Easy Flavor Packed Blueberry Muffins Recipe

Hi I’m Gaby and today on CrispyBake Kitchen we’re making some easy flavor packed blueberry muffins. So let’s get started.

Step 1: Preheat Oven

First off set your oven to 400 so it’s nice and hot.

Ingredients

two cups or 240 grams of all-purpose flour
one teaspoon of salt
two teaspoons of baking powder
half a cup of room temperature butter
three quarters of a cup or 150 grams of granulated sugar
2 eggs
one whole lemon
eight ounces of blueberries
two teaspoons of vanilla
three quarters of a cup of milk
muffin tin papers

If you wanted to add a streusel topping:

half a cup of flour
half a cup of sugar
a quarter cup of butter
a pinch of salt

Step 2: Mix the Batter

In a large bowl we’re going to combine our dry ingredients starting with two cups or 240 grams of all-purpose flour. We want the fluffiest most tender amazing blueberry muffins and the first part of that is measuring your flour carefully. If you add too much it’s going to be ready and dense. Not what I want. For another delicious variation, try our easy bakery-style moist chocolate chip muffins.
For contrast I want one teaspoon of salt. If you’re using a fine-grained table salt I would go to like three quarters of a teaspoon or even half. If you’re using diamond crystal salt I would add in a little bit more because it’s a less salty salt.
To puff things up you’ll also want two teaspoons of baking powder.
Grab a whisk. Give that a whisk so it’s nice and combined. Whisk, whisk, whisk.
Now it’s time to set this aside and grab a large bowl and your hand mixer or a stand mixer.
Into a large bowl I’m adding half a cup of room temperature butter and I’ll tell you today it’s very cold and my butter was not room temperature after several hours. It was pretty icy and hard. So feel free to microwave it for 10 seconds at half power if it’s a little too firm. You should be able to press your finger into it and it leaves it in dent with just a little bit of work.
I’m going to cream this up on low for just a minute and today I’m using all butter but if you wanted to you could use half butter, half vegetable oil, or even all vegetable oil. It’s totally up to you. I love the taste of butter but if you’re going to enjoy your muffins over the next couple days or they’re going to live in the refrigerator I would use half vegetable oil so they’re really, really soft even if they’re cold.
Now I’m adding three quarters of a cup or 150 grams of granulated sugar right in. I’m going to mix this up for just a minute again.
Mix this up on medium for a few seconds so it’s nice and combined and then we can add the egg. If you added the butter, eggs, and sugar in all at the same time it works if the butter is the perfect temperature but if it’s a little bit too hard it gets frustrating. Add one egg and two.
There’s an optional ingredient you can add right now and that’s lemon zest. I’m going to zest one whole lemon and pop that in with all the mixing. The oils will get expressed and you’ll have a beautiful lemony flavor coming through and in my opinion lemon and blueberries go hand in hand. If you also enjoy citrus in your desserts, consider making these easy four ingredient lemon cookies with zesty icing.
Now we’re going to mix on medium speed for about two minutes until it is light and fluffy. If you were doing this in a stand mixer you would definitely have to scrape the bowl down but with a hand mixer you could just scrape as you mix. That looks light and fluffy and it’s a beautiful light yellow color.
I have some big beautiful blueberries for these muffins but if I just mix them in they might sink a little bit more than I’d like. I want them to be suspended throughout so go ahead and grab a tablespoon of the dry mixture sprinkle that over your eight ounces of blueberries and just give it a toss. Now we’re hoping that the powder that’s on the blueberries will trap little pockets of air and help them kind of float or cling to where they are instead of sinking down.
Now we can continue on. So two teaspoons of vanilla will give us a lovely depth of flavor. Add that right in and mix it up.
For this recipe we’re using three quarters of a cup of milk. If you want, you could add one quarter cup of milk, one quarter cup of lemon juice, and one quarter cup of sour cream for a really tangy zingy blueberry muffin. Today I’m going to use all milk which is what the recipe calls for but you can totally switch it up if you want.
I’m going to add the flour in three additions alternating with my milk or milk mixture and mix on low in between. You don’t want to over mix your batter. If you wanted to you could also use butter milk instead of regular milk for a little bit of more of a tangy situation. Mix that in the rest of the milk and add the last bit of flour. Mix, mix, mix, and I still see flour hanging around but I’m going to stop mixing. Until that very last addition of flour it looked like it was just way too watery but it all came together in the end. So scrape the bowl down and just mix any streaks of flour in.
And now we’re going to stir in our blueberries. Add those in and gently fold them together. Try and get a nice distribution of blueberries.

Step 3: Prepare Muffin Tins and Baking

My oven’s hot the batter is ready. Grab your muffin tin and papers and let’s get to work. Pop your papers into your muffin wells.
Now we’re going to divide the batter evenly and these will be full muffins. We have the oven at 400 degrees Fahrenheit so that they really puff up dramatically.
You have a choice. They could be beautiful plain delicious blueberry muffins or you could top them with a little bit of sugar or you could top them with a crumble or streusel topping. I’m going to do half and half today so you can see the difference.
The streusel topping is beyond easy. All you do is mix up half a cup of flour, half a cup of sugar, and a quarter cup of butter with a pinch of salt. It could be cold butter that you work in or it could be melted butter that you drizzle in. Either way it works.
If you watch this channel you know I have a habit of overfilling my muffin tins and it’s happened once again so I have 11 very full muffins. That’s totally fine. No one’s going to complain about that except the 12th guest. Just kidding. As promised the streusel topping super easy. I’m mixing in the butter, sugar, and flour and drizzling in my butter.
Sprinkle the sugar if desired. This could be sanding sugar, granulated sugar, any kind that you like. For the other almost half of the muffins I’m going to sprinkle on my streusel topping. I had a couple blueberries on top just so they know what they’re biting into.

Step 4: Baking and Tasting

My muffins are ready to go into the oven 400 Fahrenheit for 20 minutes until they are puffed and golden and because I don’t want them to dry out at this high heat I’m adding a ramekin halfway filled with water. It’ll steam up and prevent them from drying out. In you go.
Both of these look so beautiful. It is hard to choose. You make whatever your favorite version of this is. I’m going to have a bite of this one. That tastes like magic. It is crazy because the outside is crunchy from that sugar topping but the inside is a soft cloud filled with blueberries with a little bit of zing from the lemon. It’s amazing. I hope you get a chance to make this recipe and if you like this video check out my muffin playlist.

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