Hamdi Saidani Blueberry Muffins, made with fresh blueberries, flour, sugar, eggs, milk, and butter, serve 12 and take about 30 minutes to prepare these delightful muffins are perfect for breakfast or a snack, offering a burst of juicy berries in every bite.
💜 Why You’ll Love This Blueberry Muffins Recipe:
- Bursting with Flavor: Each muffin is packed with juicy blueberries, offering a delightful burst of flavor in every bite.
- Easy to Make: The recipe is straightforward and beginner-friendly, perfect for quick breakfast or snack preparation.
- Moist and Tender: The muffins are perfectly moist and tender, thanks to the right balance of wet and dry ingredients.
- Perfect for Any Time: These muffins are great for breakfast, brunch, or as a sweet snack throughout the day.
❓ What Is Blueberry Muffins Recipe?
Blueberry Muffins, made with fresh or frozen blueberries, flour, sugar, eggs, milk, and butter these muffins are deliciously moist also tender and packed with juicy blueberries, perfect for any time of day.
🍇 Blueberry Muffins Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1 large egg
- 1/3 cup milk (or more if needed)
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
- 1/2 cup granulated sugar (for topping, optional)
🧁 How To Make Blueberry Muffins
- Preheat your oven to 400°F (200°C). Grease a muffin tin or line with paper muffin liners.
- In a large bowl, combine the flour, sugar, salt, and baking powder. Mix well.
- In a measuring cup, combine the vegetable oil, egg, and enough milk to reach the 1-cup mark. Add the vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be slightly lumpy, not overmixed.
- Gently fold in the blueberries, being careful not to crush them.
- Fill each muffin cup about two-thirds full with batter. If desired, sprinkle the tops with the additional sugar.
- 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 tin for 5 minutes, then transfer to a wire rack to cool completely.
💭 Recipe Tips:
- Use Fresh or Frozen Blueberries: Fresh blueberries are best, but if using frozen, do not thaw them to prevent the batter from becoming too watery.
- Don’t Overmix: Overmixing the batter can lead to tough muffins. Mix just until the ingredients are combined.
- Room Temperature Ingredients: Ensure that the egg and milk are at room temperature for a smoother batter and better rise.
- Prevent Sinking Blueberries: Toss blueberries in a bit of flour before folding them into the batter to help prevent them from sinking to the bottom.
🍧 What To Serve With Blueberry Muffins?
Serve blueberry muffins with a side of fresh fruit, a dollop of Greek yogurt, or a spread of butter or cream cheese pair with a hot cup of coffee or tea for a delightful breakfast or snack.
🎚 How To Store Leftovers Blueberry Muffins?
- At Room Temperature: Store leftovers blueberry muffin in an airtight container at room temperature for up to 3 days.
- In the Freezer: Wrap each leftovers blueberry muffin in plastic wrap and place them in a freezer-safe bag or container freeze for up to 3 months. Thaw at room temperature before serving.
🥵 How To Reheat Leftovers Blueberry Muffins?
- In the Microwave: Place leftovers blueberry muffin on a microwave-safe plate and heat on high for 20-30 seconds until warmed through.
- In the Oven: Preheat the oven to 350°F (175°C) place leftovers blueberry muffin on a baking sheet and heat for 3-5 minutes or until warmed through.
FAQ’S
Can I make blueberry muffins in advance?
Yes, blueberry muffins can be made in advance store them in an airtight container at room temperature or freeze them. They can be reheated in the microwave or oven before serving for a freshly baked taste.
How do I prevent muffins from sticking to the liners?
To prevent muffins from sticking to the liners, use high-quality non-stick liners, lightly spray the liners with cooking spray, or use silicone muffin liners.
Are blueberry muffins healthy?
Blueberry muffins can be a part of a balanced diet, especially if made with whole grains and less sugar. Blueberries provide antioxidants and vitamins, but the overall healthiness depends on the recipe ingredients and portion size.
How do I prevent blueberries from sinking in the muffins?
To prevent blueberries from sinking, toss them in a small amount of flour before folding them into the batter. This helps suspend the berries evenly throughout the muffins.
What kind of flour is best for blueberry muffins?
All-purpose flour is commonly used for blueberry muffins. However, you can also use whole wheat flour or a gluten-free flour blend if you have dietary restrictions.
How do I make my blueberry muffins extra moist?
To make blueberry muffins extra moist, ensure you don’t overmix the batter, use room temperature ingredients, and avoid overbaking. Adding a bit of sour cream or yogurt to the batter can also enhance moisture.
Blueberry Muffins Nutrition Facts
Amount Per Serving
- Calories: 180
- Total Fat: 7g
- Saturated Fat: 1g
- Cholesterol: 20mg
- Sodium: 150mg
- Total Carbohydrates: 25g
- Dietary Fiber: 1g
- Sugars: 12g
- Protein: 3g
- Vitamin A: 2%
- Vitamin C: 4%
- Calcium: 6%
- Iron: 4%
Blueberry Muffins
Description
Blueberry Muffins, made with fresh blueberries, flour, sugar, eggs, milk, and butter, serve 12 and take about 30 minutes to prepare these delightful muffins are perfect for breakfast or a snack, offering a burst of juicy berries in every bite.
Ingredients
Instructions
- Preheat your oven to 400°F (200°C). Grease a muffin tin or line with paper muffin liners.
- In a large bowl, combine the flour, sugar, salt, and baking powder. Mix well.
- In a measuring cup, combine the vegetable oil, egg, and enough milk to reach the 1-cup mark. Add the vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be slightly lumpy, not overmixed.
- Gently fold in the blueberries, being careful not to crush them.
- Fill each muffin cup about two-thirds full with batter. If desired, sprinkle the tops with the additional sugar.
- 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 tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use Fresh or Frozen Blueberries: Fresh blueberries are best, but if using frozen, do not thaw them to prevent the batter from becoming too watery.
- Don’t Overmix: Overmixing the batter can lead to tough muffins. Mix just until the ingredients are combined.
- Room Temperature Ingredients: Ensure that the egg and milk are at room temperature for a smoother batter and better rise.
- Prevent Sinking Blueberries: Toss blueberries in a bit of flour before folding them into the batter to help prevent them from sinking to the bottom.
