Blueberry Muffins at home
- Yield 12
- Prep 15 minutes
- Cook 20 minutes
- Total 35 minutes
Blueberry Muffins at home is a breakfast recipe on Avoteb. The yield on the card is 12. Plan on 35 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 12 servings
- 1 ½ cups (280g) fresh blueberries
- 2 cups (240g) all-purpose flour, divided
- ½ cup (113g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
- Zest of 1 small lemon
- 2 teaspoons baking powder
- ½ teaspoon fine sea salt
- ½ cup (125g) plain milk
- 2 tablespoons coarse sparkling sugar, optional
Method
Prep the oven and muffin pan. Warm oven to 375°F. Line a 12-cup muffin pan with paper liners or lightly grease with nonstick spray.
Coat the blueberries. In a small bowl, gently toss the blueberries with 1 tablespoon of the flour until evenly coated. Keep nearby.
Stir the wet ingredients. Using a stand mixer or hand mixer, beat the softened butter and granulated sugar together on medium-high speed for 2 to 3 minutes, or until light and fluffy. Tip in the eggs one at a time, mixing well after each addition. Tip in the vanilla extract, almond extract and lemon zest, and mix until combined.
Tip in the baking powder, sea salt and half of the remaining flour, and mix until just combined. Tip in the milk and mix until just combined. Tip in the remaining flour and mix until just combined, being careful not to over-mix.
Fold in the blueberries. Take a spatula to gently fold the flour-coated blueberries into the batter until evenly combined.
Roast Divide the batter evenly among the prepared muffin cups, adding about ¼ cup batter to each. Scatter each muffin with sparkling sugar, if desired. Roast for 20 to 25 minutes, or until the muffins are lightly golden on top and a toothpick inserted in the center comes out clean.
Cool. Let the muffins cool in the pan for about 5 minutes, then move them to a wire rack to cool completely. Plate and enjoy!
