Get ready to revolutionize your morning routine with the most irresistible, mouth-watering blueberry muffins you've ever tasted! These aren't just ordinary muffins - they're a delightful pull-apart sensation that will have your family fighting over the last bite. Imagine soft, tender muffins bursting with juicy blueberries, with a texture so light and fluffy that they practically melt in your mouth. Whether you're a baking novice or a seasoned pro, this recipe is about to become your new breakfast superstar that will transform your mornings from mundane to magical!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 2 cups all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/4 cup butter, melted
- 1 egg
- 1 cup blueberries
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 12-cup muffin tin by greasing each cup thoroughly with butter or cooking spray, or line with paper muffin liners.
- In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, and salt until well combined and no lumps remain.
- In a separate medium bowl, mix the milk, melted butter, and egg until fully incorporated. Create a well in the center of the dry ingredients and pour the wet mixture into it.
- Gently fold the wet and dry ingredients together using a spatula. Mix until just combined, being careful not to overmix. The batter should be slightly lumpy.
- Carefully fold in the fresh blueberries, distributing them evenly throughout the batter. Use a light hand to prevent crushing the berries.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 to 3/4 full. This ensures the muffins have room to rise.
- Place the muffin tin in the preheated oven and bake for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean with just a few moist crumbs.
- Remove the muffin tin from the oven and let the muffins cool in the pan for 5 minutes. Then, transfer them to a wire rack to cool completely.
- For a pull-apart effect, once cooled, gently separate the muffins by pulling them apart. Serve warm or at room temperature.
- Optional: Dust the muffins with powdered sugar or drizzle with a simple glaze made from powdered sugar and milk for extra sweetness.
Tips
- Use fresh, plump blueberries for the best flavor and texture. If using frozen berries, do not thaw them before adding to the batter.
- Be careful not to overmix the batter - lumpy is good! Overmixing can lead to tough, dense muffins.
- Gently fold blueberries into the batter to prevent them from breaking and turning the entire batter blue.
- For extra moisture, you can add a tablespoon of sour cream or Greek yogurt to the wet ingredients.
- To prevent blueberries from sinking, toss them lightly in a bit of flour before adding to the batter.
- Let the muffins cool slightly before pulling apart to maintain their structural integrity.
- For a gourmet touch, sprinkle some raw sugar on top before baking for a delightful crunch.
Nutrition Facts
Calories: 163kcal
Carbohydrates: 27g
Protein: 3g
Fat: 5g
Saturated Fat: 3g
Cholesterol: 26mg
