Blueberry Muffins

Name: Blueberry Muffins
Prep time: 60 min
Total time: 60 min
Yield: 12 servings
Ingredients: 250 g Wheat flour; 150 g White sugar; 15 g Baking powder; 1 szczypta Salt; 120 szt. Egg; 120 ml Milk; 90 g Butter; 200 g Fresh blueberries; 20 g Powdered sugar; 6 g Lemon zest

Desserts Dishes for Special Occasions 60 min Medium 13 wyświetleń ~16.39 PLN - (0)

Description

Delicate muffins with juicy blueberries are a classic dessert that will be perfect for New Year's Eve 2025 — they are convenient to serve on a platter, can be prepared in advance, and briefly reheated before serving. Their interior is fluffy and moist thanks to the combination of butter and milk, while the pieces of blueberries add freshness and natural sweetness. Enhanced with lemon zest (optional), they have a pleasant, slightly citrus aroma. Best served slightly warm or at room temperature, dusted with powdered sugar for visual effect. The muffins are visually appealing — the golden crust contrasts with the purple spots of blueberries, which looks great on a New Year's table.

Składniki (10)

Servings:

Wheat flour 250 g
White sugar 150 g
Baking powder 15 g
Egg 2 szt.
Milk 120 ml
Butter 90 g
Fresh blueberries 200 g
🌿 Przyprawy
Salt 0.0 szczypt
✨ Opcjonalne
Powdered sugar 20 g
Lemon zest 6 g

💰 Szacowany koszt dania: ~16.39 PLN (1.37 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

Take the butter and eggs out of the fridge 30 minutes before starting to bring them to room temperature — ingredients at similar temperatures combine better. Position the oven rack in the middle. Preheat the oven to 200°C (top-bottom) or 180°C with fan; the preheating process should take about 10–15 minutes.

Use a kitchen thermometer to check the oven temperature, if you have one. If you don't have time to warm up the ingredients, you can melt the butter and let it cool to lukewarm temperature (~35°C).

Find the ingredients

In a large bowl, sift 250 g of wheat flour and 15 g of baking powder through a sieve with holes about 3–5 mm. Add 150 g of sugar and 1 g of salt. Sifting aerates the flour and evenly distributes the baking powder — this will make the muffins fluffier.

Ingredients: Wheat flour, Baking powder, White sugar, Salt

Use a large, wide bowl (min. 3 liters) and a metal sieve. If you have a kitchen scale, measure the ingredients accurately; if not, try to use a measuring cup with a flat surface.

Wet ingredients

In a medium bowl, whisk 120 g (2 pieces) of eggs with a fork or whisk until slightly frothy (about 20–30 seconds). Add 120 ml of milk and 90 g of melted, cooled butter (it should be warm, not hot) and mix until smooth.

Ingredients: Egg, Milk, Butter

Use a whisk or fork. Melt the butter in a saucepan over low heat or in the microwave in short 10-second intervals; make sure it's not hot before adding, as it will curdle the eggs.

Combining the dough

Pour the wet ingredients into the dry ones and mix with a wooden spoon or spatula just until the ingredients are combined — the mixture should be uniform but not overmixed (about 20–30 seconds of mixing). Leaving lumps in the batter will prevent gluten from developing, which will make the muffins soft.

Ingredients: Wheat flour, White sugar, Baking powder, Salt, Egg, Milk, Butter

Use a wooden spoon or a silicone spatula. Avoid a stand mixer, which can easily overwork the dough. Mix only until there are no visible dry traces of flour.

Adding blueberries

Gently fold 200 g of blueberries into the mixture: add half directly and mix gently, then set aside the other half so that some of the fruit remains on top of each muffin. If you are using frozen blueberries, do not thaw them — coat them first in 1 teaspoon of flour (about 3 g) to prevent them from sinking to the bottom.

Ingredients: Fresh blueberries, Wheat flour

Use a silicone or wooden spoon. Stir very gently to avoid crushing the fruit — too vigorous mixing will make the mixture uneven.

Preparing the baking pan

Prepare a muffin tin for 12 muffins. If you are using paper liners, place them in the muffin tray. If not, grease the cavities with butter or spray with cooking spray. Fill the liners with batter to about 2/3 full (about 25–30 g of batter per muffin, depending on size).

Ingredients: Powdered sugar

The best is a mold with standard cavities of about 7 cm in diameter. Use a small ice cream scoop or a two-part portioning spoon to ensure the portions are even.

Baking

Place the muffin tin filled with muffins in the preheated oven and bake for 18–22 minutes. After 12 minutes, you can rotate the tin 180° (if the oven has uneven heat distribution). Check with a toothpick after 18 minutes — a toothpick inserted into the center of a muffin should come out dry or with a few moist crumbs.

Use the middle rack of the oven. Do not open the oven for the first 10–12 minutes, as a sudden drop in temperature may cause the muffins to collapse.

Cooling

After baking, remove the pan and let it cool on a rack for 5–10 minutes — this will allow the muffins to set slightly and make it easier to remove them. Then gently take the muffins out of the pan and leave them on the rack to cool completely (about 20–30 minutes).

Use a metal cooling rack. If the muffins stick to the liners, gently run a knife around the edges and remove them.

Finishing

If you want, sprinkle the cooled muffins with 20 g of powdered sugar through a sieve. Add the reserved blueberries on top of each muffin for an attractive finish. Optionally, you can add lemon zest (6 g) on top, which will enhance the aroma.

Ingredients: Powdered sugar, Lemon zest, Fresh blueberries

Use a fine sieve to dust powdered sugar. Additionally, you can add lemon zest to enhance the flavor/texture.

Serving

Arrange the muffins on a platter in a single layer. Serve slightly warm or at room temperature. For New Year's Eve, you can add small paper flags or cupcake wrappers to match the party style.

Ingredients: Fresh blueberries

If serving cold on hot days, keep the muffins in a cool place; do not store in the sun. Use a flat plate or cake stand for presentation.

Fun Fact

💡

Muffins originated in 19th century England; the name 'muffin' may come from the French 'mouflet' (soft bread) or the German 'muffen' (small pieces of cake).

Best for

Sylwester 2025 przyjęcia domowe poczęstunek na spotkaniach towarzyskich

Tips

🍽️ Serving

Serve the muffins on a larger platter with decorative cupcake liners. Complement the plate with a small jug of cream or chocolate sauce. You can serve with coffee, tea, or sparkling wine for adults on New Year's Eve.

🥡 Storage

Store in an airtight container at room temperature for up to 2 days. In the refrigerator, store for up to 4 days (chilled muffins will lose some fluffiness). To refresh, heat in an oven preheated to 160°C for 5–7 minutes or in the microwave for 10–15 seconds. If you want to freeze, arrange the muffins individually on a baking sheet (chilled), place in the freezer for 1–2 hours, then transfer to a bag and store for up to 2 months; thaw at room temperature.

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Ingredients (10)

Servings:

Wheat flour 250 g ~1.00 zł
White sugar 150 g ~3.00 zł
Baking powder 15 g ~0.23 zł
Egg 2 szt. ~0.96 zł
Milk 120 ml ~0.60 zł
Butter 90 g ~3.60 zł
Fresh blueberries 200 g ~5.00 zł
🌿 Przyprawy
Salt 0.0 szczypt ~0.01 zł
✨ Opcjonalne
Powdered sugar 20 g ~0.80 zł
Lemon zest 6 g ~1.20 zł

💰 Szacowany koszt dania: ~16.39 PLN (1.37 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Wartości odżywcze

🔥

2510 kcal

Kalorie

Białko 37.3g

Węglowodany 412.1g

Tłuszcze 80.8g

🔥

258 kcal

Kalorie

Białko 3.8g

Węglowodany 42.4g

Tłuszcze 8.3g

Wartości przybliżone, obliczone na podstawie składników

Autor przepisu Pichcik

90 min

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