There is so much blueberry deliciousness going on with these light and fluffy muffins. These Blueberry Muffins don’t take a lot of time to whip up and they are really easy as well. So next time you wake up in the morning with a hankering for a muffin just whip up a batch of these delicious muffins. Your tastebuds will be happy.
This morning no joke we both woke up with a craving for a blueberry muffin. Guess we both had that twin thing going on that we woke up wanting the same thing. Or maybe that batch of blueberries in the refrigerator was just calling out to be made into something.
Anyways we noticed that it has been a while since we have made a batch of muffins and it got us thinking about when we use to make muffins when we were kids. We would take them to our grandma’s house while they were still hot. She lived just around the corner from our house and we always love to surprise her with a plate full of these delicious little guys. Do you ever get like that? When little things like baking muffins make you remember things from your childhood.
Now we know you are here for a Blueberry Muffin recipe so we will get right to it.
What you will need:
- Make sure that it is melted and cooled. You don’t want to add in butter that is too hot because it can cause the eggs to curdle.
- If you don’t feel like buying a pint of buttermilk from the store a great alternative is Bob’s Red Mills Sweet Cream Buttermilk Powder. You can make just what you need.
- Pastry flour. All-purpose flour will work too but we like to use pastry flour better because we feel like it creates a more tender and moist muffin.
- Baking Powder
- Lemon zest. So what does the lemon zest do? It provides a nice subtle flavor in these muffins.
- Can’t have a blueberry muffin without them, right?
Tools that you will need:
- Standard muffin pan
- Baking liners
- ¾ cup scoop
Tips for making muffins:
- Make sure that the butter is not too hot when you are combining it with the eggs. This can cause the eggs to cook and curdle.
- If you are using frozen blueberries in this recipe do not let them thaw. This can cause the muffins to turn blue.
- Don’t over mix your batter. When you over-mix any batter this can make the end result tough and sometimes a little dry.
- Using an ice cream scooper is a great way to evenly distribute the batter.
- 8 tbsp Butter melted and cooled
- 2 Eggs
- 1/2 cup Buttermilk
- 1/8 tsp Lemon Zest
- 2 cups Pastry Flour All-purpose flour will work too
- 3/4 cup Sugar
- 2 tsp Baking Powder
- 1 tsp Salt
- 1½ cup Blueberries plus more for the tops
- Preheat the oven to 375° Farenheight. Line a muffin pan with liners. Set aside until ready to use.
- In a medium bowl whisk together the pastry flour, sugar, baking powder, and salt. Set aside.
- In a separate bowl mix together the butter, eggs, buttermilk, and lemon zest until everything is well combined.
- Slowly mix the dry ingredients into the wet ingredients until everything is mixed together. Then gently fold in the blueberries.
- Evenly divide about 3/4 cup of batter into each muffin cavity on the muffin pan. Top with more blueberries if you like.
- Bake for 25-30 minutes. Allow them to cool for 5 minutes before serving.
We hope you all enjoy it! If you make this Blueberry Muffin recipe be sure to tag us on Instagram @wonderandcharm or use the hashtag #wonderandcharm. We would love to see your photos.
Looking for more breakfast recipes? You can find them here.