My latest obsession is homemade muffins. They are extremely easy to bake, don’t need frosting and also keep well for a few days. Blueberry muffins are a classic. Though you could make them any time of the year using frozen blueberries, nothing beats the taste of fresh summer berries.
A good muffin is really easy to put together – you need just one bowl, a whisk or fork and a light hand. It is equally easy to mess it up too. The biggest mistake is over-mixing the batter, which would cause the muffins to be dense and not rise as much.
Keep these tips in mind.
- Muffins, unlike cupcakes and cakes, like a really hot oven – 400 deg.F (or at least 375 deg.F for some recipes).
- Mix the dry and wet ingredients separately.
- Use a light hand when combining the two. Never use a food processor or hand mixer or anything motorized. A good ol’ wire whisk or even a large fork is sufficient.
- The batter must be thick and gloopy, not at all runny.
- Finally, bake them immediately. And bake the muffins till they pass a toothpick test and their tops are nicely browned and cracked. Yes, I said cracked. That is not a mistake. It is the signature of a good muffin. Unlike their prettier counterparts, the cupcakes, muffins are not supposed to be perfectly smooth.
- Finally, use a cupcake pan if you are scared that you will er… over-indulge. Muffin pans are typically huge. Using a cupcake pan will give you slightly smaller muffins, and maybe, just maybe, you can prevent a muffin top from showing up where it doesn’t belong 😉
BLUEBERRY VANILLA MUFFINS (Adapted from allrecipes.com)
You will need: (Makes 8 muffins or 10 cupcake sized ones)
- All purpose flour – 1 1/2 cups
- Salt – 1/2 tsp
- Baking powder – 2 tsp
- Sugar – 3/4 cup
- Vegetable Oil – 1/3 cup
- Egg – 1, large
- Milk – 1/3 – 1/2 cup
- Vanilla extract – 1 tsp
- Blueberries – 1 cup
How to:
- Pre-heat the oven to 400 deg.F and prepare a cupcake pan with liners.
- In a mixing bowl, mix the dry ingredients together.
- In a measuring cup, add the vegetable oil and egg and whisk well. Add milk to come up to the 1 cup mark. You will need anywhere between 1/3 to 1/2 cup of milk.
- Add the wet ingredients to the dry ingredients and whisk till just combined. Using a light hand, gently fold in the blueberries.
- Fill the lined pan and bake for 20 minutes or till the muffins pass the toothpick test and their tops are golden and slightly cracked.
- Cool in pan for 5 minutes. Remove and cool completely on a wire rack. Store in an airtight container in the refrigerator.
These muffins are absolutely amazing with the juicy blueberries and an amazing vanilla flavor. Surprisingly, they are very buttery as well, though there is no butter involved! The original recipe also has a streusel topping, which I obviously skipped. The muffins are really delicious without it, but go ahead and a crumbly topping of sugar, butter and flour if you wish. You can also add a tablespoon of lemon zest in the batter for a more summery flavor. Have fun!
Tell me, which is your favorite muffin recipe? Chocolate, banana, walnut, blueberries or all of them? Do share.
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Nothing beats a homemade muffin, and blueberry are definitely best! These look so good! I’ve only recently perfected my muffin technique, took a lot of trial and error to learn all the tricks and tips – so I love this post, just wish I had it when I was pulling all my flat muffins out of the oven haha
You are right, Michelle. I bet your trials all tasted just as good 😉
Such wise advice on how to avoid the ‘muffin top’ while still enjoying these beautiful muffins! 🙂 Packed with blueberries and infused with vanilla… these will disappear in an instant at Fiesta Friday this week! Cheers, Margot
Thank you, Margot!
These look fantastic and with the addition of blueberries, it seems light and summery! Beautiful photography too!
Thank you, Loretta!
These look lovely! I love blueberry muffins! The addition of vanilla is fantastic!
Thank you.
I love vanilla in anything! Thanks for visiting 🙂
Love the perfectly golden muffin tops -yum!
Thank you, Lily 🙂
I go crazy for some vanilla in baked goods…can’t wait to try these 🙂
I am sure you will love it. Do try them!
Give me a dozen of these berry muffins and I will never get cranky when i am hungry! <3 I am literally drooling all over my screen looking at these beauties! 😀
Thank you so much. Gather some berries and get baking!!!
Love these muffins! I made some today as we have some travel plans. Nice shots!
Thanks Sreedevi! Muffins for travel is a super idea 🙂
Keep those muffins coming, Anjana! Great job!
Thank you 🙂
these are lovely! and my have ingrediants!
Thank you. Do try them!
They look so yum, Anjana! (slurps) 😉
Haha 🙂
Thank you, Aditi!
I personally loveeee blueberries.. these muffins look absolutely amazing.. so moist and delicious.. I m definitely craving one right now.. 🙂
Thank you, Arpita 🙂
nothing beats a homebaked muffin..especially a blueberry one! these look delicious, definitely craving one right now.
Absolutely right! Wish I could send you one 🙂
Cute muffins. Wish we could get raspberries and blueberries here. They make such awesome desserts.
I know! But while we enjoy such lovely produce like these berries, we definitely miss the mangoes, litchis and papaya that we get back home 😉
True Anjana 🙂
These look scrumptious!
Thank you, Sheryl! They were quite yummy!!
Yummy! Such pretty little guys, so easy to grab on the go!
Thank you, Ngan! They are the perfect snack 🙂
YUM !
🙂
Anjana, I agree with you. I love muffins more than cupcakes. So hearty. Such a simple recipe :). Gorgeous clicks.
Thank you 🙂
Yummyyy!
Thank you 🙂
These looks delicious! BLueberry muffins are such a classic 🙂
Thank you, Naina!
Yummy and Thanks for the useful tips. I tried muffins 2 times and did not get it correctly, will follow your tips 🙂
Thank you, Malar. Let me know how it turns out for you!
They look so yummy!
Thank you. They sure were!
Super lovely! 🙂
Thank you 🙂