Muffins are a beloved breakfast treat in our household – especially with my son. They’re easy to make, portable, and come in a variety of flavors. But a warm, freshly baked classic blueberry muffin is still our favorite! Bursting with juicy blueberries and a tender crumb, these muffins are the perfect way to start your day. In this recipe, we’re using fresh blueberries to create moist and fluffy muffins that are sure to be a hit with the whole family. Whether you enjoy them with a cup of coffee or on the go, these blueberry muffins are the perfect breakfast treat.
Have allergies to consider or are you cutting out animal products? Ener-G Egg Replacer and Earth Balance dairy-free butter are my favorite substitutes for baking! They act the same as eggs and butter in baked goods so you can still have your favorites while navigating different types of dietary restrictions.
These blueberry muffins can be stored at room temperature for up to 2 days in an airtight container.
The muffins can also be frozen for up to three months. To freeze the muffins, allow them to cool completely, then wrap them tightly in plastic wrap or aluminum foil and place them in a freezer-safe bag. When you’re ready to enjoy them, remove them from the freezer and let them thaw at room temperature for a few hours or overnight. You can also reheat them in the microwave for a quick breakfast on the go.
Keep in mind that freezing and thawing may affect the texture of the muffins, but they should still be delicious!
Tools and Equipment I Use
Classic Blueberry Muffins
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup milk I use unsweetened almond milk
- 1.5 cups fresh blueberries
- Preheat your oven to 375°F (190°C). Grease a muffin tin or line with paper muffin cups.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
- Gently fold in the blueberries.
- Spoon the batter into the muffin cups, filling each about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in the tin for 5-10 minutes before transferring them to a wire rack to cool completely.
If you give them a try, let me know what you think!
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