Are you looking for the perfect blueberry muffin recipe? Look no further! These homemade blueberry muffins are moist, tender, and bursting with juicy blueberries in every bite. Whether you enjoy them for breakfast, as a snack, or as a sweet treat any time of day, these muffins are sure to become a family favorite. Plus, with our tips for keto and low-carb versions, everyone can enjoy these delightful muffins. Let’s dive into the recipe!
Frequently Asked Questions (FAQs):
1. Can I use frozen blueberries?
- Yes, you can use frozen blueberries in this recipe. However, keep in mind that frozen berries may release more moisture during baking, which could affect the texture of the muffins slightly. To prevent this, toss the frozen blueberries in a tablespoon of flour before folding them into the batter.
2. Can I substitute the vegetable oil?
- If you prefer, you can substitute melted butter or coconut oil for the vegetable oil in this recipe. Both options will add richness and flavor to the muffins.
3. How do I store leftover muffins?
- To store leftover muffins, allow them to cool completely, then transfer them to an airtight container or resealable plastic bag. They can be stored at room temperature for up to 3 days or in the refrigerator for up to 1 week. You can also freeze the muffins for longer storage. Simply wrap them individually in plastic wrap and place them in a freezer-safe container or bag. They will keep in the freezer for up to 3 months.
4. Can I make mini muffins instead of regular-sized muffins?
- Yes, you can easily adapt this recipe to make mini muffins. Simply adjust the baking time accordingly. Mini muffins will typically bake faster, so start checking for doneness after about 10-12 minutes.
5. Can I use a different type of flour?
- While all-purpose flour works well in this recipe, you can also use a combination of whole wheat flour and all-purpose flour for added nutrition. Keep in mind that using only whole wheat flour may result in denser muffins.
Ingredients:
- 3 cups blueberries (fresh or frozen)
- 1 1/4 cups granulated sugar
- 1 1/4 cups light brown sugar
- 4 large eggs
- 1 cup vegetable oil
- 1 teaspoon pure vanilla extract
- 2 cups sour cream
- 4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- Demerara sugar for sprinkling on top (optional)
Instructions:
- Preheat your oven to 375°F (190°C). Line two muffin pans with paper liners or grease them lightly with cooking spray.
- In a large mixing bowl, whisk together the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth and well combined.
- Add the sour cream to the mixture and whisk until fully incorporated.
- In a separate bowl, sift together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in the blueberries until evenly distributed throughout the batter.
- Divide the batter evenly among the prepared muffin cups, filling each cup about two-thirds full.
- If desired, sprinkle the tops of the muffins with Demerara sugar for added sweetness and crunch.
- Bake the muffins in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the muffins from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Cook’s Notes and Variations:
- For extra flavor, you can add a teaspoon of lemon zest to the batter.
- Feel free to mix in other berries or fruits such as raspberries, strawberries, or diced peaches for a delicious variation.
- If you prefer muffins with a streusel topping, combine 1/4 cup of flour, 1/4 cup of brown sugar, and 2 tablespoons of melted butter to make the topping. Sprinkle it over the muffin batter before baking.
Keto and Low-Carb Version:
- To make a keto-friendly or low-carb version of these muffins, you can substitute almond flour or coconut flour for the all-purpose flour. Additionally, use a keto-friendly sweetener such as erythritol or stevia instead of granulated and brown sugar. Adjust the amount of sweetener to taste.
These Perfect Blueberry Muffins are a delightful treat that’s perfect for breakfast, brunch, or anytime you’re craving something sweet. With their fluffy texture, juicy blueberries, and just the right amount of sweetness, these muffins are sure to satisfy your cravings. Plus, with our tips for keto and low-carb variations, you can enjoy them guilt-free. Give this recipe a try and enjoy the delicious taste of homemade muffins!
