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What You Wish For by katherine Center Book Review and blueberry muffin recipe

Simple Blueberry Muffin Recipe

Course Breakfast
Prep Time 10 minutes
Cook Time 29 minutes
Servings 12 muffins

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup almond flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup whole milk, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, room temperature
  • 2 large eggs room temperature
  • 2 cups of fresh or frozen blueberries

Instructions

  1. Preheat the oven to 375 F & line muffin tin with paper liners.
  2. In a medium bowl, whisk together the all purpose flour, almond flour, baking powder, and salt.
  3. Place blueberries in a small bowl and coat the berries with just enough dry mixture to cover them.
  4. In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar and butter. Beat on medium-high until light, fluffy, and doubled in volume, 2 to 3 minutes. Scrape down the bottom and sides of the bowl as necessary with a rubber spatula.
  5. Reduce the mixer to low and in eggs one at a time.
  6. Alternate the dry mixture with the milk until fully incorporated. This will be a thick batter.
  7. Scrape the sides and bottom of the bowl before gently folding in the blueberries and vanilla.
  8. Fill the muffin tins and bake for approximately 30 minutes.
  9. Cool in the pan for 5 minutes and then move the muffins to a cooling rack.

Recipe Notes

recipe adapted from Hummingbird High Weeknight Baking