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There's something magical about blueberry muffins. The way the blueberries burst with flavor, the soft, moist texture, and that irresistible aroma filling the kitchen. This recipe is a simple yet delightful way to bring a bit of joy to your morning routine or afternoon snack time. Let's dive into making these blueberry muffins that are sure to become a household favorite.
Blueberry Muffins Recipe
Ingredients:
- 1.5 cups all-purpose flour
- 0.75 cup sugar
- 0.5 teaspoon salt
- 2 teaspoons baking powder
- 0.33 cup vegetable oil
- 1 large egg
- 0.33 cup milk
- 1 cup fresh blueberries
Instructions:
- Preheat your oven to 400°F (200°C). Grease a muffin tin or line with paper liners.
- In a large bowl, whisk together the flour, sugar, salt, and baking powder.
- In a separate bowl, mix the vegetable oil, egg, and milk.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Gently fold in the blueberries.
- Divide the batter evenly among the muffin cups.
- Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
What You Will Need
Read more: Blueberry Muffin Casserole Recipe
What you will need to make blueberry muffins
- All-purpose flour: Provides structure and stability, creating a tender crumb for the muffins.
- Sugar: Adds sweetness and helps with browning, giving muffins a golden top.
- Baking powder: Leavening agent that helps muffins rise, making them light and fluffy.
- Vegetable oil: Keeps muffins moist and tender, adding richness without overpowering flavors.
- Egg: Binds ingredients together, adds moisture, and contributes to the muffin's structure.
- Milk: Adds moisture, helps dissolve sugar, and activates baking powder for a better rise.
- Fresh blueberries: Bursts of juicy sweetness, adding flavor and texture to every bite.
Tools and Instruments Required
What tools/instruments will be needed to make Blueberry Muffins Recipe
- Mixing bowl: Essential for combining dry and wet ingredients without making a mess.
- Whisk: Helps blend ingredients smoothly, ensuring even distribution.
- Muffin tin: Provides structure and shape for the muffins while baking.
- Measuring cups: Ensures precise ingredient quantities for consistent results.
- Spatula: Useful for folding blueberries into the batter gently.
- Wire rack: Allows muffins to cool evenly, preventing sogginess.
Blueberry Muffins Recipe
Delicious homemade blueberry muffins.
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Ingredients:
Main Ingredients
- 1.5 cups All-purpose flour
- 0.75 cup Sugar
- 0.5 teaspoon Salt
- 2 teaspoons Baking powder
- 0.33 cup Vegetable oil
- 1 large Egg
- 0.33 cup Milk
- 1 cup Fresh blueberries
Instructions:
- Preheat your oven to 400°F (200°C). Grease a muffin tin or line with paper liners.
- In a large bowl, whisk together the flour, sugar, salt, and baking powder.
- In a separate bowl, mix the vegetable oil, egg, and milk.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Gently fold in the blueberries.
- Divide the batter evenly among the muffin cups.
- Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes:
These muffins are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
Read more: Blueberry Smoothie Recipe
Nutrition value:
Calories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 1gCholesterol: 20mgSodium: 150mgPotassium: 50mgFiber: 1gSugar: 15gVitamin A: 100IUVitamin C: 2mgCalcium: 50mgIron: 1mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the batter as directed.
- Fill muffin cups with batter.
- Cover the muffin tin with plastic wrap.
- Refrigerate for up to 24 hours.
- Bake as directed when ready.
Freezing Instructions
- Bake muffins as directed.
- Allow muffins to cool completely.
- Place muffins in a single layer on a baking sheet.
- Freeze until solid.
- Transfer frozen muffins to a freezer bag or container.
- Store for up to 3 months.
- Thaw at room temperature or microwave for 20-30 seconds.
Using vegetable oil instead of butter in blueberry muffins makes them extra moist and gives a slightly longer shelf life.
Frequently Asked Questions
FAQ:
Can I use frozen blueberries instead of fresh ones?
Yes, just make sure to thaw and drain them well before adding to the batter.
How do I prevent blueberries from sinking to the bottom?
Toss them in a bit of flour before folding into the batter.
Can I substitute the vegetable oil with another type of oil?
Yes, melted butter or coconut oil works well as substitutes.
How should I store leftover muffins?
Keep them in an airtight container at room temperature for up to 3 days.
Can I make these muffins gluten-free?
Yes, use a gluten-free flour blend in place of all-purpose flour.
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