Blueberry muffins are a classic breakfast treat that are loved by many. These sweet and tangy muffins are perfect for a quick breakfast or a mid-day snack. They are also incredibly easy to make from scratch, so there’s no need to buy the store-bought version. In this post, we’ll show you how to make blueberry muffins from scratch with a simple and easy-to-follow recipe.
Ingredients
To make 4 servings, you’ll need the following ingredients:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries
Directions
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the melted butter, eggs, milk, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Gently fold in the blueberries.
- Spoon the batter into the prepared muffin tin, filling each liner about 2/3 full.
- Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Variations
If you want to switch things up, here are a few variations you can try:
- Lemon Blueberry Muffins: Add 2 tablespoons of lemon zest to the dry ingredients and swap out the vanilla extract for lemon extract.
- Streusel Topped Blueberry Muffins: In a small bowl, mix together 1/4 cup all-purpose flour, 1/4 cup granulated sugar, and 1/4 cup cold unsalted butter. Sprinkle the mixture over the muffin batter before baking.
- Whole Wheat Blueberry Muffins: Swap out half of the all-purpose flour for whole wheat flour.
- Vegan Blueberry Muffins: Substitute the eggs with 1/2 cup unsweetened applesauce and use a non-dairy milk.
Conclusion
There’s nothing quite like a warm, freshly baked blueberry muffin in the morning. With this easy-to-follow recipe, you can make your own muffins from scratch in no time. Whether you’re a seasoned baker or a beginner, this recipe is sure to impress. So grab your apron and get baking!
FAQ
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries instead of fresh. Just be sure to thaw them completely and drain any excess liquid before adding them to the batter.
How long do these muffins last?
These muffins can last up to 5 days if stored in an airtight container at room temperature. You can also freeze them for up to 3 months.
Can I substitute the all-purpose flour with almond flour?
It is not recommended to substitute all-purpose flour with almond flour as they have different properties. Almond flour is a denser flour and will change the texture and taste of the muffins.
Do I need to use a stand mixer for this recipe?
No, you do not need to use a stand mixer for this recipe. You can mix the ingredients by hand using a whisk or a wooden spoon.
Can I use a muffin tin with larger or smaller cups?
Yes, you can use a muffin tin with larger or smaller cups, but the baking time may need to be adjusted accordingly. Keep an eye on the muffins and remove them from the oven when they are golden brown and a toothpick inserted into the center comes out clean.
Can I add other fruits to the batter?
Yes, you can add other fruits to the batter such as raspberries or strawberries. Just be sure to chop them into small pieces so they mix well into the batter.
Is it necessary to use buttermilk?
Yes, it is necessary to use buttermilk in this recipe as it helps to activate the baking powder and baking soda, giving the muffins their fluffy texture.
Can I use vegetable oil instead of butter?
Yes, you can use vegetable oil instead of butter, but it may change the taste and texture of the muffins. Butter adds a rich flavor and moisture to the muffins that may be lost with vegetable oil.
Can I add nuts or chocolate chips to the batter?
Yes, you can add nuts or chocolate chips to the batter for some extra flavor and texture. Just be sure to fold them in gently so they don’t sink to the bottom.
Can I use a different type of sugar?
Yes, you can use a different type of sugar such as brown sugar or coconut sugar, but it may change the taste and texture of the muffins. White granulated sugar is recommended for the best results.
