Have you ever met a blueberry muffin you didn’t like? I haven’t! I mean how can you not like them?! Especially when they are warm right out of the oven. I can’t get enough of them! My favorite part? The muffin top! How can it not be? I always always always eat the bottom of the muffin first and save the wonderful muffin top for the end.
Where do we begin?
These muffins are so tender and moist and calling my name. Too bad my husband ate the last one. Go figure.
My friend and I made these for Christmas Eve breakfast. We had a breakfast, catch-up get together with three lovely ladies that I’ve known since grade school. It used to just be us four, but now our group has become 10! We’ve got husbands, kids, fiancés and boyfriends! Anyway one of my lovely ladies came over the day before with half the ingredients we needed to make a delicious breakfast. We made mini egg muffin cups, you can find a version of them here. We had a yogurt bar, and an assortment of breads and bagels. The star of the breakfast were the muffins we made. We had these delicious blueberry muffins as well as apple muffins. They were a hit.
The great thing about these muffins is that they will last a few days (if they make it that long) in an air tight container.
Like a lot of my recipes, these are easy to put together. This recipe makes 12 regular size muffins.
Here’s the low down of the ingredients:
Flour – baking powder – salt – butter – sugar – eggs – vanilla extract – almond extract – milk – fresh or frozen blueberries
This is pretty straight forward.
Combine the dry ingredients into a bowl and whisk together.
Step two, beat the butter and sugar, then add in the eggs and both extracts. Alternate adding in the flour mixture and the milk. Fold in the blueberries and that’s the batter.
You can absolutely positively use fresh blueberries for this recipe, but if you live in an area where fresh blueberries aren’t an option all year round, like I do, frozen blueberries are the way to go. Here’s a little trick I’ve learned when using frozen blueberries. Have you ever used frozen blueberries and your muffins either come out looking purple or some shade of green? To fix that here’s what to do. Don’t defrost your berries! Run them under cold water until the water is mostly clear, not a deep purple. Then dry the berries really well before folding them into the batter. Now this wont completely fix the issue with the batter slightly changing color, but it definitely does help. Trust me. Another tip is, not to over mix in the berries. Just fold them in until they are evenly distributed throught the batter.
Another tip! I like to grab a few extra blueberries and after I fill the muffin tin, pop a few blueberries on the top of the batter. I think they look prettier when they come out of the oven, and that way you can ensure that each muffin will actually look like a blueberry muffin!
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 stick unsalted butter, softened
- 2 large eggs
- 1/4 teaspoon almond extract
- 1 - 1/2 teaspoons vanilla extract
- 1/2 cup milk
- 2 cups fresh or frozen blueberries
- Preheat the oven to 375 and line a 12 muffin tin with papers.
- Whisk together the flour, baking powder and salt and set aside.
- In a separate bowl, beat the butter and sugar until fluffy.
- Add in the eggs one at a time. Beat in the almond and vanilla extracts.
- Alternate adding in the flour and the milk, beat on low until just combined.
- Fold in the blueberries.
- Scoop the batter into the prepared muffin tin.
- Bake in the preheated oven for 27-30 minutes, until a cake tester comes out clean.
- Let the muffins cool in the pan for a few minutes before removing.
- If need be, run a knife under the muffin tops to free each muffin.