Blueberry Muffins are a great treat for this time of the year. I have seen a lot of blueberries for sale. We love having them for breakfast or even for an afternoon or evening snack. The fresh blueberries really pop in your mouth and make the Blueberry Muffins a delicious muffin. You can also put some coarse sugar on top or leave it off, either way is very tasty!
What Ingredients Do I Need For Blueberry Muffins?
Here’s a list of ingredients you’ll need to make these Muffins (scroll down for the full recipe):
Muffins:
- All-purpose flour
- Baking powder
- Salt
- Butter
- Sugar
- Eggs
- Vanilla extract
- Almond extract or flavoring
- Milk
- Fresh blueberries
Optional:
- Turbinado or sugar crystals, for sprinkling on the top
How Do I Make Blueberry Muffins?
Here’s the simple steps you’ll follow to make these Muffins (scroll down for the full recipe):
Muffins:
- In a medium bowl, whisk together the flour, baking powder and the salt.
- In a mixer bowl, beat together the butter and the sugar for 1 – 2 minutes. Scrape the sides, making sure that the butter is combined and then mix again for a few seconds. Add the eggs, vanilla, and almond extract.
- Add the flour mixture and the milk, alternating each on a low speed. Mix just to combine. Do not over mix.
- Add the blueberries by folding them in gently.
- Then I like to use a large cookie scoop and divide the dough into 12 equal parts in each muffin tin.
- Now for fun, and this is totally optional, you can add sanding sugar, turbinado sugar, or Demerara sugar.
- Bake for 25 – 30 minutes or until the center of the muffin comes out clean when checked with wooden pick or cake tester. Then using an orange peeler or a knife, loosen the muffins after cooling for about 3 – 4 minutes and then transfer the muffins to a rack to cool.
Can I Use Frozen Blueberries for Blueberry Muffins?
- I prefer fresh blueberries, but if they are not available, you can use frozen blueberries; but don’t thaw before you add them.
- Mix the blueberries with a teaspoon or two of flour before gently stirring them into the batter. You don’t want to over mix here. This will help keep your muffins from turning blue.
Can Blueberry Muffins Be Frozen?
- If you have left over muffins, freeze them in an airtight container for 2-3 months. Be sure to put a date on your muffins.
- Thaw for 2-3 hours. You can always pop them in the micro-wave for 12-15 seconds or place them on a small baking sheet covered with foil and put them in a 350 degree oven for about 10-15 minutes or until warm.
More Delicious Muffins:
Yield: 12 muffins
Blueberry Muffins
Blueberry Muffins just in time for back to school. These muffins make a great breakfast or even an after school snack.
Prep Time
10 minutes
Cook Time
25 minutes
Total Time
10 minutes
Ingredients
Muffins:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup butter (1 cube)
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 teaspoon almond extract or flavoring
- 1/2 cup milk
- 2 cups fresh blueberries
Optional:
- Turbinado or sugar crystals, for sprinkling on the top
Instructions
- Preheat the oven to 375 degrees. You will want your oven rack to be in the middle of the oven for a more even baking.
- Line a muffin pan with 12 muffin papers or you can just spray the pan. You may also want to spray the muffin papers with non-stick cooking spray.
- In a medium bowl, whisk together the flour, baking powder and the salt.
- In a mixer bowl, beat together the butter and the sugar for 1 - 2 minutes, to make it nice and combined. Scrape the sides, making sure that the butter is combined and then mix again for a few seconds. Add the eggs, vanilla, and almond extract.
- Next you will want to add the flour mixture and the milk, alternating each on a low speed. Mix just to combine. Do not over mix.
- Add the blueberries by folding them in gently.
- Then I like to use a large cookie scoop and divide the dough into 12 equal parts in each muffin tin.
- Now for fun, and this is totally optional, you can add sanding sugar, turbinado sugar, or Demerara sugar. These are all a coarser sugar and they make your muffin sparkle.
- Bake for 25 - 30 minutes or until the center of the muffin comes out clean when checked with wooden pick or cake tester. Then using an orange peeler or a knife, loosen the muffins after cooling for about 3 - 4 minutes and then transfer the muffins to a rack to cool.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 244Total Fat 9gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 52mgSodium 248mgCarbohydrates 38gFiber 1gSugar 20gProtein 4g