Let’s dive into making old-fashioned blueberry muffins that will take you back to simpler times. These muffins are packed with fresh, juicy blueberries and a tender crumb that feels like a warm hug. Perfect for breakfast or a mid-afternoon snack!
Butter: We’re using unsalted butter to control the saltiness and create a rich, moist crumb. Make sure it's softened for easy creaming with sugar.
Sugar: Granulated sugar adds the perfect amount of sweetness. It also helps give the muffins their tender texture.
Eggs: They bind everything together while adding structure and richness to the batter.
Vanilla Extract: A splash of vanilla extract brings a warm, aromatic note that complements the blueberries beautifully.
All-purpose Flour: The backbone of the muffin, providing structure. We'll use a bit more to toss with the blueberries, preventing them from sinking.
Baking Powder: The leavening agent that ensures your muffins rise and become fluffy.
Salt: Just a pinch to balance sweetness and enhance all the flavors.
Milk: Keeps the batter smooth and adds moisture, ensuring every bite is tender.
Blueberries: The star of the show! Try to use fresh ones when possible for the best flavor and texture.
These muffins are delightful with a pat of butter or a drizzle of honey on a warm morning. Pair them with a refreshing glass of iced tea or a cozy cup of chamomile for a perfect snack time treat.
Start by preheating your oven to 375°F (190°C) and lining a muffin tin with paper liners. This step is crucial so your muffins don’t stick to the pan and are easy to remove.
In a large mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy. This typically takes about 2-3 minutes with an electric mixer. Add the eggs one at a time, mixing well after each to ensure they’re fully incorporated. Stir in the vanilla extract to give your batter a lovely aroma.
In a separate bowl, whisk together the flour, baking powder, and salt. This will ensure that the baking powder and salt are evenly distributed, which is key for even rising and flavor.
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients, mixing until just combined. This method helps you avoid over-mixing, which can make the muffins tough.
Take your fresh blueberries and toss them with 2 tablespoons of flour in a small bowl. This little trick will help prevent them from sinking to the bottom of the muffins. Gently fold the floured blueberries into the batter with a spatula, being careful not to crush them.
Spoon the batter into your prepared muffin tin, filling each cup about two-thirds full. This gives the muffins room to rise without overflowing.
Bake in your preheated oven for 25-30 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean. Once baked, let them cool in the pan for about 10 minutes before transferring to a wire rack to cool completely. This brief cooling period helps them firm up a bit, making them easier to handle.
Share