Indulge in these delightful blueberry muffins that are bursting with flavor and perfect for any occasion. Whether you’re starting your day or enjoying a mid-afternoon treat, these muffins are sure to please. With a soft texture and sweet blueberry goodness, they are a classic favorite. Let’s dive into this easy recipe that will have your kitchen smelling heavenly in no time!
Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- 1 large egg
- 1/2 cup milk
- 1 cup fresh blueberries
- 1 tsp vanilla extract
Servings and Cooking Time
This recipe makes 12 muffins. Preparation time is 15 minutes, and cooking time is 20-25 minutes.
Nutritional Value
Each serving (1 muffin) contains approximately 180 calories, 8g fat, 26g carbohydrates, 1g fiber, and 3g protein. This is based on a standard muffin size.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix the melted butter, egg, milk, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined.
- Fold in the fresh blueberries carefully to avoid breaking them.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack.
- Enjoy warm or at room temperature!
- Store any leftovers in an airtight container.
Alternative Ingredients
You can substitute whole wheat flour for all-purpose flour for a healthier option. Additionally, maple syrup can replace granulated sugar if you prefer a natural sweetener. Greek yogurt could also be used in place of milk for added creaminess.
Serving and Pairings
These blueberry muffins pair wonderfully with a cup of coffee or tea. They also make a great addition to breakfast alongside scrambled eggs or yogurt for a balanced meal.
Storage and Reheating
Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a zip-top bag for up to 3 months. To reheat, simply pop them in the microwave for 15-20 seconds or warm them in the oven at 350°F (175°C) for about 10 minutes.
Cooking Mistakes
- Overmixing the batter can lead to dense muffins.
- Using cold ingredients can affect the rise.
- Not measuring flour properly may result in dry muffins.
- Baking at the wrong temperature can cause uneven cooking.
- Skipping the cooling time can affect texture.
Helpful Tips
- Use fresh blueberries for the best flavor.
- Consider adding lemon zest for a refreshing twist.
- Check for doneness by inserting a toothpick in the center.
- Experiment with spices like cinnamon for added warmth.
FAQs
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries. Just add them directly to the batter without thawing to prevent discoloration.
How can I make these muffins gluten-free?
You can substitute all-purpose flour with a gluten-free flour blend. Be sure to check that the other ingredients are also gluten-free.
How long do these muffins last?
When stored properly, blueberry muffins can last up to 3 days at room temperature or 3 months in the freezer.
Can I add other fruits to the recipe?
Absolutely! Feel free to add raspberries, blackberries, or chopped strawberries for a mixed berry muffin.
What can I do if my muffins are too dry?
If your muffins turn out dry, you can try adding a bit more milk or butter next time, or reduce the baking time slightly.
Conclusion
These blueberry muffins are an easy and delicious treat that everyone will love. Perfect for breakfast or a snack, they combine the sweetness of blueberries with a fluffy texture. Enjoy them fresh from the oven or save some for later – either way, they’re sure to be a hit!
Blueberry Muffins Recipe
Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter melted
- 1 large egg
- 1/2 cup milk
- 1 cup fresh blueberries
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix the melted butter, egg, milk, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined.
- Fold in the fresh blueberries carefully to avoid breaking them.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack.
- Enjoy warm or at room temperature!
- Store any leftovers in an airtight container.