Easy Blueberry Muffins
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5.0
21 reviews
Excellent
Easy Blueberry Muffins
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Blueberry muffins are a sweet baked good made with blueberries, flour, sugar, eggs, and other ingredients. They are often topped with coarse sugar or streusel.
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Ingredients
- 370 g all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 80 g unsalted butter, softened
- 80 ml avocado oil or vegetable oil
- 300 g granulated sugar
- 2 large eggs , room temperature
- 15 ml (1 tablespoon) pure vanilla extract
- 140 ml buttermilk , shaken
- 340 g fresh or frozen blueberries (you can substitute with any berry you have on hand)
- Zest from 1 lemon
- 60 g turbinado sugar or granulated sugar for topping
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.
Equipments used:
Notes
- How to Store & Re-Heat
- How to Store & Re-Heat
- To store: Blueberry Muffins can be stored at room temperature for up to 2 days or in the refrigerator for up to 1 week. They can also be frozen for up to 3 months.
- To store: Blueberry Muffins can be stored at room temperature for up to 2 days or in the refrigerator for up to 1 week. They can also be frozen for up to 3 months.
- To reheat: To reheat Muffins, simply microwave them for a few seconds.
- To reheat: To reheat Muffins, simply microwave them for a few seconds.
- Make-Ahead
- Make-Ahead
- Blueberry Muffins can be made a day ahead—store in an airtight container layered with baking parchment. Reheat in a warm oven for 5-8 minutes. Will keep for 2 days in an airtight container in a cool place or 1 week in the refrigerator.
- Blueberry Muffins can be made a day ahead—store in an airtight container layered with baking parchment. Reheat in a warm oven for 5-8 minutes. Will keep for 2 days in an airtight container in a cool place or 1 week in the refrigerator.
- How to Freeze
- How to Freeze
- Allow the muffins to cool completely. This is important to prevent the muffins from becoming soggy once they are thawed. Place the muffins on a baking sheet lined with parchment paper. This will help prevent the muffins from sticking to the baking sheet. Freeze the muffins for 1-2 hours or until they are solid. This will help prevent the muffins from breaking apart when transferred to a freezer-safe bag or container.
- Allow the muffins to cool completely. This is important to prevent the muffins from becoming soggy once they are thawed. Place the muffins on a baking sheet lined with parchment paper. This will help prevent the muffins from sticking to the baking sheet. Freeze the muffins for 1-2 hours or until they are solid. This will help prevent the muffins from breaking apart when transferred to a freezer-safe bag or container.
- Once the muffins are frozen, transfer them to a freezer-safe bag or container. Remove as much air from the bag or container to prevent freezer burn. Label the bag or container with the date and the contents. Freeze the muffins for up to 3 months.
- Once the muffins are frozen, transfer them to a freezer-safe bag or container. Remove as much air from the bag or container to prevent freezer burn. Label the bag or container with the date and the contents. Freeze the muffins for up to 3 months.
- To thaw frozen Blueberry Muffins, place them in the refrigerator overnight or at room temperature for several hours before baking. You can also microwave the muffins for a few seconds to thaw them.
- To thaw frozen Blueberry Muffins, place them in the refrigerator overnight or at room temperature for several hours before baking. You can also microwave the muffins for a few seconds to thaw them.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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