Imagine biting into a warm, fluffy muffin bursting with juicy blueberries, so delicious that it transports you straight to a cozy family kitchen. These aren't just any muffins – these are Aunt Evelyn's legendary blueberry muffins, a treasured recipe passed down through generations that promises to revolutionize your breakfast and baking game. With a perfect balance of sweetness, softness, and berry goodness, these muffins are about to become your new obsession!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 cup milk
- 2 cups fresh blueberries
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with butter or cooking spray.
- In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, and salt until well combined and no lumps remain.
- In a separate medium bowl, melt the unsalted butter and let it cool slightly. Add the eggs and milk to the melted butter, whisking thoroughly to create a smooth wet mixture.
- Create a well in the center of the dry ingredients and pour the wet ingredient mixture into it. Gently fold the ingredients together using a spatula, mixing just until the dry ingredients are incorporated. Be careful not to overmix, as this can make the muffins tough.
- Carefully fold in the fresh blueberries, using a gentle folding motion to distribute them evenly throughout the batter without crushing the berries.
- Using an ice cream scoop or large spoon, divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
- Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
- Serve warm or at room temperature. These muffins can be stored in an airtight container at room temperature for up to 3 days.
Tips
- Use fresh, room-temperature ingredients for the best texture and flavor integration.
- Don't overmix the batter – mix just until ingredients are combined to keep muffins tender.
- Gently fold blueberries into the batter to prevent them from breaking and bleeding color.
- For extra flavor, try adding a teaspoon of vanilla extract or a sprinkle of lemon zest.
- To prevent blueberries from sinking, toss them lightly in a bit of flour before adding to the batter.
- Check muffins a few minutes early to prevent overcooking – every oven is slightly different.
- For a bakery-style top, let muffins cool in the tin for exactly 5 minutes before transferring to a wire rack.
Nutrition Facts
Calories: 247kcal
Carbohydrates: 35g
Protein: 4g
Fat: g
Saturated Fat: 5g
Cholesterol: 48mg
