These old-fashioned blueberry muffins recipe is to die for. The muffins have a soft, tender, light and fluffy crumb. With a few pantry ingredients and one bowl, you can make it within minutes. Enjoy it in breakfasts or anytime of the day.
I have a thing for blueberries and keep the supply fresh throughout the year. My love for blueberries is evident as the first recipe that I shared on this blog was my Blueberry Muffins. And I am also a big fan of muffins and you'll also love my Peach Cobbler Muffins, Lemon Poppy Seed Muffins, Banana Chocolate Chip Muffins and Orange Muffins.
Table of Contents
Why This Recipe Works?
- A Classic Recipe: This is a classic recipe and part of my collection of retro recipes.
- Easy to Bake: The recipe is easy to bake and anyone can bake these muffins easily.
- Pantry Ingredients: The recipe require easily available ingredients.
- Texture: The muffins are light and fluffy and have a tender crumb.
- Sweet and Delicious: These muffins are loaded with blueberries and are a perfect combination of sweet and deliciousness with hint of tangy orange flavor.
Fresh or Frozen Blueberries
Fresh blueberries are always my first choice for these muffins but frozen blueberries are equally good and will provide the same result. I used frozen for this recipe.
- All-Purpose Flour: The flour provides structure to the muffins.
- Blueberries: Use fresh or frozen blueberries.
- Butter: Use the butter at room temperature.
- Grated Orange Peel: It provides freshness and tangy flavor.
- Milk: Adds a creamy texture to the muffins.
- Vanilla Extract: Adds fragrance to the muffins.
- Eggs: Use large eggs at room temperature.
- Baking Powder: Helps with height and lifting the muffins.
- Salt: Enhances and balances sweetness of the muffins.
- Castor Sugar
- Brown Sugar
Process shots of basic steps for this recipe. For accurate ingredient measurements and detailed instructions refer to the recipe card at the bottom of this post.
1. Sift flour, salt and baking powder in a bowl. Set aside.
2. In a medium sized saucepan heat butter, orange peel, milk and vanilla extract until butter has melted.
3. Beat in the eggs in the butter mixture.
4. Add the butter mixture in the dry ingredients and mix just until well-combined.
5. Coat the blueberries in all-purpose flour.
6. Add the coated blueberries in the batter.
7. Fold until just combined.
8. Scoop out the batter using an ice-cream scoop in the muffin tin. Decorate each muffin with a few blueberries.
9. Bake at 400 F for 6 minute and then reduce the temperature to 375 and bake for another 12 – 13 minutes further until a tooth pick inserted in the middle comes out clean.
- Chocolate Chips: They pair beautifully with blueberries. Feel free to add ½ cup chocolate chips to the batter. Reduce the blueberries from 1 ½ cup to 1 cup if you are using chocolate chips.
- Lemon Zest/Peel: Replace the zesty orange peel in 1:1 ratio with lemon peel for a tangy flavor.
- 1 Muffin Tin.
- Cupcake Liners.
- 1 Electric or Hand Mixer.
- 2 Bowls.
- 1 Rubber Spatula.
- 1 Whisk.
- Measuring Cups and Spoons.
Thin Batter: The batter will have a thin consistency but it is scoopable. Do not worry, they will bake well.
Do Not Over-Mix: DO NOT overwork or over-mix the batter or it will develop gluten resulting in harder, gummier and tougher muffins.
Frozen Blueberries: DO NOT thaw the blueberries in case you are using frozen blueberries.
Scoop Out the Batter: The regular Ice-cream Scoop (3 Tablespoon) is my all-time favorite to fill in the muffin pan. It gives an equal amount of muffin batter in each liner, making it easier to remain consistent with the size of the muffins.
Toothpick Test: Use the old toothpick or cake tester to see if the muffins are baked properly. If a toothpick inserted in the center of the muffin comes out clean the muffins are ready.
Decorate the Muffins Batter with Blueberries: Save some blueberries and decorate the muffins batter with these blueberries. This will make the muffins presentable bursting with blueberries right on the top.
Frequently Asked Questions
The reason to bake these muffins at high temperature to create the dome shape of the muffins. The high temperature helps to quickly lift the muffin top as the steam inside the muffin will puff up creating the dome that we all love. This trick especially works well with muffin batter thicker in consistency.
Yes, you can use any type of milk for this recipe. It will give you equally good results with dairy or non dairy milk.
You will need to toss the blueberries in flour as the flour will absorb some of the fruit’s liquid which will make it less likely for the blueberries to sink in the bottom.
No, it is not necessary. You can definitely pour the batter in the muffin tin cups directly. You just need to grease the muffin tin properly to ensure the easy removal of the muffins from the pan.
How to Store
- These muffins will stay fresh 2-3 days at room temperature in an air-tight container.
- Cool the muffins completely before storing them in the refrigerator. Be sure to use sealed plastic or glass containers and use paper towels so that they can absorb the moisture to avoid soggy muffins.
- Wrap each muffin in a plastic wrap and add a layer of foil to it. Put the muffins in a plastic/glass container or a plastic zip log bag. Place them in the freezer for up-to three months. When you want to enjoy them, simply take them out and thaw at room temperature.
Did you make this recipe and loved it? Give it a 5-star 🌟 rating with a comment. Join our Bakecellence newsletter to get a free ebook and weekly recipes. Stay connected on Facebook, Instagram, Pinterest, Twitter and Tiktok as well.
Old-Fashioned Blueberry Muffins
- 1 Electric Mixer
- 1 muffin tin
- 2 Bowls
- 1 Rubber Spatula
- Measuring Cups & Spoons
- 1 Digital Scale
- 1 Whisk
- ½ cup butter (1 stick/ 113 grams) at room temperature
- 2 teaspoon grated orange zest (4 grams)
- 1 cup milk (240 grams/ml)
- 1 teaspoon vanilla extract (5 grams)
- 2 eggs (large) at room temperature
- 2 cups all-purpose flour (240 grams)
- ½ cup castor sugar (100 grams)
- ⅓ cup brown sugar (packed) (65 grams)
- 2 ¼ teaspoon baking powder (9.42 grams)
- ½ teaspoon salt (3 grams)
- 1 ½ cup fresh/frozen blueberries (225 grams)
- Preheatoven at 400 F.
- Add liners to the muffin tin and set aside.
- In a large bowl, sift together all-purpose flour, salt and baking powder. Set aside.
- Combine butter, milk, vanilla extract and orange zest in a saucepan and place it on the burner until the butter is melted.
- Pour the butter mixture in a bowl. Add eggs to it.
- Take a bowl and toss the blueberries with 1 tablespoon of flour.
- Add the butter mixture to the dry ingredient and mix until just combined together.
- Fold in the blueberries to the batter. Leave some blueberries aside to decorate the muffins.
- Using an ice-cream scoop, scoop out the batter into the muffin liners.
- Decorate with blueberries on the top.
- Put the muffin tin in the middle rack of the oven tray. Bake at 400 F for the first 6 minutes and then reduce the temperature o 375 and bake for another 11 - 13 minutes
- Insert a wooden skewer in the middle of the muffins to test if it is baked properly. If the skewer comes out with a few crumbs (without any liquid), the muffins are ready.
Leave a Reply