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Moist classic blueberry muffins: 12 delicious joys

Classic blueberry muffins
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Learn how to make classic blueberry muffins with a moist crumb and perfect rise. This recipe from Whisk Daily shares tips for baking delicious homemade muffins.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup milk
  • 1 1/2 cups fresh blueberries

Instructions

  1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it well.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined, being careful not to overmix.
  6. Gently fold in the fresh blueberries.
  7. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  8. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  9. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra flavor, you can add a pinch of cinnamon to the dry ingredients.
  • If you don’t have fresh blueberries, frozen blueberries can be used. Toss them with a tablespoon of flour before adding to the batter to prevent them from sinking.
  • Don’t overmix the batter, as this can result in tough muffins.

Nutrition

Find it online: https://whiskdaily.com/classic-blueberry-muffins-recipe/