20Minute Blueberry Blast Muffins
20minute Blueberry Blast Muffins
Ingredients:
Instructions:
Nutrition Facts
Recipe Introduction
Quick Hook
Ever find yourself craving something sweet right now ? Honestly, I do, like, every other day! That's where these Easy Homemade Blueberry Muffins in 20 Minutes come in.
They're bursting with blueberry goodness and require practically zero effort.
Brief Overview
Muffins, a staple from across the pond, have become a beloved treat here in Britain too. These are super easy to whip up, taking only 20 minutes from start to finish.
This recipe yields 6 generously sized muffins, perfect for a small family or a cheeky afternoon tea.
Main Benefits
One of the best things about these muffins is that they're packed with antioxidants from the blueberries. They’re a perfect treat for a lazy Sunday brunch or a quick grab-and-go snack.
What makes this recipe extra special is how incredibly moist and fluffy they are, every single time!
The Magic of Blueberries
Blueberries are more than just delicious; they're little powerhouses of goodness. They’re really good for you. Plus, they give these muffins such a delightful flavour.
I remember the first time I made these for my friend Sarah; she declared them better than shop-bought ones!
What You'll Need
Alright, let's get down to brass tacks! For these 20 Minute Blueberry Muffins , you'll need the usual suspects. Flour, sugar, baking powder, an egg, milk, oil, and vanilla extract.
Of course, don't forget those juicy blueberries. Also, have handy all the kit we'll use such as muffin tin (6-cup) and Muffin liners!
Ingredients & Equipment for Perfect Blueberry Muffins
Right, so you fancy making some Easy Homemade Blueberry Muffins in 20 Minutes ? Cracking! Let's get the gear sorted.
You don't need a fancy kitchen, just a few basics and we're golden. Honestly, How To Make Blueberry Muffins has never been easier.
Main Ingredients
Here's the lowdown on what you'll need for these Quick Blueberry Muffin Recipe .
- All-purpose flour: 1 1/2 cups (192g) , plus extra for dusting – keeps those blueberries from sinking!
- Granulated sugar: 1/2 cup (100g) – for that perfect touch of sweetness.
- Baking powder: 2 teaspoons – this is what makes them nice and Fluffy Blueberry Muffins .
- Salt: 1/4 teaspoon – just a pinch to balance the flavours.
- Large egg: 1 – helps bind everything together.
- Milk: 1/2 cup (120ml) – use full-fat for extra Moist Blueberry Muffins Recipe , if you have it.
- Vegetable oil: 1/4 cup (60ml) – keeps them light and tender.
- Vanilla extract: 1 teaspoon – adds a lovely warmth.
- Fresh or frozen blueberries: 1 cup (150g) – don't thaw frozen ones!
For the blueberries, bigger is better! But honestly, any will do. Just make sure they are plump and juicy and not all mushy.
Seasoning Notes
Less is more, my friend. We don't need a spice rack for this Simple Blueberry Muffin Recipe .
- Vanilla extract: Essential for that warm, comforting flavor.
- A pinch of cinnamon is amazing! Don't be shy.
Equipment Needed
Don't stress about having all the gear. This is one of those Easy Baking Recipes for Beginners , I swear!
- Muffin tin (6-cup): Essential!
- Muffin liners (optional): Keeps clean up easy!
- Large mixing bowl: For chucking everything in.
- Whisk: To combine the dry stuff.
- Rubber spatula or wooden spoon: For folding, gently.
- Measuring cups and spoons: Obviously.
Cooking Method: Blueberry Muffin Magic
So, you fancy whipping up some Easy Homemade Blueberry Muffins in 20 Minutes ? Brilliant! Honestly, there’s nothing quite like the smell of fresh-baked muffins wafting through the house.
This is the quick blueberry muffin recipe you will ever try. Let's keep it simple, shall we? This recipe for blueberry muffins is so easy, you’ll be scoffing them down with a cuppa before you know it!
Prep Steps: Get Your Ducks in a Row
First things first, let's get organised. This is what the pros call mise en place , basically getting everything ready before you start.
Grab your ingredients, measuring cups, and a large mixing bowl. Preheat your oven to 400° F ( 200° C) . Now, either line a 6-cup muffin tin with liners or give it a good grease to stop those muffins sticking!
For a real time-saver, measure out all your dry ingredients into one bowl and your wet ingredients into another. This cuts down on faffing about later! Most importantly, remember to be safe.
Keep those oven gloves handy. This is super important, you know.
Step-by-Step: From Bowl to Oven
Here’s how to make it happen:
- Whisk together 1 1/2 cups (192g) flour, 1/2 cup (100g) sugar, 2 teaspoons baking powder, and 1/4 teaspoon salt in that big bowl.
- In another bowl, give 1 large egg, 1/2 cup (120ml) milk, 1/4 cup (60ml) oil, and 1 teaspoon vanilla extract a good whisk.
- Pour the wet into the dry and gently fold them together. Don't overmix, a few lumps are grand!
- Carefully fold in 1 cup (150g) of blueberries – straight from frozen is fine.
- Spoon the mixture into the muffin cups, filling them about 2/3 full.
- If you're feeling fancy, sprinkle a bit of sanding sugar on top.
- Bake for 15 minutes .
- Let them cool for a bit before scoffing.
Pro Tips: Muffin Master
Want to take your muffins from good to moist blueberry muffins recipe , amazing ? Here's a secret: Don't overmix the batter! Overmixing makes tough muffins, and nobody wants that! A little flour helps stop blueberry bleed.
Also, always, always preheat the oven.
A common mistake is using cold ingredients, so make sure your milk is at room temperature. This allows the baking powder to work properly, and results in fluffy blueberry muffins .
For a lazy-day treat, you can mix the dry ingredients the night before and then add the wet ingredients and blueberries in the morning, that way you can do it in 20 minute blueberry muffins .
And there you have it – Easy Homemade Blueberry Muffins in a flash! Perfect for a quick elevenses treat or a delightful addition to afternoon tea .
Now, pop the kettle on and enjoy your delightful creations! Honestly, what's not to love?
Recipe Notes for Your Easy Homemade Blueberry Muffins in 20 Minutes
Right then, let's talk about making these Easy Homemade Blueberry Muffins Easy , shall we? Honestly, even the best recipes have little quirks, so here's the lowdown to get you sorted.
It is a Simple Blueberry Muffin Recipe after all.
Serving them Up Nicely
Presentation is key, you know? Okay, maybe not key when you're scoffing them down with a cuppa at elevenses. But for that extra "ooh, fancy" factor? Dust 'em with a bit of icing sugar.
Or, get properly posh and serve them warm with a dollop of clotted cream. Because why not? They are perfect Blueberry Muffins for Afternoon Tea .
As for drinks, you can't go wrong with a brew. And for a balanced meal, get a bowl of fruit.
Storing for Later (If There Are Any Left!)
Here’s the thing about these Moist Blueberry Muffins Recipe ; they are best eaten fresh. However, if you do have leftovers, pop them in an airtight container.
They'll keep in the fridge for about three days. Honestly, mine never last that long. If you are thinking ahead, you could freeze them.
Wrap them individually in cling film before putting them in a freezer bag. They will be good for up to two months.
Reheat them in the oven or microwave. They will still taste like a warm hug.
Mix It Up a Bit
Fancy a change? Add lemon zest and poppy seeds for a lovely twist. Or, chuck in some chocolate chips! For gluten-free folks, use a Homemade Blueberry Muffins Easy gluten-free flour blend.
Just watch the consistency. You might need an extra splash of milk. They are Quick Blueberry Muffin Recipe and Adaptable.
Nutrition Lowdown
Alright, no need to get bogged down in details. Each muffin clocks in at roughly 200 calories. You get a bit of protein, some fat, and carbs.
They are perfect if you are looking for Easy Baking Recipes for Beginners . But, hey, it's a treat! Just remember everything in moderation, yeah? A happy gut is a happy life.
Making these Easy Homemade Blueberry Muffins in 20 Minutes really isn't scary. Give it a go. I think you'll love them. And your friends will too.
Frequently Asked Questions
Can I make these Easy Homemade Blueberry Muffins in advance? How should I store them?
Absolutely! These muffins are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. For longer storage, you can freeze them for up to 2 months. Just make sure they are completely cool before freezing, and thaw them at room temperature when you're ready to enjoy one with your cuppa!
My blueberries always sink to the bottom! How can I prevent this when making Easy Homemade Blueberry Muffins in 20 Minutes?
Ah, the dreaded blueberry sink! A classic baking woe. To prevent this, try tossing your blueberries with a tablespoon of the flour from the recipe before folding them into the batter. This creates a light coating that helps them stay suspended. Also, be gentle when folding - too much mixing can weigh them down.
Can I use frozen blueberries in this recipe? Do I need to thaw them first?
Yes, you can definitely use frozen blueberries! In fact, many bakers prefer them as they help keep the batter cool, preventing the blueberries from bleeding their colour as much. There's no need to thaw them – just add them to the batter straight from the freezer. Easy peasy!
I don't have any vegetable oil. What else can I use when making Easy Homemade Blueberry Muffins?
No worries! You can easily substitute the vegetable oil with melted butter or coconut oil in equal measure. Melted butter will add a lovely richness, while coconut oil will give a subtle coconut flavour. Just make sure the melted butter or coconut oil isn't too hot, or it might cook the egg!
Can I adapt the recipe for different dietary needs, like making gluten-free blueberry muffins?
You bet! For gluten-free Easy Homemade Blueberry Muffins, simply swap the all-purpose flour for a 1-to-1 gluten-free flour blend. You might need to add a touch more milk to get the batter consistency right. Remember, gluten-free flours can vary, so keep an eye on the mixture!
My muffins didn’t rise properly. What might have gone wrong?
Several things can affect the rise of your muffins. Ensure your baking powder is fresh (check the expiration date!). Overmixing the batter develops gluten, leading to flat muffins. Also, make sure your oven is properly preheated to 400°F (200°C). A hot oven provides the initial burst of heat needed for a good rise.
