Pin by Michele on Cupcakes & Muffins……. | Easy Baking Recipes Desserts, Sweet Treats Recipes, Baking Recipes
There’s something so heartwarming about the scent of freshly baked muffins wafting through your home. It takes me back to my grandmother’s kitchen, where she would always have a batch of her irresistible blueberry muffins cooling on the counter, golden and plump, waiting for us to devour them with a pat of creamy butter and a smile. If you’re craving that cozy feeling, then these delightful cupcakes and muffins are the perfect sweet treat for you!
These muffins are not just a nostalgic nod to childhood but also a quick and easy baking recipe that brings joy to the whole family. Whether it’s a bustling Saturday morning or a cozy weekday breakfast, this recipe is your ticket to happiness. It’s one of those recipes you’ll want to save for later, as it’s perfect for gatherings, potlucks, or simply indulging in a moment of sweetness.
Why You’ll Love This Recipe
- Quick and easy baking recipe ideal for busy mornings or dessert cravings.
- Family-friendly and crowd-pleasing, perfect for gatherings or cozy weekends.
- Soft and tender muffins that melt in your mouth with every bite.
- Versatile recipe you can customize with your favorite flavors and mix-ins.
- Works great as a make-ahead treat for busy weeknights or coffee breaks.
What You’ll Need
To create these scrumptious muffins, gather the following simple ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup milk (or a non-dairy alternative)
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries (feel free to substitute with chocolate chips or nuts!)
Let’s Make It Together
Now, let’s roll up our sleeves and get to baking these delightful muffins together. Here’s a simple step-by-step guide:
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Preheat your oven to 375°F (190°C) and line your muffin tin with paper liners or lightly grease it for easy removal.
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In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until combined.
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In another bowl, mix the milk, oil, eggs, and vanilla extract. Whisk until the ingredients are well combined and a bit frothy.
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Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay!
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Fold in the blueberries, ensuring they are evenly distributed without breaking them apart too much.
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Scoop the batter into the prepared muffin tin, filling each cup about two-thirds full.
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Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean and the tops are a lovely golden color.
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Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
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Enjoy them warm, fresh out of the oven, or store for later!
Delicious Variations to Try
To keep things exciting, here are some fun ways to customize your muffins:
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Chocolate Chip Delight: Add a cup of rich chocolate chips instead of blueberries for a decadent treat that’s perfect for dessert.
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Zesty Lemon Burst: Incorporate the zest of one lemon into the batter and replace some of the milk with lemon juice for a refreshing, citrusy flavor.
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Spiced Apple Cinnamon: Fold in 1 cup of diced apples and 1 teaspoon of cinnamon for an indulgent autumn-inspired muffin.
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Nutty Banana: Mash a ripe banana into the batter and include some chopped walnut or pecans for a wholesome touch.
Chef Emma’s Helpful Tips
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Make-Ahead Advice: These muffins freeze beautifully! Just wrap them tightly in foil or plastic wrap and store in the freezer for up to three months. Pop them in the microwave or toaster oven for a quick warm-up.
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Ingredient Swaps: If you’re out of all-purpose flour, consider using whole wheat flour for a heartier muffin, or a gluten-free blend to accommodate dietary preferences.
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Slicing Tips: For perfectly even muffin tops, use an ice cream scoop to portion out the batter!
Nutrition Information per Serving
- Serving Size: 1 muffin
- Calories: 180
- Carbs: 30g
- Sugar: 10g
- Fat: 7g
- Protein: 3g
- Sodium: 200mg
Frequently Asked Questions
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Can I make this ahead? Yes! You can prepare the batter the night before and keep it in the fridge to bake fresh muffins in the morning.
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Can I use different ingredients? Absolutely! Feel free to swap out blueberries for your favorite fruit or chocolate chips.
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How do I store leftovers? Store any uneaten muffins in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.
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How long does it last? These muffins are best enjoyed fresh, but they can last up to a week in the pantry and a couple of months in the freezer.
A Cozy Closing Note
I hope you find as much joy in baking these muffins as I did when I first learned the recipe. It’s more than just a treat; it’s a way to share warmth and love with those you cherish. Be sure to save this Pin by Michele on Cupcakes & Muffins……. | Easy Baking Recipes Desserts, Sweet Treats Recipes, Baking Recipes to your cozy board so it’s always ready for a delightful day of baking! Happy baking, my friends!
Blueberry Muffins
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup milk (or non-dairy alternative)
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Mix-ins
- 1 cup fresh or frozen blueberries Can substitute with chocolate chips or nuts.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and line your muffin tin with paper liners or lightly grease it.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until combined.
- In another bowl, mix the milk, oil, eggs, and vanilla extract. Whisk until well combined and a bit frothy.
Mixing
- Pour the wet ingredients into the dry ingredients, and stir gently until just combined. A few lumps are okay!
- Fold in the blueberries, ensuring they are evenly distributed.
Baking
- Scoop the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean and the tops are golden.
- Allow the muffins to cool in the tin for about 5 minutes before transferring to a wire rack to cool completely.
