Classic Blueberry Muffin Recipe
With Four Different Variations Are Great For Breakfast or a Snack
Jul 28, 2008
Blueberry Muffins are a quick menu item for breakfast and great for snack time. They are easy to pop into a lunch box, and adding a spice or flavoring to a basic recipe will yield different recipe combinations.
Blueberries are a sweet and easy fruit addition to add to a muffin batter, but sometimes they can lump together and bleed excessively in the mix. To prevent the berries from lumping all together, whether fresh or frozen, toss them with a little bit of the dry ingredients to help separate them before folding into the batter.
Frozen blueberries are very simple incorporate. Stirring in the batter at the last minute after being dusted with the flour or mixed dry ingredients keeps them from thawing and bleeding into the batter. Fresh berries are fragile, and are handled in much the same way as frozen except fold gently at the end to prevent smashing into the batter. Canned blueberries are best rinsed off, then stirred in at the end.
Use the basic blueberry muffin recipe below, or try one of the variations for a different take on the classic blueberry muffin. This makes about 6 standard size muffins, or 12 medium sized muffins.
Classic Blueberry Muffins
Ingredients:
- 2 c all purpose flour
- 1/3 c sugar
- 1 T baking powder
- 1/2 t salt
- 1 c milk
- 1 egg
- 1/4 c melted shortening
- 1 c fresh or frozen blueberries, tossed with 1 tablespoon of the dry ingredients, see procedure below
Procedure:
- Preheat oven to 400 degrees F. Grease or spray muffin tins or use paper cups set inside the muffin molds.
- In a mixing bowl, measure out the flour, sugar and baking powder. Using a wire whisk, stir together all the ingredients. Take out about 2 tablespoons and sprinkle over the blueberries and toss to coat. Reserve them for folding at the end.
- Measure milk and stir in the egg. Pour in the melted shortening and all at once add to the dry ingredients. Stir just until the ingredients are blended and add in the reserved blueberries. Fold in to incorporate throughout the batter.
- Spoon or scoop the batter into the prepared pans and bake in preheated oven for about 15 to 20 minutes or until they test done.
- Serve warm or cold.
Variations:
Brown Sugar Topped Blueberry Muffins:
- Spoon about 1 to 2 teaspoons of light brown sugar over the top of scooped blueberry muffin batter in the muffin molds before baking. Bake as directed until done.
Whole Wheat Blueberry Muffins:
- Use 1 cup whole wheat flour for 1 cup of the all purpose flour in the recipe. Proceed as directed with mixing and baking.
Cinnamon Spice Blueberry Muffins:
- Add to the dry ingredients above: 1 tsp cinnamon, 1/4 tsp ginger, 1/4 tsp nutmeg. Proceed as directed with mixing and baking.
Oatmeal Streusel Blueberry Muffins:
- Mix together the following ingredients in a mixing bowl with your fingers until incorporated: 4 Tbsp quick cooking rolled oats, 3 Tbsp butter, 3 Tbsp firmly packed brown sugar, 3 Tbsp flour. Sprinkle over the tops of the scooped blueberry muffin batter in the muffin molds before baking. Bake as directed until done.
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