Rich moist muffins that are filled with juicy bites of delicious blueberries are subtly elegant and absolutely intoxicating. Full of sweet flavor that burst with the natural juices of blueberry take snack time to a happy place. Everyone in the house will meet you at the table when baking these Wonderfull muffins. My family absolutely loves this recipe and we are sure your will too.
Watch the video and follow the instructions below to have this warm muffins today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Perfect with coffee or on the go these blueberry muffins are simply delicious. Thanks for visiting and see you again soon.
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In a large bowl: add sugar and butter.
Beat until creamy. Add 1 egg to the batter and beat until creamy. Continue with the other egg and beat until well combined. Then pour in the milk, vanilla extract, while continuing to mix.
Once the mix is uniform, add flour, baking powder, salt and combine using a mixer mix. Highly recommend that you sift the dry ingredients before mixing with the wet ingredients to form a smoother batter. This will make the muffins very soft & fluffy (don’tskip this tip)
Mash 2 tbsp blueberries and add to the batter. Use a spatula to mix everything together.
Do not use a mixer. Add the rest of the fresh whole blueberries (if using frozen blueberries: do not let thaw, mix in while still frozen)
Then gently fold the batter until evenly distributed throughout the batter (do not over mix or use a mixer on this step, be gentle).
Place muffin paper liner in the muffin tin. Optional: coat the muffin tin cups with cooking spray or butter.
Use an ice cream scooper to measure even portions. Place each scoop of batter into the muffin tin cup (should be exactly 12 scoops). Sprinkle sugar on top of the batter.
Bake for 28-30 minutes or until golden brown.
Let the muffins cool in the tin for about 5 minutes and then transfer them to a baking rack until completely cooled.
Serve
Enjoy!
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Classic Blueberry Muffins
Equipment
- Muffin Tin
Ingredients
- 2 cups all-purpose flour
- 2 cups fresh blueberries about 1 pint
- 1 cup granulated sugar
- ½ cup whole milk room temp
- ½ cup unsalted butter room temp
- 2 ½ tsp baking powder
- 1 tsp vanilla extract
- ½ tsp salt
- 2 large eggs room temp
Topping
- 2 tbsp sugar
Instructions
- Preheat the oven to 375°F.
- In a large bowl: add sugar and butter. Beat until creamy. Add 1 egg to the batter and beat until creamy. Continue with the other egg and beat until well combined. Then pour in the milk, vanilla extract, while continuing to mix.
- Once the mix is uniform, add flour, baking powder, salt and combine using a mixer mix. Highly recommend that you sift the dry ingredients before mixing with the wet ingredients to form a smoother batter. This will make the muffins very soft & fluffy (don't skip this tip)
- Mash 2 tbsp blueberries and add to the batter. Use a spatula to mix everything together. Do not use a mixer. Add the rest of the fresh whole blueberries (if using frozen blueberries: do not let thaw, mix in while still frozen) then gently fold the batter until evenly distributed throughout the batter (do not over mix or use a mixer on this step, be gentle).
- Place muffin paper liner in the muffin tin. Optional: coat the muffin tin cups with cooking spray or butter.
- Use an ice cream scooper to measure even portions. Place each scoop of batter into the muffin tin cup (should be exactly 12 scoops). Sprinkle sugar on top of the batter.
- Bake for 28-30 minutes or until golden brown. Let the muffins cool in the tin for about 5 minutes and then transfer them to a baking rack until completely cooled.
Serve & Enjoy!
Video
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