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Classic bakery-style muffins bursting with juicy blueberries. A tender, moist crumb with a slightly crisp, golden-brown top makes these the perfect breakfast treat or afternoon snack.
For 12 servings
Preheat oven to 425°F (220°C). Line a 12-cup standard muffin tin with paper liners or grease and flour the cups.
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined. This ensures the leavening agents are evenly distributed.
In a separate medium bowl, whisk the egg. Then, add the whole milk, vegetable oil, and vanilla extract. Whisk until the wet ingredients are just combined.
Pour the wet mixture into the dry ingredients. Using a spatula, fold the ingredients together until just moistened. Do not overmix; a few lumps in the batter are expected and desirable for a tender muffin.
Gently fold in the blueberries. If using frozen blueberries, add them directly from the freezer to prevent the batter from turning purple.
Divide the batter evenly among the 12 prepared muffin cups, filling each about three-quarters full.
For a crunchy, bakery-style top, sprinkle the turbinado sugar evenly over the batter in each cup. This step is optional but highly recommended.
Bake at 425°F (220°C) for 5 minutes. Then, keeping the muffins in the oven, reduce the temperature to 375°F (190°C) and continue to bake for another 15-17 minutes. The muffins are done when they are golden brown and a wooden skewer inserted into the center comes out clean.
Classic bakery-style muffins bursting with juicy blueberries. A tender, moist crumb with a slightly crisp, golden-brown top makes these the perfect breakfast treat or afternoon snack.
This american recipe takes 37 minutes to prepare and yields 12 servings. At 242.32 calories per serving with 3.46g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack or dessert.
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Allow the muffins to cool in the tin for 5-10 minutes before transferring them to a wire rack to cool completely. This prevents them from becoming soggy.
Add 1 tablespoon of fresh lemon zest to the dry ingredients for a bright, citrusy flavor that pairs beautifully with blueberries.
Instead of turbinado sugar, top the muffins with a streusel made from 1/4 cup flour, 2 tablespoons brown sugar, 1/2 teaspoon cinnamon, and 2 tablespoons of cold, cubed butter.
Substitute half of the all-purpose flour with whole wheat flour and reduce the granulated sugar to 1/2 cup. You can also replace the oil with an equal amount of unsweetened applesauce.
Blueberries are a powerhouse of antioxidants, particularly anthocyanins, which help protect your cells from damage by free radicals and may reduce the risk of chronic diseases.
The carbohydrates from the flour and sugar provide a quick source of energy, making these muffins a satisfying breakfast or snack to fuel your day.
Blueberries contribute dietary fiber, which is important for digestive health, helps maintain stable blood sugar levels, and promotes a feeling of fullness.
Each muffin contains approximately 250-280 calories, depending on the exact ingredients used and the size of the muffin.
These muffins are a delicious treat. While they contain beneficial antioxidants from blueberries, they are also high in sugar and refined flour. They are best enjoyed in moderation as part of a balanced diet. For a healthier version, consider the variation using whole wheat flour and reduced sugar.
Yes, frozen blueberries work perfectly. Do not thaw them before use; add them directly to the batter while still frozen. This prevents them from bleeding their color throughout the batter.
Store the muffins in an airtight container at room temperature for up to 3 days. To prevent them from getting soggy, you can place a paper towel in the container to absorb excess moisture.
The most common reason for tough muffins is overmixing the batter. When you overmix, you overdevelop the gluten in the flour. Mix only until the wet and dry ingredients are just combined; a few lumps are perfectly fine.
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