Delicious and Easy-to-Make Great Blueberry Muffin Recipe for Breakfast
Guide or Summary：IngredientsInstructionsTips for the Best MuffinsWhen it comes to breakfast treats, few things can match the delight of biting into a freshl……
Guide or Summary：
When it comes to breakfast treats, few things can match the delight of biting into a freshly baked blueberry muffin. If you're searching for a recipe that combines simplicity, flavor, and a touch of homemade charm, look no further than this **great blueberry muffin recipe**. This recipe is designed to be easy to follow, ensuring that even novice bakers can achieve bakery-quality results. Here's a detailed guide to creating these delicious muffins, perfect for any breakfast or brunch setting.
Ingredients
To begin, gather the following ingredients:
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1 large egg
- 1/3 cup milk (you can use whole, skim, or even a dairy-free alternative)
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
- Optional: Turbinado sugar for sprinkling on top
Instructions
1. **Preheat and Prepare**: Preheat your oven to 400°F (200°C). Line a muffin tin with paper liners or lightly grease the cups to prevent sticking.
2. **Mix Dry Ingredients**: In a large bowl, whisk together the flour, sugar, salt, and baking powder. This ensures that the leavening agents are evenly distributed throughout the batter.
3. **Combine Wet Ingredients**: In a separate bowl, mix the vegetable oil, egg, milk, and vanilla extract until well combined.
4. **Create the Batter**: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix, as this can result in tough muffins. The batter should be slightly lumpy.
5. **Add Blueberries**: Gently fold in the blueberries, being careful not to crush them. If you're using frozen blueberries, there's no need to thaw them first—just add them straight to the batter.
6. **Fill the Muffin Cups**: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. For a sweet, crunchy top, sprinkle a little turbinado sugar over each muffin before baking.
7. **Bake**: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be golden brown.
8. **Cool and Enjoy**: Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. These muffins are best enjoyed warm, but they also store well and can be reheated.
Tips for the Best Muffins
- **Fresh vs. Frozen Blueberries**: Both fresh and frozen blueberries work well in this recipe. If using frozen, do not thaw them before adding to the batter to prevent them from bleeding and turning the batter blue.
- **Preventing Blueberries from Sinking**: Toss the blueberries in a tablespoon of flour before folding them into the batter. This helps keep them evenly distributed throughout the muffins.
- **Variations**: Feel free to experiment with this **great blueberry muffin recipe** by adding a teaspoon of lemon zest for a citrusy twist, or a handful of chopped nuts for added texture.
- **Storage**: Store any leftover muffins in an airtight container at room temperature for up to three days. For longer storage, place them in a freezer-safe bag and freeze for up to three months. Reheat in the microwave or oven before serving.
This **great blueberry muffin recipe** is a fantastic addition to your breakfast repertoire. Its simplicity and deliciousness make it a go-to for busy mornings, leisurely brunches, and everything in between. Whether you're a seasoned baker or just starting out, this recipe is sure to yield muffins that are moist, flavorful, and packed with juicy blueberries. Give it a try and enjoy the homemade goodness of these delightful treats!