7-Step Blueberry Muffins

7-Step Blueberry Muffins

Yay muffins! They are so moist, tasty and quick to make! With only 10 ingredients in one bowl, these blueberry muffins are sure to sell like hot pancakes. Loading it up with fresh blueberries is key to getting this muffin of your dreams!

Well, blueberry muffins might not be one of the first dessert picks amidst everything going on in the world these days. But still, food will never be outdated. Food brings people together and can be a source of comfort when under stress. I’ve been stress eating myself and so instead of buying this from the bakeshop, I learned making this delicious easy-to-make dessert. I’m sure you’re going to love them too so here it goes.

Rating

Prep Time10 minsCook Time20 minsTotal Time30 mins

Ingredients
 ½ cup melted unsalted butter
 1 cup sugar
 2 eggs
 1 tsp vanilla extract
 6 tbsp classic yogurt
 6 tbsp buttermilk
 1 tbsp baking powder
 ½ tsp salt
 2 ½ cups all-purpose flour
 2 cups fresh/frozen blueberries
 coarse sugar/ whip cream (optional)
Equipment
 Oven
 Muffin tins
 Cupcake Liners
 Bowl
 Measuring cups and spoons
 Scoop
 Spatula

Cooking Directions
1

Preheat oven to 425°F.

2

Grease 10 standard muffin tins and line with cupcake liners. Set aside.

3

In a bowl, put all wet ingredients together - the melted butter, eggs, yogurt, vanilla extract buttermilk and sugar, beating until combined.

4

Add 2 cups of flour, baking powder and salt into the bowl to come together until barely incorporated.

5

Fold in the fresh blueberries together with the remaining 2 tbsp. of flour. Make sure not to over mix so as to avoid the berries to bleed. Batter should be thick.

6

Scoop the batter into the prepared muffin tins, filling about 3/4 of the way.

7

Bake for 5 minutes at 425°F, then down to 375°F for 15 minutes more until muffins are in shape and golden brown.

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Ingredients

Ingredients
 ½ cup melted unsalted butter
 1 cup sugar
 2 eggs
 1 tsp vanilla extract
 6 tbsp classic yogurt
 6 tbsp buttermilk
 1 tbsp baking powder
 ½ tsp salt
 2 ½ cups all-purpose flour
 2 cups fresh/frozen blueberries
 coarse sugar/ whip cream (optional)
Equipment
 Oven
 Muffin tins
 Cupcake Liners
 Bowl
 Measuring cups and spoons
 Scoop
 Spatula

Directions

Cooking Directions
1

Preheat oven to 425°F.

2

Grease 10 standard muffin tins and line with cupcake liners. Set aside.

3

In a bowl, put all wet ingredients together - the melted butter, eggs, yogurt, vanilla extract buttermilk and sugar, beating until combined.

4

Add 2 cups of flour, baking powder and salt into the bowl to come together until barely incorporated.

5

Fold in the fresh blueberries together with the remaining 2 tbsp. of flour. Make sure not to over mix so as to avoid the berries to bleed. Batter should be thick.

6

Scoop the batter into the prepared muffin tins, filling about 3/4 of the way.

7

Bake for 5 minutes at 425°F, then down to 375°F for 15 minutes more until muffins are in shape and golden brown.

7-Step Blueberry Muffins

Tips

  1. Blueberry muffins are best eaten fresh out of the oven.
  2. They can last well at room temperature in a sealed container for 2 days or in the fridge for a week.
  3. To keep things consistent, you may use a cookie scoop or a 1/4 cup measure as you transfer the batter into the muffin tins.
  4. Allow the muffins to cool after removing them out of the oven for 15 minutes before eating.
  5. Rinse your berries and coat them with flour before folding it into your batter to prevent bleeding.
  6. Complete the muffin top dusted with coarse sugar, whipped cream or experiment with your favorite garnish.
7-Step Blueberry Muffins
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