These blueberry muffins taste delicious. Every time I make them, it’s gone within a day. Believe it, this muffin is one of the best muffins I have ever had.

INGREDIENTS:
For the Blueberries:
- Flour
- Blueberries
For the Batter:
- Sugar
- Softened butter
- Vanilla
- Eggs
- Milk
- Flour
- Baking powder
- Salt
How to Make this Recipe:
- Preheat convection oven to 375 degrees F.
- Line muffin tray with 12 muffin paper liner. Set aside.
- Wash blueberries, then pat dry using a paper towel. Sprinkle the 2 teaspoons of flour on the blueberries. Adding the flour to the blueberries will keep your blueberries from sinking at the bottom. Set aside.
- Combine the butter and sugar until the texture appears creamy. Add the vanilla, eggs, and milk.
- Add the flour, baking powder, and salt. Blend well.
- Fold in the blueberry mixture to the batter.
- Pour the batter into each of the muffin lined paper cups.
- Bake for 20-25 minutes at 375 degrees F.
- Remove from oven, let it cool down for at least 10 minutes, then serve.
TOOLS NEEDED:
- Muffin tray
- 12 muffin paper liners
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Recipe
Blueberry Muffins
These blueberry muffins taste delicious. Every time I make them, it’s gone within a day. Believe it, this muffin is one of the best muffins I have ever had.
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Servings: 12 muffins
Calories: 221kcal
Equipment
- Muffin tray
- 12 muffin paper liners
Ingredients
For the Blueberries:
- 2 teaspoons flour
- 1 ½ cups fresh blueberries
For the Batter:
- ¾ cup sugar
- ½ cup softened butter
- ½ teaspoon vanilla
- 2 eggs
- ½ cup milk
- 2 cups flour
- 2 teaspoons baking powder
- ½ teaspoon salt
Instructions
- Preheat convection oven to 375 degrees F.
- Line muffin tray with 12 muffin paper liner. Set aside.
- Wash blueberries, then pat dry using a paper towel. Sprinkle the 2 teaspoons of flour on the blueberries. Adding the flour to the blueberries will keep your blueberries from sinking at the bottom. Set aside.
- Combine the butter and sugar until the texture appears creamy. Add the vanilla, eggs, and milk.
- Add the flour, baking powder, and salt. Blend well.
- Fold in the blueberry mixture to the batter.
- Pour the batter into each of the muffin lined paper cups.
- Bake for 20-25 minutes at 375 degrees F.
- Remove from oven, let it cool down for at least 10 minutes, then serve.
Nutrition
Calories: 221kcal | Carbohydrates: 32g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 251mg | Potassium: 63mg | Fiber: 1g | Sugar: 15g | Vitamin A: 302IU | Vitamin C: 2mg | Calcium: 62mg | Iron: 1mg
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