Everyone has their favorite items for breakfast. Some love a full breakfast with bacon eggs and toast, and others love donuts or even oatmeal. Another popular item is blueberry muffins.
The history of muffins started with European settlers who came to the New World and first made Bilberry Muffins. Bilberries look like blueberries but they are more intense in flavor. They are sweet and tangy and some feel more delicious than blueberries. Bilberries also have more antioxidant properties as well. The New World did not have bilberries so they replaced the recipe with blueberries.
The month of July is the time when blueberries ripen and are at their best. Their firmness is perfect for baking because they keep their shape and then when you bite into them they are soft and delicious.
A key to a good blueberry muffin is also a moist batter. Many like to use buttermilk in the batter to give that moist, tangy taste. Below is a good recipe that is fairly easy to do.
Easy Homemade Blueberry Muffins
- 2 1/4 cups all-purpose flour (scoop and level to measure)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp heaping salt
- 7 Tbsp unsalted butter, cut into 1 tbsp pieces
- 1 cup granulated sugar
- 1 cup buttermilk, brought to room temperature *(substitute below)
- 3 Tbsp vegetable oil (canola or olive oil is ok)
- 2 large eggs, brought at room temperature
- 2 tsp vanilla extract
- 1 1/2 cups fresh blueberries
- 1 1/2 Tbsp brown sugar (or Turbinado sugar)
*Buttermilk substitute: Put 1 Tbsp of white vinegar or lemon juice into a 1-cup measure. Fill the cup with 2%-while milk until the cup is full. Put the mixture into a small bowl and let it sit for 5 minutes. It has curdled and now it's ready to use as buttermilk.
- Preheat oven to 400 degrees. Place 12 muffin liners in a muffin pan then spray the top of the pan with non-stick cooking spray. Set aside.
- In a large mixing bowl whisk together flour, baking powder, baking soda, and salt. Make a well in the center of the flour mixture.
- In a separate large microwave-safe mixing bowl melt the butter in the microwave until just melted (about 40 seconds or so, cover to prevent splatter).
- To butter add granulated sugar, buttermilk, vegetable oil, eggs, and vanilla extract. Whisk to blend well.
- Pour the wet mixture into flour mixture then fold with a rubber spatula until nearly combined. Add blueberries and fold until no streaks of flour remain.
- Divide batter among prepared muffin cups, filling each heaping full. Sprinkle tops evenly with turbinado sugar.
- Bake in a preheated oven until a toothpick inserted into the center comes out clean, about 18 to 22 minutes.
- Transfer muffins to a wire rack to cool then store in an airtight container.
- Frozen blueberries can be used in a pinch. Just don't thaw them before folding them in.
- For a cinnamon blueberry muffin add 1 1/2 tsp ground cinnamon.
- For lemon blueberry muffins add 2 Tbsp fresh lemon zest.