Moist Blueberry Muffins
Enjoy these moist blueberry muffins for breakfast or snacking! They're fantastic with the optional whipped cinnamon butter!
Ingredients
For the Blueberry Muffins
- 1 cup blueberries, rinsed
- 2/3 cup granulated sugar, divided
- 1 3/4 cups flour, (8 ounces)
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1 cup milk, (8 ounces)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, (4 ounces), melted and cooled
- Optional: Cinnamon-sugar for topping
For the Optional Cinnamon Butter
- 1/4 cup unsalted butter, room temperature
- 2 tablespoons confectioners' sugar
- 1 tablespoon honey
- 3/4 teaspoon ground cinnamon
- Pinch salt
Instructions
Blueberry Muffins
- Toss the blueberries with 3 tablespoons of the sugar and set aside.
- Grease 12 muffin cups or spray with baking spray.
- In a large bowl, combine the flour, the remaining sugar, salt, and baking powder. Whisk to blend.
- In a small bowl, whisk the milk with the eggs and vanilla extract. Add the milk and egg mixture to the dry ingredients along with the melted butter. Mix just until the ingredients are moistened.
- Spoon the batter into the prepared muffin cups—about 1/3 to 1/2 cup in each muffin cup—and sprinkle with cinnamon-sugar, if desired.
- Bake the muffins until browned and a toothpick inserted into the center of a muffin comes out clean or with just a few crumbs.
- Let the muffins cool for 10 to 15 minutes, then turn them out of the pan and continue cooling on a rack.
Optional Whipped Cinnamon Butter
- In a small bowl, combine 1/4 cup of room temperature unsalted butter, confectioners' sugar, honey, 3/4 teaspoon of cinnamon, and a pinch of salt.
- Beat or whisk the butter until it is well blended and fluffy.
- Serve alongside the muffins.
Notes
How to Make Quick Bread With This Recipe
- Preheat your oven to the same temperature as indicated in the muffin recipe.
- Prepare the muffin batter as directed in the original recipe.
- Instead of using a muffin tin (Amazon Link), prepare a loaf pan. A standard 8 1/2-by-4 1/2-inch pan (Amazon Link) work well for a 12-muffin recipe. You can also use an 9-by-5-inch loaf pan, but it will result in a shorter loaf.
- Generously grease the loaf pan with butter or baking spray to prevent the quick bread from sticking. You can also line the pan with parchment paper or greased foil, leaving some overhang on the sides for easy removal.
- Turn the prepared batter into the greased loaf pan, spreading it evenly and smoothing the top with a spatula.
- Baking a quick bread will typically take longer than baking muffins. Start by baking the blueberry bread for approximately 50 minutes, then check for doneness. Insert a toothpick or a skewer into the center of the bread; if it comes out clean or with just a few crumbs, the bread is done. If it's not yet ready, continue to bake and check every 4 to 5 minutes until it passes the toothpick test.
- Once baked, let the quick bread cool in the pan for 15 minutes before transferring it to a wire rack to cool completely. Cooling in the pan helps the bread set, while allowing it to cool completely on a cooling rack prevents it from becoming soggy due to trapped steam.
- When the bread is completely cool, use a serrated knife to slice it into even portions. Enjoy your quick bread!
Nutrition
Calories: 254kcalCarbohydrates: 31gProtein: 4gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 64mgSodium: 286mgPotassium: 77mgFiber: 1gSugar: 16gVitamin A: 440IUVitamin C: 1mgCalcium: 77mgIron: 1mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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