Easy Blueberry Muffins Recipe
The combination of simple ingredients and quick preparation ensures that you can whip up a batch of these muffins in no time. Whether you choose fresh or frozen blueberries, this recipe is a winner.
Equipment
- Muffin Tray
- Mixing Bowls
- Whisk or Electric Mixer
- Measuring Cups
- Measuring Spoons
Ingredients
- 300 g All purpose flour
- 130 g Granulated Sugar
- 2 tsp Baking Powder
- pinch of salt
- 120 ml melted unsalted butter cooled down
- 250 ml milk
- 2 eggs
- 1 tsp vanilla extract optionally
Instructions
- Start by preheating your oven to 180°C (356°F) /gas 6 and placing paper liners in a muffin tin.
- Toss the blueberries with a tablespoon of flour. This will help prevent them from sinking to the bottom of the muffins during baking. The flour creates a light barrier between the fruit and the batter, keeping themevenly distributed.
- In a large mixing bowl, combine the dry ingredients:all-purpose flour, granulated sugar, baking powder, and a pinch of salt. Stir them together until well mixed.
- In a separate bowl, melt the unsalted butter. If you want to add some extra flavor, you can also include a splash of vanilla extract in the melted butter.
- Add the eggs and then mix them with the cooled melted butter (and vanilla extract if you choose to use it). Add the milk and stir until the wet ingredients are well combined.
- Gradually pour the wet ingredient mixture into the dry ingredients. Stir gently until the batter just comes together. The secret to making moist muffins is not overmixing the batter. Overmixing can develop gluten, making the muffins tough and dry. To keep your muffins moist, mix the wet and dry ingredients just until they come together, leaving some lumps in the batter.Blueberry muffin batter should be moderately thick. Its hould easily drop from a spoon but not be runny. This thickness helps the muffins maintain their shape and prevents the blueberries from sinking to the bottom during baking.
- Gently fold in the flour-coated blueberries.
- Now, scoop the muffin batter into the prepared muffin cups, filling each about two-thirds full.
- Bake the muffins in the preheated oven for 20-25 minutes until they are golden brown and a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.
Notes
The combination of simple ingredients and quick preparation ensures that you can whip up a batch of these muffins in no time. Whether you choose fresh or frozen blueberries, this recipe is a winner.
These easy, and budget-friendly blueberry muffins are ready to enjoy! Share them with your family, and savor the delightful combination of blueberries and moist, fluffy muffin goodness.
Tips for Making Delicious Blueberry Muffins:
- Don't overmix the batter to keep the muffins light and fluffy.
- Using frozen blueberries is a cost-effective option, and you can use them straight from the freezer without thawing.
- Coating the blueberries with flour helps prevent them from sinking to the bottom during baking.
- You can add a touch of vanilla extract for extra flavor, but it's optional.
- Customize your muffins by adding lemon zest or a sprinkle of icing sugar or cinnamon for extra flavor.