Simple Blueberry Muffins
- Total Time
- About 45 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2cups sifted all-purpose flour
- 1teaspoon salt
- 4teaspoons baking powder
- ¼cup sugar
- 2eggs, well beaten
- ¾cup milk
- ⅓cup melted butter
- 1cup blueberries
- 3tablespoons flour
Nutritional analysis per serving (12 servings)
172 calories; 7 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 24 grams carbohydrates; 1 gram dietary fiber; 6 grams sugars; 4 grams protein; 162 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Preheat oven to 425 degrees. Grease 12 muffin cups with a little butter.
- Step 2
Sift together flour, salt, baking powder and sugar.
- Step 3
Combine eggs, milk and melted butter. Stir into dry ingredients just until moistened. Do not try to beat until smooth because the muffins will be tough and grainy.
- Step 4
Sprinkle 3 tablespoons of flour over blueberries, and turn to coat well. Stir into batter, mixing just enough to combine.
- Step 5
Fill muffin cups about two-thirds full.
- Step 6
Bake 20 to 25 minutes, or until muffins are brown and pull away from the sides of the tin.
Private Notes
Comments
Good, but not quite enough sweetness in these muffins to outweigh the salt for us. Would definitely try again but decrease the salt and increase the sugar (and we are not fans of overly-sugary foods).
Nice and simple, came out soft and not greasy. I used 1/3 cup of sugar as others said the 1/4th wasn't enough. the 1/3 cup did the trick for me! Will be making this again and trying out different variations
I did a quick comparison of the blueberry muffin recipes and chose this one: partially for simplicity and ease (cooking with a 3 year-old) and partially for the least amount of sugar (other recipes may have three times as much!--see recent NYT piece on That Sugar Film). The balance is just fine for us, with the butter and blueberry flavors dominating. I did sprinkle just a little sugar on the tops before baking, to give the muffins a nice glazed crust. The three-year-old, and others, approve.
First I accidentally doubled the salt. Then, after filling the tin with the batter, I realized I forgot to add the melted butter. After scooping it all out including the demerara sugar I had sprinkled on top, I stirred in the butter, but *then* forgot to re-butter the tin before I refilled. Oh! Also overfilled and forgot to resprinkle demerara. But lo and behold, they turned out yummy! Moist, perfect sweetness level, light and fluffy. Take it from me, this is an idiot proof recipe.
I LOVE this recipe and make it often. As there are just the two of us, I make half the recipe. However I use cake flour, 1 teasp. baking powder, the same amount of sugar (1/4 cup) and the same amount of blueberries (1 cup). Real unhappy with the bluish-green muffins that happen when you add frozen blueberries to the mix. It is a small effort to put HALF the dough in the bottom of each cup, distribute the blueberries evenly and the remaining dough on top. My muffins look EXACTLY like the photo.
I agree with the too salty, not sweet enough comments. Tweeked a bit, including using 1/2 n 1/2 instead of milk, with less butter, which made the muffins more scone-like.
Advertisement