Introduction
Blueberry Muffins are a classic baked treat, perfect for breakfast, brunch, or afternoon snacks. Their tender, moist crumb, bursting with sweet-tart blueberries, offers a delightful balance of flavors. The muffins’ golden tops, served on a white ceramic platter with a light dusting of powdered sugar, create a bright, inviting aesthetic. This recipe delivers classic Blueberry Muffins, adaptable for dietary preferences, best served warm or at room temperature with a pat of butter.
Ingredients
For the Muffins:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1 1/2 cups fresh or frozen blueberries (do not thaw if frozen)
- 1 tbsp flour (for coating blueberries)
Topping (Optional):
-
2 tbsp coarse sugar (for sprinkling)
For Serving:
- Optional: Powdered sugar for dusting
- Suggested Accompaniments: Butter, jam
- Suggested Pairings: Coffee, tea
- Suggested Aesthetic: Serve on a white ceramic platter
- Suggested Equipment: 12-cup muffin tin, paper liners
Step-by-Step Process
- Prepare Blueberries: Toss blueberries with 1 tbsp flour in a small bowl to prevent sinking. Set aside.
- Mix Dry Ingredients: In a medium bowl, whisk 2 cups flour, baking powder, baking soda, and salt. Set aside.
- Mix Wet Ingredients: In a large bowl, whisk melted butter, sugar, eggs, and vanilla until smooth. Add buttermilk and whisk until combined.
- Combine: Add dry ingredients to wet, stirring gently until just combined; some lumps are okay. Fold in blueberries carefully. Don’t overmix.
- Fill Muffin Tin: Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or grease. Divide batter evenly among cups, filling nearly to the top. Sprinkle with coarse sugar if using.
- Bake: Bake 18-22 minutes until tops are golden and a toothpick inserted in the center comes out clean. Cool in the tin for 5 minutes, then transfer to a wire rack.
- Serve: Arrange muffins on a white ceramic platter and dust with powdered sugar. Serve warm or at room temperature with butter, coffee.
Tips for Better Blueberry Muffins
- Coat blueberries with flour to keep them evenly distributed.
- Don’t overmix batter to avoid tough muffins.
- Use buttermilk for tenderness; substitute with 1 cup milk + 1 tbsp lemon juice if needed.
- Fill muffin cups nearly full for domed tops.
- Check doneness early to prevent dry muffins.
- Use fresh blueberries for the best flavor; frozen work, but may bleed slightly.
- Line tin for easy cleanup; grease well if skipping liners.
- Enhance aesthetic: Dust sugar sparingly, arrange muffins in a circle on a platter for a bright look.
Variations and Customization
- Vegan Blueberry Muffins: Use plant-based butter, replace eggs with 1/4 cup applesauce per egg, and use plant-based buttermilk (milk + lemon juice).
- Gluten-Free Blueberry Muffins: Use 1:1 gluten-free flour blend.
- Lemon Blueberry Muffins: Add 1 tbsp lemon zest, 2 tbsp lemon juice to the wet ingredients.
- Streusel Blueberry Muffins: Top with streusel (1/4 cup flour, 1/4 cup sugar, 2 tbsp butter, mixed until crumbly).
- Whole Wheat Blueberry Muffins: Replace half flour with whole wheat flour.
- Mixed Berry Muffins: Use 1/2 cup each of blueberries, raspberries.
- Nutty Blueberry Muffins: Add 1/2 cup chopped almonds or pecans.
- Mini Blueberry Muffins: Use a mini muffin tin, bake 10-12 minutes for 24 muffins.
Storage and Serving Tips
- Store in an airtight container at room temperature for 2 days, fridge for 5 days.
- Reheat in a 300°F oven for 5 minutes or microwave for 10 seconds for warmth.
- Freeze muffins, wrapped, 3 months; thaw at room temperature.
- Serve warm or at room temperature; cold muffins are denser.
- Use leftover crumbles over yogurt or ice cream.
- Don’t leave at room temperature for over 2 hours.
- Pair with light drinks like tea to balance sweetness.
- Presented on a white ceramic platter with sugar dusting for charm.
Nutritional Information
Based on 12 servings (1 muffin each, without topping):
- Calories: 220 kcal
- Total Fat: 9g
- Saturated Fat: 5g
- Trans Fat: 0g
- Cholesterol: 50mg
- Sodium: 220mg
- Total Carbohydrates: 31g
- Dietary Fiber: 1g
- Sugars: 15g
- Protein: 4g
- Vitamin A: 6% Daily Value
- Vitamin C: 4% Daily Value
- Calcium: 8% Daily Value
- Iron: 6% Daily Value
Note: Values vary by brand. Moderate in sugar, fat; try vegan, gluten-free versions. Pair with fruit for balance.
Conclusion
This Blueberry Muffins recipe offers a moist, berry-filled delight, perfect for any occasion, turning simple ingredients into a classic. Its easy preparation and bright presentation make it a favorite. The tender crumb and sweet-tart berries, with delicate garnishes, delight every time. It’s sure to be a cherished recipe, loved for its wholesome appeal.
Blueberry Muffins Recipe: Moist and Berry-Filled
Moist blueberry muffins with a golden top.
Ingredients
- 2 cups flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup butter melted
- ¾ cup sugar
- 2 eggs
- 1 tsp vanilla
- 1 cup buttermilk
- 1 ½ cups blueberries
- 1 tbsp flour
- Optional: Coarse sugar powdered sugar
- Suggested Pairings: Butter coffee
Instructions
- Toss blueberries with 1 tbsp flour.
- Whisk 2 cups of flour, baking powder, baking soda, and salt.
- Whisk butter, sugar, eggs, and vanilla; add buttermilk.
- Combine wet and dry ingredients; fold in blueberries.
- Preheat oven to 375°F. Fill a lined muffin tin, and sprinkle coarse sugar. Bake 18-22 min.
- Cool 5 min in tin, then rack. Dust with powdered sugar; serve with butter, coffee.
Notes
- Coat blueberries to prevent sinking.
- Store at room temperature for 2 days, freeze for 3 months.
- Try a lemon variation.
- Pair with tea.
