The blueberry muffins are a real treat! The fragrance of fresh home-baked blueberry muffins is truly enchanting, especially when it fills the whole house. Soaked in blueberry juices accentuating the fruit flavor brilliantly, these tender buttery muffins simply melt in your mouth. They are so irresistible, I always prepare extra batches for later.
Interestingly, bilberries were originally used by the people belonging to the native European nations to prepare the muffins. When these native folks shifted to North America, they started using wild blueberries in their muffins as a substitute due to the unavailability of bilberries. In todays baking, we will continue the tradition.
These blueberry muffins are wonderfully delicious with their tempting flavors and texture. Always a hit with kids as well as adults!
PS if you have extra blueberries, be sure to try this Blueberry Strudel.
Blueberry Muffins
Ingredients
- 2 cups all-purpose flour + 1.5–2 tablespoons
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup sugar
- 4oz unsalted butter (melted)
- 2 eggs + 2 egg yolks
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 cups of fresh blueberries (if you use frozen, do not thaw them)
Instructions
Preheat oven to 420F. Once you put the muffins into the oven, lower the temperature to 375F.
- Sift 2 cups of flour together with baking soda and baking powder.
- Mix in salt and sugar.
- In another bowl mix eggs, egg yolks, oil, melted butter, buttermilk, and vanilla.
- Add wet ingredients to your dry ingredients and mix with a spatula to combine. Be careful not to over-mix.
- Mix in your blueberries coated with the flour (1.5 to 2 tablespoons is needed for this). Add the mix into the batter.
- Fill prepared muffin cups with batter.
- Lower the oven temperature to 375F and bake for 20 minutes.
- Cool on a wire rack. Enjoy!
