Simple Blueberry Muffin Recipe

Looking to whip up a quick sweet, fruity dessert? Make this easy, quick and delicious blueberry muffin recipe. These muffins are packed with plump blueberries, and their texture is light and fluffy. They make a great addition to a Sunday breakfast or brunch. They are also perfect for a sweet snack or dessert.

How to Make this Blueberry Muffin Recipe

This blueberry muffin recipe is one of the simplest recipes to make. You only need a few ingredients that you may already have in your fridge and pantry. Also, minimal equipment is needed, so the cleanup is a breeze too.

Here is what you will need:

Fresh or frozen blueberries are a great addition to blueberry muffins. If you can’t find fresh blueberries, don’t worry! Frozen blueberries work just as well. Just remember to add them to the batter while they’re still frozen.

When it comes to the flour, you have options. You can use all-purpose flour, or if you want a healthier twist, try using 100% whole wheat flour or a combination of whole wheat and all-purpose flour. Keep in mind that using different types of flour will slightly change the texture of the muffins.

For sweetness, granulated sugar is the way to go. However, if you prefer a different flavor, you can swap it out for brown sugar or coconut sugar. Just keep in mind that the texture of the muffins might be slightly different.

To keep the muffins moist, oil is the key ingredient. While butter adds a nice buttery flavor, we’ve found that a neutral oil works just as well. So feel free to use whichever you prefer.

If you’re dairy-free, you can use non-dairy milk like oat milk, unsweetened almond milk, or coconut milk instead of regular milk.

Eggs are important for providing structure and stability to the muffins, so make sure to include them in the recipe.

When it comes to vanilla extract, always opt for pure vanilla extract. Imitation vanilla extract doesn’t give the same flavor, so it’s best to avoid it.

Lastly, don’t forget the leaveners – baking powder and baking soda. These will help make your muffins light and airy. They’re our go-to leaveners for these muffins.

Ingredients:

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1/4 teaspoon baking soda
• 1 and 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1/2 cup milk
• 2 large eggs
• 2 teaspoon vanilla extract
• 1 and 1/2 cups fresh blueberries

Instructions:

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the melted butter, milk, eggs, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and gently fold them together until just combined. Be careful not to overmix, as this can result in dense muffins.
5. Gently fold in the fresh blueberries, being careful not to crush them.
6. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Remove the muffins from the oven and allow them to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Tips:

Here are a few tips to ensure your blueberry muffins turn out perfectly:

• Use fresh blueberries for the best flavor and texture. If fresh blueberries are not available, you can use frozen blueberries, but make sure to thaw and drain them before adding them to the batter.
• Be gentle when folding the blueberries into the batter to avoid breaking them and turning the batter blue.
• If you prefer a sweeter muffin, you can sprinkle a little sugar on top of each muffin before baking.
• Feel free to add a streusel topping or a dusting of powdered sugar for some extra flavor and presentation.
• Store any leftover muffins in an airtight container at room temperature for up to 3 days, or freeze them for longer storage.

These blueberry muffins are a quick and simple treat to make and can be enjoyed any time of the day. With their burst of juicy blueberries and fluffy texture, they will be enjoyed by both kids and adults. Happy Baking!

Not in the mood to bake? Try our Blueberry Cheesecake Tarts.

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Yield: 12 Nuffins

Quick and Easy Blueberry Muffins

Prep Time: 5 minutes

Cook Time: 18 minutes

Total Time: 23 minutes

Make this easy, quick and delicious blueberry muffin recipe. These muffins are packed with plump blueberries, and their texture is light and fluffy. They make a great addition to a Sunday breakfast or brunch.

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Ingredients

• 2 cups all-purpose flour
• ¾ cup granulated sugar
• ¼ teaspoon baking soda
• 1 and ½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup unsalted butter, melted
• ½ cup milk
• 2 large eggs
• 2 teaspoon vanilla extract
• 1 and ½ cups fresh blueberries

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the melted butter, milk, eggs, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and gently fold them together until just combined. Be careful not to overmix, as this can result in dense muffins.
5. Gently fold in the fresh blueberries, being careful not to crush them.
6. Spoon the batter into the prepared muffin tin, filling each cup about ⅔ full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Remove the muffins from the oven and allow them to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving:Calories: 215Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 52mgSodium: 109mgCarbohydrates: 30gFiber: 1gSugar: 14gProtein: 4g

Calories are estimated and may vary.

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