Blueberries are my favorite nutritional superstars. They are healthy and range in flavor from sweet to tart and packed with nutrients. I have loved them for as long as I can remember.
Blueberry muffins are easy and quick to make, but it’s quite difficult to make them soft and moist since blueberries become hard when baked. However, you need to take precaution while preparing blueberry muffins.
This is my special blueberry muffin recipe that I have been using for over ten years, and I have never grown tired of using it.
Recipe Ingredients
Ingredient |
US measure |
Metric measure |
| Milk | ½ cup | 120 ml |
| Butter | 4 tablespoons | 60 ml |
| All-purpose flour | 2 cups | 480 ml |
| Baking powder | 2 teaspoons | 10 ml |
| Sugar | ½ cup | 120 ml |
| Fresh blueberries | 1 ½ cups | 350 ml |
| Almond extract | 2 teaspoons | 10 ml |
| Vanilla extract | ¼ teaspoon | 1.25 ml |
| Salt | ½ teaspoon | 2.5 ml |
| Eggs | 2 large |
Recipe Directions
- Preheat oven to 375 degrees F. Line muffin pan or grease with nonstick vegetable spray.
- In a large mixing bowl, add the butter and sugar then beat with an electric mixer until the mixture becomes creamy.
- Add one egg at a time, beating continuously after each addition.
- In a separate bowl, mix flour, baking powder, and salt.
- Add the dry mixture to the butter-sugar-egg mixture, and then beat until well blended.
- Stir in the milk, almond and vanilla extract, mix until smooth. Add the berries and stir quickly.
- Fill each muffin cup (¾ to almost full), using all of the batter.
- Put the cups in the muffin pan and bake 25 to 30 minutes or until they are golden brown.
- Remove the pan from the oven and place it on a rack. Let it cool for 10 minutes.
- Try to lift one muffin out of the pan (you can run a knife around the edge). If the muffin lifts out without sticking or crumbling, then remove all of the cups and allow the muffins to cool completely on a wire rack. But if the muffin sticks, leave them for another 10 minutes before removing all of them.
Your muffin will still retain its great taste even if it crumbles while removing it from the pan.
Servings
This recipe makes twelve muffins.
How best to serve the dish?
This muffin is very versatile. You can serve with any kind of fruit beside blueberries like cranberries, apples, or even raspberries. You can even use pumpkin with seasonings and it will turn to pumpkin muffin. Just be imaginative.
How to store
Store your blueberry muffins in a sealed container. Line the base of the container with a paper towel and cover the muffins with another paper towel. Use aluminum foil to wrap muffins and store them in the freezer.
How long can it be stored?
Muffins can retain their freshness for about four days, but if frozen it can last for three months.
