Blueberry muffins – American blueberry cupcakes Recipe
Blueberry muffins are a classic of American coffee shops – people often buy them in the morning together with a cup of coffee on the way to work. They’re moist, packed with fruit and have a slightly crunchy top. Compared to Polish cupcakes they’re less sweet and more “breakfast‑style”, so you can easily eat them instead of a sandwich.
Blueberry muffins are small, moist cupcakes inspired by American coffee shops, where they land next to your morning coffee instead of a classic sandwich. They’re full of fruit, moderately sweet and have a delicately crunchy top created by sprinkling sugar over the surface. In flavor they’re like a cross between a simple pound cake and a blueberry bun, but in a convenient, handheld form.
Chef's tips
The most important thing is not to overmix the batter – as soon as the flour disappears, stop, even if you still see small lumps; this way the muffins will be soft, not rubbery. You can toss the blueberries in a tablespoon of flour before adding them to the batter so they sink less to the bottom. If your oven tends to brown from the top, place the tray one level lower so the tops don’t darken before the centers are baked through.
How to serve
These muffins are perfect as an on‑the‑go breakfast – pack them in a box together with plain yogurt and a handful of nuts. For a weekend breakfast serve them slightly warmed, with peanut butter or vanilla cream cheese and a mug of milky coffee. For a picnic in the park all you need is a thermos of lemon tea and a bowl of fresh fruit – the muffins will disappear first.
Ingredients
- wheat flour - 280 g
- sugar - 120 g
- baking powder - 2.5 teaspoons
- salt - 0.25 teaspoons
- egg at room temperature - 2 pieces
- milk at room temperature - 200 ml
- vegetable oil e.g. rapeseed oil - 80 ml
- vanilla extract - 1 teaspoon
- blueberries fresh or frozen, do not thaw before adding - 180 g
- brown sugar for sprinkling on top, optional - 1 tablespoon
Preparation
- Preheat the oven to 190°C (top and bottom heat). Line a muffin tin with paper liners or lightly grease it with oil.
- In a large bowl mix the flour, sugar, baking powder and salt so the ingredients are evenly distributed.
- In another bowl whisk the eggs with the milk, oil and vanilla extract until the mixture is smooth.
- Pour the wet ingredients into the dry and gently mix with a spoon just until combined. Do not overmix – the batter can stay slightly lumpy.
- Add the blueberries and very gently fold them into the batter, trying not to crush them.
- Divide the batter between 12 muffin cups, filling them to about 3/4 full. Smooth the tops with a spoon. If using brown sugar, lightly sprinkle it over the top of each muffin.
- Place the tin in the preheated oven and bake for 20–25 minutes, until the muffins have risen and are golden. Insert a toothpick into the center of one muffin – if it comes out dry or with a few crumbs, they are done.
- Remove the tin from the oven, wait 5 minutes, then transfer the muffins to a wire rack to cool completely.
Storage
Muffiny przechowuj w szczelnym pojemniku w temperaturze pokojowej do 2 dni, potem w lodówce. Możesz je zamrozić pojedynczo i rozmrażać w temperaturze pokojowej lub w piekarniku w 150°C przez kilka minut.
