These Blueberry Muffins are delectable bites of melt in your mouth buttery crumbs with a hint of freshness from the soft berries. For more Blueberry treats, try Blueberry Sour Cream Coffee Cake and Blueberry Breakfast Cake.
The coming of spring is a happy time around here. Not only because it marks the start of the warmer season, but because both my daughters’ birthday fall on the spring.
As I post today’s recipe, I smile because these blueberry muffins happen to be one of their favorites, and with their birthdays approaching, I just get reminded how I cannot imagine baking in the house without these two girls in the background.
When they were babies and were sleeping most times of the day, I got around by acting like a thief in our kitchen, carefully shuffling through baking pans and spatulas as quietly as I could to avoid waking them up.
As they grew, I managed to bake with one of them waiting on my feet and following me around the kitchen. Then they become helpers. They are also avid eaters.
Nothing gives me joy than seeing them munch one after another of these blueberry muffins. By experience, I had predicted that they would love these. They are fond of light crumbs that are mildly sweet.
These delicate muffins perfectly fit the criteria with the addition of blueberries to add flavor and mild tartness.
Baking is doubly rewarding when there are little people who are waiting on the oven alongside me. With stuff like cupcakes, brownies and muffins, these girls won’t leave me waiting alone.
My hope is that when they grow up, part of them will still be little girls, wanting to bake with me and eat afterward.
But still, still. I cannot imagine baking in peace, without little people bugging me and “helping” around, then having the whole batch of muffins by myself.
Luckily they are still little. I still get to keep them for a long time. And that’s a relief.
Pointers for Making Blueberry Muffins:
- The recipe makes 18 muffins. If you have 2 standard 12 cups muffin trays, fill the vacant spaces with water to help the muffins bake evenly.
- When incorporating the powders and milk, do not over mix the batter. You can stop mixing just until the ingredients are combined.
- Do not overbake. Muffins are ready when they are lightly golden and the sides are set.
Here are more baked goodies from the blog:
- Salted Caramel Scones
- Best Ever Chocolate Brownies
- Cornbread Muffins
- Butterscotch Bars with Pecans and Chocolate Chips
- Cookie Bars with Condensed Milk and Nutella
- Condensed Milk Cheesecake
- 1 and 3/4 cups cake flour
- 3 tsps baking powder
- 1 tsp salt
- 1 pint fresh blueberries
- 3/4 cup milk
- 1/4 cup plain yogurt
- 1 stick unsalted butter at room temperature
- 2/3 cup sugar
- 1 large egg at room temperature
- 1 large egg yolk at room temperature
- Preheat oven to 400 F. Grease 18 muffin cups or line them with cupcake liners. If you have 2 standard muffin trays with 12 holes, fill the vacant spaces with water to help the muffins bake evenly.
- Sift flour, baking powder and salt twice. Set aside. Scoop 2 tablespoons from this mixture and toss it along with the blueberries in a bowl. Stir the blueberries so they are evenly coated.
- Stir the milk and yogurt in a small container and set aside. In the bowl of a stand mixer (or use a hand-held mixer), Beat the butter until light and fluffy. Add the sugar and continue to beat until the mixture is smooth.
- Add the egg and the egg yolk and mix until incorporated. Remove bowl from stand mixer and sift half of the dry ingredients over the batter. Add half of the milk mixture. Use a spatula to incorporate the ingredients and sift the remaining powders, and add the remaining milk mixture. Mix just until combined.
- Add the blueberries and fold them in gently into the batter. Spoon batter equally into 18 muffin tins until 2/3 full. Bake for 18-20 minutes, or until golden.
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