Description
Homemade blueberry muffins sparkle with juicy berries and tender crumb, promising pure morning delight. Breakfast champions will savor these golden-topped treats that invite warm comfort and sweet satisfaction.
Ingredients
Scale
Main Ingredients:
- 1 ½ cups (190 grams) all-purpose flour
- 1 cup (150 grams) fresh or frozen blueberries
- 1 large egg
- ½ cup (120 milliliters) milk
- ¾ cup (150 grams) granulated sugar
Dry Ingredients:
- 2 teaspoons baking powder
- ½ teaspoon salt
Liquid and Topping Ingredients:
- ⅓ cup (80 milliliters) vegetable oil
- 1 teaspoon vanilla extract
- 2 tablespoons coarse sugar (for a crunchy top)
Instructions
- Prepare the oven environment by heating to 375F (190C) and preparing the muffin tin with paper liners or a light grease coating.
- Create a dry ingredient foundation by thoroughly whisking flour, sugar, salt, and baking powder in a mixing bowl until completely integrated.
- Develop the liquid component by whisking vegetable oil, egg, milk, and vanilla extract in a separate container until smooth and well-blended.
- Merge the dry and wet mixtures with gentle, careful strokes, ensuring ingredients are just incorporated without excessive mixing to maintain a tender muffin texture.
- Delicately fold fresh blueberries into the batter, distributing them evenly throughout without crushing the fragile fruit.
- Distribute the batter into muffin cups, filling each approximately three-quarters full, with an optional sprinkle of coarse sugar for added texture and visual appeal.
- Place the muffin tin in the preheated oven and bake for 18-22 minutes, monitoring until a toothpick inserted into the center emerges clean and free of raw batter.
- Allow muffins to rest in the pan for five minutes, promoting structural stability, then carefully transfer to a wire cooling rack to complete the cooling process.
Notes
- Prevent soggy muffins by tossing fresh or frozen blueberries in a light coating of flour before adding to the batter, which helps suspend them evenly and stops them from sinking.
- Create gluten-free variations by substituting all-purpose flour with almond flour or a gluten-free baking blend, ensuring the same tender texture and delicious taste.
- Boost nutritional value by incorporating whole wheat flour for half the all-purpose flour, adding more fiber and a slightly nutty flavor to the muffins without compromising softness.
- Enhance flavor complexity by adding lemon zest to the wet ingredients, which brightens the blueberry taste and introduces a subtle citrusy undertone that complements the sweet berries.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 182
- Sugar: 12g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg