Why Make This Recipe
Blueberry muffins are a classic treat loved by many. They are fluffy, sweet, and packed with juicy blueberries. This recipe is easy to follow, making it perfect for beginners or anyone who wants a quick and delicious dessert. Whether for breakfast, a snack, or a special occasion, these muffins are sure to please. Plus, they’re great for using up fresh or frozen blueberries!
How to Make Blueberry Muffins
Ingredients:
- Flour – 250 g
- Baking powder – 2 1⁄2 tsp
- Sugar – 180 g
- Oil – 100 ml
- Milk – 120 ml
- Eggs – 2
- Vanilla – 1 tsp
- Blueberries – 150 g (fresh or frozen, toss in 1 tsp flour)
Directions:
- Preheat the oven to 180°C (350°F) and line a muffin tin with paper liners.
- In a bowl, mix together the flour, baking powder, and sugar.
- In a separate bowl, whisk together the oil, milk, eggs, and vanilla until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring just until combined.
- Gently fold in the blueberries that have been tossed in flour.
- Divide the batter evenly among the muffin cups.
- Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Allow to cool slightly before serving.
How to Serve Blueberry Muffins
Blueberry muffins are best served warm. You can enjoy them plain or with a pat of butter on top. They pair wonderfully with a cup of coffee or tea, making for a delightful afternoon snack. You can also serve them at breakfast with yogurt or fruit salad for a wholesome meal.
How to Store Blueberry Muffins
To keep your blueberry muffins fresh, store them in an airtight container at room temperature for up to three days. If you want them to last longer, you can freeze them. Simply wrap them individually in plastic wrap and place them in a freezer bag. They will stay good for up to three months. Just reheat them in the oven or microwave when you’re ready to enjoy!
Tips to Make Blueberry Muffins
- Make sure your blueberries are coated in flour. This helps prevent them from sinking to the bottom of the muffins.
- Don’t overmix the batter. Stir just until the ingredients are combined for light and fluffy muffins.
- Feel free to add a sprinkle of sugar on top before baking for a nice crunchy finish.
Variation
You can easily change this recipe by adding your favorite nuts, such as walnuts or pecans, for extra crunch. Alternatively, try adding lemon zest for a refreshing flavor twist!
FAQs
Q: Can I use frozen blueberries?
A: Yes, you can use frozen blueberries. Just toss them in flour and mix them in gently.
Q: How do I know when my muffins are done?
A: Stick a toothpick into the center of a muffin. If it comes out clean, your muffins are done!
Q: Can I make mini muffins with this recipe?
A: Absolutely! Just reduce the baking time to about 10-15 minutes for mini muffins.
Enjoy making and sharing your delicious blueberry muffins! They’re sure to be a hit!
Blueberry Muffins
Ingredients
Dry Ingredients
- 250 g Flour
- 2.5 tsp Baking powder
- 180 g Sugar
Wet Ingredients
- 100 ml Oil
- 120 ml Milk
- 2 Eggs
- 1 tsp Vanilla
Fruits
- 150 g Blueberries (fresh or frozen, tossed in 1 tsp flour) Tossing in flour prevents them from sinking.
Instructions
Preparation
- Preheat the oven to 180°C (350°F) and line a muffin tin with paper liners.
- In a bowl, mix together the flour, baking powder, and sugar.
- In a separate bowl, whisk together the oil, milk, eggs, and vanilla until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring just until combined.
- Gently fold in the blueberries that have been tossed in flour.
- Divide the batter evenly among the muffin cups.
- Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Allow to cool slightly before serving.
