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Are you ready to indulge in a deliciously easy-to-make treat that’s perfect for any gathering? These Blueberry Muffins are soft, fluffy, and bursting with fresh blueberries, making them an irresistible addition to your breakfast table or snack time. With simple ingredients and straightforward steps, this recipe will have your kitchen filled with the mouthwatering aroma of baked goods. Let’s dive into this delightful recipe that everyone will love!
Ingredients and Equipment Needed
Ingredients
- Butter (softened): 115 g (½ cup)
- Sugar: 200 g (1 cup)
- Eggs: 2 large
- All-purpose flour: 270 g (2 cups), plus extra for tossing the blueberries
- Salt: ½ teaspoon
- Baking powder: 2 teaspoons
- Ground cinnamon: ⅓ teaspoon
- Vanilla extract: 1 teaspoon
- Milk: 120 ml (½ cup)
- Blueberries: 2 cups (½ cup to be crushed, 1½ cups tossed in flour)
- Sugar for sprinkling: 3 teaspoons
Equipment
- Muffin tin
- Paper liners (or grease the tin well)
- Mixing bowls
- Whisk
- Fork for crushing blueberries
- Measuring cups and spoons
- Wire rack for cooling
Step-by-Step Preparation Guide
Step 1: Preheat the Oven
Start by preheating your oven to 190°C (375°F). Line a muffin tin with 12 paper liners or grease it thoroughly to ensure easy release after baking.
Step 2: Prepare the Blueberries
In a small bowl, crush ½ cup of the blueberries using a fork to release their juices. Toss the remaining 1½ cups of whole blueberries in a little flour. This simple trick helps keep them from sinking to the bottom while baking. Set both aside.
Step 3: Mix the Dry Ingredients
In a separate bowl, whisk together 270 g (2 cups) of flour, ½ teaspoon of salt, 2 teaspoons of baking powder, and ⅓ teaspoon of ground cinnamon. This will ensure that all the dry ingredients are well combined before adding them to the wet mixture.
Step 4: Cream the Butter and Sugar
In a large mixing bowl, cream together 115 g (½ cup) softened butter and 200 g (1 cup) sugar until the mixture is light and fluffy. This step is crucial as it creates air pockets in the batter, resulting in a tender muffin.
Step 5: Add Eggs and Vanilla
Beat in the 2 large eggs, one at a time, making sure each is fully incorporated before adding the next. Stir in 1 teaspoon of vanilla extract for an extra layer of flavor.
Step 6: Combine Ingredients
Gradually add the flour mixture to the butter mixture in three parts, alternating with the 120 ml (½ cup) of milk. Start and end with the flour mixture, mixing just until combined. Overmixing can lead to dense muffins, so be gentle!
Step 7: Fold in the Blueberries
Carefully fold the crushed blueberries and the floured whole blueberries into the batter. The goal is to evenly distribute the berries without breaking them up too much.
Step 8: Fill the Muffin Cups
Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full. Sprinkle about ¼ teaspoon of sugar on top of each muffin for a sweet crust.
Step 9: Bake
Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
Step 10: Cool and Serve
Let the muffins cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely. Enjoy them warm or at room temperature!
Optional Variations and Creative Additions
- Flavor Boosts: Add 1 tablespoon of lemon zest for a refreshing citrus twist, or mix in ½ cup of chopped nuts like walnuts or almonds for extra texture.
- Substitutions: If you’re out of butter, you can use an equal amount of oil. For a dairy-free option, try almond or oat milk instead of regular milk.
Serving Tips
- Serve these muffins warm with a pat of butter or a drizzle of honey for a delightful breakfast treat.
- Pair them with a cup of coffee or tea for an afternoon snack that everyone will love.
FAQs for Best Preparation and Storage Practices
1. Can I use frozen blueberries?
Yes, frozen blueberries work great! Just toss them in flour before adding them to the batter. They may tint the muffins slightly blue, but they’ll still be delicious.
2. Can I reduce the sugar?
Absolutely! You can reduce the sugar to ¾ cup for a less sweet muffin, depending on your preference.
3. How do I prevent the blueberries from sinking?
Tossing them in flour before adding to the batter is key to keeping them evenly distributed.
4. Can I make these muffins gluten-free?
Yes, use a gluten-free flour blend designed for baking, ensuring it contains a binding agent like xanthan gum.
5. Can I prepare the batter ahead of time?
It’s best to bake right after mixing. If you must prepare it in advance, refrigerate for up to 24 hours, but expect some texture changes.
Conclusion: A Treat You’ll Love
These Blueberry Muffins are a delightful treat that combines convenience with deliciousness. Easy to make and perfect for sharing, they are sure to brighten your day and impress your family and friends. So gather your ingredients, embrace your inner baker, and whip up a batch of these tasty muffins today! Enjoy the smiles they bring, and don’t forget to share your baking success stories!
