Ah, Homemade Blueberry Muffins! Like a small piece of heaven wrapped in a warm bundle. These little delights are filled with juicy blueberries and can turn an ordinary morning or afternoon into a blissful treat. They are perfect for all occasions, be it a family breakfast, a lazy Sunday brunch, a picnic addition or even as a treat for your kiddos’ school lunch boxes. Trust me, you will love these muffins as they strike the perfect balance between a soft, moist interior and a crispy, textured muffin top that’s lightly dusted with sugar. But the truly beautiful part? You can whip them up in your very own kitchen!
Our Homemade Blueberry Muffins come out perfectly tender with an irresistible golden-brown muffin top. It’s pretty much love at first bite! They are sweet, fruity and absolutely bursting with blueberry flavor! Now, let’s get started and dive in. You are about to enjoy some really good muffins, folks!
- Prep time: 20 minutes
- Cook time: 25 minutes
- Total time: 45 minutes
- Servings: 12 muffins
- Yield: 12 muffins
Now, roll up your sleeves and preheat the oven, because we are diving into the blueberry wonderland!
Ingredients & Equipment You’ll Need
- 2 cups fresh blueberries
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup melted butter
- 2 large eggs
- 1/4 cup milk
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
You will also need a muffin pan and muffin liners.
Our hero ingredient here is the fresh blueberries (you can use frozen in a pinch). The melted butter and eggs contribute to the muffins’ soft texture while the baking powder helps them rise beautifully. The vanilla extract adds that subtle flavor everyone knows and loves. If you’re missing something, don’t worry. You can substitute whole-wheat flour for all-purpose flour if you wan�� a healthier version or almond milk instead of regular!
How To Make Homemade Blueberry Muffins
- First, preheat your oven to 375 degrees F and line your muffin pan with the liners.
- In a bowl, combine flour, sugar, baking powder, and salt. Stir until well mixed.
- In another bowl, whisk together eggs, melted butter, milk, and vanilla extract.
- Gradually mix wet ingredients into the dry ingredients.
- Gently fold in the blueberries, taking care not to crush them.
- Fill each muffin cup 2/3 full with the batter.
- Bake in the preheated oven for about 25 minutes or until a toothpick comes out clean.
- Allow to cool and then enjoy!
Tips For The Best Results
- Don’t overmix your batter. It can make your muffins tough.
- Always use fresh baking powder, it ensures your muffins rise properly.
- For a sweeter flavor, sprinkle some sugar on top of your muffins before baking.
Storage Tips
- Store muffins in an airtight container at room temperature for up to 3 days.
- For longer storage, freeze them. They can be stored in a freezer for up to 3 months. Just thaw and reheat.
Frequently Asked Questions
Q: Can I use frozen blueberries?
A: Absolutely! Just make sure to coat them in a bit of flour before adding to the batter to avoid color bleeding.
Q: Can I make these muffins gluten-free?
A: Sure. You can substitute all-purpose flour with a gluten-free variant.
Q: Can I freeze these muffins?
A: Yes, you can! Let them cool completely before freezing. When ready to eat, just reheat in the microwave.
Q: How long do these muffins stay fresh?
A: If stored properly, they can stay fresh up to 3 days at room temperature or up to 3 months in the freezer.
Q: Can I add nuts to this recipe?
A: Sure, nuts can add a nice crunch to the muffins. Almonds or walnuts would work great.
Nutritional Facts of Homemade Blueberry Muffins
- Calories: 185
- Total Fat: 7g
- Saturated Fat: 4g
- Trans Fat: 0g
- Cholesterol: 40mg
- Sodium: 170mg
- Total Carbohydrates: 27g
- Dietary Fiber: 1g
- Sugars: 14g
- Protein: 3g
In conclusion, these divine blueberry muffins are moist, bursting with fresh blueberries, and have a beautiful golden crust on top. They’re just the right amount of sweet to start or finish your day on a high note. Enjoy these goodies with a mug of hot coffee or a glass of cold milk. Happy baking!
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