Recipe for blueberry muffins, a simple recipe to make, with easily available ingredients for a result that is soft inside and crunchy on top. The batter starts with creamed butter and sugar, making them truly unique.
Blueberry muffins stay good and soft for days if you manage not to eat them all as soon as they’re baked. They’re also great for kids’ snacks.
For muffin lovers, I also suggest the chocolate chip variant and the fit variant with just egg whites and low fat
- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 20 muffins
- Cooking methods: Oven
- Cuisine: English
- Energy 199.49 (Kcal)
- Carbohydrates 26.77 (g) of which sugars 12.14 (g)
- Proteins 3.99 (g)
- Fat 9.22 (g) of which saturated 5.71 (g)of which unsaturated 3.37 (g)
- Fibers 0.82 (g)
- Sodium 13.13 (mg)
Indicative values for a portion of 55 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Blueberry Muffin Ingredients
These are simple ingredients that are surely present in your kitchens or are easily available.
- 6.7 oz butter (softened)
- 1 cup sugar
- 3 eggs
- 3.3 cups all-purpose flour
- 7 oz milk
- 1 packet vanillin
- 1 packet baking powder
- 1 cup blueberries
Mixing Tools
To properly mix the butter, I recommend using a stand mixer or at least a good electric hand mixer.
- 1 Stand Mixer howork
- 20 Baking Cups
Preparation
The preparation of the batter is very simple and will only take a few minutes.
Prepare all the ingredients, so the butter gets soft, or alternatively, microwave it for 20″. The milk is missing in the picture, but don’t forget it!
Start the batter with butter and sugar in the stand mixer and mix until fluffy, then add the eggs, one at a time. Once the eggs are absorbed, add the flour, then the milk, the packet of vanillin, the baking powder, and finally the whole blueberries.
You will get a compact but very soft batter, you must put a generous tablespoon of batter in each baking cup. Once your 20 baking cups are filled, bake them in a preheated oven at 350°F for about 15 minutes.
Before taking out your muffins, check that the surface is golden and always do the toothpick test!
NOTES
Your muffins are delicious when consumed warm, but they will remain good for days if kept covered.
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