Classic blueberry muffins
These classic blueberry muffins are moist and fluffy, made with simple ingredients for a delicious breakfast or snack. The easy method involves mixing dry and wet components before folding in fresh blueberries.
Cook time 20 min
Prep time 15 min
Ingredients:
2 cups self-raising flour1 tbsp sugar
3/4 cup milk (1% fat)
1 egg
1/2 cup olive oil
1/2 cup brown sugar
1 tsp vanilla extract
1 cup blueberries
Blueberry muffins are a delightful breakfast treat or a satisfying snack. This classic recipe produces muffins that are moist, fluffy, and packed with blueberries. Using simple ingredients and easy steps, you can whip up a batch of these delicious muffins in no time.
Instructions:
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners, or lightly grease the tin.
- In a large bowl, combine the self-raising flour and 1 tablespoon of sugar. Set aside.
- In a medium bowl, whisk together the milk, egg, olive oil, brown sugar, and vanilla extract until well combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined, being careful not to overmix. The batter should be slightly lumpy.
- Gently fold in the blueberries with a spatula, taking care not to crush them.
- Divide the batter evenly among the 12 muffin cups, filling each about 2/3 full.
- Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
- Enjoy your classic blueberry muffins warm or at room temperature. They can be stored in an airtight container for up to 3 days.
With this classic blueberry muffin recipe, you can enjoy a bakery-quality treat straight from your own kitchen. The combination of fluffy texture and juicy blueberries makes these muffins irresistible. Follow the tips provided to ensure perfect results every time. Happy baking!
Classic blueberry muffins FAQ:
Bake the muffins in a preheated oven at 375°F (190°C) for 20-25 minutes. Check for doneness by inserting a toothpick into the center of a muffin; it should come out clean.
Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, consider freezing them.
Yes, you can use another neutral oil such as canola or vegetable oil as a substitute for olive oil without significantly affecting the flavor or texture.
If you don't have self-raising flour, you can make your own by combining 2 cups of all-purpose flour with 3 teaspoons of baking powder and 1/2 teaspoon of salt.
The muffins are done when a toothpick inserted into the center comes out clean. Additionally, they should be lightly golden on top and spring back when gently pressed.
Tips:
- Ensure all your ingredients are at room temperature before mixing. This helps in achieving a smooth batter and even baking.
- To prevent the blueberries from sinking to the bottom, toss them in a bit of flour before folding them into the batter.
- Avoid overmixing the batter; mix just until all ingredients are combined to ensure the muffins remain light and fluffy.
- Using self-raising flour reduces the need for additional leavening agents, making your prep time quicker and easier.
Nutrition per serving
10 ServingsCalories 180kcal
Protein 4.95g
Carbohydrates 40g
Fiber 1.26g
Sugar 16g
Fat 13g
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