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Serve muffins warm or at room temperature, plain or with butter.
Store leftover muffins in an airtight container at room temperature for up to 3 days.
For longer storage, freeze muffins in a sealed bag for up to 2 months. Thaw before serving.
Variations:
Add a sprinkle of cinnamon or nutmeg to the dry ingredients for warm spice flavor.
Substitute blueberries with other berries or chopped fruits.
Mix in chopped nuts or chocolate chips for extra texture and flavor.
Use buttermilk instead of regular milk for a richer taste.
FAQ:
Q: Can I use frozen blueberries?
A: Yes, use frozen blueberries straight from the freezer. Toss with flour before folding into batter to avoid color bleed.
Q: How do I prevent blueberries from sinking?
A: Coating blueberries in flour before adding them to the batter helps keep them evenly distributed.
Q: Can I make these muffins vegan?
A: Replace the egg with a flax or chia egg and use plant-based milk to make a vegan version.
Q: Can I use whole wheat flour instead of all-purpose?
A: Yes, but the muffins may be denser. Try using half whole wheat and half all-purpose flour for best results.
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