Muffins are one of my favorite and I love makings muffins because it is easy to make, delicious to eat, and the flavor are endless. I make these muffins a lot during the summer season every year when fresh blueberries easily found in market. These super moist healthy and nutritious blueberry muffins are quick and perfect breakfast recipe, loaded with fresh juicy berries from the center and top. With an amazing taste, this recipe is easy to make as well.
To make these easy blueberry muffins, you need only one bowl and some basic ingredients like all purpose flour, blueberries, milk, sugar, vanilla extract and an egg. It takes just 10 minutes to prepare the batter, then baking time. A perfect grab-and-go breakfast to have with a cup of tea or coffee or a glass of milk
For me, these blueberry muffins are moist, fluffy on the inside with a sweet golden dome, you’ll fall in love with one bite!
I hope you will love them as much as we do these healthy and delicious blueberry muffins. You must try this out and tell us how it turns out for you.
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Blueberry Muffins
- Total Time: 40 mins
- Yield: 6 1x
Description
These blueberry muffins are the best and easy muffins recipe ever – buttery, soft and so much delicious with blueberry flavor, that can be served as a morning breakfast with a glass of milk, tea or coffee.
Ingredients
- ¼ cup (50 grams) softened unsalted butter
- ¾ sugar (150 grams)
- 1 cup all purpose flour (maida)
- ½ cup fresh blueberries (fresh or frozen) washed, drained
- 1 egg (room temperature)
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- A pinch salt
- ½ cup milk
- 1 tablespoon sugar for sprinkling on top
Instructions
- Preheat the oven to 190 degree C.
- Line a muffin tray with paper liners and set it aside.
- In a large bowl, add butter, sugar and vanilla extract. Whisk all until combined well.
- Also add egg and mix until the mixture is creamy and thick.
- Pour the dry ingredients such as flour, baking powder and salt into the wet ingredients and fold gently until combined, just make sure do not over mix the batter.
- Add milk to the bowl and then use a fork to combine. Do not over mix.
- Add blueberries and use a spatula or spoon to gently fold the blueberries into the muffin batter. Make sure not to burst them.
- Using a ice-cream scoop, fill even amounts of batter up to the top.
- Sprinkle a little sugar on top of each muffin and bake in preheated oven for 25 to 30 minutes or until when a toothpick inserted in the center comes out clean.
- Remove and let it cool.
- Serve warm.
Notes
- You can make these muffins with wheat flour instead of using all purpose flour, only just skip all purpose flour and instead of sugar use honey.
- You can make these muffins with fresh or frozen blueberries – if you use frozen, try not to thaw the blueberries.
- The batter has to be thick and “scoop able”. It should not be runny and not dry or extra thick like dough.
- For too runny batter – you may use a tablespoon flour at a time and for too thick batter – add a tablespoon milk until you get the desired consistency.
- You can freeze baked and cooled muffins for up to 3 months. Just wrap them tightly in aluminum foil to store. Before eating, place in the refrigerator or at room temperature.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Cuisine: American
