Easy Blueberry Muffins Recipe

Get
FREE
Recipes!

Get My Favorite Recipe

Ah, those café days! I remember fondly the mornings in my café, the aroma of freshly baked muffins wafting through the air, drawing customers in. Especially memorable are the little ones, their faces lighting up at the sight of those bakery-style blueberry muffins

Ah, the good old cafe days! I vividly remember those bustling mornings in my cafe when I used to prepare a fresh batch of muffins. The blueberry muffins were a crowd favorite, especially among the little ones. It always warmed my heart to watch the kids’ eager faces, anticipation evident as they picked out a blueberry muffin, not unlike how they used to go for the carrot muffin on other days. Today, I’m sharing the same bakery-style, moist blueberry muffin recipe from my cafe – a simple yet delicious memory from scratch.

These homemade blueberry muffins, moist from buttermilk and bursting with blueberries, carry a subtle hint of lemon. Even when made with frozen blueberries, they come out looking and tasting just like the good old cafe days.

Fresh vs. Frozen Blueberries:

Always lean towards frozen blueberries for this recipe. They hold their shape beautifully and offer a flavor burst with each bite. Remember to add them to the batter straight from the freezer to preserve that perfect batter hue.

Lemon’s Magic Touch:

That zesty lemon twist not only balances the sweetness but, when combined with blueberries, creates a taste reminiscent of the best cafe mornings.

Toppings to Crave:

A sprinkle of sugar on top delivers a delightful crunch. But if you’re feeling indulgent, a buttery crumble infused with brown sugar and cinnamon can be a game-changer.

Muffin Baking Tips

1. How to Prevent Muffins from Sticking to the Tin:
  • Properly Grease: Even if you’re using non-stick muffin tins, it’s a good idea to grease them. Using butter, oil, or a non-stick cooking spray can make a big difference. Ensure you cover the sides and the top edges, where the muffin might sometimes stick.
  • Parchment Paper Liners: Use parchment paper liners for their non-stick qualities. They also give your muffins a bakery-style look!
2. Achieving a Perfect Muffin Top:
  • Oven Temperature: Start baking muffins at a higher temperature (about 425°F) for the first 5-7 minutes. Then reduce to the temperature stated in the recipe. This initial high heat will give the batter a rapid rise, creating a taller muffin top.
  • Don’t Overmix: Mix the batter until just combined. Overmixing leads to denser muffins, which can inhibit their rise.
3. Testing the Muffin’s Doneness:
  • Toothpick Test: Insert a toothpick or a skewer into the center of a muffin. If it comes out clean or with just a few crumbs (but no wet batter), they are done.
  • Touch Test: Lightly press the muffin top with your finger. If it springs back, it’s done. If it stays indented, it needs more time.
4. Keeping Blueberries from Sinking:
  • Fold in Blueberries: When using frozen blueberries, fold them into the batter just before you’re finished mixing. This helps the blueberries distribute more evenly throughout the batter and prevents them from sinking to the bottom during baking. If using fresh blueberries, consider tossing them in a little flour before folding them into the batter. The flour creates a barrier that can also help prevent sinking.

Storage Tips:

Wondering how to keep these homemade blueberry muffins as fresh as those cafe days? Use paper towels at the base and top of your container. They can stay fresh on your counter for up to 4 days.

For those who like to plan ahead, these muffins freeze perfectly. Once cooled, wrap in foil and stash them in freezer bags. A quick reheat, and it’s like a trip down memory lane.

How to Make Easy Blueberry Muffins Recipe

Preparation

1.
Preparation: Preheat the oven to 425°F. This initial high temperature will help the muffins rise and give them a rounded top.
Prepare the Muffin Tin: Either coat with butter and flour or spray with coconut oil. Ensure the sides and tops of the muffin tin cavities are well-greased. This ensures the muffins release easily and do not get stuck.
Mark as complete
2.
Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking soda, baking powder, and salt. Set aside.
Wet Ingredients: In a separate large bowl, cream together the butter and granulated sugar using a hand mixer until the mixture is creamy and smooth.
Mark as complete
3.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest.
Mark as complete
4.
Combine Wet and Dry: Gradually add the sifted dry ingredients to the wet mixture, alternating with the buttermilk. Mix until just combined and there are no visible lumps.
Mark as complete
5.
Add Blueberries: Gently fold in the blueberries using a spatula, ensuring they are evenly distributed throughout the batter.
Fill Muffin Tin: Using an ice cream scooper or a spoon, fill each muffin cavity about ¾ full with the batter. Sprinkle the tops with the additional sugar.
Mark as complete
6.
Baking: Place the muffin tin in the oven and bake at 425°F for 5 minutes. Then, reduce the oven temperature to 375°F and continue to bake for an additional 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Mark as complete
7.
Cooling: Once baked, remove the muffin tin from the oven and transfer it to a wire cooling rack. After a few minutes, carefully remove each muffin from the tin and let them cool completely on the rack.
Mark as complete
8.
Serve and Enjoy: Once cooled, enjoy your homemade bakery-style blueberry muffins with your favorite beverage. Share with friends and family, and relish the taste of nostalgia from café days!
Mark as complete

Ingredients:

1X 2X 3X
Adjust Servings
1 stick unsalted soft butter
1 cup granulated sugar
2 large eggs at room temperature
1 teaspoon vanilla extract
1 lemon Zest
½ cup buttermilk
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
2 cups frozen blueberries
2 tablespoon sugar for topping

Preparation

1
Preparation: Preheat the oven to 425°F. This initial high temperature will help the muffins rise and give them a rounded top. Prepare the Muffin Tin: Either coat with butter and flour or spray with coconut oil. Ensure the sides and tops of the muffin tin cavities are well-greased. This ensures the muffins release easily and do not get stuck.
2
Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking soda, baking powder, and salt. Set aside. Wet Ingredients: In a separate large bowl, cream together the butter and granulated sugar using a hand mixer until the mixture is creamy and smooth.
3
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest.
4
Combine Wet and Dry: Gradually add the sifted dry ingredients to the wet mixture, alternating with the buttermilk. Mix until just combined and there are no visible lumps.
5
Add Blueberries: Gently fold in the blueberries using a spatula, ensuring they are evenly distributed throughout the batter. Fill Muffin Tin: Using an ice cream scooper or a spoon, fill each muffin cavity about ¾ full with the batter. Sprinkle the tops with the additional sugar.
6
Baking: Place the muffin tin in the oven and bake at 425°F for 5 minutes. Then, reduce the oven temperature to 375°F and continue to bake for an additional 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7
Cooling: Once baked, remove the muffin tin from the oven and transfer it to a wire cooling rack. After a few minutes, carefully remove each muffin from the tin and let them cool completely on the rack.
8
Serve and Enjoy: Once cooled, enjoy your homemade bakery-style blueberry muffins with your favorite beverage. Share with friends and family, and relish the taste of nostalgia from café days!

Nutrition Information

The information shown is an estimate provided by an online nutrition calculator. It should should not be considered a substitute for a professional nutritionist's advice.
See our full nutrition disclosure here.

Have You Tried This American Recipe?

If So, Mention Us @ranasrecipe

Or Use Hashtag #ranasrecipe

Let’s Start Cooking With Love!

Tell Me How I’m Doing?

I’d love to hear from you! Did these blueberry muffins bring back any memories? Or perhaps you tried a variation? Leave a comment below and let’s chat! Your feedback helps me and our community. And if you snap a pic, don’t forget to tag me on social media – I’d love to see your creations!

Leave a Reply

Your email address will not be published. Required fields are marked *