These are the berry best blueberry muffins with a crispy outside and a tender inside. They can be made with fresh or frozen blueberries. Have these on hand for a quick breakfast or after school snack.
Blueberry Muffins
These are the berry best blueberry muffins with a crispy outside and a tender inside. They can be made with fresh or frozen blueberries and enjoyed year-round.
Servings: 12 muffins
Calories: 142kcal
Equipment
- 1 Electric mixer
- 1 Muffin tin
- 12 Paper liners
Ingredients
- ¾ cup Milk
- 1 tbsp Lemon juice or vinegar
- 1 ¾ cup All-purpose flour
- 1 tbsp Baking powder
- ½ tsp Salt
- ¼ cup Butter softened
- ½ cup Granulated sugar
- 1 Egg
- 1 tsp Vanilla
- 1 cup Blueberries fresh or frozen
- 1 tbsp All-purpose flour
Instructions
- Preheat oven to 400°F.
- Grease muffin cups or line with paper.
- Put 1 tbsp of lemon juice or vinegar in a 1-cup liquid measure. Add milk to measure ¾ cup. Stir and let sit while you prepare other ingredients.
- In a large bowl sift together flour, baking powder and salt. Stir thoroughly. Make a well in the center.
- In a medium bowl cream butter and sugar.
- Beat in egg until smooth.
- Mix in milk mixture and vanilla.
- Pour into well and stir just to moisten. The batter will be lumpy.
- In a small bowl gently stir blueberries with 1 tbsp flour to coat. Fold into batter.
- Spoon batter into prepared muffin cups so they are ¾ full. If you are using frozen blueberries, the batter will become cold and firm. This is OK.
- Bake at 400°F for 25 minutes until nicely browned.
Nutrition
Calories: 142kcal | Carbohydrates: 30g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.01g | Cholesterol: 16mg | Sodium: 168mg | Potassium: 64mg | Fiber: 1g | Sugar: 13g | Vitamin A: 51IU | Vitamin C: 1mg | Calcium: 94mg | Iron: 1mg
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Blueberry cake with brown sugar sauce
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