The first time I ate Blueberry Muffins, I said to myself, this is so delicious, and I fell in love with it. I love the tartness of the blueberries [primarily if you are using fresh blueberries for baking]. I found out that some folks coat the blueberries in sugar to make them sweeter. Well, that is more calories added to the muffins. In as much as we love sweet snacks, we should also try to cut back on sugar.
Well, I don’t know why it took me so long to give it a try, not because I didn’t come across it in stores but because I was kind of skeptical about how it’s going to taste.
Blueberry Muffins are something I would like to make on my own basically because I love to bake rather than having store-bought products.
So I checked online and found so many recipes. Then, I picked up each ingredient to suit my Blueberry Muffins needs.
My first try was a huge success; it came out excellent and sumptuous. I have equally tried baking blueberry Muffins with Almond flour and Coconut flour, but baking these blueberry muffins with All-purpose flour is the best. The finished product is simply excellent.
Yes, it might not be a healthy snack choice, but there’s nothing wrong with having it as one of your cheat snacks for those living a healthy lifestyle and probably have a workout routine.
So Below, I will be sharing My Blueberry Muffins Recipe.
Preparation Time is 20 Minutes
Baking Time is 28- 30 Minutes
•2 cups of All-Purpose Flour
•2 teaspoons of Baking Powder
•1 Stick Melted Butter [ you can replace the butter with 1/2 cup of Canola oil]
•1/4 teaspoon of salt
•3/4 Sugar [Granulated ]
•1 teaspoon of Vanilla Extract
•2 eggs [ Large is preferable]
•1 cup of 2% Whole Milk
•1 teaspoon of grated Lemon Zest
•1 1/2 cup of fresh Blueberries [ you can use Frozen as well]
▪Heat the oven to 350°F and line the muffin pan or a cupcake pan lined with cupcake parchment cups.
▪With your hand mixer or stand mixer, place the butter, oil, and sugar in a mixing bowl and mix until well combined. Add the eggs, lemon zest, and vanilla extract. Mix vigorously until the mixture is lightened in color, about 3 minutes.
▪Shift and divide the flour; add half of the flour, baking powder, and salt. While mixing, alternate with 1/2 of the milk. Mixing gently to combine, then add the rest of the flour, mix, and add the remaining milk. Mix the batter until it’s smooth.
▪Now fold in the blueberries with a spatula. If you would like to top the muffins with blueberries, then set aside 1/4 cup blueberries for that before folding in the rest.
▪Scoop the batter into the muffin/cupcake pan. If you want to top it up with some blueberries, divide the 1/4 cup blueberries on top of the muffins.
▪Bake for 28 to 30 minutes. Bake until the muffins are lightly golden-brown and the center muffins are neat when you do a toothpick test.
▪Allow the muffins to cool for 10 minutes and transfer to a wire rack to cool for extra 10 minutes before serving or cool completely before storing in a zipper bag and put in the fridge.