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Blueberry Muffins

March 7, 2014

Blueberry Muffins (11)

 

 

Blueberry Muffins (1)

 

This is the PERFECT blueberry muffin recipe!!  They are super moist and have just the right amout of sweetness.  They are also easy and quick to make.   These muffins can be made into the large jumbo muffins, regular size muffins or mini muffins.

Blueberry Muffins (2)

Preheat oven to 425 degrees.

Spray your muffin tin of choice with non-stick spray or line with cupcake liners.  Set aside.

Blueberry Muffins (3)

3 cups all-purpose flour 

4 tsp. baking powder

1/2 tsp salt

1 tsp. cinnamon

In a large bowl, mix together the flour, baking powder, salt and cinnamon until evenly distributed.  Set aside.

Blueberry Muffins (4)

2 eggs, room temperature

1 cup granulated sugar

In a medium bowl, whisk together the eggs and sugar until combined.

Blueberry Muffins (5)

1 cup buttermilk *

1/2 cup canola oil (or vegetable)

1 tsp. vanilla extract

Mix in milk, oil and vanilla.

Blueberry Muffins (6)

Fold wet ingredients into dry ingredients and mix everything by hand.  Avoid over mixing.  Gently mix until all the flour is off the bottom of the bowl and no big pockets of flour remain.  The batter will be VERY thick and somewhat lumpy.

1 cup blueberries, fresh or frozen 

Fold in blueberries.

Blueberry Muffins (8)

Using a spoon, fill muffin cups with batter all the way to the top.

Blueberry Muffins (9)

coarse sugar for sprinkling (optional – but makes them look really pretty! **

Sprinkle with coarse sugar.

Blueberry Muffins (10)

* Buttermilk is preferred for the moistest texture but 1% milk or higher would be fine.  Almond milk or soy milk can be used also.  Do not use skim milk.

** Course sugar is not sold on the shelf  in your average grocery store.  I bought it from the bakery department at Harmons (SLC).

BAKING:

REGULAR MUFFINS (Makes 15-16) :  Bake at 425 degrees for 5 minutes, then reduce temperature down to 375 degrees for 13-14 minutes  until the tops are lightly golden and a toothpick inserted in the center comes out clean.

LARGE MUFFINS (Makes 6) : Bake at 425 degrees for 5 minutes, then reduce temperature down to 375 degrees for 25-26 minutes until the tops are lightly golden and a toothpick inserted in the center comes out clean.

MINI MUFFINS (Makes 30) :  Bake 11 – 12 minutes at 375 degrees the entire time.

Muffins taste best fresh but can be stored in an airtight container for up to 5 days.  Muffins will freeze up to 3 months.

WEIGHT WATCHERS:  The entire recipe is 93 PointsPlus.  1 jumbo muffin – 15.5 PointsPlus, 1 regular muffin – 6.2 PointsPlus, 1 mini muffin – 3.1 (Not necessarily the best Weight Watcher recipe – but !)

RECIPE SOURCE: Sally’s Baking Addiction (found on Pinterest)

FULL RECIPE WITHOUT PICTURES —

BLUEBERRY MUFFINS

3 cups all-purpose flour 

4 tsp. baking powder

1/2 tsp salt

1 tsp. cinnamon

2 eggs, room temperature

1 cup granulated sugar

1 cup buttermilk *

1/2 cup canola oil (or vegetable)

1 tsp. vanilla extract

1 cup blueberries, fresh or frozen 

coarse sugar for sprinkling (optional – but makes them look really pretty! This is not sold in your average grocery store.  I bought it from the bakery department at Harmons (SLC).

* Buttermilk is preferred for the moistest texture but 1% milk or higher would be fine.  Almond milk or soy milk can be used also.  Do not use skim milk.

These muffins can be made into the large jumbo muffins, regular size muffins or mini muffins.

Preheat oven to 425 degrees.

Spray your muffin tin of choice with non-stick spray or line with cupcake liners.  Set aside.

In a large bowl, mix together the flour, baking powder, salt and cinnamon until evenly distributed.  Set aside.

In a medium bowl, whisk together the eggs and sugar until combined.

Mix in milk, oil and vanilla.

Fold wet ingredients into dry ingredients and mix everything by hand.  Avoid over mixing.  Gently mix until all the flour is off the bottom of the bowl and no big pockets of flour remain.  The batter will be VERY thick and somewhat lumpy.

Fold in blueberries.

Using a spoon, fill muffin cups with batter all the way to the top.

Sprinkle with coarse sugar.

BAKING:

REGULAR MUFFINS (Makes 15-16) :  Bake at 425 degrees for 5 minutes, then reduce temperature down to 375 degrees for 13-14 minutes  until the tops are lightly golden and a toothpick inserted in the center comes out clean.

LARGE MUFFINS (Makes 6) : Bake at 425 degrees for 5 minutes, then reduce temperature down to 375 degrees for 25-26 minutes until the tops are lightly golden and a toothpick inserted in the center comes out clean.

MINI MUFFINS (Makes 30) :  Bake 11 – 12 minutes at 375 degrees the entire time.

Muffins taste best fresh but can be stored in an airtight container for up to 5 days.  Muffins will freeze up to 3 months.

WEIGHT WATCHERS:  The entire recipe is 93 PointsPlus.  1 jumbo muffin – 15.5 PointsPlus, 1 regular muffin – 6.2 PointsPlus, 1 mini muffin – 3.1 (Not necessarily the best Weight Watcher recipe – but !)

RECIPE SOURCE: Sally’s Baking Addiction (found on Pinterest)

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