Blueberry Muffins
Ingredients
• 2 cup All-purpose Flour
• 1 ½ cup Blueberries, washed and drained
• 2 Eggs, at room temperature
• 2/3 cup Light brown sugar (see recipe notes)
• ½ cup White sugar
• ½ cup Unsalted Butter, at room temperature
• 1 ½ tsp Baking powder
• ½ tsp Salt
• 1 tsp Vanilla paste or 1 ¼ tap Vanilla extract
• 1/2 cup milk of your choice
• 1 ½ tbsp Raw sugar
Steps
Preparation Time: 10 minutes
Baking Time: 30 minutes
Total Time: 40 minutes
Servings: 8 to 10 (Large muffins)
Method
1. Preheat the oven at 375 degree-F.
2. Prepare your muffin tin by lining them with muffin liners or by greasing them with butter or non-sticky spray.
3. In a mixing bowl, stiff 1 ½ cup of flour along with salt and baking powder. Set it aside.
4. In a separate mixing bowl or stand mixer, add in butter, light brown sugar, and white sugar. Beat it until fluffy. (see recipe notes)
5. Add eggs, vanilla, and milk to the butter and mix on low speed until combined.
6. Now gradually add in the dry ingredients and fold until no lumps of flour are visible. The batter will the thick.
7. Add the blueberries in the muffin batter and fold to distribute them evenly. (see recipe notes)
8. Now scoop the muffin batter and fill the prepared muffin tin to the top.
9. Sprinkle the raw sugar over each muffin before baking. (see recipe notes)
10. Bake them for 30 to 35 minutes until done (see recipe notes)
11. Once done baking, let them cool in the muffin tin for 5 minutes. Then transfer them to a cooling rack to cool them completely, this can take 30 to 45 minutes.
12. Serve them and enjoy or you can freeze them for later (see recipe notes)
Recipe Notes
• You can skip the light brown sugar and use 1 ¼ cup white sugar for the whole recipe instead.
• You can use electric hand mixer if you do not have stand mixer.
• Once adding the blueberries in the muffin batter, try to fold it gently and do not overmix. Otherwise, the muffins will be hard and extra dense.
• We are sprinkling raw sugar over the muffins to give them caramelized top. You can skip this part too.
• You can check if the muffins are done by inserting toothpick in the middle. If it comes clean, then they are done otherwise bake them for 3 to 5 minutes more. you can also tap them lightly and if they spring back, then they are done.
• You can freeze the baked muffins in zip lock bag or in an air-tight container for 3 months. Whenever you want to eat then just thaw on countertop for 3 to 4 hours. You can also reheat them in 350 degree-F preheated oven for 5 to 8 minutes. Do wrap the muffins in aluminum foil individual for heating in oven.
Nutritional Value
Calories: 243
Fat: 10 g
Saturated fat: 6 g
Carbohydrates: 45 g
Sugar: 24 g
Fiber: 1.4 g
Protein: 3.8 g
Sodium: 113 mg
Cholesterol: 50.9 mg
