Blueberry Muffins from the Magnolia Cafe
Indulge in the homemade goodness of Blueberry Muffins from the Magnolia Cafe, a delightful breakfast or snack option bursting with juicy blueberries and a hint of vanilla. This easy-to-make recipe features fresh ingredients like sweet blueberries tossed in flour to prevent sinking, rich melted butter, and a sprinkle of crunchy coarse sugar on top for added texture. Ready in just over 30 minutes, these bakery-style muffins are moist, tender, and perfect for savoring with a cup of coffee or tea. Whether you’re preparing a treat for brunch or looking for a grab-and-go option, these fluffy muffins are sure to become a family favorite! Perfect for highlighting keywords like "homemade blueberry muffins," "bakery-style muffins," or "easy muffin recipe," this dish will elevate your morning routine.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter, melted and slightly cooled
- 0.5 cup Whole milk
- 2 Large eggs
- 1.5 teaspoons Pure vanilla extract
- 1.5 cups Fresh blueberries
- 1 tablespoon All-purpose flour (for coating blueberries)
- 2 tablespoons Coarse sugar (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners, or lightly grease the cups with non-stick spray.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined.
In a medium bowl, whisk together the melted butter, whole milk, eggs, and vanilla extract until smooth and well combined.
Pour the wet ingredients into the bowl with the dry ingredients. Gently fold together using a spatula until just combined. Be careful not to overmix; the batter will be slightly lumpy.
In a small bowl, toss the fresh blueberries with 1 tablespoon of all-purpose flour to coat them. This helps prevent the blueberries from sinking to the bottom of the muffins.
Gently fold the coated blueberries into the batter, being careful not to break them up too much.
Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full. If desired, sprinkle the tops of the muffins with coarse sugar for added crunch and sweetness.
Bake in the preheated oven for 18-22 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. These muffins are best enjoyed the day they are made but can be stored in an airtight container at room temperature for up to 2 days.
Nutrition Facts
Calories |
238 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.4 g | 12% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 187 mg | 8% | |
| Total Carbohydrate | 34.3 g | 12% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 17.2 g | ||
| Protein | 3.8 g | 8% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 21 mg | 2% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 60 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
