The tastiest and healthiest blueberry muffins are here! This simple recipe for homemade blueberry muffins is a great way to start the day.
As one of the so-called “super foods,” blueberries are lauded for their ability to strengthen the immune system.
Making these warm, fluffy, fresh-from-the-oven blueberry muffins now is the perfect opportunity to strengthen our immune systems.
Jordan Marsh’s recipe for blueberry muffins is unquestionably the greatest I’ve ever had. Simple and guaranteed to work every time.
It is a light, balanced, and nutritious breakfast option that is full of luscious blueberries in these muffins.
These muffins may be made in a matter of minutes.
Before adding the eggs and vanilla essence, mix the butter and sugar together.
Pour in the milk and butter combination after sifting the dry ingredients (flour, salt, and baking powder).
For 30 minutes at 375F, bake the muffins in a muffin tin with the batter.
BLUEBERRY MUFFINS: A GUIDE TO SUCCESS
Here are some of my tried-and-true methods for consistently moist and tender muffins!
- The most satisfactory results will be achieved by using fresh blueberries.
- Crush the whole blueberries to ensure that every bite is filled with berry flavor.
- Before adding them to the mixture, mix the whole blueberries with flour. As a result, there will be no sinking.
- Before baking, sprinkle sugar over the batter in the muffin tins. In addition to enhancing the muffins’ sweetness, this will also provide a sugary crunch.
- Add flour to the mixture before adding the blueberries to prevent them from sinking to the bottom. Because of the coating, they don’t fall to the bottom while baking.
Please use fresh blueberries for the best results. However, you can use frozen blueberries instead. Before using, thaw the frozen berries and blot them dry using paper towels.
Approximately 261 calories per muffin are provided by this recipe.
- 113 g of softened and unsalted butter
- 2 cups of blueberries
- 2 cups of all-purpose flour
- 1 ¼ cups of sugar
- ½ cup of milk
- 3 teaspoons of sugar
- 2 teaspoons of baking powder
- 2 eggs
- 1 teaspoon of vanilla extract
- ½ teaspoon of salt
- 190°C (375°F) for 30 minutes of baking time.
- Combine the butter and 1 1/4 cups of sugar in a large bowl.
- Mix in the eggs carefully, making sure to thoroughly incorporate each one.
- Pure vanilla essence or a few drops of it should be added to the mixture.
- Add the baking powder, flour, and salt to the creamed mixture and mix thoroughly before incorporating the milk in a slow, steady stream.
- Using a fork, crush the blueberries and add them to the batter. Toss in the rest of the blueberries and mix thoroughly.
- Put the batter in a 12-cup standard muffin tray lined with cupcake liners.
- Bake the muffins for 30-35 minutes after sprinkling the 3 teaspoons of sugar on top.
- Wait until they’ve completely cooled before removing them from the tin!