Little Red Riding Hood Blueberry Muffins
Transport your taste buds to a storybook forest with these charming Little Red Riding Hood Blueberry Muffins, brimming with plump, juicy blueberries and a hint of zesty lemon. Perfectly soft and fluffy, these muffins strike a delightful balance of sweet and tangy, while a sprinkle of optional coarse sugar adds a satisfying crunch to the golden tops. Made with simple pantry staples like all-purpose flour, melted butter, and vanilla, they come together in just 15 minutes of prep time, making them an ideal choice for a quick breakfast, snack, or dessert. Whether you're packing a basket for your next adventure or enjoying them fresh out of the oven with a cup of tea, these whimsical blueberry muffins are sure to delight both kids and adults alike.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cups granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 0.5 cups unsalted butter (melted and cooled)
- 0.5 cups milk
- 1 teaspoons vanilla extract
- 2 units large eggs
- 1.5 cups fresh or frozen blueberries
- 1 teaspoons lemon zest (optional, for added brightness)
- 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 with non-stick cooking spray.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt until evenly combined.
In a medium bowl, whisk the melted butter, milk, vanilla extract, and eggs until smooth.
Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. Be careful not to overmix; the batter should still be a bit lumpy.
Add the blueberries and, if using, the lemon zest to the batter. Gently fold in to distribute evenly without squishing the berries.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
If desired, sprinkle a pinch of coarse sugar on top of each muffin for a crunchy, sweet topping.
Bake in the preheated oven for 20-22 minutes, or until the tops are lightly golden and a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature, and enjoy the magical flavor of these Little Red Riding Hood Blueberry Muffins!
Nutrition Facts
Calories |
236 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.6 g | 12% | |
| Saturated Fat | 5.7 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 187 mg | 8% | |
| Total Carbohydrate | 33.9 g | 12% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 17.2 g | ||
| Protein | 3.7 g | 7% | |
| 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.
