Blueberry Muffins

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5 from 1 vote

There's something special about homemade treats, and blueberry muffins are no exception.

Course Dessert

Cuisine American

Keyword Blueberries, Blueberry Muffins, Muffins

Prep Time 10

Cook Time 20

Total Time 30

Servings Muffin

Calories 337.3kcal

Equipment

Measuring cups and spoons
Mixing Bowls
Whisk
Wooden bamboo spoon
Standard 12-well muffin pan

Ingredients

½ cup Unsalted butter
1 ¼ cup Sugar
2 large Eggs
1 tsp Vanilla extract
2 cups Pastry Flour
2 tsp Baking powder
⅛ tsp Himalayan salt
½ cup Milk
1 ½ cup Fresh blueberries

Instructions

Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
In a separate microwave-safe bowl, melt the butter. Allow it to cool slightly before whisking in the eggs, milk, and vanilla extract.
Pour the wet ingredients into the dry ingredients, and gently mix until just combined. Be careful not to overmix, as this can result in dense muffins.
Gently fold in the fresh blueberries, ensuring that they are evenly distributed throughout the batter.
Using a spoon or an ice cream scoop, divide the batter equally among the prepared muffin cups. Fill each cup about three-quarters full.
Optional: For an extra touch of sweetness and texture, sprinkle some granulated sugar on top of each muffin.
Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Once baked, remove the muffins from the oven and allow them to cool in the tin for a few minutes. Then transfer them to a wire rack to cool completely.
Serve the homemade blueberry muffins warm or at room temperature. They are best enjoyed on the day they are made, but can be stored in an airtight container for up to three days.

Notes

Tips for Perfecting Your Blueberry Muffin Recipe

While the recipe provided above is foolproof, here are a few additional tips to ensure that your homemade blueberry muffins turn out perfectly every time:

Avoid overmixing the batter. Overmixing can lead to dense muffins, so gently fold the wet and dry ingredients together until just combined.
Use fresh blueberries whenever possible. Frozen blueberries can be used in a pinch, but they may release more moisture and potentially affect the texture of the muffins.
Toss the blueberries in a tablespoon of flour before adding them to the batter. This helps prevent the blueberries from sinking to the bottom of the muffins during baking.
Experiment with different mix-ins and toppings. From lemon zest to cinnamon streusel, there are endless possibilities to customize your blueberry muffins and add extra layers of flavor.
Don't hesitate to double the recipe if you're feeding a crowd or want to have leftovers for later. Homemade blueberry muffins freeze well and can be reheated for a quick and delicious breakfast or snack.

By following these tips, you'll be well on your way to creating bakery-worthy blueberry muffins that are sure to impress.

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