Blueberry muffins are extremely easy to make, and they usually turn out great every time. Baking muffins is also a fun activity for kids. Why not use them for a birthday celebration, for example? Muffins are perfect for both a quick breakfast and a late-night snack. Once you’ve made muffins a couple of times, the process takes no longer than half an hour, and most of that time is spent on baking in the oven.
For the filling of the muffins, you can use anything your heart desires – all sorts of summer berries, chocolate, nuts, or even dried fruits. This recipe is made with some of the first and very sweet berries of the summer – blueberries. This summer we learned that we need to keep a bucket in our car at all times. Because you never know when it might be a good time to go and pick some blueberries or mushrooms. One evening, we found a new and delightful blueberry forest near our home, from where we picked enough berries for making muffins.
You can make muffins using the “classic” method, or you can use a fermented dough. The recipe for fermented dough muffins is available here. Fermented dough muffins can taste just like regular muffins, but they contain beneficial probiotics, and the phytic acid in wheat flour, which can be hard on the body, becomes almost non-existent due to the fermentation process.
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Ingredients for blueberry muffins
- Blueberries – fresh or frozen berries both work well.
- Milk
- Flour
- Sugar
- Baking soda or baking powder – I rarely use baking powder and mostly opt for baking soda.
- Acid for the baking soda – when using baking soda, you should add a small amount of acid. I usually use leftover wheat sourdough, but you can also use sour cream or lemon juice, for example.
- Eggs
- Butter – the butter should be at room temperature, soft.
- Powdered sugar – you can use powdered sugar to decorate the muffins if desired, but it’s certainly not necessary.
Instructions for making blueberry muffins
- Cream the soft butter and sugar together until you get a uniform white foam.
- Add the eggs one by one into the creamed butter and whisk thoroughly.
- Add the flour, baking soda/baking powder, and milk, and mix the dough into a smooth mass.
- Lastly, fold the blueberries into the dough.
- If you want to bake muffins without using muffin paper liners, grease the molds with butter, so the muffins won’t stick to the mold.
- Divide the dough into muffin or ramekin molds. If you want small muffins, fill the molds halfway; if you prefer larger muffins, fill the molds almost to the top.
- Bake the muffins for 20-30 minutes at 200°C. If the muffins are very large, you may need to bake them a bit longer and possibly lower the oven temperature to 190°C.
- Muffins usually belong to the category of foods that are best eaten when they have completely cooled down, but they can be easily eaten while still hot – for example, with ice cream.
Ideas and tips
- I like to fill the muffin cups almost to the brim, so the muffins will rise and burst beautifully while baking.
- You don’t need to waste muffin liners for baking muffins. If you grease the molds properly, the muffins will come out easily, and the liners will become unnecessary.
- If you don’t have muffin molds available and only have paper liners, you can place the liners closely together and put a little less dough into each liner. This way, the muffins may not have a perfect shape, but they will still taste great, and you can bake them this way!
- I almost always forget to take the butter out of the fridge to soften at room temperature. In that case, I usually cut the butter into smaller pieces and put it in the oven at about 30-40°C for a short time to warm up.
- Optionally, you can replace some of the flour and milk with sourdough discard. It won’t affect the taste of the muffins, but it adds a healthy touch with the probiotics.
- Don’t overfill the muffins with the filling! It seems that the more filling, the tastier the end result, but the truth is that if there’s too much filling, the muffins may become gummy and dense inside.
Blueberry muffins
This muffin recipe makes truly juicy and quick-to-make blueberry muffins that are easy for anyone to bake!
Ingredients
- 200g of blueberries - fresh or frozen berries both work well.
- 100g of milk
- 220g of flour
- 150g of sugar
- 1 tbs of baking soda or 2 tbs of baking powder - I rarely use baking powder and mostly opt for baking soda.1
- Acid for the baking soda - when using baking soda, you should add a small amount of acid. I usually use leftover wheat sourdough, but you can also use sour cream or lemon juice, for example.
- 2 eggs
- 150g of butter - the butter should be at room temperature, soft.
- Powdered sugar - you can use powdered sugar to decorate the muffins if desired, but it's certainly not necessary.
Instructions
- Cream the soft butter and sugar together until you get a uniform white foam.
- Add the eggs one by one into the creamed butter and whisk thoroughly.
- Add the flour, baking soda/baking powder, and milk, and mix the dough into a smooth mass.
- Lastly, fold the blueberries into the dough.
- If you want to bake muffins without using muffin paper liners, grease the molds with butter, so the muffins won't stick to the mold.
- Divide the dough into muffin or ramekin molds. If you want small muffins, fill the molds halfway; if you prefer larger muffins, fill the molds almost to the top.
- Bake the muffins for 20-30 minutes at 200°C. If the muffins are very large, you may need to bake them a bit longer and possibly lower the oven temperature to 190°C.
- Muffins usually belong to the category of foods that are best eaten when they have completely cooled down, but they can be easily eaten while still hot - for example, with ice cream.
Nutrition Information:
Yield: 15 Serving Size: 1Amount Per Serving: Calories: 159Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 21mgSodium: 457mgCarbohydrates: 29gFiber: 1gSugar: 20gProtein: 2g
