Blueberry muffins, in particular, have a special place in American baking traditions due to their perfect balance of sweet batter and juicy bursts of fresh or frozen berries. Muffins are convenient, easy to make, and portable, making them a favorite for busy mornings, school lunches, and casual get-togethers. You’ll find countless food recipes for blueberry muffins shared by Home Cooks worldwide, each adding their own personal twist to this beloved baked good.

What makes muffins so beloved is their simplicity and adaptability. They can be whipped up quickly without yeast or long rising times, using baking powder or baking soda as leavening agents. Blueberry muffins highlight the natural sweetness and slight tartness of berries, often complemented by a crumbly streusel topping or a sprinkle of sugar for added texture. On platforms like Cookpad, users exchange tried-and-true food recipes that deliver delicious results every time. Whether baked at home or bought at a bakery or café, muffins remain a comforting and satisfying treat that appeals to all ages.

Classic Blueberry Muffins Recipe (Makes 12 muffins)

Ingredients

• 2 cups all-purpose flour

• ¾ cup granulated sugar

• 2 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 1 cup buttermilk (or milk with 1 tbsp lemon juice)

• ⅓ cup vegetable oil or melted butter

• 2 large eggs

• 1 tsp vanilla extract

• 1½ cups fresh or frozen blueberries

• Optional: coarse sugar for topping

Instructions

1.   Preheat the oven to 400°F (200°C). Line a muffin tin with paper liners or grease it lightly.

2.   In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

3.   In another bowl, whisk together buttermilk, oil or melted butter, eggs, and vanilla extract.

4.   Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Do not overmix.

5.   Carefully fold in the blueberries.

6.   Divide the batter evenly among the muffin cups, filling about ⅔ full. Sprinkle the tops with coarse sugar if desired.

7.   Bake for 18-22 minutes, or until a toothpick inserted into the centre comes out clean.

8.   Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Muffins FAQs

Q: Can I use frozen blueberries?
Yes, but toss them in a little flour before folding in to prevent them from sinking to the bottom.

Q: How do I keep muffins moist?
Avoid overmixing the batter and do not overbake. Using oil or melted butter helps keep them tender.

Q: Can I substitute buttermilk?
Yes, mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let it sit for 5 minutes as a buttermilk substitute.

Q: Can I freeze muffins?
Absolutely! Wrap muffins tightly and freeze for up to 3 months. Thaw at room temperature before eating.

Read More Food Recipes: 

food time now 

foodie food frenzy 

food fills hearts