Blueberry season! What can be better than fresh blueberry muffins coming out of the oven? And the recipe is so easy–you can whip up a batch in only a few minutes.
Now, in order to bake like a pro:
Take out your eggs and get them to room temperature.
Room temperature eggs help the muffins rise adequately.
And the other, equally important tip that is true when making blueberry muffins or any type of quick bread (bread without yeast):
Don’t stir the batter too much.
Once the wet and dry ingredients are mixed, stop mixing right away. Overmixing creates a muffin that is a bit tough rather than light.
Regarding ingredients, I like to use whole wheat flour in my blueberry muffins rather than white. To me, it tastes better, giving the muffins a slightly nutty flavor.
And speaking of nutty flavor, I like to switch up the oils in this recipe. Instead of straight butter, I like to do half butter and half walnut oil or else a mixture of butter and coconut oil. Each one will give the muffins a slightly different flavor. Your kids won’t notice the difference, but you as the baker may develop a preference for one oil combo over another.
Something else in this recipe that’s a bit different is that you toss the blueberries with a couple tablespoons of the flour mixture (flour, baking powder, and salt) before mixing them in. This extra step helps especially with frozen blueberries, helping them to stay intact and not “bleed blue” throughout the muffin.
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Now, check out the video!
The extra sprinkle of sugar that you put on top before baking gives an extra boost of flavor.
Now, enjoy those blueberry muffins!
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Blueberry Muffins
Ingredients
- 2 cups whole wheat flour
- 2 tsp baking powder
- 1/2 tsp salt
- 2 1/2 cups blueberries
- 1/2 cup butter
- 1 cup plus 2 Tbsp sugar
- 2 large eggs at room temperature
- 1/2 cup milk
- 1 tsp vanilla
Instructions
- Line 18 muffin cups with paper liners.
- Combine flour, baking powder, and salt; set aside.
- Toss 2 Tbsp flour mixture with blueberries.
- Beat butter and 1 cup sugar until light and fluffy.
- Add eggs, one at a time, beating thoroughly after each addition.
- Add flour mixture alternately with milk and vanilla; stop beating as soon as batter is mixed.
- Crush 1/2 cup berries and stir into mixture.
- Fold in remaining berries.
- Spoon evenly into prepared muffin cups.
- Sprinkle remaining 2 Tbsp sugar on top of muffin batter.
- Bake @ 375 degrees, 25-30 minutes, until toothpick inserted in center comes out clean.].
Nutrition Facts
Blueberry Muffins
Serves: 18
|
Amount Per Serving: 1 muffin
|
||
|---|---|---|
| Calories | 162 | |
| % Daily Value* | ||
| Total Fat 6g | 9.2% | |
| Saturated Fat 3.5g | 15% | |
| Trans Fat | ||
| Cholesterol 38mg | 12.7% | |
| Sodium 112mg | 4.7% | |
| Total Carbohydrate 25g | 8.3% | |
| Dietary Fiber 2g | 8% | |
| Sugars 15g | ||
| Protein 3g | ||
| Vitamin A 209 IU | Vitamin C 2mg | |
| Calcium 48mg | Iron 1mg | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nord Hill Passions and Pursuits
Looks absolutely delicious!