We’re baking muffins again today, specifically our blueberry muffins with vanilla pudding. They’re so perfect for summer because they are fruity, fluffy and great to enjoy when together with friends and family in the summer sun. Ah, how lovely!
Our Blueberry Muffins with Vanilla Pudding Recipe
Our blueberry muffins with vanilla pudding are quick to bake and look so good in a picnic basket too. These little bites are simply perfect for taking along and sharing, and friends are always happy when we bring a batch of them. They also make a good and, above all, sweet addition to a breakfast, brunch, or simply as an on the go snack.
Prepping these bad boys is more than simple. First, start by simmering together milk, instant pudding mix, and sugar. This takes a maximum of five minutes. Once ready, it can be set aside as you get to cracking on the batter. For this, cream butter and sugar until fluffy using a hand mixer at high speed. Gradually add three eggs, and finally flour and baking powder.
Next, fold in the blueberries that have been washed and drained, and evenly distribute the batter between twelve muffin liners. We recommend a silicone muffin pan, so that you can easily wash and reuse it. Once poured, bake the muffins for 15 to 20 minutes in the oven. Make sure that the batter is cooked through at the end of the baking time by doing the toothpick test. Simply insert a toothpick into one of the blueberry muffins with vanilla pudding. If no batter sticks to it, your muffins are ready to enjoy!
Next, why not bake a batch of Nutella-banana muffins, which make a great breakfast in the morning. Our lemon cream cheese muffins bring a touch of brightness wherever, and whenever, they are enjoyed. If you’re looking for a departure from the typical muffin, we advise that you check out our spinach and tuna muffins with feta and sundried tomatoes. Whatever it is that you are biting into, we wish you a bon appétit!
Blueberry Muffins with Vanilla Pudding
Ingredients
- 1 cup blueberries
- 1 cup milk
- 1 package (3.4 oz) instant vanilla pudding mix
- 1½ cups sugar
- ⅔ cup butter softened
- 3 large eggs
- 1½ cups all-purpose flour
- 1 tsp baking powder
Instructions
- Preheat the oven to 350°F .
- Wash and drain the blueberries.
- In a saucepan, heat ¾ cup of the milk. Meanwhile, whisk together the remaining milk with half of the instant pudding mix and ¼ cup of the sugar.
- Once the milk boils, remove the saucepan from the heat and whisk in the pudding mixture. Return the saucepan to the heat and let everything simmer for 1-2 minutes, stirring constantly. Then, set aside.
- In a large bowl, cream together the butter and the remaining sugar with a hand mixer on high speed until light and fluffy. Beat in the eggs one at a time.
- In a separate bowl, whisk together the flour and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the blueberries.
- Line a muffin tin with paper liners and divide the batter among them. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.