Craving a batch of fresh, delicious muffins bursting with juicy blueberries? This easy muffin recipe blueberry is perfect for breakfast, a snack, or even dessert. It's quick to prepare and requires simple ingredients you likely already have at home. Let’s dive into making these delightful treats!
Why You'll Love This Recipe
- Simple Ingredients: Most items are pantry staples.
- Quick Preparation: Ready for the oven in just 10 minutes.
- Versatile: Works with fresh or frozen blueberries.
Ingredients
- 2 cups of all-purpose flour
- ¾ cup of granulated sugar
- 2 teaspoons of baking powder
- ½ teaspoon of salt
- ⅓ cup of vegetable oil
- 1 large egg
- 1 teaspoon of vanilla extract
- ⅔ cup of milk
- 1 ½ cups of blueberries (fresh or frozen)
Step-by-Step Instructions
Prepare Your Equipment
Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease each cup.
Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Combine Wet Ingredients
In a separate bowl, whisk the oil, egg, vanilla extract, and milk until well blended.
Create the Batter
Pour the wet ingredients into the dry ingredients and mix gently until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Add the Blueberries
Gently fold the blueberries into the batter, ensuring they’re evenly distributed without breaking.
Fill the Muffin Tin
Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
Bake to Perfection
Bake for 20-25 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Cool and Serve
Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Tips for the Perfect Muffins
- Prevent Sinking Blueberries: Toss blueberries in a tablespoon of flour before folding them into the batter.
- Room-Temperature Ingredients: Helps create a smoother batter and better texture.
- Don't Overmix: Overmixing can lead to dense muffins.
Frequently Asked Questions
Can I use frozen blueberries?
Yes, frozen blueberries work perfectly. Use them straight from the freezer without thawing to prevent the batter from turning blue.
How do I store these muffins?
Store them in an airtight container at room temperature for up to 3 days or in the fridge for a week. They also freeze well for up to 3 months.
Can I make this recipe gluten-free?
Absolutely! Substitute all-purpose flour with a 1:1 gluten-free baking flour.
Conclusion
This easy muffin recipe blueberry combines simplicity and flavor to create moist, fluffy muffins that everyone will love. Whether you're a beginner or a seasoned baker, this recipe is a must-try. Pair them with coffee or tea for a delightful treat any time of day!