Start your morning off right with these delicious blueberry muffins! Bursting with juicy blueberries and topped with a golden, fluffy crust, this recipe is perfect for breakfast, brunch, or a sweet snack. These muffins are easy to make and will fill your kitchen with a delightful aroma that will make everyone eager to dig in. Follow our simple steps to create a batch that will become a family favorite!
Ingredients
– 1 ½ cups all-purpose flour
– ½ cup granulated sugar
– ½ cup unsalted butter, melted
– 2 large eggs
– 1 cup fresh blueberries (or frozen)
– ½ cup milk
– 2 tsp baking powder
– 1 tsp vanilla extract
– ½ tsp salt
Servings and Cooking Time
This recipe yields 12 muffins. Preparation time is about 15 minutes, and cooking time is approximately 20-25 minutes.
Nutritional Value
Each serving (1 muffin) contains approximately 180 calories, 8g fat, 25g carbohydrates, 1g fiber, and 2g protein. This is for one muffin.
Step-by-Step Cooking Process
1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, combine the flour, baking powder, salt, and sugar.
3. In another bowl, whisk together the melted butter, eggs, milk, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Gently fold in the blueberries, being careful not to overmix.
6. Spoon the batter into the prepared muffin tin, filling each liner about 2/3 full.
7. Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
8. Remove from the oven and let cool in the pan for 5 minutes.
9. Transfer muffins to a wire rack to cool completely.
10. Enjoy your freshly baked blueberry muffins!
Alternative Ingredients
You can substitute all-purpose flour with whole wheat flour for a healthier option. Greek yogurt can replace butter for a lower-fat version. Use almond milk instead of regular milk for a dairy-free alternative.
Serving and Pairings
These blueberry muffins pair wonderfully with a cup of coffee or tea. They can also be served with yogurt or fresh fruit for a complete breakfast.
Storage and Reheating
Store leftover muffins in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 3 months. To reheat, microwave for 10-15 seconds or warm in the oven at 350°F (175°C) for a few minutes.
Cooking Mistakes
– Overmixing the batter can lead to dense muffins.
– Using old or expired baking powder can prevent rising.
– Not preheating the oven can result in uneven baking.
– Skipping the paper liners can lead to sticking.
– Adding too many blueberries can make the batter soggy.
Helpful Tips
– Use room temperature ingredients for better mixing.
– For extra flavor, sprinkle sugar on top before baking.
– Make a double batch and freeze leftovers.
– Check for doneness a few minutes early to avoid overbaking.
FAQs
Can I use frozen blueberries?
Yes, frozen blueberries can be used; just fold them in gently to avoid breaking them apart.
How do I know when the muffins are done?
Insert a toothpick into the center of a muffin; if it comes out clean, they’re ready!
Can I make mini muffins with this recipe?
Absolutely! Just adjust the baking time to about 12-15 minutes.
What can I add to the muffins for extra flavor?
Consider adding lemon zest, cinnamon, or even nuts for a delightful twist!
How should I store leftover muffins?
Store them in an airtight container at room temperature for up to 3 days or freeze them for longer storage.
Conclusion
These blueberry muffins are not only simple to make but also delightful to eat! Perfect for breakfast or as a snack, they will surely become a favorite in your household. Enjoy the sweet taste of summer with every bite!
Blueberry Muffins Recipe
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- ½ cup unsalted butter melted
- 2 large eggs
- 1 cup fresh blueberries
- ½ cup milk
- 2 tsp baking powder
- 1 tsp vanilla extract
- ½ tsp salt
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, combine the flour, baking powder, salt, and sugar.
- In another bowl, whisk together the melted butter, eggs, milk, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Gently fold in the blueberries, being careful not to overmix.
- Spoon the batter into the prepared muffin tin, filling each liner about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
- Remove from the oven and let cool in the pan for 5 minutes.
- Transfer muffins to a wire rack to cool completely.
- Enjoy your freshly baked blueberry muffins!
Nutrition
