Blueberry muffins. Read Customer Reviews & Find Best Sellers. Blueberry muffins with the hearty flavor of cornmeal. I'm happy to share my recipe with you.

Pour the wet ingredients into the flour mixture and with a spatula, stir until just combined. Inside these dump-and-stir blueberry muffins is a cheesecake surprise. In a large bowl, combine the flour, sugar, baking powder and salt. You can cook Blueberry muffins using 9 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Blueberry muffins

It's 2.5 cups of flour for all uses.
Prepare 1.5 cups of crystal sugar.
You need 1.5 cups of milk with 1 tbs lemon juice.
You need 2 of eggs.
You need 120 ml of sunflower oil.
Prepare 3 tsp of baking powder.
You need 1/2 tsp of salt.
Prepare 1 tsp of vanilla.
Prepare 300 gr of blueberries.

In a small bowl, combine the eggs, buttermilk and butter; stir into dry ingredients just until moistened. These blueberry muffins are quick and easy with a moist and tender center bursting with blueberries and perfectly golden brown top. They are extra easy to make, too. For another spin on these muffins, try our lemon blueberry muffins recipe.

Blueberry muffins instructions

Preheat the oven to 200 ° C with air..
In a bowl, sift the flour and add the sugar, baking powder, salt and vanilla..
In a second bowl, throw the eggs and beat them with the whisk. Continue pouring the milk with the lemon juice and oil..
Gradually add the first mixture with the solid materials to the second mixture with the liquid materials and mix to homogenize our materials. Finally, mix in half the blueberries..
Prepare the pan with the molds by placing either paper molds or flour and butter..
Fill each case 3/4 full and place the remaining blueberries on top..
Finally lower the oven to 170 ° C and put the muffins to bake for 20 minutes..

More from Inspired Taste Blueberry muffins are a breakfast staple in most homes. This recipe from "Martha's Entertaining" features two options to finish: make a crumb topping, or sprinkle granulated sugar and freshly grated mace over the batter just before baking. Fold in the remaining whole berries. Since the muffins are full of juicy blueberries, they stay moist for days. The flip side of this is that they tend to get a little soggy.