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Blueberry Muffins Recipe
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Blueberry Muffins Recipe

How to make Blueberry Muffins? Blueberry Muffins Recipe very yummy and very simple. the materials required for this recipe are given below. Your family or guests will love this recipe. it's never been easy to make muffin. It's easy to make muffins now. 
Course Dessert
Cuisine international
Keyword Blueberry Muffins Recipe, muffins
Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
Servings 12 yields
Calories 400kcal

Ingredients

for the zest

  • 1/3 cups sugar
  • 1 ½ teaspoon grated lemon zest

for the “jam”

  • 1 cup fresh blueberries
  • 1 teaspoon sugar

For the muffins

  • 1 cup fresh blueberries
  • 1 1/8 cups sugar
  • 1 ½ cups unbleached white flour
  • 1 cup whole wheat flour
  • 2 ½ teaspoon baking powder
  • 1 teaspoon coarse ground salt
  • 2 large eggs, whisked
  • 4 tablespoons softened butter
  • 1 cup Greek-style whole milk yogurt
  • ¼ cup vegetable oil or buttermilk
  • 1 ½ teaspoon vanilla extract

Instructions

  • Combine lemon zest and 1/3 cup sugar and set aside.
  • In a small pan over medium heat, combine one cup of blueberries and one teaspoon of sugar. Stir often, mashing the berries gently with the back of a wooden spoon, until blueberries have cooked down into a jam like consistency. Reduce to about ¼ cup; this should take about five minutes or so. Remove from saucepan and set aside to cool slightly.
  • Ready the muffin tin; this mixture will make about 12 regular sized muffins. If not using paper muffin cups, lightly spray or butter the tin. Preheat the oven to 425*F.
  • Whisk together sugar, flours, baking powder and salt in a small to medium bowl and set aside. Combine the eggs, butter, yogurt, vegetable oil and vanilla in a large bowl and mix well. Slowly fold the dry ingredients into the wet, taking care to mix out any lumps, but at the same time do not overmix the batter. Fold in one cup of blueberries and stir to combine. Pour this batter into prepared muffin tins- each cup should be full of batter, coming up just slightly over the edge.
  • Place a teaspoon of the blueberry jam on top of each batter mound. Using a toothpick or chopstick, push the jam down into the batter and swirl slightly in a figure eight pattern. When all the cups have been filled with jam, sprinkle each one with the lemon and sugar mixture.
  • Bake for 15-17 minutes, or until the tops of the muffins have turn golden brown.