Best Blueberry Muffins – Fluffy, Sweet, and Bursting with Juicy Blueberries!

There’s something irresistibly comforting about a perfectly baked blueberry muffin. With their fluffy texture, sweet buttery base, and the burst of juicy blueberries in every bite, these muffins are the ultimate treat for breakfast, brunch, or a quick snack. Whether you’re a seasoned baker or just starting your culinary journey, this easy blueberry muffin recipe is sure to impress. Plus, I’ll share all the secrets to getting that bakery-style fluffiness right at home!

Did you know blueberries are often called a “superfood”? Packed with antioxidants, vitamins, and fiber, they’re not only delicious but also a powerhouse of health benefits. Originating from North America, blueberries have been cherished for centuries, often featured in everything from pies to pancakes. These muffins perfectly capture the balance of sweet and tart flavors, making them a classic favorite. Pro tip: Use fresh blueberries for the best flavor, but if frozen is your only option, don’t thaw them—this little trick keeps them from sinking to the bottom of the batter. Let’s dive into making the fluffiest, most delicious blueberry muffins ever!

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Recipe Details: Best Blueberry Muffines

Serving Size: Makes 12 muffins

Ingredients

• Blueberries: 170g (6 oz) fresh or frozen
• Plain flour (all-purpose flour): 190g (1½ cups)
• Baking powder: 6g (1¼ tsp)
• Salt: 2g (¼ tsp)
• Unsalted butter: 90g (6 tbsp)
• Sugar: 110g (½ cup) + 10g (1 tbsp) for topping
• Eggs: 2 large (55g each)
• Milk: 80ml (⅓ cup)
• Vanilla extract: 1 tsp

Instructions

1. Prepare Ingredients:
   Remove eggs, milk, and butter from the fridge 30 minutes before baking to bring them to room temperature. Preheat your oven to 170°C (350°F). Line a muffin tin with paper liners.
2. Mix Dry Ingredients:
   In a bowl, whisk together flour, baking powder, and salt.
3. Cream Butter and Sugar:
   In another bowl, beat the butter for 1 minute using an electric mixer. Add sugar and beat for 2-3 minutes until light and fluffy.
4. Add Eggs and Vanilla:
   Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
5. Combine Wet and Dry Ingredients:
   Add half of the flour mixture to the wet ingredients and mix on low speed. Pour in half the milk and gently mix. Repeat with the remaining flour and milk, being careful not to overmix.
6. Fold in Blueberries:
   Using a spatula, gently fold in the blueberries, reserving a few for topping.
7. Fill Muffin Tin:
   Scoop the batter evenly into the muffin cups, filling each about three-quarters full. Top with reserved blueberries and sprinkle with sugar.
8. Bake:
   Bake for 25 minutes or until a toothpick inserted into the center comes out clean.
9. Cool:
   Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Note:

If using frozen blueberries, don’t thaw them—toss them in a bit of flour before folding them into the batter to prevent sinking.

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Tips for the Dish

1. Ingredient Substitutions: Substitute almond flour for a gluten-free version or coconut sugar for a refined sugar-free option.
2. Storage: Store in an airtight container for up to 3 days or freeze for up to 2 months. To reheat, simply microwave for 15-20 seconds.
3. Make-Ahead: Prepare the batter in advance and refrigerate for up to 12 hours. Scoop and bake when ready!

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Wrap-Up

Blueberry muffins are more than just a snack; they’re a little piece of homemade comfort that never fails to delight. I’d love to see your version of this recipe! Leave a comment, share your photos, and let me know how they turned out. Don’t forget to check out more delicious recipes on my blog.

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