Blueberry Muffins Recipe

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Blueberry muffins are a delightful treat, perfect for breakfast or a snack. Here’s a simple recipe for you to try:

Ingredients

• 1 and 1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/3 cup vegetable oil or melted butter
• 1 large egg
• 1/3 – 1/2 cup milk (start with 1/3 cup and add more if needed)
• 1 and 1/2 teaspoons vanilla extract
• 1 cup fresh or frozen blueberries (if using frozen, do not thaw)

Optional streusel topping:

• 2 tablespoons all-purpose flour
• 2 tablespoons granulated sugar
• 2 tablespoons cold butter, diced

Instructions:

1. Preheat your oven to 200°C (400°F). Grease or line a muffin tin with paper liners.
2. In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder.
3. In a separate bowl, whisk together the vegetable oil or melted butter, egg, milk, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix, as this can lead to tough muffins. The batter should be thick and slightly lumpy.
5. Gently fold in the blueberries until evenly distributed throughout the batter.
6. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 to 3/4 full.
7. If using the streusel topping, combine the flour and sugar in a small bowl. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Sprinkle the streusel evenly over the muffin batter in each cup.
8. Bake the muffins in the preheated oven for 18-22 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
9. 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.
10. Enjoy your homemade blueberry muffins warm or at room temperature. They’re best eaten the same day they’re baked, but you can store any leftovers in an airtight container at room temperature for up to 2 days.

Feel free to adjust the recipe by adding lemon zest for a hint of citrus flavor or substituting some of the all-purpose flour with whole wheat flour for added nutrition. Happy baking!

FAQs

Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries instead of fresh. Just be sure not to thaw them before adding them to the batter, as this can cause them to bleed and discolor the batter. Fold them in gently while still frozen.

How do I prevent my blueberries from sinking to the bottom of the muffins?

To prevent blueberries from sinking, you can toss them in a little flour before folding them into the batter. This helps to coat the blueberries and prevent them from sinking during baking.

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour for some or all of the all-purpose flour in this recipe. Just be aware that whole wheat flour can make the muffins denser, so you may need to adjust the amount of liquid slightly.

How do I store leftover muffins?

Allow the muffins to cool completely, then store them in an airtight container at room temperature for up to 2 days. You can also freeze the muffins for longer storage. Place them in a single layer on a baking sheet and freeze until firm, then transfer them to a freezer bag or container and store them in the freezer for up to 3 months.

Can I add other fruits or ingredients to the muffins?

Absolutely! Blueberry muffins are versatile, and you can customize them to your liking. You can add lemon zest for a citrusy flavor, chopped nuts for texture, or even other types of berries such as raspberries or strawberries.

How do I make the muffins more moist?

To make the muffins more moist, you can increase the amount of oil or melted butter in the recipe slightly. You can also add a little yogurt or sour cream to the batter for extra moisture.

Can I make mini muffins instead of regular-sized muffins?

Yes, you can make mini muffins using this recipe. Just adjust the baking time accordingly, as mini muffins will bake faster than regular-sized muffins. Start checking for doneness after about 10-12 minutes.