I am in love with these blueberry muffins. They are pure perfection. These muffins are perfect for a sweet treat, or for breakfast with a warm cup of coffee. YUM.
Before I really got into cooking and baking, I used to buy the blueberry muffin mix from the store. I used to make them all of the time. And they were good! But once I got into baking and started making blueberry muffins from scratch, I’ve never looked back. This is my go to blueberry muffin recipe. It’s easy and you probably have most of the ingredients on hand (maybe except for the fresh blueberries).
It really takes no time to make these muffins. Just make sure to take your butter, eggs, and milk out of the fridge about 30 minutes or so before you start to make the muffins. When these ingredients are at room temperature, it helps the ingredients to combine more efficiently. And just a little tip, when I take the butter out of the fridge, I unwrap it and just take a knife and cut it into cubes. Nothing fancy or complicated, it just helps the butter to come to room temperature more quickly.
These blueberry muffins are bursting with blueberry flavor. I use two cups of fresh blueberries in this recipe, and mash half of them with a fork before adding to the batter. This is one of the secrets to these beautiful and flavorful muffins. The other secret – just a touch of almond extract. If you don’t have it – you can certainly leave it out. But it gives the muffins this beautiful hint of almond flavor that works so well with the blueberries.
First, you’ll want to sift or whisk together the flour, salt, and baking powder in a medium sized bowl, and then set aside. Next, with an electric mixer (I use a KitchenAid), cream your softened butter with the sugar until it is light and fluffy (about 2 minutes). Scrape down the sides as needed, then add the eggs one at a time, making sure the first egg is fully combined before adding the next one. Then add in the vanilla and almond extracts. Once combined, alternating with the milk, add the flour mixture (milk, flour, milk, flour). Once that is combined, add in the mashed blueberries and combine into the batter with the mixer. Cut the mixer off, and add in the remaining blueberries, lightly folding them in.
Scoop the batter into the prepared muffin tin (fill the muffin tins about ¾ of the way full) and sprinkle the tops with sugar. I just used granulated sugar, but you certainly use raw sugar if you have it. Bake for 25-30 minutes or until a toothpick entered into the center of a muffin comes out clean and the tops are lightly golden. Let the muffins cool in the pan for about 7-10 minutes and then place them on a rack to finish cooling.
Serve with milk or coffee – yum is really all I have to say!!
If you love blueberries like I do, try my delicious Lemon Blueberry Yogurt Bread!
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