Teresa's Recipes
Boston Blueberry Muffins
These delightful Boston Blueberry Muffins are bursting with juicy blueberries and topped with a crunchy turbinado sugar crust. A beloved treat that hails from the historic streets of Boston, these muffins are perfect for breakfast, brunch, or as an afternoon snack. With a soft, moist interior and a hint of vanilla, they evoke the charm of New England summers with every bite. Whether enjoyed warm with a pat of butter or fresh out of the oven, these muffins are sure to become a favorite in your home.
Ingredients
- 2 cups All-purpose flour
- 3/4 cup Granulated sugar
- 2 teaspoons Baking powder
- 1/2 teaspoon Salt
- 1/2 cup, melted Unsalted butter
- 1 cup, whole milk preferred Milk
- 1, large Egg
- 1 teaspoon Vanilla extract
- 1 cup, rinsed and drained Fresh blueberries
- 2 tablespoons, for topping Turbinado sugar
Dietary Notes
- Servings: 12
- Dish Type: Breakfast
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Calories: 210
- Fat: 8g
- Carbs: 32g
- Protein: 3g
- Sodium: 150mg
- Sugar: 10g
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.
- In a separate bowl, whisk together the melted butter, milk, egg, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined; be careful not to overmix.
- Gently fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Sprinkle the tops of the muffins with turbinado sugar for added sweetness and crunch.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.