Gwyneth's Blueberry Muffins Recipe
User Reviews
4.6
Gwyneth's Blueberry Muffins Recipe
Description
This muffin recipe starts with whisking melted butter, eggs, and milk to create a rich wet base. Dry ingredients including all-purpose flour, sugar, baking powder, and kosher salt are combined separately before gently folding in the wet ingredients and fresh blueberries. Dividing the batter evenly into a prepared muffin tin ensures uniform rising and even baking at 375 degrees Fahrenheit for 25 to 30 minutes until a toothpick inserted comes out clean.
The muffins offer a balance of sweet buttery flavor and the freshness of juicy blueberries. The texture is soft yet structured enough to hold their shape well out of the oven. Serving suggestions include eating the muffins warm with an additional pat of butter or simply at room temperature as a snack or breakfast option.
Adapted lightly from a known source, the recipe suggests using organic or fortified eggs and non-fat milk, but these can be substituted according to personal preference. The use of kosher salt and careful folding preserves a light texture and even dispersion of blueberries throughout each muffin.
Ingredients
- 8 tablespoons butter melted and cooled, unsalted
- 2 egg Gwyneth calls for organic, I used Omega-3 fortified, large
- ½ cup milk , I used non-fat
- 2 cups all-purpose flour
- ¾ cup sugar
- 2 teaspoon baking powder
- 1 teaspoon kosher salt , (Gwyneth calls for fine, I used kosher)
- 2 ½ cups blueberries
Instructions
- Preheat the oven to 375 degrees F. Prepare a 12 tin muffin tin with liners or spray with non-stick cooking spray.
- Whisk together the butter, eggs and milk in a medium bowl. In a large bowl, whisk flour, ¾ cup sugar, baking powder and salt. Stir wet ingredients into dry ingredients then gently fold in blueberries.
- Divide the batter evenly among the muffin tins. Bake for 25-30 minutes or until an inserted toothpick tests clean. Eat warm with more butter (my daughter’s favorite way) or at room temperature.
Notes
- Use fresh or frozen blueberries well drained to prevent soggy muffins.
- Line muffin tin with paper liners or spray well with non-stick spray before filling.
- Bake muffins until a toothpick inserted near the center comes out clean to ensure doneness.
- Serve muffins warm with butter for enhanced flavor as suggested.
- Allow to cool to room temperature for easier handling and slicing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 226 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 226kcal | 11% |
| Carbohydrates | 33g | 11% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 48mg | 16% |
| Sodium | 211mg | 9% |
| Potassium | 153mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 305IU | 6% |
| Vitamin C | 3mg | 3% |
| Calcium | 59mg | 6% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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