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 [mostly if you are using fresh blueberries to bake].
I found out that some folks coat the blueberries in sugar to make it more sweet. 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 sceptical how it’s going to taste.
Blueberry Muffins is definitely something I will 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 ingredients to suit my needs for the Blueberry Muffins.
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My first try was a huge success, it came out nice, and sumptuous. I have equally tried baking blueberry Muffins with Almond flour and Coconut flour, but baking this blueberry muffins with All purpose flour is the best, the finished product is simply amazing.
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 teaspoon of Baking Powder
•1 Stick Melted Butter [ you can replace the butter with 1/2 cup of Canola oil]
•1/4 teaspon 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 cup cake pan with the cup cake baking cups.
▪With your hand mixer or stand mixer, place the butter or 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 in 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, then divide the 1/4 cup blueberries on top of the muffins.
▪Bake for 28 to 30 minutes. Bake until the muffins are done and lightly golden-brown, and the center muffins is neat when you do a toopick 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 zipper bag and put in the fridge.
If you made it, would you mind to share your thoughts in the comment section? Will Love to read them.