Traditional Blueberry Muffins

🕒 Prep: 10 min
🔥 Cook: 30 min
🍽 Serves: 12
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These Traditional Blueberry Muffins are a delicious way to enjoy a classic flavor. Packed with juicy blueberries and a tender crumb, they're perfect for breakfast or a midday snack. Let's dive into this simple, satisfying recipe.

Ingredients for Traditional Blueberry Muffins

Butter gives the muffins a rich flavor and moist texture. Make sure it's softened for easy creaming. Granulated sugar sweetens the muffins just right, allowing the blueberries to shine through. Eggs add structure and help the muffins rise beautifully. Vanilla extract enhances the overall flavor, adding a subtle warmth. All-purpose flour is the base, providing the right structure for the muffins. Baking powder is your leavening agent, ensuring the muffins rise light and fluffy. A pinch of salt balances the sweetness and enhances the flavors. Milk adds moisture and helps blend the ingredients smoothly. Finally, fresh blueberries are the star, adding bursts of flavor and juiciness in every bite.

Tips & Tricks

  • If your blueberries are particularly juicy, toss them in a bit of flour before folding into the batter to prevent them from sinking.
  • For an extra burst of flavor, add a sprinkle of lemon zest to the batter.
  • Use an ice cream scoop to evenly distribute the batter into the muffin cups.

Serving Suggestions

These muffins are delightful served warm, straight from the oven. Pair them with a dollop of clotted cream or a pat of butter for added richness. They also make a lovely addition to a brunch spread with scrambled eggs and smoked salmon.

Frequently Asked Questions

Can I use frozen blueberries?
Yes, you can use frozen blueberries. Do not thaw them before adding to the batter to prevent bleeding.
How should I store these muffins?
Store them in an airtight container at room temperature for up to three days. For longer storage, freeze them for up to three months.

Traditional Blueberry Muffins Recipe Walkthrough

First, preheat your oven to 375°F (190°C) and line a muffin tin with paper liners. This ensures your muffins don’t stick and makes cleanup a breeze.

In a large bowl, cream together the softened butter and sugar until the mixture is light and fluffy. This step is key for a smooth batter and gives the muffins their tender texture.

Next, add the eggs one at a time, beating well after each addition. This helps incorporate air into the batter, which is essential for fluffiness. Stir in the vanilla extract to add depth of flavor.

In a separate bowl, whisk together the flour, baking powder, and salt. This ensures even distribution of the baking powder, preventing any lopsided muffins.

Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and end with the dry ingredients to maintain the batter’s consistency and avoid overmixing.

Now, gently fold in the blueberries. Be careful not to overmix — you want those blueberries to stay whole and juicy.

Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. This gives them room to rise without overflowing.

Bake the muffins for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let them cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Why You'll Love This Recipe

  • Quick and easy to prepare — perfect for busy mornings.
  • Uses basic pantry ingredients you probably already have.
  • Fresh blueberries bring a burst of flavor and natural sweetness.
  • Perfectly moist and fluffy texture that everyone will adore.

Ingredients

1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 cups fresh blueberries

Step-by-step Instructions

1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, cream the butter and sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. Stir in the vanilla extract.
5. In another bowl, whisk together flour, baking powder, and salt.
6. Gradually add the dry ingredients to the butter mixture alternately with the milk, beginning and ending with the dry ingredients.
7. Gently fold in the blueberries.
8. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
9. Bake for 25-30 minutes or until a toothpick inserted into the center of a muffin comes out clean.
10. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

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