Blueberry Muffins Recipe • Always Popular! | Club Foody

 

Although I love breakfast, I rarely take the time to sit down and eat something. It needs to be a quick, and easy food item that I can simply put on my desk, and nibble on while working, like some fruit, a piece of banana bread, croissant 🥐, a smoothie, or muffin.
 
I love muffins 💖! They’re convenient, easy to make, and a great breakfast food to eat on the go. They can be Lemon Poppy Seed Muffins, Whole Wheat Banana Muffins, Breakfast Sausage Muffin Cups, Lemon Raspberry Muffins, Pumpkin & Spice Cream Cheese Muffins, or this featured one… Blueberry Muffins!
 
These are a classic! The slight tartness from the blueberries, along with a hint of citrus 🍋, gives a gorgeous flavor to these handheld quick breads. They pair beautifully with a cup of coffee. Great for breakfast, they’re also fabulous as a mid-afternoon snack.
 
Making Blueberry Muffins is a walk 🚶‍♀️🚶‍♂️ in the park. It’s so easy, with scrumptious results. The secret to the perfect texture is to not overmix the batter. When the dry ingredients and the buttermilk are added to the mixture, they have to be mixed until just combined so the little guys stay light.
 
I like adding some lemon zest to the batter as it brightens it up. It helps to cut through the sweetness while enhancing the lovely flavor of the blueberries. By the way, I have a trick on how to keep these fruits longer 📆, so click on this link… Berries • How to Keep Them Longer
 
The batter is divided evenly between a 12-cup muffin pan lined with liners that have been greased with cooking spray. I like using an ice cream scoop instead of piping bag or a regular spoon 🥄. It does a great job, it’s quicker, and doesn’t waste another plastic bag, plus it makes portioning more accurate.
 
This recipe doesn’t make 12 muffins; it makes 15! I tried to modify it by reducing the amount of the ingredients, but the results were not the same 😟. By doubling the recipe, the batter can be spooned into a large 12-cup pan, yielding exactly 12 jumbo muffins.
 
Before they’re transferred to the oven, I sprinkle on some granulated sugar on top. It creates a nice little crunch. To get a “crunchier” result, use sanding sugar or turbinado sugar (raw sugar), as the larger crystals will resist the heat 🔥 and won’t dissolve as much.
 
I bake my muffins at 375ºF. They rise nicely, but to get them taller with a domed top, here’s the trick…
Start them at 425ºF for the first 7 minutes ⏳, before lowering the temperature to 350ºF, and then bake for 13 to 15 minutes or until a cake tester inserted in the center comes out clean with just a few crumbs.
 
The hardest part of this recipe is letting the Blueberry Muffins rest for 10 minutes in the pan before unmolding them and allowing them to cool completely. While the waiting time seems long, this is the perfect moment to make a fresh pot of coffee before enjoying one with it ☕…
Bon Appétit! 🍽
 
Here are more delicious breakfast recipes for you to try… 😀
– Blueberry Overnight Oats
– Breakfast Scramble Vol-au-Vent
– Healthy Homemade Granola
– Denver Omelet
– Buckwheat Pancakes
– Soft Boiled Eggs
– Coconut Waffles
– Mini Mexican Tortilla Quiche
– Creamy French Eggs
and for even more breakfast and brunch recipes 🍳🥓, click on this link… Recipe Category • Breakfast & Brunch

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/cf-recipes/blueberry-muffins/ 😉

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