Imagine the enveloping aroma that fills the kitchen: it’s that of blueberry muffins, those soft, fragrant, and irresistibly delicious treats that can transform an ordinary breakfast into a special moment. Like small clouds full of flavor, they are made in a jiffy with simple ingredients and quickly become the stars of sweet and joyful snacks.
Their characteristic golden “hump” and the burst of juicy blueberries make each bite a celebration for the palate and soul.
Perfect freshly baked, when the fruits release their purple color into the batter, these muffins are also ideal to take with you for a snack on the go or to brighten a sweet break in company.
Here’s another snack recipe:
- Cost: Very economical
- Preparation time: 20 Minutes
- Portions: 12
- Cooking methods: Electric Oven, Oven, Air Fryer
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients
- 3 whole eggs
- 1/2 cup brown sugar (or granulated sugar)
- 1/2 cup milk (or plant-based milk)
- 1/4 cup vegetable oil
- 1/2 cup yogurt (plain)
- 1 1/2 cups all-purpose flour (or spelt flour)
- 1/3 cup cornstarch
- 1 packet of vanilla extract
- 1 packet baking powder
- 1 cup blueberries (fresh but frozen)
Tools
- 1 Bowl
- 1 Hand whisk
- 1 Muffin tin
- 12 Cupcake liners
Steps
1. Prepare the dry ingredients:
In a large bowl, combine:
flour,
sugar,
baking powder,
salt
and mix well with a whisk.
2. Prepare the wet ingredients:
In another bowl, beat:
the eggs with the oil,
the milk, yogurt
vanilla
and lemon zest (if using).
3. Combine the mixtures:
Pour the wet ingredients into the bowl with the dry ingredients.
Mix briefly with a spatula or spoon: the batter should be mixed lightly, even if it remains a bit lumpy. This is the secret to soft muffins!
4. Add the blueberries:
Gently fold the blueberries into the batter (if using frozen ones, do not thaw them beforehand and lightly coat them in flour to prevent sinking).
5. Fill the liners:
Spoon the batter into a muffin tin lined with paper liners, filling them about ¾.
6. Bake:
Bake in a preheated static oven at 320°F for 20-25 minutes, until golden brown and passing the toothpick test.
7. Cool:
Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
You can replace milk with plant-based drinks (soy, almond, oat) for a lactose-free or vegan version (in this case, also substitute the egg with 60 g of plant-based yogurt or 1 tablespoon of ground flaxseeds + 3 tablespoons of water).
Add 1 tablespoon of flour if the batter seems too runny (it also depends on the blueberries).
For an extra touch, sprinkle the surface with brown sugar before baking: you’ll get a crunchy crust!
