Homemade Blueberry Muffins — Easy Muffins de Arándanos

Versión en Español

Homemade blueberry muffins are flour, sugar, baking powder, and salt mixed with oil, milk, vanilla, and an egg, folded with fresh blueberries, spooned into muffin cups a little over half full, and baked at 200°C (392°F) for 18 to 20 minutes. They take 20 minutes of preparation and 20 minutes of baking, and make 6 muffins.

An American classic made with fresh blueberries, which Chile grows in abundance.

How to Make Blueberry Muffins?

It is a simple batter of flour, sugar, oil, and milk with a generous handful of fresh blueberries. Mix the wet and dry ingredients only until combined for a tender crumb.

Nutritional Information

Each blueberry muffin contains approximately 360 kcal, 4 g of protein, 18 g of fat (2 g saturated), 50 g of carbohydrates (25 g sugars), and 200 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.

Homemade Blueberry Muffins Recipe

Preparation: 20 minutes
Cooking: 20 minutes
Servings: 6 muffins

Ingredients

• 210 g (1¾ cups) of wheat flour
• 150 g (¾ cup) of white sugar
• 100 g (⅔ cup) of fresh blueberries
• 80 ml (⅓ cup) of vegetable oil
• 80 ml (⅓ cup) of whole milk
• 1 teaspoon of vanilla extract
• 1 egg
• ¼ teaspoon of salt
• 2 teaspoons of baking powder

Instructions

1. Preheat the oven to 200°C (392°F) for at least 10 minutes. In a large bowl, combine the sifted flour, sugar, baking powder, and salt and mix with a wooden spoon or clean hands. Set aside.

2. In a medium bowl, whisk the oil, milk, vanilla extract, and egg just until combined, pour over the flour mixture, and stir until even, adding a little more milk if the batter is too dry.

3. Fold in the clean, whole blueberries gently so they do not break, and spoon into oiled and floured muffin tins or paper liners, filling them a little over halfway.
4. Bake for 18 to 20 minutes, until a wooden toothpick inserted in a muffin comes out clean. Cool at room temperature and unmold. Serve fresh, ideally the same day, with coffee or a scoop of vanilla ice cream.

Additional Tips

Butter option

Many prefer melted butter instead of oil for extra flavor, although the muffins are slightly less fluffy.

Frozen berries

Frozen blueberries work the same way, although fresh are always best.

Keep them suspended

Toss the blueberries in a spoonful of flour before folding them in so they do not sink.

Do not overmix

Stir just until combined; overmixing makes muffins tough.

Frequently Asked Questions (FAQs)

1. How do I keep the berries from sinking?

Toss the blueberries in a tablespoon of flour before folding them into the batter; they stay better distributed while baking.

2. What is the difference between a muffin and a cupcake?

Muffins are denser, less sweet, and unfrosted, while cupcakes are lighter, sweeter, and almost always decorated with icing or frosting.

3. How do I know they are done?

When the domes are golden and well risen, test with a toothpick in the center; it should come out clean or with a few dry crumbs. If it has wet batter, bake 2 more minutes.

4. Can I freeze baked muffins?

Yes, they freeze very well in an airtight bag once cool. Warm them for 30 seconds in the microwave to serve.

Origin of Blueberries

Blueberries are native to North America, where Indigenous peoples gathered them for centuries for food, medicine, and dyes. Their commercial cultivation began in the early 20th century in New Jersey, thanks to Elizabeth White and botanist Frederick Coville.

Did You Know?

The word muffin is often traced to the French moufflet, a soft bread eaten at breakfast, which gradually took on flavors and fruits such as chocolate or berries.

Recommended

• Chilean Blueberry Mousse Recipe
• Blueberry Kuchen Recipe
• Fluffy Vanilla Cupcakes Recipe
• No Bake Blueberry Cheesecake Recipe