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My Ginger Garlic Kitchen

Quick and Easy Blueberry Muffins Recipe

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These quick and easy homemade Blueberry Muffins are so light, fluffy, and packed with the goodness of juicy blueberries. Bursting with fresh blueberries and a wonderfully tender crumb with crispy pearl sugar crumbs on top — these are the most delicious blueberry muffins. Tell me, who doesn’t yearn for a freshly home-baked blueberry muffin? 

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A bite into a soft and moist blueberry muffin with the pockets of succulent blueberries would take your taste goblets on a tour to food heaven. These muffins are ideal for weekend brunch or as pick and go breakfast. 

This easy blueberry muffin recipe takes only 30 minutes to prepare fluffy muffins full of blueberries from scratch. And they taste great for 2-4 days at room temperature.

Blueberry muffins are a breakfast staple in many households, and why not? Because making them at home is super easy and fun, and once you know how easy are these muffins to make, you’ll give up all the reasons for not making them. 

How to Make Blueberry Muffins?

These blueberry muffins are quick and easy with a moist and tender center bursting with blueberries and perfectly golden brown top. They are extra easy to make too.

This is how you make them:

In a measuring jug, combine 1 tablespoon of vinegar and milk to make buttermilk and set aside. Alternatively, you can use 3/4 cup buttermilk.

Whisk flour, salt, sugar, and baking powder in a large mixing bowl. Fold in blueberries and set aside. In the same measuring jug, add vanilla extract, oil, and egg and whisk to combine.

Add milk mixture to the bowl with dry ingredients and mix until just combined. Evenly divide the batter between the 12 muffin cups.

Sprinkle a little pearl or coarse sugar on top of each muffin.

Bake in preheated 400°F/200°C oven for 18-20 minutes or until toothpick inserted into the center of the muffins comes out clean and tops are no longer wet. Let the muffins cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

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What is pearl sugar?

Pearl or pearled sugar is a decorating sugar which makes baked goodies more desirable. This type of sugar is made by abruptly polishing larger crystals until they become non-transparent white pearls. Pearl sugar is traditionally used in Scandinavian dessert pastries and Belgian-style waffles. 

They are also referred to as crispy sugar or nibs because they are coarse and crunchy. It is available in different sizes.

How many muffins this recipe of blueberry muffins makes?

You can make 8 to 20 muffins with this recipe, depending upon the size you want.

  • If you want large muffins, then this recipe makes 8 wonderful big-topped generously large sized bakery-style muffins.

  • If you want medium standard size muffins, then this recipe yields 12 standard-size blueberry muffins.

  • Or if you want to make mini muffins then this recipe produces 20-22 mini blueberry muffins.

No matter what size you are choosing to make these muffins, they will always come out scrumptious.

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What equipment you’ll need to make these easy blueberry muffins?

You’ll only need 5 tools to make these easy and delicious blueberry muffins:

  1. A Mixing Bowl
  2. A Measuring Cup
  3. A Wired Whisk Or A Fork
  4. A Silicone Spatula
  5. Muffin Tins (Muffin Liners, Optional )

Can I use frozen blueberries for blueberry muffins recipe?

Yes, you can use frozen blueberries in this recipe. Fresh and frozen, both work here. I agree that fresh blueberries taste best in muffins, but fresh everything tastes great. Isn’t it? 

But we don’t get sweet fresh blueberries throughout the year, so frozen blueberries come to the rescue when fresh blueberries are not in season, and you are craving for summerish blueberry muffins. If you are using frozen blueberries, then add them to the batter without thawing, or else your muffins will turn purple.

What are the ingredients you’ll need for baking blueberry muffins?

✓ All-Purpose Flour

✓ Granulated Sugar

✓ Salt

✓ Baking Powder

✓ Vanilla Essence

✓ Blueberries, Fresh Or Frozen

✓ Oil Or Melted Butter

✓ Milk & Vinegar (Or Buttermilk)

✓ Egg

Can I make Blueberry Muffins without egg?

Yes, you can. I have used 1 egg in this recipe, but if you don’t eat eggs or you have allergies, then you can swap it with flax seeds gel. For replacing 1 egg, just mix one tablespoon of ground flaxseeds with three tablespoons of water until fully absorbed and gluey.  Flax seeds gel is ready for use.

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Can I make Blueberry Muffins gluten-free?

Yes, you can. For making them gluten-free, you can use a gluten-free flour blend to make them gluten-free.

Can I make Blueberry Muffins vegan?

For making a vegan version of this Blueberry muffins, you can use dairy-free milk alternatives such as unsweetened coconut milk or almond milk.

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How to store Blueberry Muffins?

Blueberry Muffins are so full of luscious blueberries, thus, they stay moist for a couple of days. They might also get a little soggy if the berries are so juicy or they are not rested properly in muffin tins after baking. 

To store Blueberry Muffins, line an airtight container with a couple of kitchen towels. Arrange blueberry muffins in a single layer and then cover them with another couple of paper towels. This will sponge up any residue moisture in the muffins. Now, you can store the muffins on the countertop or at room temperature for 2-4 days.

How to freeze Blueberry Muffins?

If you want to use blueberry muffins for a longer time, then the best way is to freeze them. For freezing muffins, wrap each muffin in a plastic wrap or foil. Grab a freezer-safe bag, put wrapped blueberry muffins and seal the bag. Make sure that you remove the air out of the freezer bag as much as possible, and freeze for up to 3 months.

Or, arrange blueberry muffins on a lined plate or a tray. Freeze for 1 hour and then transfer them into a freezer-safe container. You can freeze them for up to 3 months. Reheat muffins in the microwave or oven to refresh, if desired.

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Tips and variations to make the best Blueberry Muffins?

  1. This recipe yields 12 standards, 20 mini or 8 large muffins. To make large deli style muffins, fill the muffin cups just to the top edge and you will get a beautiful muffin top, just the same as you get at your favorite bakery.
  2. If you are planning to make larger muffins, then I would recommend adding 2 tablespoons of water to the empty tins, this would ensure that your muffin tin will heat up and you’ll get equally baked muffins.
  3. You can also top the filled muffin cups with some extra blueberries if you want a more berry-licious touch.
  4. I have added a lot of blueberries because I just love my muffins bursting with blueberry juices. You can adjust the amount of blueberries according to your taste.
  5. Although, I have added standard vanilla essence to this muffin recipe, but you can also add almond essence for making these muffins.
  6. I have added sunflower oil for this recipe because I love the light texture of muffins made with oil. You can substitute oil with melted butter for a rich taste.
  7. I have topped my muffins with pearl sugar because they are just so perfect for decorating and they taste so deliciously coarse and crunchy on top of a muffin. However, you can replace it with any other type of granulated or raw sugar of your choice.
  8. To make them more flavorful you can also sprinkle freshly grated nutmeg or powdered cinnamon over the batter just before baking.
  9. For this recipe, I have used all-purpose flour, but you can also use whole wheat flour or a combination of whole wheat and all-purpose flour. The taste would be similar when using wheat flour, however the texture will be slightly different.
  10. I have added granulated sugar in the batter, because this helps to make the blueberry muffins tender and flavorful. You can replace it with other sugars such as brown sugar, palm sugar, or coconut sugar. But the texture of the muffin will change slightly.
  11. Before storing muffins, it is crucial to ensure that you allow proper time and place for cooling. Sweet and moist homemade blueberry muffins need to sit in the muffin tin for approximately 5-10 minutes after baking and before removing them from muffin tins. Then let them set on a cooling rack. The muffins must be completely cooled-off before storage.
  12. If you are making mini muffins, then the baking time will be less. In this case, baking time will take 10-12 minutes, so keep an eye on them while baking.
  13. The batter should not be runny or dry, it should be thick yet scoopable. If your batter seems too runny, then add 1-2 tablespoons flour. If the batter is dry and thick then add 1-2 tablespoons milk.
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Quick and Easy Blueberry Muffins Recipe [RECIPE]

These quick and easy homemade Blueberry Muffins are light, fluffy, and packed with the goodness of juicy blueberries. Bursting with fresh blueberries and a wonderfully tender crumb with crispy pearl sugar crumbs on top — these are the best blueberry muffins. Who doesn’t yearn for a freshly home-baked blueberry muffin? A bite into a tender muffin with the pockets of succulent blueberries would take your taste goblet on a tour to food heaven. These muffins are ideal for weekend brunches or pick-and-go breakfast.
♥ ♥ ♥ ♥ ♥ (Rating: 5 from 1 reviews)

INGREDIENTS

Ingredients:

• 1 3/4 cups all-purpose (plain) flour
• 3/4 cup white sugar
• 1 large egg
• 3/4 cup milk
• 1 tsp vanilla extract
• 1 tablespoon white vinegar
• 1/2 tsp salt
• 2 tsp baking powder
• 6 tablespoons vegetable oil
• 2 cups fresh blueberries, or frozen
• 3 tablespoons pearl sugar or coarse sugar for topping

🕐 Prep time 🕐 Cook time 🕐 Total time
☶ Category ♨ Cuisine ☺ Serves
Dessert International 12 standard muffins

Nutrition Info: 313 calories // Servings: 1 serving

INSTRUCTIONS:

How to make buttermilk:

  1. In a measuring jug, combine 1 tablespoon of vinegar and milk to make buttermilk and set aside. Alternatively, you can use 3/4 cup buttermilk.

How to make blueberry muffins:

  1. Heat oven to 400°F/200°C.
  2. Line 8 muffin cups with paper liners for jumbo muffins. Or for making standard-size muffins, line 12 muffin cups with the paper liners.
  3. Alternatively, you can also grease the muffin tin with oil spray or butter.
  4. In a large mixing bowl add flour, sugar, salt and baking powder.
  5. Whisk well to combine the dry ingredients.
  6. Fold in the blueberries.
  7. In the same measuring jug, add vanilla extract, oil, and egg and whisk to combine.
  8. Add milk mixture to the bowl with dry ingredients and mix until just combined. Do not over mix the batter. You need to only mix until there is no more dry ingredients remain. Let it rest for 10 minutes.

How to bake blueberry muffins:

  1. Evenly divide the batter between 12 muffin cups.
  2. Sprinkle a little pearl or coarse sugar on top of each muffin.
  3. Bake in a preheated 400°F/200°C oven for 18-20 minutes or until toothpick inserted into the center of the muffins comes out clean and tops are no longer wet.
  4. Turn off the oven, and let the muffins cool for 5-10 minutes before removing from the tin.
  5. Remove muffins from pan, and let them cool completely on a cooling rack.

How to store blueberry muffins:

  1. After cooling, you can store these muffins in an airtight container for up to 4 days at room temperature.
  2. Or, arrange blueberry muffins on a lined plate or a tray. Freeze for 1 hour and then transfer them into a freezer-safe container. You can freeze them for up to 3 months.

NOTES:

1. If you are making 8 muffins, then fill the remaining cups with 2 tablespoons of water. This will help the muffins bake evenly.
2. If you are using frozen blueberries, then use them frozen. Do not thaw them.
3. I have added sunflower oil for this recipe because I love the light texture of muffins made with oil. You can substitute oil with melted butter for a rich taste.
4. I have topped my muffins with pearl sugar because they are just so perfect for decorating and they taste so deliciously coarse and crunchy on top of a muffin. However, you can replace it with any other type of granulated or raw sugar of your choice.

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