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Blueberry Muffins

By

Rate this recipe 4.2/5 (29 Votes)

Ingredients

  • 2 cups blueberries
  • rinsed and carefully drained
  • 2 cups all-purpose flour
  • sifted
  • ½ cup granulated sugar
  • 1 Tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup whole milk
  • dash of vanilla extract (½ teaspoon)
  • 1 large egg (or 2 medium)
  • ½ stick butter

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Preheat oven to 400°

Sift the flour, baking powder, sugar and salt into a large bowl

Step 2

Melt butter, and set aside to cool to just above room temp.

Step 3

In a separate bowl, beat the eggs and then add the milk and vanilla

Step 4

Pour a tiny bit of the melted butter into the egg-vanilla-milk mixture and stir it in. Repeat 3-4 more times, adding a slightly larger amount of the liquid butter each time until it is all incorporated.

*Do not add HOT melted butter to the egg mixture as the heat from the butter would cook the egg, and that's not what you want to do

Step 5

Add the liquid ingredients to the dry ones and mix no more than ten seconds. The batter should be visibly lumpy. That's OK! It's extremely important not to over mix the batter, or the resulting muffins will be too hard.

Step 6

Toss blueberries with a little bit of flour to coat.

Gently fold the blueberries into the batter. Then carefully spoon the batter into a greased and floured muffin pan (or you can use paper muffin liners) and bake immediately.

Step 7

Bake 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean

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Ingredients

  • 2 large water or soda bottles (empty)
  • 2 cups flour
  • 1 cup sugar
  • 2 sticks butter
  • 6 eggs
  • 1 tbsp baking powder
  • 1 cup heavy cream
  • 4 tbsp cocoa powder

Method

  1. Preheat oven to 350°F.
  2. Ready 2 large plastic bottles, cleaned and dried.
  3. Add 1 cup of flour to each bottle.
  4. Add 1/2 cup of sugar to each.
  5. Melt butter, then add equal halves to each bottle.
  6. Add 6 eggs, 3 in each.
  7. Add 1/2 tbsp of baking powder to each.
  8. Add 1/2 cup of heavy cream to each.
  9. Shake the bottles thoroughly until the contents are well mixed.
  10. In one of the bottles only, add the cocoa powder.
  11. Beginning with the cocoa powder mixture, add a dolop of batter to the center of a circular
  12. baking tin. Do the same with the other mixture, placing the dolop directly in the center of the previous one.
  13. Continue with alternating additions of each mixture until all batter is used and the tin is full.
  14. Place in the oven and bake for 30 minutes.
  15. Serve and enjoy!

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