King Arthur’s Blueberry Muffins

Original recipe

Equipment

Ingredients

Steps

1. Preheat oven to 375ºF. Grease 12 muffin cups generously; vegetable oil pan spray works well.
2. In a large mixing bowl, beat together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
3. In a separate bowl, whisk together the flour, baking powder, and salt.
4. Add the dry ingredients to the butter mixture and beat well. Stir in the milk, vanilla, and almond extract, mixing only until smooth.
5. Quickly stir in the berries.
6. Fill the muffin cups 3/4 to almost full, using all of the batter. Mix the topping sugar and cinnamon together and sprinkle over tops.
7. Bake for 25-30 minutes, until light golden brown.
8. Cool in the pan on a rack for 10 minutes before removing.³

Quick & Easy Blueberry Muffins

From Great American Recipes — “From Your Home Bakery” (Card 4, Group 15)

Equipment

Ingredients

Steps

1. Preheat oven to 400ºF. Grease twelve 2 1/2-inch muffin cups.
2. In a large bowl, combine flour, sugar, baking powder, and salt. Stir in blueberries.
3. Add milk, egg, and melted butter. Mix just until dry ingredients are moistened. The batter will be lumpy. Do not overbeat.
4. Spoon batter into muffin cups, filling two-thirds full.
5. Bake at 400ºF for 25 minutes or until tops spring back when lightly touched.
6. Serve warm.

Gluten-Free Blueberry Muffins

Equipment

Ingredients

Steps

1. Preheat oven to 350ºF. Line a 12-cup muffin pan with cupcake liners.
2. In a large bowl, whisk together almond flour, sugar, baking powder, baking soda, and salt.
3. Whisk in melted butter, almond milk, eggs, and vanilla until just combined.
4. Gently fold in blueberries and lemon zest (if using) until evenly distributed.
5. Scoop equal amounts of batter into each liner.
6. Bake until slightly golden and a toothpick inserted into the center comes out clean, about 23 minutes.
7. Let cool slightly before serving.

The Kitchn’s Basic Muffins

Original recipe

Equipment

Ingredients

Steps

1. Preheat oven to 400ºF. Coat a 12-cup muffin pan with cooking spray or line with paper liners.
2. In a medium bowl, whisk together flour, baking powder, and baking soda.
3. In a large bowl, whisk together sugar, melted butter, and salt until combined. Whisk in milk, eggs, and vanilla until well-combined.
4. Stir the flour mixture into the wet ingredients with a spatula until just combined and no dry streaks are visible. Some small lumps are OK.⁵
5. Fold in blueberries (or mix-ins of choice) until evenly distributed.
6. Divide batter among muffin cups (1/4 to 1/3 cup per well).
7. Bake until golden-brown, tops bounce back when pressed, and a toothpick inserted in the center comes out clean, 22-25 minutes.