10 Tips for When Cooking This Dish
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Use fresh blueberries for the best flavor, but frozen ones work well too—just don’t thaw them before adding to the batter.
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Toss the blueberries in a little flour to prevent them from sinking to the bottom of the muffins.
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Don’t overmix the batter—stir until just combined to keep the muffins light and fluffy.
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Let the batter rest for 10 minutes before baking to help with the muffin rise.
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Use an ice cream scoop to evenly distribute the batter into the muffin tin.
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Sprinkle coarse sugar on top for a bakery-style crunchy topping.
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Check muffins a few minutes before the timer goes off to prevent overbaking.
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Store muffins in an airtight container at room temperature for up to 3 days.
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Warm leftover muffins in the microwave for 10-15 seconds to refresh them.
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Add a teaspoon of lemon zest for an extra fresh, citrusy twist.
Serve It With Suggestions
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A warm cup of coffee or tea
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A side of Greek yogurt and honey
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A drizzle of maple syrup or honey for extra sweetness
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Fresh fruit salad for a balanced breakfast
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A pat of butter or a dollop of cream cheese
FAQ's
Q: Can I use frozen blueberries instead of fresh when making Blueberry Muffins?
A: Yes! Just make sure not to thaw them before adding to the batter to prevent too much moisture.
Q: How do I store Blueberry muffins?
A: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Q: Can I freeze Blueberry muffins?
A: Absolutely! Wrap them individually in plastic wrap and store in an airtight bag for up to 3 months. Reheat before serving.
Q: Can I use a different type of flour when making Blueberry Muffins?
A: You can substitute half the flour with whole wheat for a healthier version, but they may be denser.
