Maida Heatters Blueberry Muffins
Experience the timeless charm of Maida Heatter’s Blueberry Muffins, a beloved classic bursting with fresh, juicy blueberries and topped with a delicate sprinkle of sugar for added sweetness and crunch. These fluffy, golden muffins come together effortlessly in just 15 minutes of prep time, making them a perfect choice for busy mornings or indulgent brunches. The recipe features a tender crumb, thanks to a balance of creamy butter, milk, and eggs, while a touch of vanilla enhances the natural sweetness of the blueberries. With a generous 1.5 cups of blueberries folded into the batter, every bite is packed with fruity flavor. Whether served warm straight from the oven or cooled to room temperature, these homemade muffins are an irresistible treat for any occasion. Get ready to enjoy bakery-quality blueberry muffins fresh from your kitchen!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2.5 teaspoons Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter
- 1 cup Granulated sugar
- 2 Eggs
- 0.5 cup Milk
- 1 teaspoon Vanilla extract
- 1.5 cups Fresh blueberries
- 1 tablespoon Extra granulated sugar (for topping)
Instructions
Preheat your oven to 375°F (190°C) and prepare a 12-cup muffin tin by lining it with paper liners or lightly greasing the cups.
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the unsalted butter and granulated sugar together using a hand or stand mixer until the mixture is light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition.
Mix in the milk and vanilla extract until just combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can make the muffins tough.
Gently fold in the blueberries using a spatula, ensuring they are evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Sprinkle a little extra granulated sugar on top of each muffin for a sweet crunch after baking.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
2450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.2 g | 81% | |
| Saturated Fat | 33.2 g | 166% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 507 mg | 169% | |
| Sodium | 2506 mg | 109% | |
| Total Carbohydrate | 439.6 g | 160% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 242.4 g | ||
| Protein | 43.3 g | 87% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 267 mg | 21% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 778 mg | 17% | |
*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.
