How to Bake the Best Blueberry Muffins
Blueberry muffins are a classic and delicious treat that are perfect for breakfast or a mid-day snack. These muffins are made with fresh blueberries that burst with flavor when baked into the soft and tender batter. They are easy to make and are a great way to use up any leftover blueberries you may have. Whether you enjoy them warm out of the oven or at room temperature, these blueberry muffins are sure to become a new favorite in your household.
The history of blueberry muffins can be traced back to the United States, where the first wild blueberry plants grew in the Northeast region. Native Americans have been using blueberries for centuries as a food source, and they were also used for medicinal purposes.
In the late 19th century, blueberries became a popular ingredient in American kitchens, and recipes for blueberry pies, cakes, and muffins started to appear in cookbooks. The first known published recipe for blueberry muffins was in the Boston Cooking School Cookbook by Fannie Farmer in 1896.
During the 20th century, blueberry muffins continued to grow in popularity, and they became a staple in many American households. In the 1950s, the development of commercial blueberry farms made fresh blueberries more widely available, and their popularity only continued to increase.
Today, blueberry muffins are enjoyed all over the world, and there are countless variations on the classic recipe. From mini muffins to jumbo muffins, and from streusel-topped to lemon-blueberry, there is a blueberry muffin recipe to suit every taste.
Ingredients:
2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup milk
2 cups fresh blueberries
Instructions:
Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease the cups with cooking spray.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, cream together the butter and sugar until light and fluffy, about 3 minutes.
Beat in the eggs one at a time, followed by the vanilla extract.
Gradually stir in the flour mixture and milk, alternating between the two and starting and ending with the flour mixture. Mix until just combined.
Gently fold in the blueberries, being careful not to overmix the batter.
Use a large spoon or scoop to divide the batter evenly among the muffin cups.
Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Enjoy!
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