Indulge in the delightful taste of summer with our "Big Blues Blueberry Muffins"! Bursting with juicy blueberries and a tender crumb, these muffins are the perfect treat for breakfast or a sweet snack. In just 35 minutes, you can whip up a batch of 12 delectable muffins that will have your family and friends begging for the recipe. Imagine the aroma of freshly baked muffins wafting through your kitchen, enticing everyone to gather around the table. Ready to impress your taste buds? Let’s dive into this easy, mouthwatering recipe that’s sure to become a favorite!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/3 cup vegetable oil
- 1 large egg
- 1 cup blueberries
Instructions
- Preheat the oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or lightly grease with 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, beat the egg, then add milk and vegetable oil. Whisk these wet ingredients until thoroughly blended.
- Pour the wet ingredients into the dry ingredients. Gently fold the mixture with a spatula, mixing just until the ingredients are combined. Be careful not to overmix, as this can make the muffins tough.
- Carefully fold in the fresh blueberries, using a light touch 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 2/3 to 3/4 full.
- Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature. Store any leftover muffins in an airtight container at room temperature for up to 3 days.
Tips
- Use Fresh Blueberries: For the best flavor and texture, opt for fresh blueberries. If using frozen, do not thaw them beforehand to prevent the batter from turning purple.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until incorporated. Overmixing can lead to dense muffins, so a few lumps are perfectly fine!
- Check for Doneness: Ovens can vary, so start checking your muffins at the 20-minute mark. Insert a toothpick into the center; if it comes out clean, they’re ready!
- Experiment with Toppings: For a delightful crunch, sprinkle some coarse sugar or oats on top of the muffins before baking.
- Store Properly: To keep your muffins fresh, store them in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 4g
Fat: 11g
Saturated Fat: g
Cholesterol: 25mg
