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Blueberry Muffins

These blueberry muffins are made by gently folding fresh or frozen berries into a tender batter, then baking until golden and bursting with juicy sweetness. The muffins develop a slight crumble on top and a moist, fluffy crumb inside, showcasing the vibrant flavor of sun-warmed blueberries. Perfect for a bright morning treat or a comforting snack, they evoke the taste of summer in every bite.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour You can substitute half with whole wheat flour for nuttiness
  • 1.5 cups blueberries Use fresh or frozen berries; do not thaw frozen berries before folding in
  • 1 cup granulated sugar Adjust sweetness to taste
  • 4 tablespoons unsalted butter Melted and slightly cooled
  • 2 large eggs Room temperature preferred
  • 1 teaspoon lemon zest Optional, for brightness
  • 1 tablespoon baking powder Ensure it's fresh for proper rising
  • 1/2 teaspoon salt

Equipment

  • Mixing bowl
  • Whisk
  • Spatula
  • Muffin tin
  • Paper liners or greased baking tin
  • Cooling rack

Method
 

  1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease the cups to prevent sticking.
  2. In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar until evenly combined. This helps distribute the leavening agents and salt throughout the flour.
  3. In a separate bowl, melt the butter, then whisk in the eggs and lemon zest if using, until the mixture is smooth and slightly frothy. The eggs should be fully incorporated, giving the batter richness.
  4. Pour the wet ingredients into the dry ingredients and gently fold together with a spatula. Do not overmix; a few lumps are okay. This keeps the muffins tender and fluffy.
  5. Gently fold in the blueberries, taking care not to crush or overmix them to prevent bleeding and uneven color in the batter.
  6. Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full to give room for rising.
  7. Bake in the preheated oven for 20-25 minutes, or until the muffins turn golden on top and a toothpick inserted into the center comes out clean. The kitchen will fill with a warm, buttery aroma.
  8. Remove the muffins from the oven and allow them to cool in the tin for 5 minutes. Then transfer to a cooling rack and let them cool for another 10 minutes—this helps set the crumb and makes them easier to handle.
  9. Once cooled slightly, serve the muffins warm or at room temperature, perhaps with a pat of butter or a drizzle of honey for extra indulgence.

Notes

For an extra crunch, sprinkle a little sugar on top of the muffins before baking. You can also add a teaspoon of vanilla extract or cinnamon for added warmth and depth in flavor.