Name: Best Blueberry Muffins Ever | Bake Grill Fry Cook
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 muffins
Cuisine: american
Ingredients: 3 cups all purpose flour; 6 tbsp of sof unsalted butter; 1 1/2 tsps vanilla extract; 3/4 cup sugar plus 1 tbsp for sprinkling; 1 tsp baking powder; 3/4 tsp salt; 2 eggs at room temperature; 1 1/2 cup buttermilk; 1 1/2 cup blueberries

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Soft, delicious, mouthwatering, easy and quick to make blueberry muffins. These super moist cupcakes are a delight for the kids. Super simple, using some basic ingredients and a couple of mixing bowls is a great breakfast recipe.

Details

Servings

12 muffins

Prep time

15 minutes

Baking time

20 minutes

Author

Swati Goyal

Morning breakfast with some nice warm muffins topped with some sugar or crumbly streusel, are such a delight. I love making muffins for morning breakfast and this is a super easy and super simple recipe gets done in no time. These blueberry muffins are my favorite and today, I will be telling you how I make them that they turn out to be super moist and super soft. Enjoy!!!

Variations to Blueberry Muffins Ingredients

Flour: I have use all purpose flour, but 100% whole wheat flour or a combination of whole wheat and all purpose flour also works brilliant. You can even try the gluten free options of flour that we get in the market but do keep in mind that variating from all purpose flour would change the texture and the taste slightly of the muffins.
Sugar: Confectioner’s sugar or brown sugar works the best but sugar alternatives can also be used. I am a big fan of jaggery and date powder but these change the taste and also the colour of the muffins.
Blueberries: Fresh or frozen blueberries work just perfect. just remember to bring the frozen blueberries to room temperature before using them.
Oil: For all my baking delicacies, I use unsalted butter as I like the taste and if gives a nice moistness to the muffins. But have tried these with oil as well and it tastes just fine.
Milk: In this recipe I use the buttermilk as I love that little tanginess the buttermilk gives. If buttermilk is not an option for you, then you can use whole milk too. Any dairy-free milk can also be used but it would add that little taste of that milk in the muffins.

Step by step process with pictures

Start by preheating the oven to 180’C. Whisk all the dry ingredients together. Make a well, and add the liquid ingredients until just combined. you can use an electric beater but do not over beat.

Fold in the blueberries into the batter gently with a spatula. Fill the muffin cups to three-quarters full. Bake for 20-22 minutes or until golden and the cake tester comes out clean.

Once the muffins are slightly cooled, sprinkle with some reserved sugar and enjoy!!!

Frequently asked Questions

Are Blueberry Muffins Healthy?

Well! I would say they are yummy and tasty. It all depends on the recipe. If the recipe uses all purpose flour, sugar, butter then I wouldn’t say it is healthy, but these are homemade. So you exactly know what ingredients have gone into making these awesomeness, so they are better than the pre-packed ones, right? But having One odd muffins once is of no harm else been advised against due to medical reasons.

How long can I store the Blueberry Muffins?

Ideally at normal room temperature they would remain good for 2-3 days max. But you can freeze them. Put them in airtight containers and you can freeze them. and this way they can go on for a longer time. These would be good upto 3 months when frozen.

If you’ve tried this tasteful Blueberry Muffins recipe or any other recipe on BakeGrillFryCook, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!