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Blueberry Muffins

Blueberry Muffins served on a plate
Kanchan Dilip
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling time 10 minutes
Total Time 50 minutes
Course Breakfast
Cuisine American
Servings 15
Calories 136 kcal

Equipment

  • Cake Mixer

Ingredients
 
 

  • 4 ozs butter unsalted
  • 1 cup sugar
  • 2 eggs room temperature
  • 2 cups all-purpose flour
  • 1/2 tsp pink salt
  • 2 tsp baking powder
  • 1 cup blueberries fresh
  • 1/2 cup whole milk
  • 1/2 cup blueberries (optional) garnish

Instructions
 

How to make blueberry muffins:

  • Pre-heat the oven to 3750F.
  • Use a cake mixer to soften the butter and then add the sugar and beat well until light and fluffy. Scrape down the sides as you beat.
  • Add the eggs one at a time until the previous one is thoroughly incorporated. Beat after the last egg to get a fluffy mixture.
  • Sieve the flour, salt, and baking powder together. Gently fold in the flour a little at a time. Turn the mixer to “stir” mode.
  • Use a fork to crush the blueberries and add the berries with the juice. Do not overmix at this stage just enough to bring them together.
  • Finally, add the milk and stir until combined.
  • Use an ice cream scoop or just a tablespoon to spoon the mixture into muffin trays lined with baking cups. Bake for 25 minutes until golden brown.

Notes

Notes and Tips:
  1. Sprinkle with demerara sugar on top of the batter, although I wanted to cut back on the amount of added sugar in this recipe. This step is optional.
  2. Some times it is hard to find fresh blueberries, then you could use frozen blueberries that have thawed down to room temperature.
  3. Margarine can be substituted for the butter.
  4. I like this muffin due tot is cake-like texture. Using whole wheat flour instead of the plain flour yields a more rustic-looking muffins.
  5. Garnish with whole blueberries on top if you like, although I did not do that in this recipe because my family likes it the way I have made them.
  6. It is important not to overmix the batter after you add the flour. The air bubbles in the batter will be crushed and the muffins will not have a fluffy texture. So just combine the dry ingredients using the “stir” mode on the cake mixer or use a wooden spatula to gently fold in the flour.
  7. You could grease the muffin tray and spoon out the mixture onto the trays if you do not have baking cups handy. Then, just reduce the baking time by a couple of minutes.
  8. I prefer to use all-purpose flour because my muffins are always sturdy and hold their shape. Pastry flour will result in a more delicate muffin.
  9. Adding milk to the batter has yielded fluffy muffins with air bubbles when you split them. You could substitute with half milk and half plain yogurt or buttermilk. I have loved the texture of these muffins that are moistened with the milk and blueberry juices. 
  10. As with any baked good, the rising agent here is the baking powder; it is essential to use the right quantity, lest the muffins will either rise and collapse or not rise well.
  11. The texture of muffins is contingent on the method used. Sometimes, just blending all the dry and wet ingredients together can give rise to a more bread-like muffins. Creaming the ingredients usually results in a more cake-like batter.

Nutrition

Calories: 136kcalCarbohydrates: 28gProtein: 3gFat: 1gSaturated Fat: 1gTrans Fat: 1gCholesterol: 23mgSodium: 154mgPotassium: 55mgFiber: 1gSugar: 15gVitamin A: 62IUVitamin C: 1mgCalcium: 56mgIron: 1mg
Keyword blueberry muffins, muffins
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