggs, buttermilk, oil, and vanilla extract until well combined. Add to the butter-sugar mixture in two to three additions, mixing until fully incorporated after each addition and scraping down the bowl as needed.
- Add the sifted dry ingredients and mix on low speed until evenly moistened. Be careful not to overmix. Gently fold in the blueberries until evenly distributed. Divide the batter evenly into each cup in the prepared muffin tin, filling them three-quarters full. Gently tap the filled tins to release any air bubbles. Sprinkle with turbinado sugar among the muffins.
- Bake muffins until the muffins are golden and a cake tester inserted into the center of a muffin comes out clean, about 30 minutes.
- Let cool in the pan for a few minutes before turning out. Run a knife around the edge of each muffin to free it from the pan if necessary, then transfer the blueberry muffins to a rack to cool completely. Serve immediately or store the cooled Blueberry.
Notes
- Blueberry Muffins store at room temperature up to 2 days or refrigerate for up to 1 week.
- They freeze well for up to 3 months; freeze muffins solid on a baking sheet first, then transfer to a bag.
- Thaw frozen muffins overnight in the refrigerator or at room temperature for several hours before eating.
- Reheat muffins gently in the microwave for a few seconds to restore softness.
- For make-ahead, store muffins in an airtight container with parchment layers and reheat in a warm oven for 5-8 minutes.
User Reviews
Overall Rating
5
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