Want to have a treat? Try these fluffy, moist and yummy muffins bursting with flavorful blueberries. All you need is 35 minutes on hand, two bowls and a few ingredients to bake these lovelies.
The First Recipe of the Blog
This is my very first recipe on this blog and I wanted to start it with something that I absolutely adore. It is my old-is-gold blueberry muffins recipe. A fool-proof, easy to make recipe that always gets me praises. This is the best blueberry muffin recipe you will ever need.
I usually make it for breakfast. The fresh out of the oven muffins are the best treat to enjoy in the mornings with a cup of tea or coffee. But, you can easily have it with any other meal you like, as a simple yet satisfying dessert.
Table of Contents
Why Should You Make These?
Well, there are a few reasons that you should consider making these muffins
Easy to Bake
When I say easy, I mean it. All you need is to have 35 minutes on your hands to bake these beauties. Take out two bowls, gather the ingredients and voila. You have your yummy treat fresh from the oven in minutes.
Use Fresh or Frozen Blueberries
You can make it either with fresh or frozen blueberries, the texture will not be impacted. If you have fresh berries, use them but if you have frozen blueberries like me, no worries, toss them in and you will still enjoy the richness of the berries in the muffin. (Please see my note in the recipe card for instructions if using frozen blueberries).
The great thing about this recipe is you will find all the ingredients easily in your pantry. There are no fancy ingredients, no daunting complicated procedures or time-consuming bake involved in here. With these muffins, we keep things as simple as they can get.
All-Purpose flour: I used all-purpose flour for this recipe. Whisk together the flour, salt, baking powder and sugar.
Blueberries: You may use fresh or frozen blueberries.
Tips to Bake Perfectly
- Understand that the consistency of the batter will be thick.
- DO NOT overmix the batter. Although you may want to because of the thickness of the batter. But over-mixing will develop gluten which will turn the muffins texture harder and tougher, which you do not want.
- Ice-cream Scoop is my all-time favorite to fill in the muffin pan. It gives me equal amount of muffin batter in each liner, making it easier to remain consistent with the size of the muffins.
-Use the old toothpick or cake tester to see if the muffins are baked properly. You would want to have a clean toothpick coming out of the muffin before removing the pan form the oven.
How to Store
On the Counter: They can stay fresh 2-3 days at room temperature.
In the fridge: First ensure to cool them completely before storing it in the refrigerator. Be sure to use sealed plastic or glass containers and use paper towels so that they can absorb the moisture and the muffins will not become soggy.
In the freezer: Put the muffins in a plastic/glass container or a plastic zip log bag. Put them in the freezer and it will stay fresh for up-to three months. When you want to enjoy the muffins, simply take them out and thaw at room temperature. The Bakers Almanac says you may warm the muffins up in microwave it for a few minutes before serving.
- 1 electric beater
- 1 ½ cup all-purpose flour (240 grams)
- ¼ teaspoon salt (1.5 grams)
- 2 teaspoon baking power (10 grams)
- ½ cup castor sugar (120 grams)
- 1 egg (large)
- ½ cup full fat milk (100 ml)
- ½ cup butter (113 grams) melted
- 1 ½ - 2 cups fresh or frozen blueberries (332 grams) if frozen do not thaw
- Preheat the oven to 350 F or 180 C. Grease or line the 12-cup muffin cupwith paper liners.
- In another bowl beat the egg and milk together.
- Now add the wet mixture and melted butter to the flour bowl. Using aspatula mix in the batter until it holds together and just moistened. Do notovermix the batter.
- In another bowl, toss in 1 teaspoon of flour in the blueberries if using frozen berries. Otherwise skip this step and add the fresh blueberries to the mixture.
- Fold in the blueberries until combined.
- Now using an ice-cream scoop, scoop out the batter in the already lined muffin pan.
- Put it in the preheat oven for 18 – 23 minutes. Check by inserting the toothpick in the center to see if the muffins are baked properly and the toothpick comes out clean (without liquid mixture).
- Cool them out on the wire rack before serving or storing.
- These muffins will stay fresh in air-tight container at room temperature or for up-to 3 days in the fridge or 3 months in the freezer.
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