Hey there, food lovers! Austin here from Beyond the Bayou. Let me take you back to a warm summer day when I was just a kid. My friends and I had been playing outside all morning, working up quite an appetite. That’s when my mom called us in for a special treat – her famous blueberry muffins, fresh out of the oven.
My mouth was watering before I even laid eyes on those gorgeous golden muffin tops, speckled with juicy blueberries with delicious Caramel Apple Butter Ice Cream. We ate them so fast, you’d think we hadn’t eaten in days!
From that day on, blueberry muffins became my ultimate comfort food. No matter how crazy life got, one bite of those tender, bursting-with-flavor muffins could instantly transport me back to that carefree summer morning.
And that’s exactly what I want to share with you today – a little taste of nostalgia and pure blueberry bliss. This recipe is as close as I’ve come to replicating my mom’s magical muffins. Simple ingredients, easy steps, but packed with those irreplaceable childhood memories.
So grab your apron and let’s get baking! I’ll walk you through every crumbly, fruity, delicious detail.
Why They Are a Must-Try?
- Fast Preparation: Blueberry muffins can be made in one bowl in under 35 minutes.
- Fresh Flavor: Filled with fresh blueberries, these muffins have a naturally sweeter taste.
- Healthy Benefits: Blueberries are high in antioxidants, making these muffins a nutritious choice.
- Perfect for Busy Mornings: Make a batch at the start of the week for a quick grab-and-go breakfast.
- Soft and Fluffy: These muffins are soft, fluffy, and incredibly moist.
- Delicious with Coffee: They taste amazing when warmed up and enjoyed with a cup of coffee.
Blueberry Muffin Recipe
Equipment
- Large mixing bowl
- Small liquid measuring cup
- Whisk
- Small Bowl
- Fork
- Muffin Tin
- Paper liners or cooking spray
- Oven
- Toothpick
Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup white sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- â…“ cup vegetable oil
- 1 large egg
- â…“ cup milk or more as needed
- 1 cup fresh blueberries
Crumb Topping:
- ½ cup white sugar
- â…“ cup all-purpose flour
- ¼ cup butter cubed
- 1 ½ teaspoons ground cinnamon
Instructions
- Preheat oven to 400°F (200°C). Grease or line 8 muffin cups.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In a small measuring cup, combine vegetable oil, egg, and enough milk to reach 1 cup; stir to combine.
- Pour wet mixture into dry ingredients and mix until just combined. Gently fold in blueberries.
- In a small bowl, mix together sugar, flour, butter, and cinnamon with a fork until crumbly.
- Spoon batter into prepared muffin cups, filling to the top. Sprinkle with crumb topping.
- Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean.
- Let cool before serving.
Nutrition
Tips that Act Wonderful!
- Using Frozen Blueberries: Add frozen blueberries directly to the batter without thawing.
- Measuring Flour: Fluff the flour in its container, then gently scoop it into your measuring cup until slightly mounded. Level off with a knife for accuracy. For precise measurements, use a scale to measure the flour by weight in grams.
- Mini Muffins: For mini muffins, reduce baking time to 9-11 minutes. Keep an eye on them while they bake.
- Batter Consistency: The batter should be thick and scoopable, not runny or overly thick like dough. If too runny, add flour a tablespoon at a time until correct. If too thick or dry, add milk a tablespoon at a time until proper consistency.
- Coating Blueberries: Toss blueberries with a pinch of flour before folding them into the batter. This helps them stay suspended, ensuring even distribution in the muffins.
- Avoid Overmixing: Mix the batter just until the ingredients are combined. Overmixing will make muffins dense and tough.
- Adding Lemon Flavor: A little lemon oil adds a bright flavor to the muffins. If you don’t have lemon oil, a teaspoon of lemon zest works well too.
- Freezing Muffins: Make a double batch and freeze the extras. These muffins freeze perfectly. Thaw at room temperature for a couple of hours, or microwave for about 30 seconds for a quick snack or breakfast on the go.
What to Serve with Blueberry Muffin?
