Buttery Blueberry Muffins recipe



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  • Recipes
  • Dish type
  • Cake
  • Mini cakes
  • Muffins
  • Fruit muffins
  • Blueberry muffins

Once you make these muffins, they will become a family favourite. Enjoy anytime of the day.

31 people made this

IngredientsMakes: 15 muffins

  • 175g butter
  • 200g caster sugar
  • 1 egg
  • 175ml milk
  • 1 teaspoon vanilla extract
  • 220g sifted plain flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 150g blueberries
  • 1 tablespoon plain flour

MethodPrep:15min ›Cook:15min ›Ready in:30min

  1. Preheat oven to 200 C / Gas 6. Grease 15 muffin holes or line with paper cases.
  2. In a large bowl, cream together the butter and sugar until smooth. Mix in the egg, milk and vanilla until well blended. Combine 220g flour, baking powder and salt; stir into the batter until just moistened. Toss blueberries with remaining flour to coat, then fold them into the batter. Spoon batter into muffin holes, filling at least 2/3 full.
  3. Bake for 15 minutes in the preheated oven or until the tops spring back when lightly pressed.

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Reviews & ratingsAverage global rating:(45)

Reviews in English (37)

by BAKKERJE

These muffins can easily become healthier. I reduced the sugar by 1/4 cup and made one cup of the flour to be whole wheat. It still tasted great! The next time I make these I'll reduce the butter - it's on the greasy side. But I will make them again! Yum. Happy huckleberry picking!-11 Sep 2007

by Gayla

Huckleberries grow wild right in my backyard so I can pick to my heart's content. This recipe really makes the berries pop. My boys want huckleberry muffins now every breakfast. I also used this same recipe to make cherry muffins with the cherries from our tree. They were great also. Blackberries are next!-03 Aug 2008

by SaresMama

These were really yummy. They were really light and fluffy which was good but made it hard for them to come out of the paper while they were still warm. Once they cooled off, the paper came off easier.-13 Aug 2006


Lemon Blueberry Muffins

These lemon blueberry muffins are soft and moist, packed with juicy blueberries, and full of vibrant lemon flavor! They are topped with a crunchy, sugary crust and are a perfect way to start your morning!


I think the blueberry season started a while ago ( but to be honest I am not so sure when is the blueberry season and if there is one! ). No worries though, these blueberry muffins are good no matter when you make them!

For a start, these blueberry muffins are really soft and buttery.

You can definitely make them with flavourless vegetable oil, or any other flavourless liquid fats.

However, using melted butter in muffins, especially these blueberry muffins, add a flavourful buttery dimension to these muffins. This tasty buttery flavour is then complemented by the addition of milk and vanilla essence or vanilla extract, forming a really nice base for the blueberries to shine.

Needless to say, they are definitely soft, with the addition of sufficient leavening ingredients! They are hence on the airy side, just like how I like my muffins ( and I kind of assume this is the standard for muffins, since I have never tasted a dense one, except in baking attempts where I realized I forgot to add these essential leavening agents! ).

Aesthetically wise, I really adore how nicely browned the muffins are.

They really contribute to the aesthetic value. It might not look expensive and exquisite, but it looks lovely and homely. I am not so sure why some muffins attain brownness while some do not. I am going to make a dangerous assumption here, which I am not so sure of. I am thinking that perhaps the usage of melted butter allows muffins to be nicely browned. My assumption is formed because when you cook melted butter, you will be able to produce browned butter! Whereas, oil does not produce the same effect. Do correct me if I am wrong, because I am really interested to find out why! If I am correct, give me the assurance too, I would greatly appreciate it!

Furthermore, I really like how the blueberries burst and create this mesmerizing and appealing trail of blueness around it. I don’t really know how to describe this, except through an analogy! Kind of like how if someone cries with mascara ( okay this is a depressing analogy ), I hope you get what I mean! Pictures can prove it too!

The quality of the muffins will depend on the quality of your blueberries. This is because afterall, this is a BLUEBERRY muffin recipe! For elaboration, if your blueberries are too sour, I would suggest not using them. However, if you still want it to work, perhaps you can add more sugar to the recipe, in order to balance out the sourness of the berries!

Also, you can definitely feel free to add more blueberries to the recipe. I just like a balanced 1 : 1 ratio of muffin to blueberry. You can add up to about 50 to 100g more of blueberries! I would suggest dividing the berries into one large portion ( 100g ) and one small portion ( 50g ). Use the large portion for the batter, and the small portion for topping the muffins off before baking them! It will definitely improve the aesthetic value of the muffins.


Here’s what you need (let’s pretend I didn’t forget EGGS in the photo. ):

Just a couple of notes on the above:

Blueberries – yes you can use frozen. Just mix them through frozen. Do not thaw – they will bleed in the batter

Buttermilk – this makes the muffin crumb beautifully tender and moist. But don’t worry if you don’t have any, it can be substituted with a lemon/milk mixture – see recipe notes. It is a very good substitute – the surface won’t be as smooth as pictured but the inside is just as tender

Baking soda is also known as bi-carb and it’s a stronger version of baking powder. It gives these muffins an extra lift. Can be substituted with more baking powder and

Butter is for flavour whereas oil makes the muffin moist. It’s one of the secrets to these Best Ever Blueberry Muffins!


Love muffins? Try these recipes

Use them as a breakfast treat( perfect with coffee!), kids lunchbox snack, add some whipped cream cheese on top and make them cupcakes! Any more ideas? Let me know in the comment section!

As you can see, making your own easy butter blueberry muffins is easy and even kids can make it( or help you wash dishes:). Try this recipe, it will take you just a little bit over 30 minutes!


Tips for Making Blueberry Muffins

Here are a couple of pointers to ensure these muffins turn out perfect every single time:

  • To ensure you have light and fluffy muffins, mix the wet and dry ingredients until just incorporated and no more than that. Over-mixing the batter will result in tough, dense muffins.
  • I recommend using an ice cream scoop to portion the batter into the muffin pan cups to ensure an equal amount in each one.


Ingredients

Blueberries: This recipe calls for wild blueberries. They have a more intense flavor than cultivated blueberries, giving you better tasting muffins.

Flour: It&rsquos best to use pastry flour, but all-purpose flour works just as well.

Sugar: For that super sweet flavor. You can use other sugars like brown and coconut, but white granulated sugar will give you the best texture.

Butter: While some recipes call for oil, I like using butter for the flavor. Besides, the muffins will already be moist thanks to the blueberries, so there&rsquos really no need for oil. If you want both texture and flavor, you can always use both oil and butter.

Egg: It only takes one egg to give your muffins structure and stability.

Salt: Just one pinch is enough to enhance the muffins&rsquo flavors.


Tips for Storing Blueberry Muffins

Typically, I toss muffins into a gallon storage bag and leave on the counter if I know we will eat within the next 1-2 days. If I make a larger batch, I will divide and freeze some if needed, but usually just put them into the same bag in the refrigerator.

The problem with doing that for these muffins is the crumble topping. That means you need to leave the flat. Many years ago, I invested in a cupcake carrier for parties and potlucks, and it works great for these since I can put them in single layers protected so nothing gets smashed. You can use any large tub that is airtight, or simply slide into a storage bag but leave it flat and make sure they stay sitting up in the bag.


Bakery Style Blueberry Muffins with Crumb Topping

Blueberry muffin recipe that delivers big, Bakery Style Blueberry Muffins you crave. Loaded with juicy blueberry and topped with a buttery crumb topping. This is the only blueberry muffin recipe you need!

One of the best parts of summer is blueberries. Beautiful, plump, juicy blueberries have taken over my kitchen. Not that I'm complaining, I absolutely love eating blueberries. My favorite way to eat them is in a big bowl of greek yogurt and topped with homemade granola. The blueberries we've enjoyed have been so sweet lately.

Every time I have an abundance of blueberries, I have the craving to make bakery style blueberry muffins for breakfast or as a midday snack. They're just perfect. But please don't think you can only use fresh blueberries only in this muffin recipe. Frozen blueberries work great too. Just be sure to thaw the blueberries first and drain the juices. Then, proceed with the recipe as written.

I call these blueberry muffins "bakery style" because they're oversized. They're the kind of muffins you see in a bakery display case. Big and bold, these blueberry muffins are quick to make and are delightfully buttery. They're light and perfectly sweet with a delicate, moist crumb. I use plenty of blueberries in this blueberry muffin recipe so you're sure to get blueberries in every single bite.

The crumb topping on top of the blueberry muffins is a simple mixture of flour, brown sugar, nutmeg, cinnamon and melted butter. I spoon a hefty amount of the topping over the tops of each muffin before I place them in the oven to bake. This topping is one I love and use on almost all of my fruit desserts or coffee cakes. It's buttery and sugary and spiced just right. The trick to making the perfect crumb topping is to make sure to mix the melted butter and the dry ingredients together well, leaving no dry ingredients in the bottom of the bowl.


Related Recipes

Blueberry and lemon are a perfect fit! So it makes sense that if you love these lemon blueberry buttermilk muffins, you’ll really want to try my Blueberry Cheesecake Bars with lemon zest and a tart lemon icing! They’re so easy to make with store-bought sugar cookie dough!

You’ll also want to try my Orange Chocolate Chip Mini Muffins — they’re a cute treat that is so easy to make! They’ve got a similar muffin batter to these buttermilk blueberry muffins, but the orange and chocolate flavor really makes them stand out!



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