Blueberry Muffins Mix
Bursting with juicy blueberries and delicately sweetened, these homemade Blueberry Muffins Mix are the perfect blend of simplicity and indulgence. Made from pantry staples like all-purpose flour, granulated sugar, and a splash of vanilla extract, this easy recipe produces golden muffins with a tender crumb and irresistible flavor. Coating the blueberries in flour ensures they stay suspended throughout the batter, delivering a burst of fruity goodness in every bite. With just 15 minutes of prep time and a quick bake, these muffins are a delightful treat for breakfast, snack time, or dessert. Whether served warm straight from the oven or enjoyed the next day, these muffins are sure to become a family favorite. Ideal for home bakers looking for a foolproof recipe, these muffins can also be customized with fresh or frozen blueberries, making them convenient year-round.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cups Granulated sugar
- 2.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter, melted and cooled
- 0.75 cups Milk
- 1 teaspoons Vanilla extract
- 2 pieces Large eggs
- 1.5 cups Fresh or frozen blueberries
- 1 teaspoons All-purpose flour (for coating blueberries)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it lightly.
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
In a medium bowl, whisk together the melted butter, milk, vanilla extract, and eggs until smooth.
Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Be careful not to overmix; the batter will be slightly lumpy.
In a small bowl, toss the blueberries with 1 teaspoon of flour to prevent them from sinking to the bottom of the muffins.
Gently fold the coated blueberries into the batter using a spatula, ensuring even distribution.
Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 18-20 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 tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. These muffins can be stored in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
2690 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.0 g | 145% | |
| Saturated Fat | 66.5 g | 332% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 647 mg | 216% | |
| Sodium | 2529 mg | 110% | |
| Total Carbohydrate | 384.1 g | 140% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 182.2 g | ||
| Protein | 45.8 g | 92% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 357 mg | 27% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 889 mg | 19% | |
*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.
