Perfect Blueberry Muffins
User Reviews
5
Perfect Blueberry Muffins
Description
The muffin batter blends oil, sugar, buttermilk, eggs, and extracts for a smooth, rich base. Dry ingredients like flour, baking powder, baking soda, and salt are folded gently to create a tender crumb without overmixing, which could toughen the texture. A generous amount of blueberries is folded in last to distribute throughout the batter, resulting in juicy pockets in the finished muffins.
Baked at 375°F in lined muffin pans until risen and golden, these muffins develop a slightly domed top and moist interior. They can be enjoyed warm right from the oven or cooled on a rack. The inclusion of almond extract enhances the flavor complexity without overwhelming the berries.
Letting the batter rest at room temperature after mixing is suggested for those who have time, as this can increase the muffins' rise, producing an even lighter texture. These muffins are ideal for breakfast or snack time.
Ingredients
- 1/2 cup vegetable oil mild; can substitute unsalted butter, melted and slightly cooled
- 1 1/4 cup granulated sugar
- 1 1/4 cups buttermilk can substitute regular milk, alternative milks, yogurt, or thinned sour cream
- 2 large egg
- 1 tsp vanilla extract
- 1 tsp almond extract substitute more vanilla if you prefer
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 cups blueberries I use heaping cups for extra juicy muffins.
Instructions
- Preheat oven to 375F and line a muffin pan with paper liners. Note: for big bakery style muffins I like to use jumbo muffin liners in my standard pan.
- In a large mixing bowl whisk together the oil (or melted butter,) sugar, buttermilk, eggs, and extracts.
- In a seperate bowl whisk together the flour, baking powder, baking soda, and salt.
- Fold the dry ingredients into the wet, mixing until well combined, but don't over mix.
- Gently fold in the berries.
- Fill muffin cups to the top and bake for about 30 minutes, or until risen, golden, and a toothpick inserted in the center comes out clean.
- Enjoy the muffins warm from the oven, or remove them to a rack to cool.
Notes
- Allow the mixed muffin batter to rest at room temperature for up to an hour before baking to improve rise and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12large muffins
Amount Per Serving
Calories 301 kcal
% Daily Value*
| Calories | 301kcal | 15% |
| Carbohydrates | 46g | 15% |
| Protein | 5g | 10% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 34mg | 11% |
| Sodium | 182mg | 8% |
| Potassium | 160mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 25g | 50% |
| Vitamin A | 100IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 68mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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