Blueberry muffins are a classic treat that has been enjoyed by many for generations. They are a perfect snack for any time of the day, whether you are on the go or relaxing at home. The soft and fluffy texture of the muffin, paired with the burst of sweet blueberries in every bite, is sure to satisfy your taste buds. However, finding the perfect recipe for blueberry muffins can be challenging, as there are countless variations out there. If you’re looking for a recipe that is easy to follow, uses simple ingredients, and results in perfectly moist and delicious muffins every time, then look no further. We have a foolproof blueberry muffin recipe that will leave you and your loved ones craving for more. So, get ready to learn how to make mouthwatering blueberry muffins that will fill your home with the sweet aroma of freshly baked goodness.

Can I use frozen blueberries instead of fresh ones?

Absolutely! You can use frozen blueberries instead of fresh ones when making blueberry muffins. In fact, many bakers prefer using frozen blueberries because they are easier to work with and less likely to burst during the mixing process. It’s important to note that using frozen blueberries may result in a slightly longer baking time, as the muffins will need a few extra minutes in the oven to account for the frozen berries.

To use frozen blueberries in your blueberry muffin recipe, simply let them thaw for a few minutes before adding them to the batter. You can also toss them in some flour to prevent them from sinking to the bottom of the muffins.

How to ensure the blueberry muffins are moist?

Milk is often added to blueberry muffins to ensure they are fluffy and moist. You can, however, replace it with a few other ingredients to ensure moisture. These ingredients are:

• Yogurt: Yogurt has a similar texture and consistency to milk. Yogurt also adds a tangy flavor to the muffins, which can be a tasty addition.
• Sour cream: Sour cream is similar to yogurt in its consistency and provides a tangy flavor.
• Buttermilk: Using buttermilk is another great option as it has a slightly sour taste and helps to create a tender crumb in the muffins.

How to freeze blueberry muffins?

If you have leftover blueberry muffins or want to make them ahead of time, you can freeze them to extend their shelf life. Allow the blueberry muffins to cool completely at room temperature. Once the muffins have cooled, wrap each muffin tightly in plastic wrap. Place the wrapped muffins in a freezer-safe container or resealable plastic bag. Place the container or bag in the freezer. Blueberry muffins can be frozen for up to 2-3 months.

To thaw the muffins, remove them from the freezer and let them sit at room temperature for 1-2 hours. You can also thaw them in the microwave on a low power setting for 20-30 seconds or reheat them in the oven at 350°F for 5-7 minutes to refresh their texture.

Blueberry Muffins – The recipe

Preparation time: 15 minutes

Cooking time: 30 minutes

Total time: 45 minutes

Servings: 12 muffins

Ingredients

2 cups all-purpose flour

2 tsp. baking powder

2¼ cups fresh blueberries

½ cup unsalted butter softened

2 tbsp. light brown sugar

1 cup granulated sugar

2 large eggs

½ cup milk

1½ tsp. vanilla extract

¼ tsp. cinnamon powder

¾ tsp. salt

Preparation

1. Prepare the oven and preheat it to 375 degrees F. Also, prepare a 12-cup muffin tin by lining it with paper liners and spraying it with cooking spray.
2. Add baking powder, salt, and flour in a medium bowl and whisk until everything combines well; set aside.
3. Add sugar and butter to the bowl of an electric mixer and whisk for 2 minutes, then add eggs one–by–one while whisking. Add vanilla extract and mix well.
4. Turn the electric mixer to low and slowly add milk alternating with the flour mixture until the mixture becomes very thick. Add blueberries and fold gently to distribute the batter evenly. Avoid overmixing.
5. Fill the prepared muffin tin with the batter using an ice cream scoop with a wire scraper. Make sure to fill each muffin cup fully. Evenly sprinkle light brown sugar on top of the muffins.
6. Place the muffin tin in the oven and bake for 30 minutes or until the color turns golden.
7. Once the muffins are ready, remove them from the oven and cool them in the pan for 10 minutes. Use a knife to loosen the muffins from the pan, then transfer them to a wire rack to cool completely.
8. Once muffins are cooled completely, either serve them immediately or store them in an air-tight container for future use.