There are times when we just need to indulge ourselves with something sweet. Blueberry muffins are one of those treats that can be just as satisfying as a cupcake or a doughnut. They’re also super easy to make and can be made ahead and frozen for later. Here is a recipe for you to try. Blueberry muffins are a classic and one of the best ways to wake up. The recipe is simple and easy.
What is healthy about blueberry muffins?
Blueberry muffins made the traditional way are not healthy. There may be a misconception that they are healthy because these muffins contain one of the healthiest fruits around. However, a blueberry muffin is very similar to a cupcake except that it has denser texture and lacks frosting.
That does not mean that blueberry muffins cannot be healthy. Swapping the butter, sugar, and dairy milk for ingredients like coconut oil, agave, or nut milk can lessen the number of calories found in traditional muffins.
How do I make blueberry muffins from scratch?
Making blueberry muffins from scratch can be a fun activity for adults or kids who love baking. The main ingredients that you will need are butter or oil, sugar, flour, eggs, and blueberries. I will discuss some of these ingredients in more detail below.
A stand or electric hand mixer can be used to blend the ingredients. There is no need to walk away from this recipe if you do not have those items. A large bowl and a whisk are sufficient for this recipe. Just have all your equipment ready and ingredients measured before beginning, and making your muffins from scratch will be no problem.
Explanation of ingredients
Butter vs. oil
The recipe below uses butter. However, there are several muffin recipes that require the use of oil as opposed to butter. The use of oil in muffin recipes makes the crumb have a softer and lighter texture. The texture can be compared to the lightness of a cupcake. I decided to use butter for two reasons.
#1 I want the rich flavor of butter to be tasted. Vegetable oil and canola oil do not have much flavor. Oils are used in baking because they have a higher fat content than butter. Butter does have a high content but it also contains water. Therefore, it can make the muffin denser. That brings me to my second reason for using butter.
#2 Unlike my cupcakes, I prefer muffins to be denser in texture. Muffins are most often eaten for breakfast. It is a great way to help start the day, so you want to feel like you are eating something a little heartier.
You may be wondering how you can get the flavor from butter while making a muffin that is not too dense and that will not dry out too quickly. One trick is to melt the butter and allow it to cool slightly before beginning the mixing process. The melted butter will allow all the flavor to be present in your muffins, and it will provide moisture to slow down the possibility of a dry product. Everyone wants their baked goods to be flavorful and moist!
These ingredients are not traditionally used to make blueberry muffins, but they will enhance the flavor. It would be a true statement to say that these ingredients are optional; however, your blueberry muffins would be missing some dynamic flavors without them. Let me explain how each of them contributes to the muffins.
Why is vanilla extract used in almost every baking recipe? You may have even had the urge to omit it at times, which I have as well. And when you do, your product will still taste good. I like to think of vanilla extract as similar to salt when it comes to baking. It is an ingredient that is needed to bring out the flavors of other ingredients. Vanilla extract chemically adds a certain sweetness that cannot be pulled from any other ingredient. The essence of the vanilla bean lights up the sugars, butters, and even the fruit. Technically, you can make the muffins without it. I would encourage you to always add vanilla extract when it is listed. Maybe even a dash more!
Lemon zest is another flavor enhancer. It is not seen nearly as much as vanilla extract because it does not pair as well with all ingredients. But, when it does, it can take your product’s flavor to the next level. Lemon has always paired well with blueberries. You will be able to taste the subtle flavor of the oils from the lemon zest in the recipe.
Cinnamon is a spice that adds warmth to a lot of baked goods. In the morning, I want a muffin that is going to be hearty and warm. This spice provides those results. And just like the vanilla extract and lemon zest, cinnamon enhances the flavors of other ingredients.
Overall, I used these three ingredients to make a muffin with layers of flavor.
Quick and Easy Blueberry Muffins
- 1 Large bowl
- 1 Whisk
- 1 Muffin pan
- 12 Muffin Liners
- 1/2 cup melted unsalted butter
- 1 cup granulated sugar
- 1 egg room temperature
- 1 egg yolk room temperature
- 1 tsp vanilla extract
- 1 tsp lemon zest from 1 lemon
- 2 cups all purpose flour Additional 1 teaspoon of flour to use for dusting the blueberries. This prevents the blueberries from sinking to the bottom of the muffins while baking.
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp fine kosher salt
- 1/2 cup buttermilk
- 1 1/2 cups blueberries
- Preheat the oven to 350 degrees.
- Mix together the dry ingredients including flour, baking powder, salt, and cinnamon in a medium bowl.
- Melt the unsalted butter in a small bowl.
- Place the sugar in a large bowl. Pour the melted butter over the sugar. Whisk until incorporated.
- Whisk in one egg at a time. Mix until light and fluffy. Stir in vanilla extract and lemon zest.
- Add the flour mixture to wet ingredients. Whisk and then add the buttermilk. Whisk just until all of the ingredients are incorporated.
- Gently fold in the blueberries with a spatula.
- Use an ice cream scoop to evenly place the batter into the muffin liners.
- Bake in the over for 30-35 minutes.
Can these muffins be frozen?
Absolutely! The best way to freeze your muffins would be to individually wrap them in plastic cling wrap. Another option is to place them in an airtight container. These two options work best because they prevent things from touching your baked good, which would lead to freezer burn. I prefer to wrap the muffins individually and place them in an airtight container.
The muffins can be stored in the freezer for up to a month. When you are ready to eat them, just take the muffins out of the freezer and allow them to unthaw for a couple of hours. You can also unthaw them quickly in the microwave.
Can blueberry muffins be left out overnight?
Blueberry muffins can be left out overnight, but only for up to 3 days. I would not suggest eating muffins that have been sitting out for over 3 days because of the real fruit content. The fruit is perishable. Storing muffins in the refrigerator can cause the muffins to develop a dryer texture more quickly.
Alright you guys, that’s all I know about blueberry muffins. Give this this recipe a try and let me know what you think! Thank you for taking the time to read my blog!