Get ready to indulge in a delightful treat that will have your taste buds dancing! These Blueberry Biscuit Muffins are not just your average muffins; they bring a touch of Amish charm to your kitchen with their fluffy texture and bursting blueberry flavor. Perfect for breakfast, brunch, or a sweet afternoon snack, these muffins are incredibly easy to make and will fill your home with an irresistible aroma. With just 35 minutes from prep to plate, you won't want to miss out on this scrumptious recipe that promises to be a hit with family and friends. So, roll up your sleeves and prepare to create a batch of these mouthwatering muffins that will leave everyone asking for seconds!
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup sugar
- 1/2 cup milk
- 1/2 cup melted butter
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 425°F (218°C). Prepare a 12-cup muffin tin by greasing each cup with butter or cooking spray, or line with paper muffin liners.
- In a large mixing bowl, sift together the all-purpose flour, baking powder, and salt. Add the sugar and whisk to combine all dry ingredients thoroughly.
- In a separate medium bowl, melt the butter and let it cool slightly. Add the milk to the melted butter and whisk together until well combined.
- Create a well in the center of the dry ingredients and pour the butter-milk mixture into it. Gently fold the wet and dry ingredients together using a spatula, mixing just until the ingredients are incorporated. Be careful not to overmix.
- Carefully fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter. Some berries may break, which is normal.
- Using a large spoon or ice cream scoop, divide the batter evenly among the prepared muffin cups, filling each about 2/3 to 3/4 full.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
- Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
- Serve warm or at room temperature. These muffins can be stored in an airtight container at room temperature for up to 2 days.
Tips
- Use Fresh Blueberries: For the best flavor and texture, opt for fresh blueberries. If using frozen, make sure they are thawed and drained to avoid excess moisture in the batter.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until incorporated. Overmixing can lead to dense muffins instead of light and fluffy ones.
- Preheat Your Oven: Ensure your oven is fully preheated to 425°F (218°C) before baking. This high temperature helps create a beautiful rise and golden-brown tops.
- Check for Doneness: Use a toothpick to test the muffins for doneness. If it comes out clean or with a few crumbs attached, they’re ready to come out of the oven.
- Cool Properly: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack. This helps them set and prevents them from becoming soggy.
- Storage Tips: Keep any leftovers in an airtight container at room temperature for up to 2 days, or freeze them for longer storage. Just reheat them in the oven for a warm treat!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 4g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 30mg
