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Simple Blueberry Muffins


  • Author: Erin
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 12 muffins 1x

Description

Tender and moist blueberry muffins with a high domed top bursting with whole, fresh blueberries.  A perfect sidekick for breakfast or snacking any time of day.


Ingredients

Scale
  • 2 1/2 cup all-purpose flour, spooned and leveled, plus a little extra for tossing blueberries.
  • 1 TBS baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup (1 stick) unsalted butter, melted and cooled down
  • 1 cup white granulated sugar
  • 2 large eggs at room temperature
  • 1 cup whole milk
  • 1 TBS vanilla extract or vanilla bean paste
  • 1 1/2 cups fresh, whole blueberries, rinsed and patted dry

Instructions

  1. Preheat oven to 425F.  Butter a 12-cup light metal muffin tin (or spray with butter-flavored nonstick spray) and set aside.
  2. In a bowl, mix together the 2 1/2 cups of flour, baking powder, baking soda, and salt.
  3. In a small bowl, whip the room temperature eggs vigorously until fully combined and a little fluffy.
  4. In a large bowl, use a hand or stand mixer to combine the melted butter with the sugar.  Then add the eggs, milk, and vanilla extract.  Mix until well combined.
  5. Slowly add the dry ingredients to the wet, mixing on low speed and stopping when just a few flour streaks remain.
  6. Toss the rinsed and dried blueberries with a little flour, just enough to coat.  Add the blueberries to the batter, ensuring that you don't add the excess flour that has shaken off of the blueberries.
  7. Use a nonstick spatula to gently fold the berries into the batter, being careful not to crush them.
  8. Divide the batter between the muffin tins, filling each one to the very top.
  9. Bake at 425F for about 5 minutes, and then lower the temperature to 375F and continue baking for about 15 minutes or until a toothpick inserted into the center of a muffin comes out with a few moist crumbs attached.  Take care not to overbake, or muffins can dry out.  Bake times will vary slightly due to differences in oven.
  10. Allow to cool in the pan for a few minutes, then carefully remove to a cooling rack to continue cooling.
  11. Serve alone or with a smear of butter or softened cream cheese.

Notes

Make sure to use a light metal or goldtouch pan.  This one is a good, basic muffin tin.

  • Method: Oven

Keywords: muffins, blueberry, breakfast, brunch

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