scratch blueberry muffin recipe
The Best scratch blueberry muffin recipe
I’ve been making this scratch blueberry muffin recipe for years, and it’s always a hit with my family. The combination of fresh blueberries and the sweetness of the sugar is just perfect.
I love how the muffins turn out – all fluffy on the inside and crispy on the outside. It’s a simple recipe that requires just a few ingredients, but it’s so versatile that you can make it for any occasion.
Whether it’s a quick breakfast or a special treat, these muffins are always a good idea. My kids love helping me in the kitchen, especially when we’re mixing together the batter.
It’s a great way to spend quality time together and teach them about cooking at home. The best part about this recipe is that it’s easy to customize – you can add in nuts or chocolate chips if you like.
But honestly, the classic version with just blueberries is where it’s at. There’s something special about biting into a warm muffin straight from the oven, and this recipe never fails to deliver.
Scratch Blueberry Muffins
Moist and delicious blueberry muffins made from scratch. Perfect for breakfast or a snack.
🥘Ingredients
For the Muffins
For the Streusel Topping
👨🍳Directions
Mix well.
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Scratch Blueberry Muffins Works
This scratch blueberry muffin recipe is always a good idea for any occasion – whether it’s a family gathering or just a quick breakfast on-the-go. The best part about this recipe is that it’s so easy to customize and adapt to your needs.
You can make them ahead of time and freeze them for up to 2 months, or store them at room temperature for up to 3 days. Reheating them is easy – just pop them in the microwave for 10-15 seconds or bake them at 350°F for 5-7 minutes until warm and fluffy.
❓ Frequently Asked Questions About Scratch Blueberry Muffins
Q: What kind of flour should I use for this recipe?
I recommend using all-purpose flour for this recipe, as it will give you the best results. You can also use whole wheat flour if you prefer a nuttier flavor, but keep in mind that it will change the texture slightly.
Q: Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries if you don’t have access to fresh ones. Just make sure to thaw them first and pat them dry with a paper towel before adding them to the batter.
Q: How long do these muffins stay fresh?
These muffins will stay fresh for up to 3 days at room temperature or 5 days in an airtight container in the fridge.
Q: Can I make these muffins gluten-free?
Yes, you can make these muffins gluten-free by substituting the all-purpose flour with a gluten-free flour blend. However, keep in mind that gluten-free baked goods can be more dense and may not have the same texture as traditional baked goods.
Q: Can I store these muffins in an ice cube tray?
No, it’s not recommended to store these muffins in an ice cube tray as they will become soggy and lose their texture. Instead, store them in an airtight container or zip-top bag at room temperature or in the fridge.
