Indulge in the delightful taste of homemade blueberry muffins. These treats are soft, fluffy, and bursting with juicy blueberries, making them an ideal choice for breakfast or a sweet snack. Whether enjoyed warm from the oven or packed for a lunchbox, this blueberry muffins recipe is sure to please everyone. Let’s dive into the simple steps to create this delicious baked good that will fill your kitchen with a warm aroma.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
Servings and Cooking Time
This recipe makes 12 muffins. Preparation time is approximately 15 minutes, and cooking time is about 20 minutes.
Nutritional Value
Each serving (1 muffin) contains approximately 180 calories, 4g of fat, 30g of carbohydrates, and 2g of protein. This is for one muffin.
Step-by-Step Cooking Process
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix the buttermilk, vegetable oil, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Gently fold in the blueberries, being careful not to overmix.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake in the preheated oven for 20-25 minutes or until a toothpick inserted comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack.
- Enjoy your muffins warm or at room temperature.
- Store any leftovers in an airtight container at room temperature.
Alternative Ingredients
You can substitute all-purpose flour with whole wheat flour for a healthier option. Greek yogurt can replace buttermilk, and honey can be used instead of granulated sugar for a natural sweetener.
Serving and Pairings
These blueberry muffins pair wonderfully with coffee or tea. They also make a great addition to breakfast alongside scrambled eggs or yogurt.
Storage and Reheating
Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, place them in the freezer for up to 3 months. Reheat in the microwave for a few seconds or in the oven at 350°F (175°C) for about 5-10 minutes.
Cooking Mistakes
- Overmixing the batter can lead to dense muffins.
- Not measuring flour correctly may affect the texture.
- Skipping the lining of the muffin tin can cause sticking.
- Using old baking powder or soda can prevent proper rising.
- Excessive baking time can dry out the muffins.
Helpful Tips
- Always use fresh blueberries for the best flavor.
- Let the muffins cool completely before storing.
- Consider adding lemon zest for a citrusy twist.
- For extra sweetness, sprinkle sugar on top before baking.
FAQs
Can I use frozen blueberries?
Yes, frozen blueberries work well in this recipe. Just add them directly to the batter without thawing to avoid discoloration.
How can I make these muffins healthier?
You can reduce the sugar, use whole wheat flour, and add nuts or seeds for extra nutrition.
What can I replace buttermilk with?
You can use yogurt mixed with a little water or milk if you don’t have buttermilk on hand.
Can I make this recipe gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version.
How should I store leftovers?
Store any leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Conclusion
These blueberry muffins are a delightful treat that can brighten any morning. With their soft texture and burst of flavor from the blueberries, they are sure to become a family favorite. Whether enjoyed fresh or stored for later, this recipe is simple, satisfying, and scrumptious!
Blueberry Muffins Recipe
Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix the buttermilk, vegetable oil, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Gently fold in the blueberries, being careful not to overmix.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake in the preheated oven for 20-25 minutes or until a toothpick inserted comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack.
- Enjoy your muffins warm or at room temperature.
- Store any leftovers in an airtight container at room temperature.