Quick Description:
These soft, fluffy blueberry muffins are filled with juicy berries and topped with a sweet glaze that adds the perfect finishing touch. Whether for breakfast or a snack, these muffins are sure to satisfy your cravings for something sweet and comforting.
Servings & Timing:
- Servings: 12 muffins
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Ingredients List
For the Muffins:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup whole milk
- 1/4 cup unsalted butter, melted
- 1 cup fresh or frozen blueberries (if using frozen, do not thaw)
- 1/2 cup sour cream or Greek yogurt
For the Glaze:
- 1/2 cup powdered sugar
- 1 tablespoon milk
- 1/4 teaspoon vanilla extract
Instructions:
Step 1: Prepare the Muffin Batter
- Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the eggs, milk, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix, as this can make the muffins dense.
- Fold in the blueberries, making sure they are evenly distributed throughout the batter.
Step 2: Bake the Muffins
- Divide the muffin batter evenly between the muffin cups, filling each about 3/4 full.
- Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Step 3: Prepare the Glaze
- In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth and lump-free. Adjust the consistency by adding more milk if necessary.
Step 4: Glaze the Muffins
- Once the muffins have cooled, drizzle the glaze over the top of each muffin. Let the glaze set for a few minutes before serving.
Additional Notes
- Storage: Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.
- Make-Ahead Tip: These muffins can be made ahead of time and frozen. Freeze them without the glaze, and when ready to serve, let them thaw and drizzle with the glaze.
Dietary Info
- Vegetarian: Yes, these muffins are vegetarian-friendly.
- Can be made dairy-free: Substitute the butter with dairy-free margarine and use non-dairy milk (like almond or oat milk) to make these muffins dairy-free.
Recipe Variations & Serving Suggestions
- Add-ins: You can add chopped nuts, such as walnuts or pecans, to the batter for extra crunch.
- Make them mini: For smaller portions, bake these muffins in a mini muffin tin for about 12-15 minutes.
Storage & Make-Ahead
- Storage: Leftover muffins can be stored in an airtight container at room temperature for up to 3 days.
- Freezing: To freeze, place the cooled muffins in a freezer-safe bag or container and freeze for up to 3 months. Thaw at room temperature before serving.
FAQs
Q: Can I use frozen blueberries?
Yes, frozen blueberries work just as well as fresh. Just make sure not to thaw them to prevent them from bleeding into the batter.
Q: Can I make these muffins without sour cream or Greek yogurt?
Yes, you can substitute sour cream with plain yogurt, buttermilk, or even a little extra milk if needed.
Call-to-Action
“Craving a sweet and fluffy treat? These glazed blueberry muffins are perfect for breakfast or an afternoon snack. Try them out, and let me know how they turned out in the comments below! Don’t forget to share a picture by tagging #GlazedBlueberryMuffins!”
