Indulge your taste buds with the delightful aroma of freshly baked Otis Spunkmeyer's Blueberry Muffins! These scrumptious treats are not only a breakfast favorite but also the perfect snack for any time of the day. With just 30 minutes from prep to plate, you can create a batch of 12 fluffy, blueberry-filled muffins that will have your family and friends begging for the recipe. Imagine the joy of biting into a warm muffin bursting with juicy blueberries—it's a taste sensation you won't want to miss! Ready to impress your loved ones? Let’s dive into this easy-to-follow recipe that will elevate your baking game!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup milk
- 2 eggs
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, and salt until well combined and no lumps remain.
- In a separate medium bowl, melt the unsalted butter and let it cool slightly. Add milk and eggs to the melted butter, whisking thoroughly to create a smooth wet mixture.
- Pour the wet ingredients into the dry ingredients. Gently fold the mixture together using a spatula, being careful not to overmix. Stop stirring when just a few streaks of flour remain visible.
- Carefully fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter without breaking them.
- 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 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean with just a few moist crumbs.
- Remove the muffin tin from the oven and let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature. Store any leftover muffins in an airtight container at room temperature for up to 3 days.
Tips
- Choose Fresh Blueberries: For the best flavor and texture, use fresh blueberries. If you only have frozen ones, make sure to thaw and drain them well to avoid excess moisture in the batter.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until you see a few streaks of flour. Overmixing can lead to dense muffins, so be gentle!
- Fill the Muffin Cups: Aim to fill each muffin cup about 2/3 to 3/4 full. This allows the muffins to rise beautifully without overflowing.
- Check for Doneness: Ovens can vary, so start checking your muffins at the 18-minute mark. A toothpick should come out clean or with a few moist crumbs for perfectly baked muffins.
- Cool Properly: Let the muffins cool in the pan for a few minutes before transferring them to a wire rack. This helps maintain their texture and prevents them from becoming soggy.
- Storage Tips: Keep any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, consider freezing them for a quick treat later on!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 52g
Protein: 6g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 65mg
