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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