Extra Big Blueberry Muffins

Extra big blueberry muffins fresh out of the oven

Why Make This Extra Big Blueberry Muffins

Extra Big Blueberry Muffins are the perfect morning treat or afternoon snack. Their fluffy texture combined with plump, juicy blueberries creates a delightful bite that’s simply irresistible. You’ll love how each muffin bursts with flavor, filling your kitchen with that warm, inviting aroma of fresh baked goods. These muffins are not only delicious but also easy to prepare, making them a fantastic choice for both experienced bakers and newcomers alike.

How to Make Extra Big Blueberry Muffins

Making Extra Big Blueberry Muffins at home is a rewarding experience. With simple, everyday ingredients, you can whip up a batch that rivals your favorite coffee shop’s offerings.

  1. Preheat Your Oven: Start by preheating your oven to 375°F (190°C) and preparing a muffin tin with paper liners.
  2. Mix the Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
  3. Combine the Wet Ingredients: In a separate bowl, mix the melted unsalted butter, buttermilk, eggs, and vanilla extract until well combined.
  4. Bring It Together: Pour the wet ingredients into the dry ingredients and stir until just combined; it’s important not to overmix. Gently fold in the fresh blueberries.
  5. Create the Topping: In a small bowl, combine brown sugar and cinnamon.
  6. Fill and Bake: Fill the muffin cups about three-quarters full with batter and sprinkle the brown sugar mixture on top. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool and Enjoy: Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Ingredients:

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 1 cup buttermilk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups fresh blueberries
  • 1/2 cup brown sugar
  • 1 teaspoon cinnamon

Directions:

Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners. In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. In another bowl, mix the melted butter, buttermilk, eggs, and vanilla extract. Pour the wet ingredients into the dry ingredients. Stir until just combined. Gently fold in the blueberries. In a small bowl, combine brown sugar and cinnamon for the topping. Fill each muffin cup with the batter about 3/4 full, and sprinkle the crumb mixture on top. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for a few minutes before transferring to a wire rack.

Nutritional Information

Each muffin contains approximately:

  • Calories: 300
  • Fat: 13g
  • Carbohydrates: 44g
  • Protein: 4g
  • Sodium: 200mg
  • Fiber: 1g
  • Sugars: 20g

Note: Nutritional values may vary based on specific ingredient brands used and portion sizes.

How to Serve Extra Big Blueberry Muffins

These muffins are delightful as a breakfast option, paired with a fresh cup of coffee or tea. They also shine at brunch gatherings or as an afternoon snack. For an added treat, you can spread a little butter on them while they’re still warm. Don’t forget to serve them with a side of yogurt for an extra touch of creaminess!

How to Store Extra Big Blueberry Muffins

To keep your muffins fresh, store them in an airtight container at room temperature for up to three days. If you want to extend their shelf life, consider refrigerating them for up to a week. For longer storage, these muffins freeze beautifully! Simply place them in a freezer-safe bag or container, and they will last up to three months. To enjoy, thaw them overnight in the fridge and warm them up in the microwave for just a few seconds.

Expert Tips for Perfect Extra Big Blueberry Muffins

  • Choose Fresh Blueberries: Opt for fresh, in-season blueberries for the best flavor. If using frozen, do not thaw them, as they’ll turn the batter blue.
  • Don’t Overmix: To keep your muffins light and airy, mix the batter gently and stop as soon as no dry flour remains.
  • Use Room Temperature Ingredients: For the best results, let your buttermilk and eggs come to room temperature before mixing.
  • Customize the Topping: Feel free to add chopped nuts or oats to the topping for an extra crunch.

Delicious Variations

  • Lemon Blueberry Muffins: Add zest from one lemon to the batter for a bright, citrus twist.
  • Whole Wheat Muffins: Substitute half of the all-purpose flour with whole wheat flour for a heartier muffin.
  • Nutty Blueberry Muffins: Mix in 1/2 cup of chopped walnuts or pecans for added texture.

Frequently Asked Questions

1. Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries. However, do not thaw them before adding them to the batter to prevent the muffins from turning blue.

2. How do I know when the muffins are done?
Check for doneness by inserting a toothpick into the center of a muffin. If it comes out clean or with a few crumbs, they are done.

3. Can I make these muffins gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free all-purpose baking blend. Make sure to check that the flour blend contains a binding agent like xanthan gum.

Conclusion

Extra Big Blueberry Muffins are a delightful and satisfying treat that’s easy to make at home. With their soft, moist interior and sweet blueberry flavor, they’re perfect for any time of day. Don’t hesitate to try this recipe and enjoy the delicious smell of fresh muffins wafting through your home. Share this wonderful creation with family and friends, and watch their faces light up with joy! Happy baking!

Leave a Comment