Blueberry Muffins

Blueberry muffins take me back to a summer morning when I picked fresh blueberries with my family because we wanted to bake something sweet together. The berries were juicy and bursting with flavor which made the muffins extra special and full of freshness.

Since then I have loved making this recipe whenever blueberries are in season. The sweet batter combined with the tartness of the berries always creates a perfect balance, and they bake up fluffy with a golden top that’s irresistible.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Fresh blueberries – Add juicy bursts of flavor in every bite
• All-purpose flour – Gives structure and tenderness to the muffins
• Baking powder – Helps them rise and stay light
• Sugar – Sweetens the batter and balances the tartness of blueberries
• Eggs – Add moisture and hold everything together
• Milk – Keeps the muffins soft and fluffy
• Butter – Adds rich flavor and tender texture
• Vanilla extract – Enhances the sweetness and aroma
• Lemon zest – Gives a fresh citrus note that pairs perfectly with blueberries
• Salt – Balances the flavors
• Tools You’ll Need
• Mixing bowls – For combining ingredients easily
• Whisk – To mix wet ingredients until smooth
• Muffin tin – Shapes the muffins perfectly
• Paper liners – Make removal easy and keep muffins moist
• Oven – Bakes the muffins to perfection
• Spoon – For folding blueberries gently into the batter

Instructions

Step 1

I preheat the oven to 375°F and line my muffin tin with paper liners.

Step 2

In a bowl, I mix together flour, baking powder, sugar, and salt to create the dry base.

Step 3

In another bowl, I whisk eggs, milk, melted butter, vanilla, and lemon zest until smooth.

Step 4

I combine the wet and dry mixtures gently then fold in the blueberries to avoid breaking them.

Step 5

I scoop the batter into the muffin cups, filling each about three-quarters full.

Step 6

I bake the muffins for 18 to 20 minutes until golden brown and a toothpick inserted in the center comes out clean.

Step 7

Once baked, I let them cool slightly on a wire rack and sprinkle with a little sugar before serving.

Tips

I sometimes coat the blueberries with a bit of flour before adding them to the batter to prevent sinking. For an extra treat, I top the muffins with coarse sugar for a crunchy finish. You can also use frozen blueberries; just don’t thaw them first to avoid streaks.

Ways to Serve

These muffins are delicious warm with a pat of butter. They make a perfect breakfast, snack, or sweet addition to brunch. I also love pairing them with a cup of coffee or tea.

Frequently Asked Questions

Can I make blueberry muffins ahead of time?

Yes, store them in an airtight container for up to three days or freeze them for later.

Can I use frozen blueberries?

Yes, just fold them into the batter straight from the freezer to keep them from bleeding.

Can I add other fruits?

Absolutely, raspberries or chopped strawberries work well as variations.

See You in the Kitchen

I hope you try these blueberry muffins because they are soft, fluffy, and full of fruity flavor that everyone loves. Share your baking results and enjoy every bite.

Happy Cooking!

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