These Timeless Blueberry Muffins are a classic treat that never goes out of style. They're perfect for breakfast, a snack, or whenever you need a little pick-me-up. With their soft, fluffy texture and juicy bursts of blueberry, these muffins will quickly become a favorite in your kitchen.
Flour: Provides structure to the muffins. All-purpose flour is versatile and perfect for this recipe.
Baking powder: Gives the muffins their rise, making them light and fluffy.
Salt: Enhances the flavors in the muffins, balancing the sweetness.
Butter: Adds a rich flavor and tender crumb. Make sure it's softened for easy creaming.
Sugar: Sweetens the muffins and helps create a tender texture.
Eggs: Bind the ingredients together and add moisture.
Vanilla extract: Adds a subtle depth of flavor that complements the blueberries.
Milk: Provides moisture and helps achieve the right consistency in the batter.
Blueberries: The star of the show, they add bursts of juicy sweetness throughout the muffins.
These muffins are fantastic on their own, but for a more indulgent treat, try serving them warm with a pat of butter or a dollop of whipped cream. They're also delightful with a side of yogurt and fresh fruit for a balanced breakfast.
First, preheat your oven to 375°F (190°C) and line a muffin tin with paper liners. This helps the muffins bake evenly and makes cleanup a breeze.
In a medium bowl, whisk together the flour, baking powder, and salt. This ensures the baking powder is evenly distributed, so each muffin rises perfectly.
In a large bowl, cream the butter and sugar until the mixture is light and fluffy. This usually takes about 2-3 minutes. It’s important for incorporating air into the batter.
Next, beat in the eggs one at a time. This helps maintain a smooth batter. Then, add the vanilla extract for that lovely aroma.
Gradually add the dry ingredients to the wet ingredients. Alternate with the milk, starting and ending with the flour mixture. Mix until just combined to avoid overworking the batter.
Gently fold in the blueberries. Try not to crush them to keep the muffins from turning purple.
Divide the batter evenly among the muffin cups. Fill each about 3/4 full for a nice dome.
Bake for 20-25 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
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