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These blueberry muffins are sweet, moist, and bursting with blueberries! I even like adding some extra blueberries to ensure there are blueberries in every bite. This classic blueberry muffin recipe is super easy to make. You can make a batch of 12 muffins in just 40 minutes from start to finish. Serve these muffins as a delicious breakfast or snack, or pair them with coffee or tea. Your whole family will love these tasty blueberry muffins.
Fresh Blueberries vs. Frozen Blueberries in Muffins
Blueberry muffins should always be made with frozen blueberries. Frozen blueberries will cook and become perfectly soft and juicy throughout the baking process. Be sure to keep the frozen blueberries in the freezer until you are ready to add them to the batter. If you use fresh blueberries, they will bleed into the batter, turning your muffins an ugly blue color.
What Can You Add to Blueberry Muffins?
When making blueberry muffins, I like to add lemon zest to brighten the flavor. It provides a slightly acidic taste that slightly subdues the sweetness of the blueberry muffins. I also like to add lots of blueberries, so they are filled with them. When making these muffins, I add 2 cups of frozen blueberries. I add them last and gently fold them into the batter, so they won’t change the color of the batter.
What Can You Use as a Topping For Muffins?
I like to sprinkle some sugar on top as a topping. It makes the muffins a bit sweeter and provides a crunchy texture to the top of the muffin. You can also make a crumble topping which has a bit more flavor than a sugar topping. The crumble topping is buttery and includes brown sugar and cinnamon for a slightly spiced taste.
How to Store Blueberry Muffins?
These muffins last longer than other types of muffins since they have blueberries that keep them moist. While they don’t dry out as easily, they also tend to get soggier. The best way to prevent sogginess is to store them in a sealable container with paper towels lining the bottom. Then, after putting the muffins in the container, add another layer of paper towels over the top of the muffins. These paper towels will absorb any moisture that comes out. You can store the blueberry muffins on the counter for about 4 days.
Can You Freeze Blueberry Muffins?
Yes, you can easily freeze these muffins. You can store the blueberry muffins in the freezer once they are completely cooled. First, prepare the muffins by wrapping them in aluminum foil and then sealing them in freezer bags. After the muffins are tightly wrapped and sealed, you can keep them in the freezer for up to 3 months. Once you are ready to eat the muffins, you can reheat them in the microwave for 45 seconds or in the oven at 400 degrees for 10 to 15 minutes.
Preheat the oven to 375F. Prepare a muffin tin by either using butter and flour or spraying some coconut oil. Make sure you spread the side and top of the muffin tin. It will help release the muffin and prevent it from getting stuck.
In another bowl, mix the butter and sugar with a hand mixer until creamy.
Add the eggs, the vanilla, and the lemon zest.
Add the buttermilk and mix; add the flour in batches until there is no lump.
Using a spatula, mix in the blueberry until well distributed into the batter.
Using a large ice cream scooper, fill the muffin tin about ¾ full, and sprinkle it with sugar—Bake for about 25 to 30 minutes.
Transfer to a wire cooling rack; carefully remove each blueberry muffin and let it cool completely!
Eat a muffin and share a muffin! Enjoy!
|1 stick unsalted soft butter|
|1 cup granulated sugar|
|2 eggs at room temperature|
|1 teaspoon vanilla extract|
|2 cups all-purpose flour|
|½ cup buttermilk|
|1 teaspoon baking powder|
|1 teaspoon baking soda|
|½ teaspoon salt|
|Zest of one lemon|
|2 cups frozen blueberry or fresh|
|2 tablespoon sugar for topping|
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