If you want to treat yourself and enjoy Spring in a style – try my old-fashioned blueberry muffins recipe. They are simply the best!
I have a thing for blueberries in my bakes and have a habit to keep my fridge and freezer filled with them as the season demands. I love flaunting my cakes and muffins by adding blueberries on a regular basis. My love for blueberries is so evident that the first recipe that I shared on this blog was Blueberry Muffins. I like these berries in cakes as well and my Blueberry Cake with Lemon Glaze is always a hit, give it a try.
This old-fashioned blueberry muffins recipe is an easy bake. It requires a few simple ingredients and a few minutes of your time - 30 minutes to be precise. It will be your favorite new treat to enjoy with breakfasts or evening tea sessions because you are going to fall in love with these moist, crumbly and fluffy muffins.
Fresh or Frozen Blueberries
Fresh blueberries are always the first choice for these muffins but it is always not possible to have fresh blueberries handy. For such times, feel free to use frozen blueberries for this recipe. They are equally good and will provide the same result (I used frozen).
There is a reason why I always store blueberries in abundance in my freezer. I suggest you to do the same if you are a berry lover like me.
You need some basic ingredients for these muffins, which are as follows:
Grated Orange Peel
Step 1: Preheat oven at 400 F and fill in the muffin tin with cupcake liners and set aside.
Step 2: Take a bowl and sift through flour, salt and baking powder. Set aside.
Step 3: Take a medium sized saucepan and heat together butter, orange peel, milk and vanilla extract just until butter has melted.
Step 4: Beat in the eggs in the butter mixture.
Step 5: Add the butter mixture in the dry ingredients and mix just until well-combined.
Step 6: Scoop out the batter using an ice-cream scoop in the muffins tin.
Step 7: Bake at 400 F for 6 minute and then reduce the temperature to 375 and bake for another 12 – 13 minutes further until a wooden skewer inserted in the middle comes out clean.
Thin Batter: The batter will be of relatively thin consistency, which is scoopable. Do not worry, they will bake well.
Do Not OverMix: DO NOT overwork or overmix the batter. It will develop gluten resulting in harder, gummier and tougher muffins.
Frozen Blueberries: DO NOT thaw the blueberries if you are using frozen blueberries.
Scoop Out the Batter: The regular Ice-cream Scoop is my all-time favorite to fill in the muffin pan. It gives me 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. You would want to have a clean toothpick coming out of the muffin before removing the pan form the oven.
Decorate the Muffins Batter with Blueberries: Save some blueberries and decorate the muffins batter with these blueberries. This will make the muffins more 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
On the Counter: These muffins will stay fresh 2-3 days at room temperature in an air-tight container.
In the fridge: 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.
In the freezer: 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.
Old-Fashioned Blueberry Muffins
- 1 Electric Mixer
- 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.