This blueberry muffin recipe is always a hit, but my family also loves Apple, Lemon Poppy Seed, or Banana Crumb Muffins.
We Love Muffins!
There is something SO comforting about muffins baking in the oven. The sweet smell that fills the house makes me smile, especially if they have blueberries in them! This fluffy, moist blueberry muffin recipe makes the most delicious breakfast. Pair them on the side of some eggs and bacon and you’re set. Why we love them:
Delicious. I’m dying over how yummy these are warm and straight out of the oven, especially with a nice layer of butter spread in the middle. Quick. With a 15-minute prep time, these are not only easy but come together in no time making it an easy breakfast recipe! For snacking. I like to bake a batch of muffins and have them on hand for a grab-and-go breakfast or an after-school snack.
Ingredients
granulated sugar unsalted butter softened – to use salted butter, reduce or omit the added salt eggs vanilla extract all-purpose flour – Whole wheat flour tends to absorb more moisture than white flour and can bake up a little more dense. To use whole wheat flour, I suggest using whole wheat pastry flour. Or use a gluten-free baking flour substitute. baking powder salt milk fresh blueberries – to use frozen blueberries rinse the berries several times. The water will begin as dark blue and then turn to a lighter purple/red. Carefully pat dry. This will help the homemade blueberry muffins from baking up as a blue/green color. Replace some of the blueberries with an equal amount of raspberries. Cherries or sliced peaches would be delicious flavor options! coarse sprinkling sugar
How to Make Blueberry Muffins
Storing Info
STORE. Homemade blueberry muffins are a type of “quick” bread and need airflow to avoid getting soggy. Lightly cover with plastic wrap to allow some moisture to evaporate while keeping the muffins soft and fresh. Let cool, cover lightly, and store at room temperature for 3-4 days, or refrigerate and store for up to a week. FREEZE. Place cooled muffins in an airtight container or freezer bag, label, and freeze for up to 3 months. To eat: thaw and cook in the microwave for 20-30 seconds.
For Jumbo muffins use a jumbo muffin tin and bake for 5 minutes at 425°F then reduce the oven to 350°F and bake for another 25-30 minutes. Recipe Video Recipe Video
