Indulge in these simple yet irresistible blueberry muffins! This recipe promises moist, flavorful muffins with a delightful crumb, perfect for breakfast or a sweet treat. Easy to follow and yielding delicious results every time.
Ingredients
For the Muffins:
- All-purpose flour: 1 ½ cups For best results, use unbleached flour. For accurate measuring, gently fluff flour, spoon into cup, then level off.
- Granulated sugar: ¾ cup Adjust to taste for less sweetness.
- Baking powder: 2 tsp Ensures light and fluffy muffins.
- Salt: ½ tsp Balances the sweetness.
- Vegetable oil: ⅓ cup Keeps muffins moist and tender.
- Large egg: 1 Room temperature eggs incorporate better.
- Milk: ⅓ cup (or more as needed) Whole milk for richness, or plant-based for vegan.
- Vanilla extract: 1 ½ tsp Pure vanilla extract adds best flavor.
- Fresh or frozen blueberries: 1 cup Toss frozen berries in a little flour to prevent sinking.
For the Crumb Topping (Optional):
- White sugar: ½ cup
- All-purpose flour: ⅓ cup
- Unsalted butter, cubed: ¼ cup
- Ground cinnamon: 1 ½ tsp
Instructions
Tips & Variations
Baking Tips:
- **Do not overmix:** Overmixing develops gluten, leading to tough muffins. Mix until just combined; a few lumps are fine.
- **Room temperature ingredients:** Ensure eggs and milk are at room temperature for a smoother, more emulsified batter.
- **High initial heat:** Baking at a slightly higher temperature for the first few minutes can help create beautifully domed muffin tops.
- **Prevent sinking blueberries:** Toss frozen or fresh blueberries with a tablespoon of flour before adding them to the batter.
Storage Recommendations:
- **Room Temperature:** Store cooled muffins in an airtight container lined with paper towels (to absorb moisture) for up to 3-4 days.
- **Freezing:** Wrap individual muffins tightly in plastic wrap, then place in a freezer-safe bag. Freeze for up to 2 months. Thaw at room temperature or gently reheat in the microwave.
Dietary Variations:
- **Gluten-Free:** Substitute all-purpose flour with a 1:1 gluten-free baking flour blend (ensure it contains xanthan gum).
- **Vegan:** Replace egg with a "flax egg" (1 tbsp ground flaxseed + 3 tbsp water, let sit for 5 mins). Use plant-based milk (almond, oat, or soy) and vegetable oil instead of butter for the topping.
- **Less Sugar:** Reduce the granulated sugar in the muffin batter to ½ cup.
- **Lemon Zest:** Add 1-2 teaspoons of lemon zest to the batter for a brighter flavor.
Nutritional Information & Time
Per Serving (1 Muffin):
⏱️
Prep Time: 15 mins
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Cook Time: 20-25 mins
User Comments & Feedback
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Jane Doe
2 days ago
"These muffins are absolutely delicious! So moist and flavorful. My family devoured them in no time!"
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John Smith
1 week ago
"Great recipe! I tried the gluten-free variation and it worked perfectly. Highly recommend."