Blueberry Muffins Recipe (Dairy)
These blueberry muffins make a delicious and simple treat, perfect for family time and celebrations. We love to get out on family hikes in nature and bring along a simple picnic, including on occasions like Family Day (‘Yom HaMishpacha’). Enjoy!
Yields: 12 muffins
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¾ teaspoon salt
- ¼ teaspoon cinnamon (optional)
- ½ cup unsalted butter, softened
- zest of 1 medium lemon, preferably organic (optional)
- ¾ cup granulated light brown sugar
- 2 large eggs
- 1½ teaspoons vanilla extract
- ½ cup milk
- 1 cup fresh blueberries (if using frozen blueberries, do not thaw)
Supplies for Cooking
- Muffin tin
- 12 paper muffin liners OR oil brush and oil (coconut or vegetable)
Instructions
1. Preheat oven to 425°F (218°C) and put an oven rack in the middle position. Grease a 12-cup muffin tin or use cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon (optional).
3. In the bowl of an electric mixer, beat the butter and granulated sugar on high speed until smooth and creamy (about 2 minutes). On medium speed, add the eggs one at a time, beating well and scraping down the sides of the bowl after each addition. Beat in the vanilla extract and lemon zest (optional) until combined. (It’s okay if the batter looks a little grainy).
4. On low speed, add the dry ingredients and milk into the wet ingredients, alternating with the milk, mix until just combined (a few lumps are okay). Gently fold in the blueberries. The mixture will be thick, but do not overmix.
5. Divide the batter evenly between the prepared muffin cups; they will be quite full.
6. Bake for 5 minutes at 425°F (218°C) then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 18-23 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 23-28 minutes, give or take. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
7. Muffins stay fresh when covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. Freeze leftover muffins in an airtight container or sealable bag for up to 3 months. Thaw in the refrigerator or at room temperature before enjoying. To reheat, wrap individual muffins in aluminum foil and place in a preheated oven (350°F) until warm. Enjoy!
