Seriously Simple Blueberry Muffins: No Mixer Needed!
Seriously Simple Blueberry Muffins
There’s just something utterly magical about waking up to the scent of freshly baked muffins, isn’t there? For me, [Seriously Simple Blueberry Muffins (No Fancy Mixer Needed)] hold a truly special place, evoking sweet memories of sleepy Saturday mornings and the aroma of baking filling our little kitchen. I used to be convinced that achieving that coveted golden muffin top and tender crumb required a fancy stand mixer, until my wonderfully pragmatic husband challenged me to find a truly fuss-free recipe we could whip up before the coffee even finished brewing.
That challenge sparked a delightful baking adventure, and after countless experiments, I finally cracked the code to truly Seriously Simple Blueberry Muffins. Forget the bulky appliances; this real talk recipe proves you absolutely don’t need a stand mixer – just a single bowl, a trusty whisk, and a little bit of love! It’s become a cherished cornerstone of our weekend breakfasts, and if you’re ever in the mood for a lighter option, you might also enjoy these healthy blueberry muffins you’ll want every day from my friends over at Taste Charm.
Seriously Simple Blueberry Muffins: No Mixer Needed!
Course: BreakfastCuisine: AmericanDifficulty: Easy4
servings30
minutes40
minutes300
kcalFluffy, moist, and bursting with juicy blueberries, these Seriously Simple Blueberry Muffins are a breakfast dream come true. You won’t believe how easy they are to make, no fancy mixer required!
Ingredients
2 cups (240g) all-purpose flour
½ cup (100g) granulated sugar
2 teaspoons baking powder
½ teaspoon salt
1 large egg
¾ cup (180ml) milk (whole or 2%)
½ cup (113g) unsalted butter, melted and cooled
1 teaspoon vanilla extract
1 ½ cups fresh or frozen blueberries (do not thaw)
Directions
- Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease generously. This ensures easy removal and clean-up!
- In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined. Make a well in the center of the dry ingredients.
- In a separate medium bowl, whisk the egg, milk, melted butter, and vanilla extract until well combined and smooth.
- Pour the wet ingredients into the well of the dry ingredients. Stir gently with a spoon or spatula until just combined. The batter will be lumpy, and that’s perfectly normal – do not overmix! Overmixing leads to tough muffins, and nobody wants that.
- Gently fold in the blueberries until evenly distributed throughout the batter. If using frozen blueberries, add them directly from the freezer without thawing.
- Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
- Bake for 18-22 minutes, or until the tops are golden brown and a wooden skewer or toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. This helps them set and prevents sticking.
Notes
- The Muffin Method Secret: For truly tender muffins, always mix the wet and dry ingredients just until combined. A few lumps in the batter are actually a good sign! Overmixing develops gluten, which can lead to dense, tough muffins. Trust the process and stop stirring as soon as the flour streaks disappear.
- Berry Best Practices: If you’re using fresh blueberries, tossing them lightly with 1 tablespoon of flour before adding them to the batter can help prevent them from sinking to the bottom during baking. For frozen blueberries, add them directly to the batter without thawing; this helps them maintain their shape and prevents the color from bleeding into the batter.
- A Golden Top: For that extra touch of bakery-style crunch, you can sprinkle a little coarse sugar (like turbinado or demerara sugar) on top of each muffin before baking. It adds a lovely sparkle and a subtle textural contrast that we adore in our kitchen.
