Luscious Summer Blueberry Muffins
These Luscious Summer Blueberry Muffins are a delightful treat that captures the essence of summer with every bite. Packed with both mashed and whole fresh blueberries, these muffins offer a burst of flavor and a wonderfully moist texture. Perfect for breakfast, brunch, or a delightful snack, they fill your kitchen with the sweet aroma of baked goodness. Whether you enjoy them warm from the oven or at room temperature, these muffins are sure to impress family and friends alike. Grab your basket and head to the berry patch – your taste buds will thank you!
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
butter
1/2 cup (softened)
sugar
1/2 cup (for the batter)
eggs
2 (large, at room temperature)
flour
2 cups (all-purpose)
baking powder
2 teaspoons
salt
1/2 teaspoon
milk
1/2 cup (at room temperature)
mashed blueberries
1/2 cup (fresh, mashed)
whole fresh blueberries
2 cups (washed)
sugar
1 tablespoon (for topping)
nutmeg
1/4 teaspoon
Instructions
1
Preheat your oven to 375°F (190°C) and grease both the muffin cups and the tops of the muffin tins around the cups to prevent sticking.
2
In a large mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy, about 3 to 5 minutes.
3
Add the eggs one at a time, beating well after each addition to ensure they are thoroughly mixed.
4
In another bowl, whisk together the flour, baking powder, and salt to combine the dry ingredients.
5
Gradually add the dry ingredient mixture to the butter mixture, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
6
Gently fold in the mashed blueberries and whole fresh blueberries, being careful not to overmix.
7
Using a spoon or an ice cream scoop, fill each muffin cup about 2/3 full with the batter.
8
In a small bowl, mix together the tablespoon of sugar with the quarter teaspoon of nutmeg. Sprinkle this mixture generously over the tops of the filled muffin cups.
9
Bake the muffins in the preheated oven for approximately 25 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean.
10
Once baked, remove the muffins from the oven and allow them to cool in the tins for about 10 minutes. Then, carefully transfer the muffins to a wire rack to cool completely for at least 30 minutes before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the recommended oven temperature for these blueberry muffins?
The oven should be preheated to 375°F (190°C) for baking these muffins.
How long should I cream the butter and sugar?
Cream the softened butter and sugar together for about 3 to 5 minutes until the mixture is light and fluffy.
Why does the recipe suggest greasing the tops of the muffin tins?
Greasing the tops of the muffin tins around the cups prevents the muffin tops from sticking to the pan as they rise.
How many eggs are required for this recipe?
This recipe requires 2 large eggs at room temperature.
Should the eggs be added all at once?
No, eggs should be added one at a time, beating well after each addition to ensure they are thoroughly mixed.
What type of flour is used in these muffins?
The recipe calls for 2 cups of all-purpose flour.
How much baking powder is needed?
The recipe requires 2 teaspoons of baking powder.
How do I incorporate the dry ingredients and milk?
Gradually add the dry ingredients to the butter mixture, alternating with the milk, starting and ending with the dry ingredients.
What is the secret to the moist texture of these muffins?
The combination of 1/2 cup of mashed blueberries and 2 cups of whole fresh blueberries provides a burst of flavor and a moist texture.
How full should I fill the muffin cups?
Each muffin cup should be filled about 2/3 full with the batter.
What is the topping made of?
The topping consists of 1 tablespoon of sugar mixed with 1/4 teaspoon of nutmeg.
How long do the muffins need to bake?
Bake the muffins for approximately 25 minutes or until the tops are golden brown.
How can I check if the muffins are fully cooked?
Insert a toothpick into the center of a muffin; if it comes out clean, they are done.
How long should the muffins cool in the tin?
Allow the muffins to cool in the tins for about 10 minutes before transferring them.
How long should the muffins cool on a wire rack?
The muffins should cool on a wire rack for at least 30 minutes before serving.
Can I use an ice cream scoop for the batter?
Yes, using an ice cream scoop is a recommended way to fill the muffin cups evenly.
How much butter is needed for this recipe?
The recipe requires 1/2 cup of softened butter.
Should the milk be cold?
No, the 1/2 cup of milk should be at room temperature for better mixing.
What should I be careful about when adding the blueberries?
You should gently fold in the blueberries and be careful not to overmix the batter.
How much salt is in this recipe?
The recipe calls for 1/2 teaspoon of salt.
How much sugar is in the batter itself?
There is 1/2 cup of sugar used specifically for the muffin batter.
Are these muffins better warm or cold?
They can be enjoyed either warm from the oven or at room temperature.
What occasions are these muffins suitable for?
These muffins are perfect for breakfast, brunch, or as a snack.
How many cups of whole blueberries are used?
The recipe uses 2 cups of whole fresh blueberries.
What is the preparation for the mashed blueberries?
You should take 1/2 cup of fresh blueberries and mash them before adding them to the batter.
Is the nutmeg added to the batter?
No, the 1/4 teaspoon of nutmeg is mixed with sugar and sprinkled over the tops of the muffins before baking.
How many total ingredients are in this recipe?
There are 11 ingredients total, including the sugar and nutmeg used for the topping.
Do I need to whisk the dry ingredients separately?
Yes, whisking the flour, baking powder, and salt in a separate bowl ensures they are combined before being added to the wet ingredients.
What kind of aroma do these muffins produce?
They fill the kitchen with the sweet aroma of baked goodness and fresh fruit.
Can I use any type of sugar for the topping?
The recipe specifies using a tablespoon of regular sugar mixed with nutmeg for the topping.