Classic Blueberry Muffins

Nothing says baking like whipping up something traditional.  These Classic Blueberry Muffins are packed with juicy blueberries in a soft sponge.  

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#stayhomeandbake has been very important to me here at Candidly Delicious.  We’ve taken the stay at home orders seriously, and like so many of you, have been overwhelmed by the sudden duties of homeschooling and childcare.  I’m keeping it simple in my own home cooking.  With that in mind, I’m sharing my long time Classic Blueberry Muffins recipe with all of you, my friends, who also must wear every hat right now as if it were the 19th century.

I use fresh, organic blueberries for my muffins.  Fresh blueberries burst open in baking with unpredictable little shots of sweet blueberry goodness.  This recipe calls for milk, but it can be made with non-dairy milk just as easily.  

Classic Blueberry Muffins take only 30 minutes!  So, why not have fresh, hot muffins for breakfast?

Things you’ll Need: ¼-Cup Batter Scoop, Muffin Tin (#sponsored)

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#BetheMasterofMealtime   #CandidlyDelicious

Prep Time: 10 Minutes Cook Time: 18-20 Minutes Serves: 22

Ingredients:

• 3-¼ Cups All-Purpose Flour
• 1-¼ Cups Sugar
• 2 Tablespoons Baking Powder
• 1-¾ teaspoons Kosher Salt
• 2 Eggs
• 1 Yolk
• 1-¼ Cups Milk
• 2 teaspoons Vanilla Extract
• ¾ Cups Olive Oil
• 2 Cups Fresh Blueberries
• ¼ Cups Sugar (optional)

Instructions:  

1. Preheat the oven to 375 degrees.  Lightly greatest 2 muffin tins (makes about 22 muffins).
2. Whisk together Flour, Sugar, Baking Powder, and Kosher Salt in a large mixing bowl, set aside.
3. Whisk together Eggs, Yolk, Milk, Vanilla Extract, and Olive Oil in a small mixing bowl.
4. Pour the wet ingredients into the dry ingredients and stir just until combined.  It’s ok to be lumpy.
5. Fold in the Blueberries.
6. Use an old-style ice cream scoop to scoop the batter into the prepared muffin cups.  If you don’t have one, you can use a ¼-cup measuring cup instead.
7. If using, sprinkle the sugar over all of the muffins.  Be careful to wipe the top of the pan.  Sugar not inside the muffin cups will burn onto the pan.
8. Bake the muffins at 375 for 18-20 minutes.  Remove from muffin cups gently using a butter knife around the edges when needed.  Allow the muffins to cool on a wire cooling rack.

Notes:  Muffins freeze nicely.  Defrost at room temperature.  Muffins will keep on the countertop for 3-4 days or in the refrigerator for up to a week.

Classic Blueberry Muffins

Course: Breakfast

Cuisine: American, Kosher, Pescatarian, Vegetarian

Keyword: Dairy, Husband-approved, Kid-friendly, Make-ahead, Milchig, Nut-free, Super Simple

Prep Time: 15 minutes

Cook Time: 20 minutes

Servings: 22 muffins

Calories: 209kcal

Nothing says baking like whipping up something traditional.  These Classic Blueberry Muffins are packed with juicy blueberries in a soft sponge.

Print Recipe

Equipment

• 1/4 Cup Batter Scoop
• Muffin Tin

Ingredients

• 3-¼ Cups All-Purpose Flour
• 1-¼ Cups Sugar
• 2 Tablespoons Baking Powder
• 1-¾ teaspoons Kosher Salt
• 2 Eggs
• 1 Yolk
• 1-¼ Cups Milk
• 2 teaspoons Vanilla Extract
• ¾ Cups Olive Oil
• 2 Cups Fresh Blueberries
• ¼ Cups Sugar (optional)

Instructions

• Preheat the oven to 375 degrees.  Lightly greatest 2 muffin tins (makes about 22 muffins).
• Whisk together Flour, Sugar, Baking Powder, and Kosher Salt in a large mixing bowl, set aside.
• Whisk together Eggs, Yolk, Milk, Vanilla Extract, and Olive Oil in a small mixing bowl.
• Pour the wet ingredients into the dry ingredients and stir just until combined.  It’s ok to be lumpy.
• Fold in the Blueberries
• Use an old-style ice cream scoop to scoop the batter into the prepared muffin cups.  If you don’t have one, you can use a ¼-cup measuring cup instead.
• If using, sprinkle the sugar over all of the muffins.  Be careful to wipe the top of the pan.  Sugar not inside the muffin cups will burn onto the pan.
• Bake the muffins at 375 for 18-20 minutes.  Remove from muffin cups gently using a butter knife around the edges when needed.  Allow the muffins to cool on a wire cooling rack. 

Notes

Muffins freeze nicely.  Defrost at room temperature.  Muffins will keep on the countertop for 3-4 days or in the refrigerator for up to a week.

Nutrition

Calories: 209kcal | Carbohydrates: 25.6g | Protein: 3.2g | Fat: 8.5g | Cholesterol: 25.6mg | Sodium: 103.6mg | Sugar: 15.8g