Homemade Blueberry Muffins Recipe
I love making homemade breads, rolls and muffins for my family as they just add something special to each of our meals. When I make homemade blueberry muffins I always use fresh blueberries, but you can also use frozen ones once you let them thaw.
In addition, once they have been baked and cooled…you can wrap them and place them into the freezer for up to 3 months. Just remove one at a time, thaw and warm them up in the microwave or oven.
- 1 3/4 cups sifted all purpose flour
- 1/4 cup granulated sugar
- 2 1/2 teaspoons baking powder
- 1 cup fresh blueberries
- 3/4 teaspoon salt
- 3/4 cup milk
- 1 large egg, well beaten
- 1/3 cup butter
- 2 tablespoons granulated sugar
- 1 teaspoon grated lemon peel
- granulated sugar
- ground cinnamon
- small amount of melted butter
- In a large mixing bowl sift together the all purpose flour, a 1/4 cup of the granulated sugar, baking powder and salt. Make a well in the center of the flour mixture. Combine together the milk, beaten egg and butter. Add this immediately into the flour mixture by pouring it into the well. Use a large mixing spoon or electric mixer on the low speed to beat/mix all of the ingredients together.
- Toss together the blueberries in 2 tablespoons of granulated sugar. Gently fold them into the muffin batter along with the grated lemon peel. Grease a muffin pan or use muffin cup liners and fill them 2/3 of the way full with your batter.
- Preheat oven to 350 degrees F. Place muffin pan into the oven and bake for 16 to 20 minutes or until done.
- While they are baking mix together a little bit of granulated sugar with some cinnamon. Melt a little bit of butter. Once muffins are done baking, remove them from the oven and while they are hot dip their tops into the melted butter and then dust them with the granulated sugar and ground cinnamon.
This is one of my favorite blueberry muffins recipes! Looking for a new muffin baking pan? I highly recommend the Farberware Nonstick Bakeware 12-Cup Muffin Pan, Gray
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