Blueberry Muffin Recipe
Make your mornings sweeter with this blueberry muffin recipe, soft, fluffy, and ready in just 35 minutes!
Ingredients
- 270 g Flour Plus extra to toss the blueberries
- 2 teaspoon Baking Powder
- ½ teaspoon Salt
- ⅓ teaspoon Ground Cinnamon
- 115 g Unsalted Butter
- 200 g Sugar
- 2 Eggs
- 1 teaspoon Vanilla Extract
- 120 ml Milk
- 380 g Blueberries
- 3 teaspoon Sugar For sprinkling
Instructions
- Preheat the oven to 190°C /375°F (170°C fan-forced). Line a 12-cup muffin tin with paper liners.
- In a large bowl, sift together the flour, salt, baking powder, and ground cinnamon.
- In a separate bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs and vanilla extract, and beat with a hand mixer until fully combined.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients. Mix gently with a spatula, don’t overmix, or the muffins may become dense.
- In a small bowl, mash ¼ of the blueberries with a fork. Set aside.
- In a medium bowl, toss the blueberries in a bit of flour (about 1 tablespoon). Set aside.
- Gently fold the mashed blueberries into the batter with a spatula, then add the flour-coated blueberries and mix until well combined. Save a few blueberries to top the muffins later.
- Spoon the batter into muffin cups, filling them about ⅔ full. Add a few blueberries on top and sprinkle with a little sugar (about ¼ tsp) for a golden-brown finish.
- Bake in the preheated oven for 20–25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
Preheat the oven properly: It’s important to give your oven enough time to reach the right temperature. This ensures the muffins bake evenly and rise well.
Don’t skip sifting the dry ingredients: This helps mix everything evenly and makes the muffins lighter. Plus, it helps break up any lumps in the flour or baking powder.
Mix gently: When adding the dry ingredients to the wet, stir just until combined. Overmixing can make the muffins dense and tough instead of light and soft.
Toss the blueberries in flour: This helps them stay evenly distributed in the batter instead of sinking to the bottom.
Mash some blueberries: This adds a little extra blueberry flavor to every bite and gives the muffins a beautiful color.
Save some blueberries for the top: It makes the muffins look more tempting and gives them a nice, fruity burst on top.
Sprinkle sugar on top: This small step gives a lightly crisp and golden-brown finish, making the muffins look and taste even better.
Check for doneness with a toothpick: Every oven is different, so start checking around 20 minutes. The toothpick should come out clean or with just a few moist crumbs.
Let them cool before eating: It’s tempting to eat them right away, but letting them cool slightly helps them set properly and makes them easier to handle.
Nutrition
Calories: 255kcal | Carbohydrates: 40g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 49mg | Sodium: 184mg | Potassium: 78mg | Fiber: 1g | Sugar: 21g | Vitamin A: 313IU | Vitamin C: 3mg | Calcium: 64mg | Iron: 1mg