Nigella Blueberry Muffins use basic ingredients like flour, sugar, baking powder, buttermilk, and fresh blueberries with a total time of 40 minutes, you’ll have a dozen delicious muffins ready to enjoy.
𧥠Why You’ll Love This Blueberry Muffins Recipe:
- Flavor Explosion: Each muffin is packed with juicy, fresh blueberries that burst with sweetness.
- Simple to Make: With easy-to-follow steps and basic ingredients, anyone can bake these muffins.
- Perfect Texture: Enjoy moist, fluffy muffins that stay soft even after cooling.
â What Is Nigella Blueberry Muffins Recipe?
Nigella Blueberry Muffins are made with flour, sugar, baking powder, baking soda, salt, buttermilk, butter, lemon zest, eggs, and fresh blueberries for a delicious treat.
đ„ Nigella Blueberry Muffins Ingredients
- 3 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 4 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 cups buttermilk, shaken
- 1/4 pound (1 stick) unsalted butter, melted and cooled
- 1 1/2 teaspoons grated lemon zest
- 2 extra-large eggs, lightly beaten
- 2 cups fresh blueberries (2 half-pints)
đ§ How To Make Nigella Blueberry Muffins
- Set your oven to 350°F (175°C). Place paper liners in your muffin tin.
- In a large bowl, sift together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, combine the buttermilk, melted butter, lemon zest, and eggs.
- Make a well in the center of the dry ingredients. Pour the wet ingredients into this well. Gently mix with a fork until just combined.
- Fold the fresh or frozen blueberries into the batter. Be careful not to over mix.
- Using an ice cream scoop or a large spoon, fill the muffin cups almost to the top with the batter.
- Place the muffin tin in the oven and bake for 20 to 25 minutes, or until the muffins are golden brown on top.
đ Recipe Tips
- Toss Blueberries in Flour: Prevents blueberries from sinking to the bottom of the muffins.
- Check for Doneness: Insert a toothpick into the center of a muffin; it should come out clean or with a few crumbs.
- Cool on a Rack: Allow the muffins to cool in the pan for a few minutes, then transfer them to a wire rack to finish cooling.
đ„ What To Serve With Blueberry Muffins?
Serve blueberry muffins with butter, cream cheese, honey, coffee, tea, or milk.
đ How To Store Leftovers Blueberry Muffins?
- In the fridge: Store leftovers blueberry muffins in an airtight container for 5 days.
- In the freezer: Store leftovers blueberry muffins in a sealed bag for 3 months.
đ„” How To Reheat Leftovers Blueberry Muffins?
- In the oven: Reheat leftovers blueberry muffins for 4 minutes at 350°F.
- In the microwave: Heat leftovers blueberry muffins on high for 30 seconds.
- In the air-fryer: Reheat leftovers blueberry muffins for 3 minutes at 350°F.
FAQ’S:
How To Prevent Blueberries From Sinking In The Batter?
Toss the blueberries in a small amount of flour before adding them to the batter. This coating helps suspend them evenly throughout the muffins.
What Type Of Blueberries Are Best For Muffins?
Fresh blueberries are ideal for the best flavor and texture, but frozen blueberries can also work well if thawed and drained before use.
How Do You Prevent Muffins From Sticking To The Liners?
To prevent muffins from sticking, use high-quality paper liners or silicone liners. Alternatively, lightly spray the liners with non-stick cooking spray.
Why Use Melted Butter In Blueberry Muffins?
Melted butter is used in blueberry muffins to add richness and moisture, resulting in a tender and flavorful muffin.
Nigella Blueberry Muffins Nutrition Facts
- Calories: 424
- Total Fat: 18g
- Saturated Fat: 3.2g
- Trans Fat: 0.2g
- Polyunsaturated Fat: 9.2g
- Monounsaturated Fat: 5.4g
- Cholesterol: 34mg
- Sodium: 380mg
- Total Carbohydrates: 60g
- Dietary Fiber: 1.2g
- Sugars: 36g
- Protein: 5.1g
- Calcium: 50mg
- Iron: 1.5mg
- Potassium: 136.7mg
- Caffeine: 0mg
Nigella Blueberry Muffins
Description
Nigella Blueberry Muffins use basic ingredients like flour, sugar, baking powder, buttermilk, and fresh blueberries with a total time of 40 minutes, you’ll have a dozen delicious muffins ready to enjoy.
Ingredients
Instructions
- Set your oven to 350°F (175°C). Place paper liners in your muffin tin.
- In a large bowl, sift together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, combine the buttermilk, melted butter, lemon zest, and eggs.
- Make a well in the center of the dry ingredients. Pour the wet ingredients into this well. Gently mix with a fork until just combined.
- Fold the fresh or frozen blueberries into the batter. Be careful not to over mix.
- Using an ice cream scoop or a large spoon, fill the muffin cups almost to the top with the batter.
- Place the muffin tin in the oven and bake for 20 to 25 minutes, or until the muffins are golden brown on top.
Notes
- Toss Blueberries in Flour: Prevents blueberries from sinking to the bottom of the muffins.
Check for Doneness: Insert a toothpick into the center of a muffin; it should come out clean or with a few crumbs.
Cool on a Rack: Allow the muffins to cool in the pan for a few minutes, then transfer them to a wire rack to finish cooling.