Blueberry Muffins
These muffins are bursting—almost exploding—with juicy blueberries in every bite. Soft, fluffy, and just sweet enough, they’re the perfect way to start your morning or treat yourself in the afternoon. Serve warm with a pat of butter or enjoy straight from the tin—either way, they disappear fast.
Ingredients
Dry Ingredients
- 1 ½ cup all purpose flour
- ¼ tsp salt use ⅛ tsp if using sea salt
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp freshly grated nutmeg
Wet Ingredients
- 1/2 cup unsalted butter Softened - room temperature
- 2/3 cup sugar
- 1 large egg room temperature
- 1/2 cup milk
Mix-ins
- 1/4 cup Blueberries
- If using fresh blueberries use more if they’re small and you want a juicier muffin. For larger berries, ¼ cup is usually enough to maintain structure.
- If using frozen blueberries do not thaw. Toss them with a teaspoon of flour before folding into the batter—this helps prevent them from sinking or bleeding into the mix.
Instructions
- Preheat oven to 325℉ (163℃)
- Line a muffin tin with paper liners and set aside.
- In a large mixing bowl, cream the butter and granulated sugar together for 2-3 minutes, until light and fluffy.
- Add the egg, nutmeg, and vanilla essence
- Sift in the dry ingredients: flour, baking soda, baking powder, salt, and nutmeg. Mix until the batter just comes together—avoid overmixing.
- Fold in the blueberries gently using a spatula.
- Scoop the batter evenly into your lined muffin cups.Tip: Use a cookie scoop for consistent sizes.
- Optional: Add a few extra blueberries on top for a bakery-style finish.
- Bake for 25–30 minutes, until the tops are golden brown. Insert a toothpick into the center and ensure it comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a wire rack(if you have one)
- Serve warm—or let cool and enjoy later.
- Happy Baking !