Blueberry Muffins
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Although I love breakfast, I rarely take the time to sit down and eat something. It needs to be a quick, and easy food item that I can simply put on my desk, and nibble on while working, like some fruit, a piece of banana bread, croissant 🥐, a smoothie, or muffin.
 
I love muffins 💖! They’re convenient, easy to make, and a great breakfast food to eat on the go. They can be Lemon Poppy Seed Muffins, Whole Wheat Banana Muffins, Breakfast Sausage Muffin Cups, Lemon Raspberry Muffins, Pumpkin & Spice Cream Cheese Muffins, or this featured one… Blueberry Muffins!
 
These are a classic! The slight tartness from the blueberries, along with a hint of citrus 🍋, gives a gorgeous flavor to these handheld quick breads. They pair beautifully with a cup of coffee. Great for breakfast, they’re also fabulous as a mid-afternoon snack.
 
Making Blueberry Muffins is a walk 🚶‍♀️🚶‍♂️ in the park. It’s so easy, with scrumptious results. The secret to the perfect texture is to not overmix the batter. When the dry ingredients and the buttermilk are added to the mixture, they have to be mixed until just combined so the little guys stay light.
 
I like adding some lemon zest to the batter as it brightens it up. It helps to cut through the sweetness while enhancing the lovely flavor of the blueberries. By the way, I have a trick on how to keep these fruits longer 📆, so click on this link… Berries • How to Keep Them Longer
 
The batter is divided evenly between a 12-cup muffin pan lined with liners that have been greased with cooking spray. I like using an ice cream scoop instead of piping bag or a regular spoon 🥄. It does a great job, it’s quicker, and doesn’t waste another plastic bag, plus it makes portioning more accurate.
 
This recipe doesn’t make 12 muffins; it makes 15! I tried to modify it by reducing the amount of the ingredients, but the results were not the same 😟. By doubling the recipe, the batter can be spooned into a large 12-cup pan, yielding exactly 12 jumbo muffins.
 
Before they’re transferred to the oven, I sprinkle on some granulated sugar on top. It creates a nice little crunch. To get a “crunchier” result, use sanding sugar or turbinado sugar (raw sugar), as the larger crystals will resist the heat 🔥 and won’t dissolve as much.
 
I bake my muffins at 375ºF. They rise nicely, but to get them taller with a domed top, here’s the trick…
Start them at 425ºF for the first 7 minutes ⏳, before lowering the temperature to 350ºF, and then bake for 13 to 15 minutes or until a cake tester inserted in the center comes out clean with just a few crumbs.
 
The hardest part of this recipe is letting the Blueberry Muffins rest for 10 minutes in the pan before unmolding them and allowing them to cool completely. While the waiting time seems long, this is the perfect moment to make a fresh pot of coffee before enjoying one with it ☕…
Bon Appétit! 🍽
 
Here are more delicious breakfast recipes for you to try… 😀
– Blueberry Overnight Oats
– Breakfast Scramble Vol-au-Vent
– Healthy Homemade Granola
– Denver Omelet
– Buckwheat Pancakes
– Soft Boiled Eggs
– Coconut Waffles
– Mini Mexican Tortilla Quiche
– Creamy French Eggs
and for even more breakfast and brunch recipes 🍳🥓, click on this link… Recipe Category • Breakfast & Brunch
 

 
Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
 

Blueberry Muffins

Blueberry Muffins

Incredibly delicious, these Blueberry Muffins are always a hit! They’re easy to make and great to enjoy with your morning coffee…
5 from 5 votes
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Servings 15 muffins

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Prep Time 10 minutes
Cook Time 30 minutes
Passive Time 10 minutes

Ingredients
  

  • 1 3/4 cups unbleached all-purpose flour
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. ground Himalayan pink salt
  • 1 cup granulated sugar, plus more for sprinkling on top (about 1 tbsp.)
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large free-range eggs, room temperature
  • 2 tsp. pure vanilla extract
  • 1 tsp. lemon zest
  • 3/4 cup buttermilk see Recipe
  • 2 cups blueberries, washed tips & tricks
  • cooking spray, for liners

Directions
 

  • Preheat oven to 375ºF. Place liners in a 12-cup muffin pan and grease them with cooking spray; set aside.
  • In a large bowl, combine flour, baking powder, baking soda, and salt. Whisk for a couple of minutes and set aside.
  • In the bowl of a stand mixer, add sugar and butter. Using the paddle attachment, process on medium-high speed until the mixture becomes creamy, scraping the sides and the bottom of the bowl.
  • While the appliance is running, add eggs, one at a time, mixing well between each addition. Add vanilla and lemon zest; process until blended.
  • Add half dry ingredients and half buttermilk. Process on low speed until just combined before adding the remaining dry ingredients and buttermilk.
  • Add the blueberries, and using a spatula, gently fold them into the batter.
  • Spoon batter into prepared muffin pan, filling each cup up to ¾ full. Sprinkle the tops with sugar; gently tap on the counter to remove any trapped air bubbles.
  • Transfer to the preheated oven and bake for 27 to 30 minutes, or until a cake tester inserted in the center comes out clean, turning the pan halfway through baking.
  • Remove from the heat and allow to cool in the muffin pan for 10 minutes before unmolding and transferring them to a wire rack. Makes 15 muffins.

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