Homemade Blueberry Muffins
User Reviews
4.9
Homemade Blueberry Muffins
Description
These muffins balance moist texture and tender crumb by combining butter and oil in the batter. The flour is mixed carefully with baking powder and salt, then combined with the wet mixture of eggs, milk, butter, and vanilla. Blueberries are folded in last to keep them whole; using frozen berries straight from the freezer is acceptable to prevent breaking them apart. The crumb topping adds a sweet, crisp layer that contrasts nicely with the soft muffin base.
The muffins bake at 375°F until golden and cooked through, typically 22-25 minutes. Cooling briefly before removing helps maintain their shape. They can be eaten warm or at room temperature and work well for a quick breakfast or an afternoon treat.
These muffins store well at room temperature in an airtight container for several days and can be frozen up to three months. When freezing, allow them to cool completely before storing and thaw before eating, or warm gently in a microwave.
Ingredients
Blueberry Muffins
- 2 cups all-purpose flour 250g
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ cup butter melted, salted, 57g
- ¼ cup vegetable oil or canola oil, 57 grams
- ¾ cup granulated sugar 150g
- 2 egg large
- 1 teaspoon vanilla extract
- ¾ cup milk
- 2 cups blueberries fresh or frozen
Crumb Topping
- ⅔ cup all-purpose flour 83 grams
- ⅓ cup granulated sugar 66 grams
- ⅛ teaspoon salt
- ¼ cup butter melted, salted, 57g
Instructions
- Heat oven to 375°F. Line muffin tins with baking cups or grease well with cooking spray.
- In a medium bowl, mix together the flour, baking powder, and salt. Set aside.
- In a large bowl, mix together the butter, oil, and sugar with a fork until smooth. Add the eggs, vanilla, and milk and mix well until combined.
- Add the flour mixture into the liquid mixture and stir just until most of the streaks of flour are incorporated. Fold in the blueberries, being careful not to smash them. If using frozen blueberries, do not defrost them before adding them to the batter.
- Fill each baking cup ¾ full, then add a few extra blueberries on the top of each muffin, if desired. Mix the flour, sugar, salt, and melted butter together in a medium bowl using a fork for the crumb topping, then divide evenly among the muffins, and sprinkle about 1 tablespoon on the top of the muffin batter before baking.
- Bake for 22-25 minutes, until done. Cool for 5-10 minutes before transferring to a wire rack to cool completely.
Notes
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
- Freeze fully cooled muffins for up to 3 months in freezer-safe containers; thaw or microwave before serving.
- If using frozen blueberries, add them directly to the batter without defrosting to minimize color bleeding.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 390 kcal
% Daily Value*
| Calories | 390kcal | 20% |
| Carbohydrates | 61g | 20% |
| Protein | 7g | 14% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 57mg | 19% |
| Sodium | 206mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 21g | 42% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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