If you are in the mood for a delightful and satisfying breakfast, blueberry muffins are the perfect choice. Loaded with juicy blueberries and a hint of sweetness, these muffins are a morning treat that is both quick and easy to make. Whether you are gearing up for a busy day or enjoying a calm weekend, these blueberry muffins are certain to delight your taste buds.
Tips to Make the Blueberry Muffins Recipe:
1. Use Fresh or Frozen Blueberries: Fresh blueberries are ideal, but if they are out of season, frozen ones work just as well. If using frozen blueberries, do not thaw them before adding to the batter to prevent the muffins from becoming overly moist.
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2. Coat Blueberries with Flour: Before folding the blueberries into the batter, lightly coat them with a tablespoon of flour. This helps to evenly distribute the berries throughout the muffins, preventing them from sinking to the bottom.
3. Do Not Overmix the Batter: Mix the ingredients just until combined to avoid tough muffins. Overmixing can lead to dense muffins instead of light and fluffy ones.
4. Fill Muffin Cups Correctly: For perfectly domed muffins, fill each muffin cup up to three-quarters full. This allows enough room for the muffins to expand and rise beautifully during baking.
5. Add a Streusel Topping: For extra sweetness and a delightful crunch, top your muffins with a simple streusel made from flour, sugar, and butter. Sprinkle it over the batter before baking for an irresistible finish.
How to Make Blueberry Muffins Recipe?
Blueberry Muffins Recipe
Equipment
- 1 Muffin tin For baking the muffins
- 1 Mixing Bowl For mixing ingredients
- 1 Whisk For mixing batter
Ingredients
- 1.5 cups All-purpose flour
- 3/4 cup Granulated sugar
- 1/2 tsp Salt
- 2 tsp Baking powder
- 1/3 cup Vegetable oil
- 1 Egg Large
- 1/3 cup Milk
- 1 tsp Vanilla extract
- 1 cup Blueberries Fresh or frozen
Instructions
- Preheat oven to 400°F (200°C). Grease a 12-cup muffin tin or line with muffin liners.
- In a large mixing bowl, combine flour, sugar, salt, and baking powder.
- Add vegetable oil, egg, milk, and vanilla extract. Mix until just combined.
- Fold in the blueberries gently.
- Divide the batter evenly among the muffin cups.
- Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
