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Straightforward Blueberry Muffins Recipe


These are the simplest, most scrumptious blueberry muffins I’ve made. This straightforward muffin recipe is fast to make, makes use of a easy listing of substances, and works with recent or frozen blueberries. Our household has been making these muffins for years, they’re all the time a success!

Watch the Video

Easy Blueberry Muffins Recipe Video

This blueberry muffin recipe makes the perfect muffins with a candy, crackly sugar high and a lightweight, tender, and fluffy inside. You may make these muffins in below half-hour!

The key to those do-it-yourself blueberry muffins is utilizing baking powder and oil. Baking powder makes the muffins gentle and ethereal within the center, and oil retains them moist with out weighing them down.

freshly baked homemade blueberry muffins sitting on a cooling rack

Key Elements

  • Blueberries: Use recent or frozen blueberries on this recipe. For those who use frozen, add them frozen so your batter doesn’t flip purple.
  • Flour: I exploit all-purpose flour within the video, however this recipe works with complete wheat flour, spelt flour, and even an all-purpose gluten-free flour mix (like Bob’s Crimson Mill).
  • Sugar: To maintain these gentle and ethereal, I exploit granulated sugar. You may swap for different sugars (brown sugar or coconut sugar, for instance), however the texture of the muffin will change barely. I additionally love including a sprinkle of sugar to the muffin tops simply earlier than baking, which turns right into a crackly high.
  • Oil: It retains our muffins gentle and moist within the center, and I think about it one of many secrets and techniques to the perfect blueberry muffins. I’ve examined this recipe with butter, and whereas it tastes nice, the oil nonetheless makes extra tender muffins.
  • Milk or Non-Dairy Milk: Each work for this recipe, so use what you’ve. I’ve made these muffins with do-it-yourself oat milk, unsweetened almond milk, and coconut milk (carton, not canned) with nice outcomes.
  • Egg: Provides construction and taste to our muffins. If you don’t eat eggs, use one flax egg. Or strive these vegan blueberry muffins.
  • Baking powder: Retains our muffins gentle and ethereal. Use lately bought double-acting baking powder (it lasts about 3 months). If you’re delicate to the flavour of baking powder, ensure that yours is aluminum-free.

How one can Make Blueberry Muffins

When you understand how easy these blueberry muffins are to make, you’ll make them on a regular basis! You don’t want an electrical mixer for this recipe.

Whisk your flour, sugar, baking powder, and just a little salt in a big bowl. Then, seize a measuring jug and fill it along with your oil, egg, and milk. Add your vanilla, after which give it whisk earlier than pouring it into the bowl with the flour.

How to make blueberry muffins - mixing our easy blueberry muffin batter with blueberriesHow to make blueberry muffins - mixing our easy blueberry muffin batter with blueberries

Stir every thing till blended, toss your blueberries, and fold them in. Divide the batter between muffin cups, and bake!

Scooping blueberry muffin batter into  muffin panScooping blueberry muffin batter into  muffin pan

We bake our muffins at 400°F for 15 to twenty minutes. The upper oven temperature helps them rise rapidly, which prompts the baking powder in our batter.

Storing Selfmade Blueberry Muffins

Retailer blueberry muffins at room temperature for as much as 3 days. Line an hermetic container with paper towels to soak up further moisture and forestall your muffins from getting soggy. Keep away from the fridge, because it dries them out. Freeze muffins for as much as 3 months. Thaw in a single day within the fridge or reheat from frozen in a 300°F oven for five to eight minutes.

Extra Blueberry Muffin Recipes

Easy Blueberry MuffinsEasy Blueberry Muffins

Straightforward Blueberry Muffins

  • PREP
  • COOK
  • TOTAL

This straightforward blueberry muffin recipe is our hottest for a cause! It’s fast to make and yields muffins with a moist, tender heart bursting with blueberries and a wonderfully golden-brown high.

This recipe makes eight giant, big-topped muffins, ten commonplace muffins, or 20 to 22 mini muffins.

Makes 8 giant, 10 commonplace, or 22 mini muffins

Watch Us Make the Recipe

You Will Want

1 ½ cups (195g) all-purpose flour

3/4 cup (150g) granulated sugar, plus 1 tablespoon for muffin tops

2 teaspoons baking powder

1/4 teaspoon wonderful sea salt

1/3 cup (80ml) neutral-flavored oil, like safflower, avocado, or vegetable oil

1 giant egg

1/3 cup (80ml) milk or non-dairy milk, use extra as wanted

1 ½ teaspoons vanilla extract

6 to eight ounces recent or frozen blueberries, beneficiant 1 cup

Instructions

  • Put together Oven and Muffin Cups
  • 1Preheat the oven to 400°F (204°C). Line muffin cups with paper liners (8 for giant muffins, 10 for traditional, or 22 for mini).

    2Frivolously grease or spray the tops of the muffin tin with oil to forestall the outsized tops from sticking. Excessive-quality nonstick pans could not require this.

  • Make Batter
  • 1Whisk the flour, sugar, baking powder, and salt in a big bowl.

    2Select a measuring jug that holds a minimum of 1 cup. Add the oil to the jug, after which crack within the egg. Pour in sufficient milk to achieve the 1-cup line on the jug (this needs to be about 1/3 cup of milk). Add the vanilla extract and whisk till every thing is mixed.

    3Add the moist substances to the bowl with the dry substances. Stir gently till the batter comes collectively. Watch out to not overmix! The batter can be thick, see suggestions under.

    4Gently fold within the blueberries.

  • Bake Muffins
  • 1Divide the batter between muffin cups. If making big-topped muffins, the batter will come to the tops of the paper liners. Sprinkle just a little sugar on high of every muffin.

    2Bake muffins 15 to twenty minutes or till tops are now not moist and a toothpick inserted into the center of a muffin comes out with crumbs, not moist batter. Switch to a cooling rack.

    3To retailer, place them in a plastic bag, seal, and retailer at room temperature for as much as 3 days. To freeze, wrap them tightly in aluminum foil or place them in freezer luggage. Freeze for as much as 3 months.

Adam and Joanne’s Suggestions

  • Frozen blueberries: Add frozen blueberries whereas frozen, don’t thaw.
  • Measuring your flour: Fluff the flour in its container, then gently scoop it into your measuring cup till barely mounded. Stage off the highest with a knife for correct measuring. For much more accuracy, use a scale and measure the flour by weight (in grams).
  • For mini muffins, the baking time can be much less — regulate them whereas they bake and count on them to take 9 to 11 minutes.
  • Batter Thickness: The batter needs to be thick and “scoopable” — not runny and never dry or further thick like dough. If the batter is just too runny, add flour, a tablespoon at a time till right consistency. If the batter is dry or too thick, add milk, a tablespoon at a time till the right consistency.
  • Recipe impressed by Allrecipes blueberry muffins.
  • The diet details supplied under are estimates. Calculations are for one commonplace muffin (this recipe makes 10).

Diet Per Serving
Serving Dimension
1 muffin (10 complete)
/
Energy
216
/
Complete Fats
8.2g
/
Saturated Fats
1.2g
/
Ldl cholesterol
19.4mg
/
Sodium
71.3mg
/
Carbohydrate
33.2g
/
Dietary Fiber
1g
/
Complete Sugars
17.2g
/
Protein
2.9g


AUTHOR: 

Adam and Joanne Gallagher

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