These delightful blueberry muffins are perfect for breakfast or a snack. They are moist, fluffy, and bursting with fresh blueberries. With a simple mix of pantry staples, you can whip up these muffins in no time.
Most of the ingredients for this recipe are common pantry items. However, you might need to pick up fresh blueberries if you don't have them on hand. Make sure to select ripe, firm blueberries for the best flavor and texture in your muffins.
Ingredients For Blueberry Muffin Recipe
Flour: The base of the muffin, providing structure and texture.
Sugar: Adds sweetness to the muffins.
Salt: Enhances the flavors of the other ingredients.
Baking powder: Helps the muffins rise and become fluffy.
Vegetable oil: Adds moisture and richness to the muffins.
Egg: Binds the ingredients together and adds structure.
Milk: Adds moisture and helps to create a tender crumb.
Blueberries: The star ingredient, providing bursts of juicy flavor in every bite.
Technique Tip for This Recipe
To ensure your blueberries are evenly distributed throughout the muffins, toss them in a small amount of flour before folding them into the batter. This helps prevent them from sinking to the bottom during baking.
Suggested Side Dishes
Alternative Ingredients
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the muffins denser.
all-purpose flour - Substitute with gluten-free flour blend: For those with gluten intolerance, a gluten-free blend can be used to achieve a similar texture.
sugar - Substitute with honey: Honey adds a natural sweetness and moisture, though you may need to reduce the liquid content slightly.
sugar - Substitute with maple syrup: Maple syrup provides a unique flavor and natural sweetness, but adjust the liquid content accordingly.
salt - Substitute with sea salt: Sea salt can be used for a slightly different mineral content and flavor profile.
baking powder - Substitute with baking soda and cream of tartar: Use 1 part baking soda and 2 parts cream of tartar to mimic the leavening effect of baking powder.
vegetable oil - Substitute with coconut oil: Coconut oil adds a subtle coconut flavor and can be a healthier fat option.
vegetable oil - Substitute with applesauce: Applesauce can reduce the fat content and add moisture, though it may alter the texture slightly.
large egg - Substitute with flaxseed meal and water: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water to replace one egg, suitable for vegan diets.
large egg - Substitute with chia seeds and water: Mix 1 tablespoon of chia seeds with 3 tablespoons of water to replace one egg, adding extra fiber.
milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in baking.
milk - Substitute with soy milk: Soy milk is another dairy-free option that provides a similar consistency.
fresh blueberries - Substitute with frozen blueberries: Frozen blueberries can be used if fresh ones are not available, though they may add extra moisture.
fresh blueberries - Substitute with dried blueberries: Dried blueberries can be used, but soak them in water first to rehydrate and prevent them from being too chewy.
Alternative Recipes Similar to This
How to Store or Freeze Your Muffins
To keep your blueberry muffins fresh and delicious, store them in an airtight container at room temperature for up to 2 days. This will help maintain their moist texture and prevent them from drying out.
For longer storage, place the muffins in an airtight container and refrigerate them. They will stay fresh for up to a week. Before serving, you can warm them up in the microwave for about 10-15 seconds to bring back that freshly-baked warmth.
If you want to enjoy your blueberry muffins over a longer period, freezing is a great option. First, let the muffins cool completely on a wire rack. This step is crucial to prevent condensation and ice crystals from forming, which can affect the texture.
Once cooled, wrap each muffin individually in plastic wrap or aluminum foil. This helps to protect them from freezer burn and keeps them tasting fresh.
Place the wrapped muffins in a resealable plastic freezer bag or an airtight container. Label the bag or container with the date so you can keep track of how long they’ve been stored.
When you’re ready to enjoy a muffin, remove it from the freezer and let it thaw at room temperature for about an hour. For a quicker option, you can microwave the muffin on a low setting for 20-30 seconds. This will bring back the softness and warmth, making it taste like it just came out of the oven.
If you prefer a slightly crispy top, you can reheat the thawed muffins in a preheated oven at 350°F (175°C) for about 5-10 minutes. This will give them a freshly-baked feel and enhance the flavor of the blueberries.
Remember, while freezing can extend the shelf life of your blueberry muffins, it’s best to consume them within 2-3 months for optimal taste and texture.
How to Reheat Leftovers
Preheat your oven to 350°F (175°C). Place the blueberry muffins on a baking sheet and cover them with aluminum foil. Heat for about 10-15 minutes, or until they are warmed through. This method helps maintain the muffins' moisture and gives them a freshly baked texture.
For a quick fix, use the microwave. Place a blueberry muffin on a microwave-safe plate and cover it with a damp paper towel. Microwave on medium power for 20-30 seconds. Be cautious not to overheat, as this can make the muffin rubbery.
If you have an air fryer, preheat it to 300°F (150°C). Place the blueberry muffins in the basket and heat for 3-5 minutes. This method gives the muffins a slightly crispy exterior while keeping the inside moist.
For a stovetop method, use a steamer. Place the blueberry muffins in a steamer basket over simmering water. Cover and steam for about 5 minutes. This method helps retain the muffins' moisture and softness.
If you prefer a toaster oven, preheat it to 350°F (175°C). Wrap the blueberry muffins in aluminum foil and place them in the toaster oven for 10-12 minutes. This method is great for achieving a warm and slightly crispy muffin.
Best Tools for Baking
Oven: Preheats to 400°F (200°C) for baking the muffins.
Muffin tin: Holds the muffin batter and shapes the muffins during baking.
Paper liners: Lines the muffin tin to prevent sticking and makes for easy cleanup.
Large bowl: Used to mix the dry ingredients together.
Whisk: Helps to evenly combine the flour, sugar, salt, and baking powder.
Separate bowl: Used to mix the wet ingredients (vegetable oil, egg, and milk).
Mixing spoon: Used to stir the wet and dry ingredients together until just combined.
Spatula: Gently folds in the blueberries without crushing them.
Measuring cups: Measures out the flour, sugar, vegetable oil, and milk accurately.
Measuring spoons: Measures out the salt and baking powder precisely.
Toothpick: Checks for doneness by inserting into the center of a muffin.
Wire rack: Cools the muffins completely after baking.
Cooling rack: Alternative term for wire rack, used for cooling the muffins.
How to Save Time on This Recipe
Pre-measure ingredients: Measure and prepare all ingredients ahead of time to streamline the baking process.
Use muffin liners: Save cleanup time by using paper liners in your muffin tin.
Quick mix method: Combine dry ingredients and wet ingredients separately, then mix them together quickly to avoid overmixing.
Frozen blueberries: If you don’t have fresh blueberries, use frozen ones directly from the freezer to save washing and drying time.
Preheat oven early: Start preheating your oven before you begin mixing to ensure it’s ready when you are.
Use an ice cream scoop: Use an ice cream scoop to evenly distribute the batter into the muffin cups.
Blueberry Muffin Recipe
Ingredients
Main Ingredients
- 1.5 cups All-purpose flour
- 0.75 cup Sugar
- 0.5 teaspoon Salt
- 2 teaspoons Baking powder
- 0.33 cup Vegetable oil
- 1 large Egg
- 0.33 cup Milk
- 1 cup Fresh blueberries
Instructions
- Preheat your oven to 400°F (200°C). Grease a 12-cup muffin tin or line with paper liners.
- In a large bowl, whisk together the flour, sugar, salt, and baking powder.
- In a separate bowl, mix the vegetable oil, egg, and milk. Add to the flour mixture and stir until just combined.
- Gently fold in the blueberries.
- Divide the batter evenly among the muffin cups.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Nutritional Value
Keywords
More Amazing Recipes to Try 🙂
- Red Wine Reduction Sauce Recipe25 Minutes
- Peanut Dipping Sauce Recipe10 Minutes
- Passion Fruit Sauce Recipe25 Minutes
- Pan-Seared Salmon with Lemon Dill Sauce Recipe25 Minutes
- Mushroom Sauce Recipe30 Minutes
- Mushroom and Onion Sauce Recipe30 Minutes
- Meat Sauce Recipe1 Hours
- Lemon-Dill Sauce Recipe10 Minutes
Leave a Reply