These blueberry muffins are soft, fluffy, and bursting with juicy berries. They make the perfect snack or breakfast treat that everyone loves!
Honestly, who can resist a warm muffin straight from the oven? I always find myself sneaking an extra one, just because they smell so good! 😄
Making these muffins is super easy! Just mix the ingredients, fold in the blueberries, and bake. They’re fun to make and even better to eat with a cup of coffee!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your muffins and helps create a fluffy texture. If you want a gluten-free option, you can use a 1:1 gluten-free flour blend. Just ensure it has xanthan gum included!
Butter: Unsalted butter gives a rich flavor, but you can replace it with coconut oil or a dairy-free butter substitute if you’re vegan or lactose intolerant. Just melt it gently before mixing.
Milk: Whole or 2% milk is great for moisture. For lactose-free options, you can use almond milk, oat milk, or soy milk. They all work well!
Blueberries: Fresh blueberries are best for that juicy burst! If they’re not in season, frozen blueberries work too. Don’t forget to thaw them and drain excess moisture first.
Cinnamon: The topping gives extra flavor! If you’re not a fan, you can skip it or swap it with nutmeg for a different spice vibe.
How Do I Get the Best Muffin Texture?
Achieving fluffy muffins is all about mixing! Overmixing can lead to dense, tough muffins instead of soft ones. Here’s how to do it right:
- Mix dry ingredients in one bowl and wet ingredients in another to keep them separate.
- When combining, use a spatula to fold gently until just mixed. A few lumps are perfectly fine!
- Don’t forget to fold in the blueberries gently. Crushing them can tint your batter and lead to an uneven muffin interior.
By following these tips, you’ll create muffins that are light and fluffy with delightful blueberry pockets throughout!
How to Make Blueberry Muffins with Cinnamon Sugar Topping
Ingredients You’ll Need:
- For the Muffins:
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted and cooled
- 1 cup milk (whole or 2%)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries
- For the Topping:
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 20-25 minutes to bake, so you can have delicious blueberry muffins ready in about 40-45 minutes. Perfect for a quick breakfast or an afternoon treat!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). While the oven heats up, line a muffin tin with paper liners or grease the cups generously with non-stick spray or melted butter to ensure easy removal.
2. Mix Dry Ingredients:
In a large bowl, combine the flour, sugar, baking powder, and salt. Use a whisk to mix them together until they’re evenly combined. This will ensure that your muffins rise well and are flavorful throughout!
3. Combine Wet Ingredients:
In a separate bowl, whisk together the melted butter, milk, eggs, and vanilla extract. Make sure the melted butter is cooled slightly before adding it to avoid cooking the eggs. This mixture should be smooth and creamy.
4. Mix Wet and Dry Ingredients:
Pour the wet ingredients into the bowl of dry ingredients. Gently fold them together with a spatula until just combined. Remember, it’s okay if the batter is a little lumpy; overmixing can lead to tough muffins.
5. Fold in Blueberries:
Gently fold in the fresh blueberries, taking care to avoid crushing them. This will keep the berries intact, allowing them to burst with flavor when baked.
6. Prepare the Cinnamon Sugar Topping:
In a small bowl, mix the granulated sugar and ground cinnamon for the topping. This will add a delicious sweet and spicy crunch to the muffins.
7. Fill the Muffin Cups:
Divide the muffin batter evenly among the prepared muffin cups, filling each cup about 3/4 full. This allows room for the muffins to rise without spilling over.
8. Add the Topping:
Generously sprinkle the cinnamon sugar mixture over the top of each muffin. This will create a lovely sweet crust on top!
9. Bake the Muffins:
Place the muffins in the preheated oven and bake for 20-25 minutes. They’re done when the tops are golden brown and a toothpick inserted into the center comes out clean. Keep an eye on them to avoid overbaking!
10. Cool and Enjoy:
Once baked, allow the muffins to cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. You can also enjoy them warm straight from the oven!
These blueberry muffins are bursting with juicy blueberries and topped with a delightful cinnamon sugar crust. They’re perfect for sharing with family, or you can keep them all to yourself. Enjoy your delicious creation!
Can I Use Frozen Blueberries Instead of Fresh?
Absolutely! Frozen blueberries work well; just make sure to thaw and drain them to remove excess moisture. This will help prevent your batter from becoming too watery.
How Should I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. If you’d like them to last longer, you can freeze them for up to 3 months. Reheat in the microwave for a few seconds before enjoying!
Can I Substitute Whole Milk with Another Type of Milk?
Yes, you can use any milk you prefer! Almond milk, oat milk, or even coconut milk will work nicely. Just ensure it’s unsweetened if you’re using non-dairy options to avoid altering the flavor of the muffins.
How Do I Make These Muffins Healthier?
For a healthier twist, consider using whole wheat flour in place of all-purpose flour, reduce the sugar a bit, or add some flaxseed meal for extra fiber. You can also substitute Greek yogurt for some of the butter to decrease the fat content!
