Delight in the juicy burst of summer with scrumptious Blueberry Muffins. These delectable treats are a celebration of the vibrant and sweet flavors of blueberries. Each moist and tender bite is filled with plump blueberries, releasing their natural sweetness and creating a delightful explosion of flavor. Whether enjoyed for breakfast, as a snack or as a delightful addition to brunch, these blueberry muffins are a true crowd-pleaser. With their golden tops and irresistible aroma, they are a perfect companion for lazy weekends, picnics, or any occasion that calls for a touch of fruity bliss. Indulge in the joy of summer with every bite of these irresistible Blueberry Muffins.
Equipment
- 24 muffin pan
- Mixing bowls
- whisk
- Spatula
- muffin liners
Ingredients
- 1 Cup Sugar
- 3/4 Cup Melted Butter
- 2 Eggs room temperature
- 1 tsp Vanilla Extract
- 2 Cups Flour
- 1 tsp Baking Soda
- Pinch of Salt
Instructions
- Preheat the oven to 350F.
- In a large mixing bowl add the sugar and butter and whisk until well incorporated. Add the eggs and vanilla extract. Keep whisking until everything is smooth.
- Add the flour, baking soda, and a pinch of salt. Keep whisking just until incorporated. Fold in the frozen blueberries.
- Scoop the batter into the muffin liners and fill them 3/4 of the way. Bake for about 20-25 minutes. To check the doneness insert a toothpick in the middle of the muffin. A clean toothpick means the muffins are done.
Make This Gluten-Free
Notes: For Gluten-Free muffins use the blend below instead of the all-purpose flour. Mix the ingredients before you add them to the mix.
- 1 ⅓ Cup Oat Flour
- ¾ Cup Almond Flour
- 1 tbsp Baking Powder
Make This Plant-Based
Notes: For Plant-based muffins use ripe mashed bananas instead of the eggs and vegan butter or coconut oil instead of the butter. Make sure it is melted just like in the recipe.
