Blueberry Muffins Recipe

Description

Blueberry muffins are soft, moist, and bursting with juicy blueberries. This classic bakery-style treat has a buttery flavor with a tender crumb, making it perfect for breakfast, snacks, or even dessert. The recipe is easy to follow and can be made with fresh or frozen blueberries.

Ingredients

For the Muffins:

• 1 ¾ cups (220g) all-purpose flour
• 2 tsp baking powder
• ½ tsp salt
• ½ cup (113g) unsalted butter, melted
• ¾ cup (150g) granulated sugar
• 2 large eggs
• ½ cup (120ml) milk (whole or buttermilk)
• 1 ½ tsp vanilla extract
• 1 ½ cups (225g) fresh or frozen blueberries (do not thaw if frozen)

For the Crumb Topping (Optional but Recommended):

• ¼ cup (50g) granulated sugar
• 2 tbsp (30g) brown sugar
• 3 tbsp (45g) melted butter
• ½ cup (60g) all-purpose flour

Instructions

Step 1: Prepare the Muffin Batter

1. Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease with butter.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, whisk melted butter and sugar until smooth.
4. Add eggs one at a time, whisking well after each addition. Stir in vanilla extract.
5. Mix in milk until combined.
6. Gradually fold in the dry ingredients, stirring just until combined (do not overmix).
7. Gently fold in the blueberries.

Step 2: Prepare the Crumb Topping (Optional)

1. In a small bowl, mix sugar, brown sugar, and melted butter.
2. Add flour and mix until crumbs form.

Step 3: Assemble and Bake

1. Divide the batter evenly into muffin cups, filling each about ¾ full.
2. Sprinkle crumb topping over each muffin.
3. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
4. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.

Notes & Tips

• Use fresh or frozen blueberries: If using frozen, do not thaw them before adding to the batter.
• Prevent sinking blueberries: Toss blueberries in 1 tbsp of flour before folding them into the batter.
• For extra moisture: Replace half of the butter with sour cream or yogurt.
• Make it healthier: Substitute half of the all-purpose flour with whole wheat flour.
• Storage: Store at room temperature in an airtight container for up to 3 days, or freeze for up to 3 months.

Servings & Nutritional Info

Servings: 12 muffins
Per Muffin:

• Calories: ~210 kcal
• Carbohydrates: 30g
• Protein: 3g
• Fat: 9g
• Fiber: 1g
• Sugar: 15g

Health Benefits of Blueberry Muffins

1. Rich in Antioxidants: Blueberries are packed with antioxidants that help fight free radicals.
2. Boosts Brain Function: Blueberries are known to improve memory and cognitive function.
3. Good Source of Fiber: Helps with digestion and gut health.
4. Mood Booster: The combination of carbs and natural sugars can boost energy and mood.

Q&A Section

Q1: Can I use almond milk instead of regular milk?

Yes! Almond milk, oat milk, or any plant-based milk can be used as a substitute.

Q2: Can I make these muffins gluten-free?

Yes! Substitute all-purpose flour with a 1:1 gluten-free flour blend.

Q3: How do I make the muffins fluffier?

Use room-temperature ingredients and avoid overmixing the batter.

Q4: Can I reduce the sugar?

Yes! You can reduce the sugar by ¼ cup, but it may slightly alter the texture and sweetness.

Q5: How do I prevent my muffins from drying out?

Do not overbake, and store them in an airtight container. Adding a slice of bread in the container helps keep them moist.

Would you like any modifications to this recipe, such as a dairy-free or vegan version? 😊