Last updated on: March 25, 2019
These Blueberry Muffins are simple to make, super moist, tender, and jam-packed with blueberries. Best for breakfast or brunch!
When it comes to baking, I truly think that you can’t beat a traditional recipe. Specially when it comes to homemade blueberry muffins!
Not only are these muffins buttery, completely sweetened, and tender but they’re also jam-packed with tons of blueberries. And if you don’t have any fresh blueberries, don’t be concerned! This recipe will also operate with frozen blueberries which helps make this a ideal treat to enjoy 12 months-round.
Plus, I’m sharing a little secret to receiving your muffins to rise great and tall in the oven. Hint: it entails adjusting your oven temperature as the muffins are baking!
How To Make These Muffins
To make these muffins, you’ll start off by creaming with each other some unsalted butter and granulated sugar for 4-five minutes or right up until light and fluffy. I usually use unsalted butter given that the sum of salt in salted butter can vary fairly a bit amongst diverse brand names. If you only have salted butter on hand, just lessen the salt to one/4 teaspoon.
As soon as the butter and sugar are effectively mixed, you’ll combine in a couple of eggs and vanilla extract. For the rest of the moist elements, you’ll be utilizing some sour cream and milk. Because these muffins are manufactured with butter rather of oil, the sour cream is crucial since it helps maintain them moist. Any variety of milk will perform fine, but I always choose to use whole milk.
Then, you’ll whisk together the dry components: all-purpose flour, ground cinnamon, baking powder, and salt. These muffins are slightly dense, just like you would count on. Just make sure to spoon and level your flour into the measuring cup, so they don’t flip out too dense. The cinnamon is entirely optional right here, but I personally enjoy the taste it adds! As soon as you’ve whisked collectively the dry ingredients and combined them with the moist components, you’ll fold in the blueberries.
Then, line a muffin pan with liners and evenly distribute the batter amongst all twelve muffin liners. When it comes to muffins, it’s fine to fill them all the way to the leading. You can also sprinkle them with some coarse sugar just before placing them in the oven.
Here’s the secret to getting super tall muffins. Put the muffins in the oven at 425°F and bake them for 5 minutes. Following 5 minutes, decrease the oven temperature to 375°F and allow them bake for yet another 15-18 minutes. Why the temperature alter? The original large temperature helps the muffin tops rise up quickly so they’re nice and tall and the reduced temperature aids them finish baking with out in excess of-browning them.
As soon as the muffins are completed baking, allow them great for a couple of minutes and then eliminate them from the pan onto a wire rack to great. You can best these with a simple glaze of powdered sugar and milk or you could even use a lemon glaze like the a single on these scones.