Blueberry Muffins

What makes the best Blueberry Muffin? Well, this recipe full of fresh blueberries and a sugar topping, these will remind you just like the muffins you would get from the local bakery!

Breakfast time is here. It's springtime and my back porch is calling me.

I love taking a Blueberry Muffin and my coffee out on the back porch and watching the sun rise.

Sometimes it is my only quiet time in the day once the kids come running downstairs. 

These Blueberry Muffins are super tasty and full of fresh blueberries. They are easy to make and the whole family will enjoy them.

If you like this recipe make sure to check out these Greek Yogurt Blueberry Muffins next.

How to make Blueberry Muffins:

When you think muffins, Blueberry Muffins are usually near the top of that list. They are a classic muffin that almost everyone loves (except my husband, who doesn't like blueberries!).

You make your batter by mixing your wet and dry ingredients separately and then together.

Gently fold in your blueberries and then pour the batter into your muffin cups. Sprinkle some sugar on top and then bake.

Ingredients:

• Unsalted Butter - softened
• Brown Sugar and Sugar
• Eggs
• Vanilla Extract
• Fresh Blueberries
• All-purpose Flour
• Salt
• Baking Powder
• Milk
• Sugar for topping

Directions:

Step One - Prepare a muffin pan with cupcakes liners and grease the liners generously with butter then set aside.

Step Two - Add butter, brown sugar, and sugar to a large bowl and beat using an electric hand mixer at medium-high speed until the mixture turns light and creamy. (This could take around 2-3 minutes.)

Step Three - Next add in the eggs and vanilla to the butter-sugar mixture and beat using an electric hand mixer on medium-high speed until combined well.

Step Four - In a separate bowl mix the flour, salt, and baking powder.

Step Five - Slowly fold your dry ingredients into the wet ingredients alternating between milk and dry ingredients until all your milk and dry ingredients have been mixed into your wet.

Be careful not overmix as that can make your muffins dense.

Step Six - Now, gently fold in the blueberries but again do not overmix.

Step Seven - Preheat the oven to 425 degrees F and let the batter rest while you preheat the oven.

Step Eight - Divide the batter between the muffin cups, filling almost to the top. Sprinkle the sugar on the top for a nice crunch.

Step Nine - Bake in a preheated oven at 425 degrees F for 6 minutes.

Then keep the muffins in the oven and reduce the temperature to 375 degrees F and bake for another 18-20 minutes.

 Or bake until the muffins turn golden brown on top and the toothpick inserted in the middle comes out clean.

Step Ten - Allow the muffins to cool in the pan for 5 to 10 minutes before serving.

How to store Blueberry Muffins:

Blueberry muffins are not troublesome to store, they just stay moist due to the fresh blueberries in them.

Use an airtight container to store them. Put a layer of paper towels on the bottom of the container to absorb any moisture that may come from the muffins.

Store on the counter for up to 5 days. You can also freeze them for up to 3 months.

My Muffins seem dry:

There are a few things you can do to help your muffins stay moist. I used to have issues with my muffins turning out too dry, so these tips will help you if you have that issue too!

1. Do not over mix the batter - This may not seem like an important step, but it really is. Over mixing the batter of any muffin will introduce more air into the batter, along with breaking down the fats and oils used in the batter. This will cause a drier finished product.
2. Add two tablespoons of oil - Yes, this will change the nutritional information but adding just a small amount of oil will really help your muffins stay moist.
3. Do not overbake - I recommend baking for 20 minutes max for muffins. You do not want to overbake as this will dry the muffin out as well. When you removed the muffins from the oven they will still bake in the pan for some time after they come out.

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