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Blueberry Burst Muffins

clock-icon45 minutes
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Pixicook editorial team

Delicious and tender muffins bursting with fresh blueberries, perfect for a sweet breakfast or snack.

Ingredients for Blueberry Burst Muffins

units in
USchevron
serves
12 peoplechevron

Sugar

cups

Baking Powder

teaspoons

Baking Soda

teaspoons

Ground Coriander Seed

teaspoons

Grated Nutmeg

teaspoons

Unsalted Butter, cut into 1/2-inch cubes

0.25 sticks

Milk

cups

Large Eggs, cold

each

Vanilla Extract

teaspoons

Fresh Blueberries

cups

Sparkling Sugar, optional

cups

How to Make Blueberry Burst Muffins

1. Prepare the Oven and Muffin Pan

Begin by adjusting your oven rack to the middle position and preheating your oven to 350°F (180°C). Prepare a nonstick or aluminum muffin pan by lightly greasing it or lining it with tinfoil or paper liners.

2. Combine Dry Ingredients and Butter

In a stand mixer fitted with the paddle attachment, combine the all-purpose flour, sugar, baking powder, Diamond Crystal kosher salt, baking soda, ground coriander seed, grated nutmeg, and butter cubes. Mix on low speed for about 2 minutes until you achieve a mealy powder.

3. Add Wet Ingredients

Add the milk, cold eggs, and vanilla extract (if using) to the dry mixture. Mix briefly until a thick batter forms.

4. Layer the Batter

Drop a heaping tablespoonful of the plain batter into the bottom of each muffin cup, approximately 1 ounce (28g) per cup.

5. Fold in Blueberries

Gently fold the fresh blueberries into the remaining batter. The dough will be quite stiff, but this will help keep the berries evenly distributed throughout the muffins.

6. Fill Muffin Cups and Add Topping

Divide the blueberry batter evenly among the muffin cups, filling each one to the top. If desired, sprinkle about a teaspoon of sparkling sugar over each muffin.

7. Bake the Muffins

Bake the muffins in your preheated oven for about 25 minutes, until they are puffed and firm, with a lightly golden top.

8. Enjoy and Store

Enjoy your freshly baked Blueberry Burst Muffins immediately. If you have any leftovers, store them in an airtight container for up to one day to maintain their freshness.

Variations

Banana Nut Muffins

Reduce the milk to 1/4 cup and add 1 cup of mashed ripe bananas (about 2 large bananas). Stir in 1/2 cup of chopped walnuts or pecans. Optional

Apple Cinnamon Muffins

Fold in 1 cup of peeled and diced apples. Add 1 teaspoon of ground cinnamon to the dry ingredients. Optional

Chocolate Chip Muffins

Swap out 1/4 cup of flour for unsweetened cocoa powder. Add 1 cup of chocolate chips to the batter. Optional

Lemon Poppy Seed Muffins

Replace the vanilla extract with 2 teaspoons of lemon zest and 1 tablespoon of lemon juice. Add 2 tablespoons of poppy seeds. Optional

Citrus Zest Infusion

Add the zest of one lemon or orange to your batter. This will impart a bright, zesty flavor that complements the blueberries beautifully.

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