Indulge in the delightful aroma of freshly baked blueberry muffins that fill your kitchen with warmth and joy. This easy-to-follow recipe yields soft, moist muffins bursting with juicy blueberries, making them a perfect breakfast treat or snack. With simple ingredients and straightforward steps, you’ll find that these muffins are not only delicious but also a great way to start your day. Let’s dive into the recipe and create some wonderful moments around the breakfast table!
Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup unsalted butter, melted
- 1 large egg
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
Servings and Cooking Time
This recipe makes 12 muffins, with a preparation time of 15 minutes and a cooking time of 20-25 minutes.
Nutritional Value
Each serving (1 muffin) contains approximately 180 calories, 7g of fat, 27g of carbohydrates, and 2g of protein. This is based on a standard muffin size, providing a satisfying treat without excessive calories.
Step-by-Step Cooking Process
- Preheat your 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, baking soda, and salt.
- In another bowl, combine the melted butter, egg, buttermilk, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Gently fold in the fresh blueberries, being careful not to overmix.
- Fill each muffin cup about two-thirds full with the batter.
- Sprinkle a bit of sugar on top of each muffin for a sweet crust.
- Bake in the preheated oven for 20-25 minutes until golden brown.
- Check for doneness with a toothpick; it should come out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack.
Alternative Ingredients
You can substitute all-purpose flour with whole wheat flour for a healthier option. Additionally, if you don’t have buttermilk, mix 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice as a quick alternative.
Serving and Pairings
These blueberry muffins are delightful on their own but pair well with a dollop of butter or a smear of cream cheese. Enjoy them alongside a cup of coffee or tea for a relaxing breakfast experience.
Storage and Reheating
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 3 months. Reheat in the microwave or oven for a few minutes before serving.
Cooking Mistakes
- Overmixing the batter can lead to dense muffins.
- Not measuring ingredients accurately can affect texture.
- Skipping the cooling step can result in soggy muffins.
- Using old baking powder or soda can prevent rising.
- Not preheating the oven can lead to uneven baking.
Helpful Tips
- Use fresh blueberries for the best flavor.
- Let the butter cool slightly before adding to the mixture.
- Try adding lemon zest for a citrus twist.
- Make a double batch to freeze for later.
- Experiment with other berries like raspberries or blackberries.
FAQs
Can I use frozen blueberries?
Yes, you can use frozen blueberries. Just add them directly to the batter without thawing to prevent discoloration.
How do I know when my muffins are done?
Insert a toothpick into the center of a muffin; if it comes out clean or with a few crumbs, they are done.
Can I make these muffins gluten-free?
Absolutely! Substitute all-purpose flour with a gluten-free flour blend.
What can I add to the muffins for more flavor?
Consider adding spices like cinnamon or nutmeg, or mix in nuts for added texture.
How should I store leftover muffins?
Store in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Conclusion
Blueberry muffins are a timeless treat that brings joy to any breakfast or snack time. With their delightful sweetness and fluffy texture, this easy recipe allows you to whip up a batch in no time. Enjoy the burst of fresh blueberries in every bite, and don’t forget to share them with family and friends!
Blueberry Muffins Recipe
Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup unsalted butter melted
- 1 large egg
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
Instructions
- Preheat your 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, baking soda, and salt.
- In another bowl, combine the melted butter, egg, buttermilk, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Gently fold in the fresh blueberries, being careful not to overmix.
- Fill each muffin cup about two-thirds full with the batter.
- Sprinkle a bit of sugar on top of each muffin for a sweet crust.
- Bake in the preheated oven for 20-25 minutes until golden brown.
- Check for doneness with a toothpick; it should come out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack.
