Delightful Blueberry Muffins
Bake with Kids! Easy-to-Follow Blueberry Muffin Recipe
My two daughters, 5th and 7th graders, wanted to try baking, so I taught them a super simple recipe. These blueberry muffins are made with minimal ingredients and steps, making them incredibly easy for kids to follow. They have a slightly crisp exterior and a tender, cake-like interior, reminiscent of shortbread cookies. Perfect for a fun baking project with your children!
Dry Ingredients- 1 1/2 cups All-purpose flour
- 1/2 cup Granulated sugar
- 1/2 tsp Salt
- 2 tsp Baking powder
Blueberries- 1 1/2 cups Frozen blueberries (or fresh blueberries)
Wet Ingredients- 1/3 cup Canola oil (or grapeseed oil)
- 1 large Egg
- 2/3 cup Milk
- 1 1/2 tsp Vanilla extract
- 1 1/2 cups Frozen blueberries (or fresh blueberries)
Wet Ingredients- 1/3 cup Canola oil (or grapeseed oil)
- 1 large Egg
- 2/3 cup Milk
- 1 1/2 tsp Vanilla extract
Cooking Instructions
Step 1
When measuring dry ingredients, fill the measuring cup loosely and level it off with a straight edge for accuracy. It’s crucial to sift these ingredients together through a sieve to remove lumps and aerate them, which helps create lighter, fluffier muffins.
Step 2
After sifting, whisk the dry ingredients (flour, sugar, salt, and baking powder) together in a bowl until evenly combined. This ensures that leavening agents and sugar are distributed throughout the flour for consistent baking.
Step 3
In a separate bowl, combine all the wet ingredients: canola oil, egg, milk, and vanilla extract. Whisk the egg first until lightly beaten, then add the remaining wet ingredients and mix until smooth and well incorporated.
Step 4
Add the blueberries to the sifted dry ingredients. Gently toss the blueberries with the flour mixture to coat them. This ‘flour coating’ helps prevent the blueberries from sinking to the bottom of the muffins during baking and minimizes color bleeding into the batter.
Step 5
Pour the wet ingredients into the bowl with the dry ingredients and blueberries. Using a rubber spatula, gently fold everything together until just combined. Be careful not to overmix; stop as soon as you no longer see streaks of dry flour. Overmixing can lead to tough muffins.
Step 6
Overmixing the batter can cause the muffins to turn an undesirable purple color. It can also negatively affect the texture, potentially making them tough. Therefore, if you don’t see any dry flour remaining, it’s best to stop mixing, even if the batter looks slightly lumpy.
Step 7
Prepare your muffin tin. You can grease the cups with butter or oil, or use cooking spray to prevent sticking. Alternatively, line each cup with a paper muffin liner for easy removal and cleanup.
Step 8
Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full. Overfilling can cause the batter to spill over during baking.
Step 9
Bake in a preheated oven at approximately 350°F (175°C) for 15-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be golden brown.
Step 10
Once baked, carefully remove the muffins from the tin using a fork or spatula. Be cautious, as they will be hot!
Step 11
Let the muffins cool on a wire rack for a few minutes before serving. While delicious warm, allowing them to cool completely will enhance their moist and tender texture. Enjoy your homemade blueberry muffins!
