There's nothing quite like the aroma of freshly baked blueberry muffins wafting through the kitchen. This beloved classic is a favorite for a reason: they are simple, comforting, and utterly delicious. Our recipe takes this classic treat to the next level with a few special touches, like a hint of lemon zest for brightness and a bit of semolina for a delightful texture. Whether you're looking for a quick breakfast on the go, a sweet afternoon snack, or a simple dessert, these muffins are the perfect choice. They are incredibly easy to make, even for beginner bakers, and the result is a batch of perfectly moist, tender muffins bursting with juicy blueberries.
Blueberry muffins
Blueberry Muffins Ingredients
- 90 g granulated sugar
- 50 g butter (plus extra for greasing the molds)
- 20 g olive oil
- 1 large egg
- 25 ml milk
- 120 g all-purpose flour
- 25 g mannaya krupa (semolina)
- 150 g fresh blueberries
- 1/3 tsp baking powder
- vanilla, ground turmeric, lemon zest
- pinch of salt
- powdered sugar for dusting
How to Make Blueberry Muffins
It's convenient to mix the batter in a food processor, adding all the ingredients in turn.
Add vegetable oil; it makes the batter moist.
Add the flour mixed with baking powder to the bowl with the wet ingredients.
This is a quick recipe for homemade baking. It’s convenient to mix the batter in a food processor, adding all the ingredients to the bowl one by one. The milk, butter, and eggs should be at room temperature. Add the granulated sugar to the bowl. Add the butter, cut into cubes. Wash the lemon thoroughly and scald it with boiling water. Grate the lemon zest on a fine grater and add about half a tablespoon of zest to the bowl.
Add the vegetable oil, which makes the batter moist. Mix the butter and sugar for a few minutes until the mixture becomes light and fluffy. Crack a large egg into the bowl. Pour in the milk or cream and mix.
Combine the all-purpose flour with the baking powder. Add the flour and baking powder mixture to the bowl with the wet ingredients.
Add semolina. Sprinkle in a quarter teaspoon of ground turmeric to give the batter an appetizing golden color.
Add the mannaya krupa (semolina). Sprinkle in a quarter teaspoon of ground turmeric to give the batter an appetizing golden color. Adding turmeric is optional; in this recipe, it’s used purely for aesthetic purposes.
Add vanilla.
Add fresh blueberries to the batter.
Gently and carefully fold the blueberries into the batter with a spoon.
Add vanilla. You can use vanilla powder, vanilla extract, or essence. Mix the batter for a few minutes; it should be quite thick and creamy, with no noticeable sugar granules.
Remove the paddle or blade from the bowl. Add the fresh blueberries to the batter. Important! Fresh berries should be washed and dried. Frozen blueberries will likely stain the batter purple.
Gently and carefully fold the blueberries into the batter with a spoon.
Place a small piece of softened butter in each cup. Spread the butter over the bottom and sides.
Prepare the baking tin. Place a small piece of softened butter in each cup. Spread the butter over the bottom and sides. Dust the greased cups with all-purpose flour. If you use semolina or cornmeal, the muffins will have a crispy crust, which is delicious.
Spoon the batter into the prepared tin.
Baking time is 25 minutes or until golden brown.
Leave the muffins in the tin for 5 minutes, then carefully remove them from the cups.
Spoon the batter into the prepared tin. Fill the cups to about 2/3 of their volume.
Preheat the oven to 180°C (350°F). Place the tin in the preheated oven. Bake for 25 minutes or until golden brown. The time may vary slightly depending on your oven’s characteristics and the size of the cups. Pierce a muffin with a wooden skewer; if it comes out clean with no crumbs, they are ready.
Remove the tin from the oven. Let the muffins cool in the tin for 5 minutes, then carefully remove them from the cups.
Dust the blueberry muffins with powdered sugar.
Dust the blueberry muffins with powdered sugar.
And there you have it – a batch of beautiful, homemade blueberry muffins ready to be enjoyed! Serve them warm from the oven with a pat of butter, or enjoy them as they are with a cup of coffee or tea. These muffins are also perfect for packing in lunchboxes or bringing to a gathering.
For storage, keep them in an airtight container at room temperature for up to 3 days. Feel free to get creative with this recipe by adding a streusel topping before baking or swapping blueberries for other berries like raspberries or chopped strawberries. Happy baking!
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