Blueberry Muffins

These homemade blueberry muffins are soft, flavorful, and bursting with juicy blueberries!

Preparation Time:
Prep Time: 20 minutes
Baking Time: 30-35 minutes
Total Time: 50-55 minutes
Servings:
Yields: 12 muffins
Ingredients:
Butter (softened): 115 g (½ cup)
Sugar: 200 g (1 cup)
Eggs: 2 large
All-purpose flour: 270 g (2 cups), plus extra for tossing the blueberries
Salt: ½ teaspoon
Baking powder: 2 teaspoons
Ground cinnamon: ⅓ teaspoon
Vanilla extract: 1 teaspoon
Milk: 120 ml (½ cup)
Blueberries: 2 cups (½ cup to be crushed, 1½ cups tossed in flour)
Sugar for sprinkling: 3 teaspoons
Directions:

Preheat the Oven:
Preheat your oven to 190°C (375°F). Line a muffin tin with 12 paper liners or grease the tin well.
Prepare the Blueberries:
Crush ½ cup of the blueberries with a fork.
Toss the remaining 1½ cups of whole blueberries in a little flour to prevent them from sinking during baking. Set aside.
Mix the Dry Ingredients:
In a bowl, whisk together 270 g (2 cups) of flour, ½ teaspoon of salt, 2 teaspoons of baking powder, and ⅓ teaspoon of ground cinnamon.
Cream the Butter and Sugar:
In a separate large bowl, cream together 115 g (½ cup) softened butter and 200 g (1 cup) sugar until light and fluffy.
Add the Eggs and Vanilla:
Beat in 2 eggs, one at a time, until fully combined.
Stir in 1 teaspoon of vanilla extract.
Alternate Adding Milk and Dry Ingredients:
Add the flour mixture to the butter mixture in three parts, alternating with the milk. Begin and end with the flour mixture, mixing just until combined.
Fold in the Blueberries:
Gently fold the crushed blueberries and the floured whole blueberries into the batter.
Spoon the Batter into Muffin Cups:
Divide the batter evenly among the 12 prepared muffin cups.
Sprinkle with Sugar:
Sprinkle about ¼ teaspoon of sugar over the top of each muffin.
Bake:
Bake at 190°C (375°F) for 30-35 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
Cool and Serve:
Let the muffins cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
Serving Suggestions:
Serve warm with butter, or enjoy as a snack or breakfast treat.
Cooking Tips:
Tossing the blueberries in flour helps keep them evenly distributed in the muffins.
Don’t overmix the batter to keep the muffins tender.
Storage:
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
These muffins can also be frozen for up to 2 months. Thaw at room temperature or warm in the microwave.
Blueberry Muffins FAQ
1. Can I use frozen blueberries?
Yes, you can use frozen blueberries. There’s no need to thaw them beforehand, but be sure to toss them in flour to prevent them from sinking. Note that frozen blueberries may tint the batter slightly blue.

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