A Blueberry Muffin Recipe is a must have in any home. Muffins are great for breakfast or for snacks. Unfortunately, store bought muffins, in order to have a longer shelf life, are sometimes loaded with sugar and chemical preservatives.
This homemade recipe is very easy to make, is low on sugar, and I use fresh blueberries (which are loaded with vitamin C, K, B6 and dietary fiber), therefore quite healthy.
If you wish to make this blueberry muffin recipe fresh warm for breakfast, measure and sift the dry ingredients the night before and line the muffin pan with the paper cases. In the morning, all you have to do is heat up the oven while you mix the wet ingredients. Combine everything and bake for 20 minutes. Serve with butter or your favorite jam.
What a treat!
- 2 eggs
- 4 Tbsp melted butter
- ¾ cup milk
- 1⅓ cup all purpose flour
- ⅓ cup sugar
- 2 tsp baking powder
- Pinch of salt
- 1 cup fresh blueberries (you may use up to 2 cups if you wish)
- Preheat oven to 400 degrees;
- Grease muffin pan or place 12 paper cases in pan;
- Whisk the eggs well, then add the melted butter and milk. Combine everything well;
- In a bowl, sift together the flour, sugar, baking powder and salt. Make a depression in the middle and add the egg mixture. Stir to blend everything, but don't over mix or you'll get tough, dense muffins;
- Add the blueberries and fold gently;
- Distribute the batter evenly into the 12 paper cases;
- Bake for 20 minutes, or until the top rises, but still springs back when pressed
- You may add vanilla extract (1 tsp) or lemon zest (1 tsp), on step 3 if you like.
- If you like the top crustier, simply sprinkle with raw sugar before baking in the oven.
- For decoration you may dust it with confectioner’s sugar before serving.
- The blueberries keep the muffin moist for days. If you like it warm just heat it in the microwave.
I’m glad you liked it, Sherry!