Today I’m really excited because this is my first recipe on Big Cravings! I decided to start off on the right foot with one of my favorite recipes: homemade blueberry muffins! It’s a simple recipe that takes just 15 minutes to prepare and makes us feel like true chefs!
This is a recipe I’ve been making for a few years now, and it almost always turns out well because it’s really simple to make. I also often use this batter to make muffins with other fruits, such as chopped strawberries or raspberries. So, if you want to try it, I’m sure you’ll love it too!
What You’ll Need
I’ll leave the ingredients below in grams (as I prefer, because it almost always works well that way) and also in tbsp and tsp, in case you don’t have a way to measure the quantities in grams.
- 1 ⅔ cups flour (200 g) – spooned and leveled for best accuracy
- ⅓ cup brown sugar (80g) + 1 tablespoon for the topping – adds sweetness and a slightly caramel flavor
- 1 ¼ tsp baking powder (5g) – helps the muffins rise
- Zest of 1 untreated lemon – gives a fresh, bright flavor
- 1 egg, at room temperature – binds the batter and adds richness
- ⅔ cup milk (140g) – You can use “regular” milk or any plant-based milk of your choice
- 2 tbsp sunflower oil (30g) – Keeps the muffins moist without overpowering the flavor
- ½ cup fresh blueberries (80g) – If you REALLY like blueberries, you can add a little more, but I think 80g is enough!
Remember, these ingredients are enough to make about 7 regular-sized muffins. You can double the amount of ingredients (or even triple!) if you want to make larger quantities.
How to Make Homemade Blueberry Muffins
Preheat the oven to 180°C (350°F), static mode.
In a separate bowl, whisk together the wet ingredients: egg, milk, and oil.
In a large bowl, combine the dry ingredients: flour, sugar, baking powder and lemon zest.
Pour the wet ingredients into the dry ones and mix gently with a whisk or spatula until just combined.
Don’t overmix, as the batter needs to be soft and airy. This tip is very important, otherwise you’ll end up with dry, soggy muffins.
Fold in the blueberries carefully. If you are using frozen blueberries, you do NOT need to (and should not) thaw them first, just add the frozen blueberries to the batter.
Spoon the batter into muffin liners, filling each about ¾ full. Sprinkle the tops with the remaining tablespoon of sugar.
Bake for about 30 minutes, or until the muffins are nicely risen and golden brown and check doneness with a toothpick: it should come out clean.
Remove from the oven and let cool completely before serving!
My Special Make-Ahead Tips!
There are two ways to make these muffins for later consumption.
- You can make the batter and store it in the refrigerator for up to 24 hours (no more!).
- You can make the muffins, bake them, let them cool, and then freeze them. You can freeze them for up to 2 months and they will maintain their consistency and flavor. To consume them, simply let them thaw at room temperature.
Of course, the best option (at least for me) is to enjoy these fresh, homemade blueberry muffins made that day!
Try it With Strawberries and Raspberries!
As I mentioned above, you can (and should!) try this recipe with other fruits, such as sliced strawberries and raspberries! You can also use fresh or frozen strawberries and raspberries.
You don’t need to change anything in the recipe; in the step where you add the blueberries, simply swap them for the same quantity of fruit of your choice.
The end result is almost unreal! They look like muffins straight out of a recipe magazine, don’t you think? It’s the power of using the right ingredients, in the right amounts, and with the right techniques!
I truly hope you loved this recipe and will try it the next time you’re craving homemade blueberry muffins.
If you have any questions about any ingredient or step in the recipe, leave a comment below.
Homemade Blueberry Muffins
Description
Simple and delicious muffins with a hint of lemon for a unique flavor. Prepare this recipe in about 15 minutes and enjoy some of the best muffins you'll ever have!
Ingredients
Instructions
-
Preheat the oven
Preheat the oven to 180°C (350°F), static mode.
-
Combine the dry ingredients
In a large bowl, combine the dry ingredients: flour, sugar, baking powder and lemon zest.
-
Combine the wet ingredients
In a separate bowl, whisk together the wet ingredients: egg, milk, and oil.
-
Combine the wet and dry ingredients
Pour the wet ingredients into the dry ones and mix gently with a spatula or spoon until just combined. (Do not overmix: the batter should remain soft and airy.)
-
Fold in the blueberries
Fold in the blueberries gently, being careful not to crush them, this helps keep the muffins light and the berries whole for the best texture and appearance.
-
Spoon the batter and Sprinkle the tops
Spoon the batter into muffin liners, filling each about ¾ full. Now, sprinkle the tops with the remaining tablespoon of sugar.
-
Let's bake!
Bake for about 30 minutes, or until the muffins are nicely risen and golden brown. Check doneness with a toothpick: it should come out clean.
-
Wait until it cools down!
Remove from the oven and let cool completely before serving.
Nutrition Facts
Servings 7
- Amount Per Serving
- Calories 211kcal
- % Daily Value *
- Total Fat 5.5g9%
- Sodium 101mg5%
- Total Carbohydrate 35.8g12%
- Protein 5.5g11%
- Calcium 44 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.