Blueberry Muffins

Blueberry Muffins

Blueberry Muffins are a classic bakery treat that features tender, moist muffins bursting with juicy blueberries. These muffins are perfect for breakfast, brunch, or as a sweet snack any time of day.

With a hint of vanilla and a sprinkling of sugar on top, these homemade blueberry muffins are sure to become a favorite in your kitchen.

Ingredients:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, melted and cooled
• 3/4 cup granulated sugar
• 2 large eggs, room temperature
• 1 cup plain Greek yogurt or sour cream
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh or frozen blueberries
• Optional: 1 tablespoon coarse sugar (such as turbinado sugar) for topping

How to Make Blueberry Muffins:

Preheat and Prepare:

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups lightly with butter or cooking spray.

Mix Dry Ingredients:

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

Prepare Wet Ingredients:

In a large bowl, whisk together melted butter and granulated sugar until well combined and slightly fluffy.

Add eggs one at a time, beating well after each addition.

Stir in Greek yogurt (or sour cream) and vanilla extract until smooth.

Combine Wet and Dry Ingredients:

Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay.

Gently fold in the blueberries, reserving a handful to sprinkle on top if desired.

Fill Muffin Cups:

Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.

If desired, sprinkle a few blueberries on top of each muffin and lightly press them into the batter. Sprinkle with coarse sugar for a crunchy topping.

Bake the Muffins:

Bake in the preheated oven for 18-20 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.

Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Serve and Enjoy:

Serve blueberry muffins warm or at room temperature. Enjoy as-is or with a pat of butter or a dollop of jam.

Chef’s Note:

Fresh vs. Frozen Blueberries: If using frozen blueberries, do not thaw them before adding to the batter. Toss them in a tablespoon of flour before folding into the batter to prevent them from sinking to the bottom.

Customization: Add a pinch of cinnamon or lemon zest to the batter for extra flavor.

Storage: Store leftover muffins in an airtight container at room temperature for up to 3 days. They can also be frozen for up to 3 months; thaw overnight at room temperature or reheat gently in the microwave.

Nutrition Information (per muffin, based on 12 muffins):

• Calories: 250 kcal
• Protein: 5g
• Carbohydrates: 35g
• Fat: 10g
• Sodium: 300mg
• Fiber: 2g
• Sugars: 18g

Enjoy these homemade Blueberry Muffins, where the burst of blueberries and tender crumb make every bite a delightful treat, perfect for breakfast or anytime you crave a delicious snack!

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