Blueberry Muffin Recipe
Nothing beat the aroma of fresh baked muffins through your kitchen, and this blueberry muffin recipe is a classic favorite. Completely soft and alcoholic, these muffins are bursting with juicy blueberries in every bite. Whether enjoyed as a quick breakfast, a sweet afternoon breakfast, or a delightful addition to the brunch, they never fail to please. This easy-to-the--to-go golden top and bakery-style muffins with tender serb. You can use fresh or frozen blueberries, making it a versatile year. Ready in about 30 minutes, these homemade muffins are sure to become a family staple.
Equipment
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Muffin tin
- Paper liners (optional)
- Cooling rack
Ingredients
- 1½ cups all-purpose flour
- ¾ cup granulated sugar
- ½ tsp salt
- 2 tsp baking powder
- ⅓ cup unsalted butter, melted
- 1 large egg
- ⅓ cup milk
- 1 tsp vanilla extract
- 1 cup fresh or frozen blueberries
- Optional: 2 tablespoons coarse sugar for topping
Instructions
- Preheat the oven at 375 ° F (190 ° C). Line a muffin tin line with paper liner or well Greece.
- Mix dry ingredients: In a large bowl, mix flour, sugar, salt and baking powder together.
- Mix wet ingredients: In another bowl, whisk molten butter, egg, milk, and vanilla extracts until smooth.
- Combine: Fold the wet mixture gently in dry material until not combined - not overmix.
- Add blueberries: Fold carefully in the blueberry to avoid breaking them.
- About Muffin Cup. Fill about full. If desired, sprinkle with thick sugar at the top.
- Bake for 18-22 minutes, or until the top becomes golden and a toothpick is put clean.
- Cool: Allow the muffin to relax in the tin for 5 minutes, then transfer it to a wire rack to completely cool.