Freshly baked muffins— the original on-the-go breakfast— will jump-start your day with just the right amount of energy. For us it doesn't get better than a homemade blueberry muffin. Bake a pan on Sunday and you'll have easy breakfasts all week long. Get our best blueberry muffin recipe, including tips for ensuring your muffins turn out perfectly every time.
Blueberry Muffin Recipe Tips
Here are a few secrets to making the best blueberry muffins at home.
- Muffin batter can't really be made ahead. Once you have it mixed, get it in the oven immediately.
- If using frozen blueberries, be sure to thaw them completely and drain before adding to the batter.
- When you're filling the muffin tin cups, fill them two-thirds to three-fourths full. If you fill them too full, you have flat muffin tops instead of nicely domed ones.
- The color of the muffin tops is a good indicator of when they're done. Look for them to be nice and golden brown.
- Let the muffins cool in the tin for only the time specified or your muffins might get soggy.
- The most important thing to remember when making homemade blueberry muffins: Don't overmix or they'll be tough.
Ingredients
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2 cup all-purpose flour
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¾ cup sugar
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2 ½ teaspoon baking powder
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½ teaspoon salt
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2 beaten eggs
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¾ cup milk
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½ cup melted butter (no substitutes)
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1 tablespoon finely shredded orange peel
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1 cup fresh or frozen blueberries, thawed
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Coarse sugar (optional)
Directions
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Preheat oven to 375 degrees F. Grease twelve 2-1/2-inch muffin pan cups. Set aside.
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Stir together flour, the 3/4 cup sugar, baking powder and salt in a medium mixing bowl. Make a well in the center of dry mixture; set aside.
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Combine eggs, milk, butter, and orange peel; add all at once to the dry mixture. Stir just until moistened (batter should be lumpy).
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Fold in blueberries.
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Spoon batter into prepared muffin cups, filling each almost full. If desired, sprinkle tops with coarse sugar. Bake in preheated oven 20 minutes or until golden. Cool in muffin cups on wire rack 5 minutes. Remove from muffin cups. Makes 12.
How to Freeze Blueberry Muffins
To freeze blueberry muffins, put them in a resealable plastic bag for up to 3 months. To reheat from the frozen state, warp them in heavy foil. Heat them in a 300 degree F oven for 15-18 minutes.
Nutrition Facts (per serving)
| 215 | Calories |
| 9g | Fat |
| 29g | Carbs |
| 4g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 215 | |
| % Daily Value * | |
| Total Fat 9g | 12% |
| Saturated Fat 6g | 30% |
| Cholesterol 58mg | 19% |
| Sodium 185mg | 8% |
| Total Carbohydrate 29g | 11% |
| Protein 4g | 8% |
| Vitamin C 2.4mg | 3% |
| Calcium 80.8mg | 6% |
| Iron 1.1mg | 6% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
