Ready in: 30 minutes · Serves: 12 · Technique: Baking · Storage: 3 days at room temperature, 1 week refrigerated, 2 months frozen.
Quick Answer
This easy recipe shows you how to make fluffy Breakfast Blueberry Muffins that are perfect for any autumn gathering.As the crisp autumn air sets in across New York City, and the leaves turn vibrant shades of orange and gold, my kitchen transforms into a cozy haven filled with the scent of freshly baked goods. There's something undeniably comforting about whipping up a batch of blueberry muffins, especially with Thanksgiving and Christmas just around the corner. These muffins are not just a breakfast staple; they are an invitation to savor moments with family and friends. Let me take you on a journey through my perfected recipe for Breakfast Blueberry Muffins, one that I promise will fill your home with joy.
A Cozy Holiday Treat
Why You'll Love This Recipe
- Perfectly fluffy texture that melts in your mouth, making every bite a delight.
- Simple ingredients that are easy to find, allowing anyone to whip up a batch at home.
- The inviting aroma of baking muffins will fill your kitchen and warm your heart.
- Versatile enough for breakfast, snacks, or dessert-enjoy them any time of day!
- A great way to bring family together-share moments while savoring these delicious treats.
Ingredients
To create these delightful muffins, you'll need the following ingredients:
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, melted and slightly cooled
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup buttermilk
Mix-ins
- 1 ½ cups fresh blueberries (or frozen if fresh aren't available)
How to Make Breakfast Blueberry Muffins (Step-by-Step)
Here's a comprehensive guide to crafting the perfect Breakfast Blueberry Muffins.
Step 1: Preheat and Prepare
Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly to prevent sticking. I always recommend using a non-stick spray for easy removal.
Step 2: Mix Dry Ingredients
In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Whisk them together until well-blended and airy. Ensuring the leavening agents are evenly distributed is key to avoid any sour taste in the muffins.
Step 3: Combine Wet Ingredients
In another bowl, whisk together the melted butter and granulated sugar until creamy and smooth. Add the eggs one at a time, whisking until well combined. Stir in the pure vanilla extract and buttermilk. The fragrance of vanilla will transport you to a cozy bakery!
Step 4: Fold Together
Carefully add the wet ingredients to the dry mixture. Gently fold using a spatula until just combined. Be cautious not to overmix; a few flour streaks are okay for a thick and fluffy texture.
Step 5: Blueberry Bliss
Gently fold in the blueberries, taking care to keep them whole for bursts of flavor in each bite.
Step 6: Divide and Bake
Spoon the batter evenly into the prepared muffin tins, filling each cup about ¾ full. Bake in the preheated oven for 18-20 minutes or until the tops are golden and a toothpick comes out clean.
Step 7: Cool and Enjoy
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack. Enjoy the sweet blueberries mingling with the soft, buttery crumb in every bite!
Common Mistakes to Avoid
- Overmixing the Batter: This can lead to dense muffins; mix just until combined for a light texture.
- Using Cold Ingredients: Make sure your eggs and buttermilk are at room temperature for better incorporation and texture.
- Skipping the Cooling Step: Allowing the muffins to cool slightly ensures they hold their shape and remain moist.
Tips and Tricks for Success
- For Extra Flavor: Consider adding a teaspoon of lemon zest to brighten up the muffins.
- Make It Festive: Add a sprinkle of cinnamon or nutmeg to the dry mixture for a seasonal twist.
- Storage: These muffins can be wrapped in plastic wrap and stored at room temperature for up to 3 days, or refrigerated for a week. They also freeze beautifully for up to 2 months!
Variations
- Substitute half of the all-purpose flour with whole wheat flour for a healthier option.
- Replace blueberries with raspberries or chopped strawberries for a berry mix.
- Add chopped nuts such as walnuts or pecans for added crunch.
How to Serve
- Serve warm with a pat of butter for a comforting treat.
- Pair with a cup of coffee or tea for a delightful breakfast.
- Top with a dollop of whipped cream for a sweet dessert option.
Make Ahead and Storage
- Make Ahead: You can prepare the dry ingredients in advance and store them in an airtight container until you're ready to bake.
- Storage: These muffins can be wrapped in plastic wrap and stored at room temperature for up to 3 days, or refrigerated for a week.
- Reheating: To enjoy them warm, simply microwave each muffin for about 10-15 seconds or place them in a preheated oven for a few minutes.
- Freezing: Muffins freeze beautifully for up to 2 months. Just ensure they are well-wrapped to prevent freezer burn.
Recipe Notes / What I Learned
Baking these Breakfast Blueberry Muffins reminded me of the joy of simple pleasures-often, it's the straightforward recipes that create the warmest memories. I've found that adding a pinch of love (along with a sprinkle of cinnamon) makes all the difference, especially as the holiday season approaches.
Yield and Serving Size
Yield: 12 muffins · Serving Size: 1 muffin
Nutrition Snapshot
Estimated Nutrition Per Serving: ~210 calories · 3g protein · 34g carbs · 8g fat
Recipe by:
The Perfect Fluffy Blueberry Muffins
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly.
- In a large mixing bowl, combine the flour, baking powder, baking soda, and salt. Whisk until well-blended.
- In another bowl, whisk together the melted butter and sugar until creamy. Add eggs one at a time, whisking well. Stir in vanilla and buttermilk.
- Carefully add the wet ingredients to the dry mixture. Gently fold until just combined.
- Gently fold in blueberries, taking care to keep them whole.
- Spoon the batter into muffin tins, filling each cup about ¾ full. Bake for 18-20 minutes or until tops are golden.
- Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack.
Notes
FAQs
1. Can I use frozen blueberries instead of fresh ones?
Yes, you can use frozen blueberries. Just make sure to fold them in gently to avoid crushing them, and there's no need to thaw them beforehand.
2. How do I store the muffins for maximum freshness?
These muffins can be wrapped in plastic wrap and stored at room temperature for up to 3 days or refrigerated for a week. They also freeze nicely for up to 2 months.
3. What can I add to the batter for extra flavor?
You can add a teaspoon of lemon zest or a sprinkle of cinnamon or nutmeg to enhance the flavor profile of the muffins.
4. Why should I avoid overmixing the batter?
Overmixing can lead to dense muffins. It's best to mix just until combined to ensure a light and fluffy texture.
5. Is it important to use room temperature ingredients?
Yes, using room temperature eggs and buttermilk helps with better incorporation into the batter, resulting in a smoother mixture and improved texture.
