Blueberry Muffins

Preheat the Oven:
Preheat your oven to 190°C (375°F). Line a muffin tin with 12 paper liners or grease the tin well.
Prepare the Blueberries:
Crush ½ cup of the blueberries with a fork.
Toss the remaining 1½ cups of whole blueberries in a little flour to prevent them from sinking during baking. Set aside.
Mix the Dry Ingredients:
In a bowl, whisk together 270 g (2 cups) of flour, ½ teaspoon of salt, 2 teaspoons of baking powder, and ⅓ teaspoon of ground cinnamon.
Cream the Butter and Sugar:
In a separate large bowl, cream together 115 g (½ cup) softened butter and 200 g (1 cup) sugar until light and fluffy.
Add the Eggs and Vanilla:
Beat in 2 eggs, one at a time, until fully combined.
Stir in 1 teaspoon of vanilla extract.
Alternate Adding Milk and Dry Ingredients:
Add the flour mixture to the butter mixture in three parts, alternating with the milk. Begin and end with the flour mixture, mixing just until combined.
Fold in the Blueberries:
Gently fold the crushed blueberries and the floured whole blueberries into the batter.
Spoon the Batter into Muffin Cups:
Divide the batter evenly among the 12 prepared muffin cups.
Sprinkle with Sugar:
Sprinkle about ¼ teaspoon of sugar over the top of each muffin.
Bake:
Bake at 190°C (375°F) for 30-35 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
Cool and Serve:
Let the muffins cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
Serving Suggestions:
Serve warm with butter, or enjoy as a snack or breakfast treat.
Cooking Tips:
Tossing the blueberries in flour helps keep them evenly distributed in the muffins.
Don’t overmix the batter to keep the muffins tender.
Storage:
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
These muffins can also be frozen for up to 2 months. Thaw at room temperature or warm in the microwave.
Blueberry Muffins FAQ
1. Can I use frozen blueberries?
Yes, you can use frozen blueberries. There’s no need to thaw them beforehand, but be sure to toss them in flour to prevent them from sinking. Note that frozen blueberries may tint the batter slightly blue.

2. Can I substitute the butter with oil?
Yes, you can substitute the butter with an equal amount of oil (½ cup or 120 ml). However, the texture may be slightly different, with oil resulting in a slightly denser muffin.

3. Can I reduce the amount of sugar?
Yes, you can reduce the sugar to ¾ cup if you prefer a less sweet muffin. Keep in mind that the sweetness will also depend on the ripeness of your blueberries.

4. What can I use as a substitute for milk?
You can substitute the milk with any non-dairy milk such as almond milk, soy milk, or oat milk. Buttermilk can also be used for a tangy flavor.

5. How do I prevent the blueberries from sinking?
Tossing the blueberries in a little flour (about 1-2 teaspoons) before adding them to the batter helps keep them evenly distributed in the muffins.

6. Can I make these muffins gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend that is designed for baking. Make sure it contains a binding agent like xanthan gum.

7. Can I add other ingredients like lemon or nuts?
Absolutely! You can add 1 tablespoon of lemon zest for a fresh citrus flavor, or fold in ½ cup of chopped nuts like walnuts or almonds for added texture.

8. How do I make my muffins more moist?
If you find your muffins a bit dry, try adding 2-3 tablespoons of sour cream or yogurt to the batter. This will help increase the moisture content.

9. Can I prepare the batter ahead of time?
It’s best to bake the batter right after mixing, as the baking powder will begin to activate. If you need to make it ahead, store the batter in the fridge for up to 24 hours, but you might see a slight difference in texture.

10. How can I make the muffins lighter and fluffier?
For lighter muffins, ensure you don’t overmix the batter. Gently fold the ingredients until just combined to avoid developing too much gluten, which can make the muffins dense.