Who can resist blueberry muffins? Soft, fragrant, and full of juicy fruits, they are perfect for a sweet breakfast or a snack made with love. They are prepared in just a few minutes and fill the kitchen with an irresistible aroma. A simple, genuine recipe that is always loved by everyone, young and old!
If you don’t like blueberries, you can vary with other types of fruit. The base will always be a success.
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 24Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2 1/2 cups all-purpose flour
- 4 eggs
- 10 tbsp butter
- 3/4 cup sugar
- 3/4 cup milk
- 1 packet baking powder
- 1 pinch salt
- 1 packet vanillin
- 2 cups blueberries
Tools
- Stand Mixer
- Bowl
- Spatula
- Whisk
- Muffin Pans
- Cupcake Liners silicone muffin liners
Steps
Mix the sugar with the eggs for a few minutes.
Add the butter and milk
Finally, add the sifted flour with baking powder and vanillin.
Add the blueberries to the mixture and fill the muffin liners 2/3 full.
Finish with additional blueberries on top and a bit of granulated sugar. Bake at 350°F for about 30 minutes.
Make a few extra ones: they disappear in a snap! And if there are any leftovers (strange but possible), store them in an airtight container for 2-3 days… still delicious!
🔄 Variations:
• You can replace the blueberries with chocolate chips, raspberries, or diced apples.
• Also try them in a whole wheat version with brown sugar for a rustic touch.
• For a lactose-free version, use lactose-free butter and almond milk.
🔄 Variations:
• You can replace the blueberries with chocolate chips, raspberries, or diced apples.
• Also try them in a whole wheat version with brown sugar for a rustic touch.
• For a lactose-free version, use lactose-free butter and almond milk.
