Blue Blueberry Muffins Recipe
Overview:
Indulge in the delightful taste of Blue Blueberry Muffins with this easy-to-follow recipe. These muffins are perfect for a quick breakfast, a brunch gathering, or a sweet treat any time of the day. Bursting with juicy blueberries and topped with a buttery crumb topping, they are sure to become a family favorite!
- Preparation Time: 5 minutes
- Cooking Time: 30 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
Ingredients:
| Quantity | Ingredient |
|---|---|
| 3/4 | Butter |
| 1 | Sugar |
| 2 | Eggs |
| 2 | teaspoons Baking Powder |
| 1/2 | teaspoon Salt |
| 1/2 | cup Blueberries (fresh or frozen) |
| 1 | cup Flour |
| 2 | tablespoons Flour (for coating blueberries) |
| 1 | cup Milk |
| 1/2 | cup Sugar |
| 1/2 | cup Blueberry Pie Filling |
Instructions:
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Preheat Oven: Begin by preheating your oven to 375 degrees Fahrenheit.
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Prepare Muffin Tin: Line a muffin tin with paper liners to prevent sticking and ensure easy removal of the muffins later on.
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Prepare Butter: Melt the butter in a microwave-safe bowl or on the stovetop until it’s completely liquefied.
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Mix Wet Ingredients: In a large mixing bowl, combine the melted butter with 1 cup of sugar. Stir until the sugar is well incorporated into the butter. Then, add the beaten eggs, baking powder, and salt. Mix thoroughly until all ingredients are well combined.
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Coat Blueberries: Place the fresh or frozen blueberries in a plastic bag with 2 tablespoons of flour. Shake the bag gently until the blueberries are evenly coated with flour. This helps prevent them from sinking to the bottom of the muffins while baking.
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Combine Dry Ingredients: Gradually add 1 cup of flour and 1/4 cup of milk to the sugar and egg mixture. Mix well after each addition. Once incorporated, add the remaining flour and milk, stirring until the batter is smooth and free of lumps.
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Add Blueberry Pie Filling: Incorporate the blueberry pie filling into the batter until it’s evenly distributed. The batter will take on a lovely blue hue from the filling.
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Fold in Blueberries: Gently fold the coated blueberries into the batter using a spatula. Be careful not to overmix, as this can cause the muffins to become tough.
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Fill Muffin Tins: Fill each muffin cup approximately 3/4 full with the batter, using a spoon or an ice cream scoop for even distribution.
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Prepare Crumb Topping: In a separate bowl, prepare the crumb topping by mixing together 1/2 cup of flour and 1/2 cup of sugar. Cut in the remaining butter until the mixture resembles coarse crumbs.
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Top Muffins: Sprinkle the prepared crumb topping evenly over the muffin batter in each cup, pressing lightly to adhere.
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Bake: Place the muffin tin in the preheated oven and bake for 25 to 30 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
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Cool and Serve: Once baked, remove the muffins from the oven and allow them to cool in the tin for 5 minutes. Then, transfer them to a wire rack to cool completely before serving. This allows the muffins to set and ensures they maintain their moisture.
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Enjoy: Serve these delightful Blue Blueberry Muffins warm or at room temperature, and enjoy the burst of sweet blueberry flavor with every bite!
Nutritional Information (per serving):
- Calories: 368.8
- Total Fat: 16.8g
- Saturated Fat: 10.2g
- Cholesterol: 73.1mg
- Sodium: 311.5mg
- Total Carbohydrates: 51.4g
- Dietary Fiber: 1.3g
- Sugar: 30.4g
- Protein: 4.3g
Keywords:
Breads, Berries, Fruit, Kid Friendly, Brunch, Quick Breads, Homemade, Baking, Breakfast, Dessert, Blueberry Muffins 🫐🧁🍞🥚🥛
Tips:
- For an extra burst of flavor, consider adding a dash of lemon zest to the batter.
- If fresh blueberries are out of season, frozen blueberries work just as well. Simply thaw them slightly before coating with flour.
- These muffins can be stored in an airtight container at room temperature for up to 3 days, or frozen for longer storage. To reheat, simply warm them in the microwave for a few seconds or in a preheated oven at 350°F for 5-10 minutes.
