BEST Blueberry Muffins

Why You’ll Love BEST Blueberry Muffins Recipe

These Blueberry Muffins are not only delicious but incredibly easy to make. The secret to their incredible fluffiness lies in the perfect balance of ingredients and the careful folding of the blueberries into the batter. The muffins are sweet enough without being overpowering and have a slightly crumbly, buttery texture. Best of all, they’re ready in just under an hour, making them the perfect treat to bake for a quick weekend breakfast or when company is coming over. The burst of fresh blueberry flavor in each muffin is guaranteed to make your mornings brighter.

Ingredients

• 2 cups all-purpose flour

• 1 tablespoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1/2 cup granulated sugar

• 1/2 cup brown sugar, packed

• 1 large egg

• 1 cup buttermilk (or regular milk)

• 1/2 cup unsalted butter, melted

• 1 teaspoon vanilla extract

• 1 1/2 cups fresh or frozen blueberries (if using frozen, do not thaw)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease the cups with butter or non-stick spray.

2. Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, granulated sugar, and brown sugar until well combined.

3. Prepare the wet ingredients: In another bowl, whisk together the egg, buttermilk, melted butter, and vanilla extract.

4. Combine the ingredients: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix, as this can lead to dense muffins. The batter will be slightly lumpy, which is perfect.

5. Fold in the blueberries: Gently fold the blueberries into the batter with a spatula. Be careful not to crush the berries, especially if you’re using frozen ones.

6. Fill the muffin tin: Divide the batter evenly among the muffin cups, filling each cup about 2/3 of the way full.

7. Bake: Bake the muffins for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown. You can also lightly press the top of a muffin – if it springs back, they’re done!

8. Cool: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Enjoy while they’re still warm!

Servings and Timing

• Servings: 12 muffins

• Prep time: 10 minutes

• Cook time: 20-25 minutes

• Total time: 35-40 minutes

Variations

• Add lemon zest: For an extra burst of flavor, add 1-2 teaspoons of lemon zest to the batter to complement the blueberries.

• Mix in other fruits: Feel free to swap some of the blueberries for other fruits like raspberries, blackberries, or chopped strawberries for a different twist.

• Top with crumb topping: For added texture and sweetness, sprinkle a crumb topping (made with flour, sugar, butter, and cinnamon) over the muffins before baking.

Storage/Reheating

• Storage: Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, place them in the fridge for up to a week.

• Reheating: To reheat, wrap the muffins in a damp paper towel and microwave them for 10-15 seconds, or warm them in the oven at 300°F (150°C) for 5-10 minutes.

FAQs

Can I use frozen blueberries in this recipe?

Yes! You can use frozen blueberries, but do not thaw them before adding them to the batter. This helps prevent the batter from turning blue and ensures the blueberries stay intact during baking.

Can I make these muffins without buttermilk?

If you don’t have buttermilk, you can substitute it with regular milk or make your own by adding 1 tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for 5 minutes.

Why are my muffins dense?

Dense muffins can be caused by overmixing the batter. Be sure to stir the wet and dry ingredients until just combined, even if the batter is a little lumpy.

Can I freeze these muffins?

Yes, you can freeze blueberry muffins! Allow them to cool completely, then wrap each muffin individually in plastic wrap or foil and store them in a freezer-safe bag. When ready to eat, thaw them at room temperature or reheat them in the microwave.

How do I prevent my blueberries from sinking to the bottom?

Toss the blueberries in a little flour before adding them to the batter. This helps them stay suspended in the batter while baking.

How long do these muffins stay fresh?

These muffins stay fresh for about 2-3 days when stored in an airtight container at room temperature. If you need them to last longer, consider refrigerating or freezing them.

Can I make mini blueberry muffins?

Yes! You can use a mini muffin tin to make smaller muffins. Reduce the baking time to about 10-12 minutes, checking for doneness with a toothpick.

How do I know when the muffins are done?

The muffins are done when a toothpick inserted into the center comes out clean or with just a few crumbs clinging to it. The tops should be golden brown, and the muffins should spring back when lightly pressed.

Can I add a crumb topping to these muffins?

Absolutely! A crumb topping made of butter, sugar, flour, and a bit of cinnamon adds a nice crunch to these muffins. Simply sprinkle it on top before baking.

Can I double this recipe?

Yes, you can double the recipe if you want to make a larger batch. Just make sure to divide the batter evenly among the muffin cups and adjust the baking time as necessary.

Conclusion

These Blueberry Muffins are everything you want in a muffin: light, fluffy, and bursting with sweet, juicy blueberries. With just the right balance of sweetness and texture, they make the perfect breakfast or snack. Whether you’re baking for yourself or sharing them with friends and family, this simple and delicious recipe will quickly become a staple in your kitchen. Give it a try and enjoy the deliciousness of homemade blueberry muffins!

BEST Blueberry Muffins

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These Best Blueberry Muffins are soft, fluffy, and packed with fresh blueberries. Perfect for breakfast or a snack, they have a light crumb and a slightly sweet flavor that everyone will love. These muffins are easy to make, and the perfect treat for any occasion, from casual mornings to special gatherings.

• Author: Emily
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 muffins
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• For the Muffins:
• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 cup buttermilk (or regular milk)
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh or frozen blueberries (do not thaw if using frozen)
• For the Streusel Topping (optional):
• 1/4 cup all-purpose flour
• 1/4 cup granulated sugar
• 2 tablespoons unsalted butter, cubed

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Instructions

• Preheat Oven & Prepare Pan: Preheat your oven to 375°F (190°C). Grease or line a 12-cup muffin tin with paper liners.
• Make the Muffin Batter: In a large bowl, whisk together the flour, sugar, baking powder, salt, and baking soda. In a separate bowl, whisk together the melted butter, eggs, buttermilk, and vanilla extract until well combined.
• Combine Wet and Dry Ingredients: Gradually add the wet ingredients to the dry ingredients and stir gently with a spatula until just combined. Be careful not to overmix. The batter should be slightly lumpy.
• Add Blueberries: Gently fold in the blueberries with a spatula. If you’re using frozen blueberries, toss them in a little bit of flour before folding them in to prevent them from bleeding into the batter.
• Optional Streusel Topping: In a small bowl, mix together the flour, sugar, and cubed butter for the streusel. Use a fork or your fingers to combine until it forms a crumbly texture. Sprinkle the streusel over the muffin batter before baking for an extra crunchy topping.
• Bake the Muffins: Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
• Cool and Serve: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

• If using frozen blueberries, do not thaw them to prevent the batter from turning purple.
• For a healthier twist, you can substitute half of the all-purpose flour with whole wheat flour.
• These muffins freeze well for up to 3 months. Store them in an airtight container or freezer bag.