Newfoundland Blueberry Muffins
Capture the essence of coastal Newfoundland with these irresistibly tender and moist Newfoundland Blueberry Muffins, brimming with the sweet-tart flavor of fresh or frozen wild blueberries. Perfectly golden and delicately sweet, these muffins are made with simple pantry staples like all-purpose flour, granulated sugar, and a touch of vanilla for that homey, comforting taste. The secret to their fluffy, bakery-style texture lies in gently folding in the blueberries—lightly coated in flour to keep them evenly dispersed—into a batter that's mixed just until combined. Ready in under 40 minutes and yielding a dozen perfect treats, these muffins are ideal for breakfast, snacks, or a cozy dessert. Serve them warm for a nostalgic bite of Newfoundland's maritime charm!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cups granulated sugar
- 2 teaspoons baking powder
- 0.25 teaspoons salt
- 0.5 cups unsalted butter
- 0.75 cups milk
- 1 large egg
- 1 teaspoons vanilla extract
- 1.5 cups fresh or frozen blueberries
- 1 tablespoons all-purpose flour (for tossing blueberries)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it with cooking spray.
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Set aside.
Melt the butter in a small saucepan or microwave-safe dish, then let it cool slightly.
In a medium bowl, whisk together the melted butter, milk, egg, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; the batter should be slightly lumpy.
In a small bowl, toss the blueberries with 1 tablespoon of flour to prevent them from sinking to the bottom of the muffins.
Gently fold the blueberries into the batter using a spatula, being careful not to crush them.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 22-25 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and let the muffins cool in the pan for 5 minutes. Then transfer the muffins to a wire rack to cool completely or to serve warm.
Nutrition Facts
Calories |
2222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.9 g | 81% | |
| Saturated Fat | 32.8 g | 164% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 360 mg | 120% | |
| Sodium | 1683 mg | 73% | |
| Total Carbohydrate | 385.2 g | 140% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 182.2 g | ||
| Protein | 40.3 g | 81% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 314 mg | 24% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 813 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.
