Farm-Fresh Blueberry Muffins
These delightful muffins are inspired by joyful days spent at the blueberry farm, where the sweet scent of ripe berries and laughter fills the air. Perfectly fluffy and bursting with juicy blueberries, this recipe is a beloved family favorite that’s cherished by kids and adults alike. Whether enjoyed for breakfast, as a snack, or a sweet treat, these muffins capture the essence of summer and the joy of gathering fresh ingredients. Each bite is a sweet reminder of family traditions and sunny afternoons.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
all-purpose flour
1 3/4 cups (sifted)
sugar
2/3 cup (granulated)
baking powder
1 tablespoon (none)
salt
1 teaspoon (none)
butter
8 tablespoons (1 stick) (cold, cut into pieces)
egg
1 (slightly beaten)
lemon rind or lemon juice
1 teaspoon or 1 tablespoon (grated or fresh)
vanilla extract
1 teaspoon (none)
milk
1/2 cup (whole or low-fat)
vegetable oil
2 tablespoons (none)
blueberries
1 cup (fresh or frozen, do not thaw)
Instructions
1
Preheat your oven to 400°F (200°C) and grease a standard 12-cup muffin tin or line it with paper liners.
2
In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Cut in the butter until the mixture resembles coarse crumbs, similar to making a pie crust.
3
In a separate bowl, whisk together the beaten egg, lemon juice (or grated lemon rind), vanilla extract, milk, and vegetable oil until well combined.
4
Pour the wet ingredients into the dry ingredients and stir gently until just moistened. Be careful not to overmix!
5
Fold in the blueberries gently, taking care not to break them if they are fresh. If using frozen berries, do not thaw them before adding.
6
Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
7
Bake in the preheated oven for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
8
Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Farm-Fresh Blueberry Muffins?
Farm-Fresh Blueberry Muffins are fluffy, juicy treats inspired by summer days at the blueberry farm, featuring fresh or frozen berries and a hint of lemon.
What temperature should I set my oven to?
You should preheat your oven to 400°F (200°C) for these muffins.
How long do these muffins take to bake?
They typically bake for 20 to 25 minutes until golden brown.
Can I use frozen blueberries instead of fresh ones?
Yes, you can use either fresh or frozen blueberries for this recipe.
Do I need to thaw frozen blueberries before adding them to the batter?
No, if you are using frozen berries, do not thaw them before folding them into the batter.
How many muffins does this recipe make?
This recipe is designed for a standard 12-cup muffin tin.
Should I grease the muffin tin?
Yes, you should grease the muffin tin or line it with paper liners to prevent sticking.
What is the secret to getting a coarse crumb texture?
Cutting the cold butter into the flour mixture until it resembles coarse crumbs helps create the desired texture.
How much should I fill the muffin cups?
Fill each muffin cup about 2/3 full with the batter.
What dry ingredients are needed for this recipe?
The dry ingredients include all-purpose flour, sugar, baking powder, and salt.
What wet ingredients are used?
The wet ingredients consist of an egg, lemon juice or rind, vanilla extract, milk, and vegetable oil.
Can I use lemon juice instead of lemon rind?
Yes, you can use 1 tablespoon of fresh lemon juice or 1 teaspoon of grated lemon rind.
What kind of milk works best?
You can use either whole milk or low-fat milk for this recipe.
How do I know when the muffins are finished?
The muffins are done when a toothpick inserted into the center comes out clean.
Why shouldn't I overmix the batter?
Overmixing can lead to tough muffins; stir just until the ingredients are moistened.
How should I fold in the blueberries?
Gently fold them in to avoid breaking the fresh berries or streaking the batter.
What is the role of vegetable oil in this recipe?
Vegetable oil helps keep the muffins moist and tender.
How long should I cool the muffins?
Let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Can I serve these muffins warm?
Yes, these muffins are delicious served either warm or at room temperature.
What kind of flour is recommended?
The recipe calls for 1 3/4 cups of sifted all-purpose flour.
Can I add nuts to this recipe?
While the recipe doesn't call for them, you could gently fold in chopped nuts like walnuts or pecans.
Is vanilla extract necessary?
Vanilla extract adds a lovely depth of flavor that complements the blueberries.
What happens if I thaw the frozen blueberries first?
Thawing frozen blueberries can cause them to release excess juice, which may turn your batter blue or purple.
Can I use a different type of oil?
Yes, you could substitute vegetable oil with canola oil or melted coconut oil.
How much sugar is in this recipe?
The recipe uses 2/3 cup of granulated sugar.
Are these muffins suitable for children?
Yes, they are a beloved family favorite cherished by both kids and adults.
What gives these muffins their lift?
One tablespoon of baking powder acts as the leavening agent to help the muffins rise.
Can I store these muffins for later?
Yes, store them in an airtight container at room temperature for a few days.
Can I freeze these blueberry muffins?
Yes, these muffins freeze well in an airtight container for up to three months.
What is the inspiration behind this recipe?
The recipe is inspired by family traditions and joyful summer days spent gathering fresh ingredients at a blueberry farm.