I was in the kitchen a lot last week. I didn’t realize how much I had been baking until the end of the week. I am really glad I was because these easy blueberry muffins are just too good!
Last week was hard. The week dragged on, and it seemed like everyday there was some new disappointment. I know that “things will work out the way they are supposed to” but that really doesn’t take away the frustrations of the waves of disappointments I experienced last week.
I know that things will work out, just maybe not the way I wanted them too. For me though, even when I am faithless, God still seems to be faithful, and when I do look back at the rocky road, I see why things happened the way they did, and for that I am thankful.
Anyways…I spent a lot of time in the kitchen making these muffins.
I find myself able to cope when I am doing something like cooking or baking or blogging. This blog really helps me to keep moving forward even when things are hard, I love it. So I wanted to challenge myself this week and do something different.
I decided to work on a muffin recipe for you guys.
Saying that I was determined for these muffins to turn out perfect would be an understatement. Other things weren’t working out, but I told myself that I WOULD MAKE these muffins work. I think I went through a few dozen muffins before I finally did it. I made a muffin recipe that was PERFECT! So last week wasn’t ALL disappointment.
I did something that I had never done before, and that was developing my own blueberry muffin recipe!
Let me tell you about these easy blueberry muffins.
My Delicious and Easy Blueberry Muffins
Baking is NOT my strong suit. There is a lot that goes into a baked good, and you really do have to follow the recipe exactly. Thankfully, there are a lot of great baking recipes out there. I think this recipe is one of them. These muffins are light and fluffy, and they are crispy on the outside! You can taste how the lemon perfectly complements the blueberry without overpowering the muffin.
The trick to these muffins is to NOT over mix. You will see this in many of the muffin recipes you see. They will tell you to not over mix! I believe this has to do with the gluten formation and the bubbles in the batter. If you over mix your recipe will fall flat and your muffins will be more dense then they are fluffy. Not so yummy am I right?
Don’t be afraid though, i have full confidence in you. You can absolutely make these muffins and hopefully you will love them as much as I do!
Here is how you make them.
Preparing your Ingredients
Remember when we talked about the mise en place last week? You always want to have your ingredients measured out and organized before cooking.
No, your food wont be destroyed if you don’t do this, but you can get lost in your steps, or forget an ingredient if you don’t. I make sure to do this every time I bake or cook.
It is VERY IMPORTANT to remember that you will need to separate dry ingredients from your wet ingredients. So I suggest organizing your dry ingredients in one area and the wet ones in another area so you don’t accidentally mix dry with wet before its time.
Set Aside The Dry Ingredients
You can get your dry ingredients together and set those aside first. Add the flour, salt, baking soda, and baking power in one large bowl. Use a whisk to mix them together well.
Set aside this bowl for now.
Mixing the Wet Ingredients
Start by mixing up the butter. You want to get it somewhat creamy, but it does not have to be perfect. Then you can add in the egg, vanilla, and sugar. You want to mix these together pretty well, so insure even mixing.
Adding the milk and lemon juice will most likely make the mixture separate a bit. This happened to me, but it didn’t alter my muffins at all. So if it happens to you don’t worry. If you have suggestions for making sure this doesn’t happen, you can totally let me know in the comments below.
Mix Wet Into Dry
At this time you want to add the poppy seeds, and lemons to the flour bowl. Once you have done that add the mixed liquids and gently fold the flour and liquid together.
DO NOT OVER MIX
You want to mix just enough to incorporate all the flour. Do not rush, this isn’t a race. If you over mix, you can cause extra bubbles in your batter which will expand in the heat, but once cooled they will condense. You can also cause your muffins to be too dense.
You don’t need to get it smooth or perfect, lumpy is just fine.
Separate Batter Into Muffin Pan
I love this part. For some reason I love the texture of these muffins and the sound they make when I scoop the batter into the muffin pan.
Use an ice cream scoop or a larger spoon to fill the muffin tins. I find that an ice cream scoop works perfectly, one scoop per muffin. Fill the muffins almost to the top of the pan. No need to pack the batter into the cups.
Bake the cupcakes for 20 minutes.
After 20 minutes stick a knife in the center of one of the cupcakes. A clean knife means the muffins are done, but if there is still batter on the muffins you need to cook them more. If there is still batter on it, then put them back in for another 2-3 minutes.
Set your muffins on a cooling rack to cool.
Serve and enjoy!
Did you like these easy blueberry muffins with lemon and poppy seeds? Let me know how they turned out for you in the comments below!Print
These muffins are so good! The blueberries are complemented perfectly by lemon and poppy seeds. They are easy to make and come out of the oven crispy on the outside and soft and fluffy on the inside. Exactly how a muffin should be!
- 2 cups flour
- 1 ½ tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- ¾ cup butter, room temperature
- ½ cup brown sugar, packed
- 1 tsp vanilla extract
- 1 egg, room temperature
- ½ cup buttermilk*
- ¼ cup maple syrup
- ½ tsp poppy seeds
- ½ cup lemon juice
- 1 cup blueberries
If you are making your own buttermilk:
- Measure out ½ cup of milk
- Add 1 tbsp of vinegar or lemon juice to milk
- Let sit for 30 minutes
If you are using store bought buttermilk, or have made your own buttermilk:
- Pre-heat oven to 400°
- Spray muffin pan with non-stick cooking spray
- Add flour, baking soda, baking powder, and salt to a large bowl and set aside
- In a separate bowl whip, the butter until creamy
- Add sugar and egg and mix until combined
- Add vanilla, lemon juice, and buttermilk and mix *
- Add poppy seeds and blueberries to flour bowl
- Add the mixed liquid ingredients to flour bowl
- Gently fold ingredients together
- Use an ice cream scoop or other large spoon to put the muffin batter into the muffin pan
- Bake for 20 minutes
- Put a thin knife into the muffins to see if they are cooked through, the knife will come out clean
- If needed cook muffins for an additional 2 – 3 minutes
- Set muffins aside on a cooling rack
You can make your own buttermilk by combining 1 tbsp of vinegar or lemon juice to 1/2 cup of milk
When you mix the milk, lemon juice, and vanilla, it is going to separate slightly, but your muffins should be just fine
- Category: Breakfast
- Method: Oven
- Cuisine: American