Buttermilk, instead of regular milk, is the secret-ingredient superstar in this easy blueberry muffins recipe— it makes them extra tender and fluffy. Pair that with heaps of fresh blueberries and a sprinkle of sugar on top, and each bite becomes light and airy with a crackly top and bursts of berries inside. Perfect for Mother’s Day brunch or as an easy breakfast idea, our best blueberry muffins will be an instant family hit.
Blueberry Muffin ingredients
The ingredients for this recipe are similar to any other baking recipe. In addition to baking powder, salt, butter, and sugar, here’s what you need:
-All-purpose flour: This type of flour keeps the muffins light and fluffy (like a cake) while still providing some structure. You can swap out some of the flour for whole-wheat flour, but it will affect the texture and taste.
-Freshly grated nutmeg: Whole nutmeg, freshly grated, has so much flavor and adds a subtle spiciness to this recipe. If you’ve never experimented with whole spices before, you’re in for a treat!
-Blueberries: The best part! This recipe doesn’t skimp on fresh blueberries. Be sure to toss them in flour before adding them to the batter, which helps to absorb some of the fruit’s liquid and makes them less likely to sink.
-Eggs: We use one large egg plus one large egg yolk, which provides extra richness.
-Vanilla extract: Blueberry and vanilla are a match made in heaven. A full teaspoon and a half makes sure the flavor really comes through.
-Buttermilk: The acid in buttermilk brings a subtle tang to balance the sweetness of this recipe and helps keep the muffins tender and moist.
-Turbinado sugar: This type of sugar has dark, coarse granules. Sprinkled on top of the batter before baking, it provides an irresistible crunch to the finished muffin.
How to make Blueberry Muffins
Once you’ve got your ingredients, making this breakfast treat is simple:
- Whisk together the dry ingredients.
- Use an electric mixer to beat together the wet ingredients.
- Combine the two mixtures, add the blueberries, and bake until a wooden pick inserted in the center comes out mostly clean, with just a few loose crumbs attached.
- Wait for them to cool, then dig in!
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plus 2 tsp all-purpose flour
freshly grated nutmeg
stick unsalted butter, at room temp
large egg plus 1 large egg yolk, at room temp
turbinado sugar (we used Sugar in the Raw)
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- Heat oven to 425°F. Cut 12 5-inch parchment paper squares. Line each cup of a 12-cup muffin pan with a parchment square, pressing down with a drinking glass to form a cup shape and flattening folds. Set aside 1/2 cup blueberries; toss remaining 1 1/2 cups blueberries with 2 teaspoons flour.
- In medium bowl, whisk together baking powder, salt, nutmeg and remaining 1 3/4 cups flour.
- In large bowl with electric mixer, beat butter and granulated sugar on medium-high speed until light and fluffy, 3 to 4 minutes. Reduce mixer speed to medium and add whole egg and yolk in 2 additions, beating after each until incorporated before adding the next and scraping down bowl as necessary. Beat in vanilla.
- Reduce mixer speed to low and add flour mixture in three parts, alternating with buttermilk and beating just until incorporated, scraping bowl as necessary. Do not overmix. Fold in floured blueberries, leaving behind any excess flour that does not cling to berries.
- Divide batter among muffin cups (about heaping 1/3 cup each). Cups will seem very full. Sprinkle with turbinado sugar and press remaining ½ cup blueberries into tops of muffins. Bake on middle rack until wooden pick inserted in center comes out with a few loose crumbs attached, 20 to 22 minutes. Let cool in pan 5 minutes then transfer to wire rack to cool completely.
Did you make this recipe? Comment below!
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Source : Goodhousekeeping