Simple, quick and moist blueberry muffins perfect for your next snack on the go. If you prefer something a little more elegant, you can also top the blueberry muffins with a meringue topping or buttercream.
Ready for your juicy muffins?
juicy blueberry muffins recipe
Stefie
6-10
15 minutes
Worldwide
Cakes
20-30
Ingredients
- 200g blueberries fresh or frozen
- 230 g flour
- 2 tsp baking powder
- A pinch of salt
- 100 g butter at room temperature
- 150 g sugar
- 2 eggs
- 5 tbsp milk
- Muffin paper moulds
- Icing sugar for dusting (optional)
Directions
Defrost the blueberries or wash the fresh blueberries
Preheat the oven to 180 °C (top and bottom heat). Line the cavities of the muffin tin with paper cases.
Sieve the flour into a bowl and mix with the baking powder and a pinch of salt.
Beat the butter at room temperature with the sugar in a mixer for 5 minutes until creamy.
Then, while mixing, slowly add the eggs one at a time. Once you have added all the eggs, slowly stir in the milk.
Carefully stir in the flour mixture so that no lumps are visible and mix everything into a viscous batter. Then fold in the blueberries.
Fill the prepared muffin moulds 2/3 full with the batter and bake in the preheated oven on the middle shelf for 25 minutes. To check whether the muffins are done baking, test with a skewer.
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