Save to Pinterest These moist and tender muffins combine juicy blueberries with a light, fluffy texture that’s perfect for breakfast or a sweet snack. Using a blend of all-purpose flour, baking powder, and a touch of vanilla, the batter gently folds in fresh or frozen blueberries, ensuring bursts of fruity flavor. The optional coarse sugar topping adds a delightful crunch. Baking at 375°F for about 20 minutes delivers golden muffins with a soft crumb. Variations include substituting blueberries with raspberries or chocolate chips to suit your cravings.
Discovering these classic blueberry muffins felt like uncovering a secret treasure in the kitchen. The first time I baked them, the warm aroma filling the house was nothing short of magical and instantly comforting.
I still remember when unexpected guests arrived on a lazy Sunday morning; these muffins saved the day and earned instant applause from everyone.
Ingredients
- All-purpose flour: It’s the foundation to give structure but keeps the muffins soft if you don’t overmix.
- Granulated sugar: Adds just the right sweetness without overpowering the blueberries.
- Baking powder and baking soda: Help the muffins rise beautifully while keeping them tender.
- Salt: Enhances flavor, balance is key, so don’t skip it.
- Milk, oil, yogurt or sour cream: These wet ingredients combine to create a moist crumb; yogurt gives extra tang and softness.
- Eggs: Bind everything together and add richness.
- Vanilla extract: A little goes a long way to deepen flavor.
- Blueberries: Fresh or frozen, tossing them in flour before folding keeps them from sinking.
- Coarse sugar (optional): Sprinkled on top, it adds a delightful crunch after baking.
Instructions
- Get Everything Ready:
- Preheat your oven to 375°F (190°C). Line your muffin tin with paper liners or grease it thoroughly so muffins come out easily.
- Mix Dry Ingredients:
- Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl until evenly combined—the mixture will look pale and smooth.
- Combine Wet Ingredients:
- In another bowl, whisk milk, oil, yogurt or sour cream, eggs, and vanilla until smooth and inviting.
- Bring It Together:
- Pour wet into dry and stir gently just until combined—you want a lumpy batter, not overmixed, to keep muffins tender.
- Blueberry Time:
- Toss blueberries with a tablespoon of flour to keep them from sinking and then fold them gently into the batter.
- Fill and Sprinkle:
- Divide batter evenly into muffin cups, topping each with coarse sugar if you like that sugary crunch.
- Bake to Perfection:
- Bake 18 to 22 minutes until golden and a toothpick inserted in the center comes out clean; you’ll notice the tops turning perfectly golden.
- Cool Down:
- Let muffins cool in the pan for 5 minutes to set, then transfer to a wire rack to finish cooling.
Save to Pinterest These muffins quickly became more than just food; they’re a comforting reminder of cozy mornings and spontaneous gatherings full of laughter.
Keeping It Fresh
Store these muffins in an airtight container at room temperature for up to 3 days; if you want to keep them longer, they freeze beautifully wrapped individually to be enjoyed anytime.
Substitutions and Variations
If you don’t have blueberries on hand, raspberries or chocolate chips work as wonderful alternatives. For an extra tangy richness, try Greek yogurt instead of sour cream.
Serving Ideas and Last Minute Tips
These muffins shine on their own but are also delicious with a pat of butter or a drizzle of honey for an extra special touch.
- Don’t forget to sprinkle that coarse sugar on top for a sweet crunchy texture.
- If your oven runs hot, check a few minutes early to avoid overbaking.
- Always cool them on a wire rack so they stay tender and avoid sogginess.
Save to Pinterest Thanks for hanging out in the kitchen with me—hope these muffins bring as much joy to your home as they did to mine.
