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Easy Blueberry Muffin Recipes From Scratch

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Blueberry Muffins Recipe from Scratch Easy Recipe!
Blueberry Muffins Recipe from Scratch Easy Recipe! from savorandsavvy.com

Description

Blueberry muffins are a classic breakfast treat loved by many. They are soft, fluffy, and bursting with delicious blueberries. Making them from scratch is surprisingly easy and ensures that you have a fresh and tasty batch every time. In this article, we will be sharing some of the best blueberry muffin recipes from scratch that are easy to make and perfect for breakfast or brunch.

Prep Time

Preparing the ingredients for blueberry muffins takes around 10-15 minutes. This includes measuring and mixing the dry and wet ingredients, as well as washing and drying the blueberries.

Cook Time

The baking time for blueberry muffins is around 18-20 minutes. The muffins should be golden brown on the top and a toothpick inserted in the center should come out clean.

Ingredients

For this easy blueberry muffin recipe from scratch, you will need the following ingredients:
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup milk
  • 1/4 cup unsalted butter, melted
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh blueberries

Equipment

To make these blueberry muffins from scratch, you will need the following equipment:
  • Muffin pan
  • Muffin liners
  • Bowl
  • Whisk
  • Spatula
  • Measuring cups and spoons

Method

Follow these steps to make easy blueberry muffins from scratch:
  1. Preheat the oven to 375°F (190°C) and line a muffin pan with liners.
  2. In a bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, whisk together the milk, melted butter, egg, and vanilla extract.
  4. Add the wet ingredients to the dry ingredients and mix until just combined.
  5. Gently fold in the blueberries.
  6. Spoon the batter into the prepared muffin pan, filling each liner about 3/4 full.
  7. Bake for 18-20 minutes or until the muffins are golden brown on top and a toothpick inserted in the center comes out clean.
  8. Remove the muffins from the oven and let them cool in the pan for 5 minutes.
  9. Transfer the muffins to a wire rack to cool completely.

Notes

  • You can substitute fresh blueberries with frozen blueberries, but make sure to thaw them first and pat them dry with paper towels.
  • If you don't have muffin liners, you can grease the muffin pan with cooking spray or butter.

Nutrition Info

This easy blueberry muffin recipe from scratch yields 12 muffins. Each muffin contains approximately:
  • Calories: 170
  • Carbohydrates: 28g
  • Protein: 3g
  • Fat: 5g
  • Saturated Fat: 3g
  • Cholesterol: 28mg
  • Sodium: 158mg
  • Potassium: 102mg
  • Fiber: 1g
  • Sugar: 11g
  • Vitamin A: 4%
  • Calcium: 6%
  • Iron: 7%

Recipes FAQ

How do I store blueberry muffins?

You can store blueberry muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. You can also freeze them for up to 3 months.

Can I use other fruits instead of blueberries?

Yes, you can use other fruits such as raspberries, strawberries, or blackberries.

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute all-purpose flour with whole wheat flour, but the texture of the muffins may be denser.

Recipe Tips

  • Make sure to mix the wet and dry ingredients until just combined. Overmixing can result in tough muffins.
  • Use fresh, plump blueberries for the best flavor and texture.
  • If you want to make jumbo muffins, you can fill the muffin liners to the top and bake them for 25-30 minutes.

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