I have spent many weekend mornings making muffins. Usually I bake them with oats and wholewheat, but this past weekend I wanted to make a muffin that rose and billowed upwards towards the sky! So I knew I needed to rely on my good friends, all-purpose flour and baking powder. These are the best rising blueberry muffins I have ever made. I have also made these muffins with strawberries and mangos. Whatever fruit you have. I recommend fresh fruit, not frozen, with this recipe (but have made them with both, you certainly could go for it).
I ran out of muffin liners, so I just used some parchment paper in the muffin pan. If you are out of muffin liners, do not simply spray the muffin pan, as these muffins will still stick. I have done this, and it’s a mess and you’ll be sad because your pretty muffins will be destroyed as you try to excavate them.
To use parchment paper instead of muffin liners, cut the parchment paper into squares, and then fold it into the pan. There is a photo of mine a few photos below. The bigger the squares, the more parchment paper you will see. If you pour your muffins very carefully (which I did not in this instance) you can even use parchment paper to make the muffins look fancier. UPDATE: If you use parchment paper, be sure to spray the pan with nonstick spray first, before you put the parchment paper in, as this will help the pieces stay in place while you fill them! To pour muffins into your liners carefully here is the method I have used before:
Pour the batter into a ziploc bag. Then just pull the bag out, cut the corner, and essentially pipe your muffin batter into the liners.
These blueberry muffins can be frozen and defrosted throughout the week.
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 stick unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1-1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup milk
- 2-1/4 cups fresh blueberries (or any fruit you have!)
- Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners or parchment paper.
- In a medium bowl, whisk together the flour, baking powder and salt. When you measure the flour, be sure to measure with a light hand. I usually stir the flour in the jar before I measure. If you don't, you may be chronically over measuring flour, which was something I did in the past before I researched.
- In the bowl of an electric mixer, beat the butter and granulated sugar for about 2 minutes.
- Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Beat in the vanilla extract and almond extract.
- Gradually add the flour mixture, alternating with the milk, beating on low speed to combine. Do not overmix. The batter will be thick.
- Add the berries to the batter and gently hand mix until evenly distributed. Again, do not overmix.
- Scoop the batter (or pipe it!) into the muffin tin. The muffin cups will be very full which is great.
- Bake for about 30 minutes, until lightly golden. Stick with a toothpick to see if it's done. Let the muffins cool in the pan for about 15 minutes and then transfer the muffins to a rack to cool completely.