Blueberry Muffins are a delightful treat, perfect for breakfast, a snack, or a light dessert. They’re soft, fluffy, and packed with juicy blueberries. Here’s a classic recipe for making delicious blueberry muffins:
Ingredients:
- 1 1/2 cups (190g) all-purpose flour
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) packed brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (115g) unsalted butter (melted and cooled)
- 1/2 cup (120ml) milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups (225g) fresh or frozen blueberries
- Turbinado sugar (optional, for topping)
Instructions:
-
Preheat the Oven:
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.
-
Prepare Dry Ingredients:
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, and salt.
-
Mix Wet Ingredients:
- In a separate bowl, combine the melted butter, milk, eggs, and vanilla extract. Whisk until well combined.
-
Combine Wet and Dry Ingredients:
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Be careful not to overmix, as this can make the muffins dense.
-
Fold in Blueberries:
- Gently fold in the blueberries, being careful not to break them up too much.
-
Fill Muffin Tin:
- Divide the batter evenly among the muffin cups, filling each about 2/3 full. If desired, sprinkle a bit of turbinado sugar on top of each muffin for a crunchy, sweet topping.
-
Bake:
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
-
Cool:
- Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
Tips:
- Blueberries: If using frozen blueberries, do not thaw them. This helps prevent them from bleeding into the batter and turning it blue.
- Mixing: Mix the batter just until combined to keep the muffins light and fluffy.
- Storage: Store muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Blueberry Muffins are perfect on their own or with a spread of butter. Enjoy them fresh out of the oven or warmed up for a comforting treat!
