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Author:
Franco Salzillo
Blueberry muffins are the prettiest type of muffins. In some way, they resemble bright-eyed and bushy-tailed puppies, and it’s because the inky blueberries are hard to miss.
These specked muffins are also best sellers in every coffee shop and bakery in the country — it’s easy to see why. These are berry-liciously sweet and tangy. They’re moist as well! What’s not to love?
Making muffins at home is a fun family project, especially if you get the kids to help out. These muffins are also rewarding, especially considering they’re super easy to make.
Yes, it takes an hour to make a whole muffin batch, and that’s time well spent. Blueberry muffins are great breakfasts and delicious grab-and-go two biters. Take them to school or work or give them as gifts. So, how to make blueberry muffins at home? Here’s all you need.
To make blueberry muffins, you must make a runny batter or dough with flour, whole milk, heavy cream, a pinch of salt and a dash of vanilla extract.
Then comes the blueberries, which you can obviously substitute with any other fruit, or crushed nuts for different muffins. You can even use more than one ingredient to flavor your muffins — blueberries and walnuts make a fantastic team!
Finally, there’s the sweetener, and here’s where our muffins are extra special. Instead of using a whole cup of granulated sugar, let’s use stevia instead. A teaspoon of the all-natural sweetener is all you need! Whether it comes as a powder or as a sweet liquid.
Preheat the oven to 400°F. Line a muffin tin with paper liners.
In a mixing bowl, combine the flour, baking powder and salt.
In a second bowl, combine the melted butter with the egg, milk, sugar and vanilla. Whisk until incorporated.
Combine the dry and wet ingredients while stirring to form a batter.
Fold the blueberries in.
Pour the mixture into the muffin liners.
Bake for 20 minutes or until cooked through.
Allow to cool down before unmolding.
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