Description
Learn how to bake classic blueberry muffins with a moist crumb and a perfect rise. This recipe from Gourmet Gusto shares Lina Kohn’s passion for simple, fresh ingredients and time-honored techniques.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 1/2 cups fresh or frozen blueberries
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it well.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the milk to the wet ingredients, mixing until just combined.
- Add the dry ingredients to the wet ingredients in two additions, mixing until just combined. Be careful not to overmix.
- Gently fold in the blueberries.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For frozen blueberries, do not thaw them before adding to the batter.
- You can add a sprinkle of sugar on top of the muffins before baking for a little extra crunch.
- Ensure your baking powder is fresh for the best rise.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 muffin
- Calories: Estimate 250-300 kcal
- Sugar: Estimate 20-25g
- Sodium: Estimate 150-200mg
- Fat: Estimate 12-15g
- Saturated Fat: Estimate 7-8g
- Unsaturated Fat: Estimate 5-7g
- Trans Fat: Estimate 0g
- Carbohydrates: Estimate 30-35g
- Fiber: Estimate 2-3g
- Protein: Estimate 3-4g
- Cholesterol: Estimate 50-60mg