Spiced Blueberry Muffins
Elevate your breakfast game with these irresistibly moist and flavorful Spiced Blueberry Muffins, a delightful twist on the classic treat. Bursting with juicy blueberries and infused with warm hints of cinnamon and nutmeg, these muffins strike the perfect balance between sweetness and spice. The combination of granulated and brown sugar lends a rich depth of flavor, while a light dusting of optional coarse sugar adds a satisfying crunch to every bite. With just 15 minutes of prep time and easy-to-follow steps, this recipe is ideal for both novice and experienced bakers. Perfect for breakfast, brunch, or on-the-go snacking, these tender muffins are a crowd-pleasing favorite that you can enjoy fresh out of the oven or make ahead for busy mornings. Try them today and experience how a touch of spice elevates a classic blueberry muffin to delicious new heights!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cups Granulated sugar
- 0.25 cups Brown sugar
- 1 teaspoons Ground cinnamon
- 0.25 teaspoons Ground nutmeg
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter (melted and cooled)
- 0.75 cups Milk
- 1 large Egg
- 1 teaspoons Vanilla extract
- 1 cups Fresh or frozen blueberries
- 2 tablespoons Coarse sugar (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, cinnamon, nutmeg, baking powder, and salt until well combined.
In a separate smaller bowl, whisk the melted butter, milk, egg, and vanilla extract until smooth and homogenous.
Gradually pour the wet ingredients into the dry ingredients. Gently mix with a spatula or wooden spoon until just combined. Do not overmix; the batter should be slightly lumpy.
Fold the blueberries into the batter, being careful not to squish them. If using frozen blueberries, there's no need to thaw them beforehand.
Divide the batter evenly among the muffin cups, filling each about two-thirds full. If desired, sprinkle coarse sugar on top for added crunch and sweetness.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
2855 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.0 g | 144% | |
| Saturated Fat | 66.5 g | 332% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 498 mg | 166% | |
| Sodium | 2283 mg | 99% | |
| Total Carbohydrate | 431.8 g | 157% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 235.3 g | ||
| Protein | 39.6 g | 79% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 379 mg | 29% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 823 mg | 18% | |
*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.
