If you're on the hunt for a timeless treat that perfectly balances a soft, tender crumb with bursts of juicy blueberries, these Classic Blueberry Muffins are your answer. They're ideal for breakfast, a midday snack, or a sweet treat anytime. Let's dive into this simple and satisfying recipe!
All-purpose flour forms the base of our muffins, providing structure. Granulated sugar sweetens them just right while adding a bit of moisture. Unsalted butter, when melted, gives richness and a slightly nutty flavor. Milk keeps the batter smooth and moist, making the muffins tender. Eggs act as a binding agent, giving structure and richness. Baking powder is our leavening agent, ensuring the muffins rise well. A dash of vanilla extract adds warmth and depth to the flavor profile. Salt might seem small but it enhances the flavors. Finally, fresh blueberries are the star, adding bursts of juicy goodness in every bite.
These muffins pair beautifully with a pat of butter or a dollop of cream cheese. For a heartier meal, serve alongside a fruit salad or a savory omelet. They're also delightful when slightly warm with a drizzle of honey.
First things first, preheat your oven to 375°F. This ensures that by the time your batter is ready, the oven is perfectly heated for an even bake. Line a 12-cup muffin tin with paper liners; this makes cleanup a breeze and keeps the muffins from sticking.
In a large bowl, whisk together your dry ingredients: flour, sugar, baking powder, and salt. This step is crucial as it evenly distributes the baking powder, which helps your muffins rise uniformly.
In another bowl, blend the wet ingredients: melted butter, milk, eggs, and vanilla extract. Mixing these separately ensures that the wet ingredients are fully incorporated before they meet the dry ones.
Gradually pour the wet mixture into the dry ingredients. Stir gently until they're just combined. Be careful not to overmix; a few lumps are perfectly okay and ensure a tender muffin.
Now for the blueberries. Gently fold them into your batter. Overmixing here can break the berries, turning your batter purple — a gentle hand preserves their shape and flavor.
Spoon the batter evenly into your prepared muffin tin. You'll want each cup about 3/4 full to allow room for the muffins to rise beautifully.
Bake in your preheated oven for 20-25 minutes. You'll know they're done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. Let them cool in the pan for about 5 minutes before transferring them to a wire rack to finish cooling.
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