Blueberry Muffins are a favorite when it comes to muffin recipes, for being super soft, fluffy, and moist besides including fresh blueberries. No other dessert can take the place of a soft muffin with melted blueberries while enjoying a cup of tea or filtered coffee. Moreover, blueberry muffins are pretty quick and easy to make for including the most basic ingredients a dessert can have.
What is Muffin?
A Muffin is a small, individual-sized baked good which is usually soft, fluffy, and has a cake-like texture. Muffins are usually baked in special muffin liners, placed on a muffin pan. They have savory variations as well as sweet ones. Sweet muffins often made with chocolate, fruits such as blueberries, bananas, cherries, or nuts, while savory versions may include cheese, herbs, or veggies.
Muffins are a type of baked good which fall somewhere between a bread and a cupcake. They are not leavened with yeast, instead baking powder or baking soda is used.
What is Blueberry Muffin?
Blueberry Muffins are one of the most popular variations when it comes to baking sweet muffins. They are loved for breakfast or tea times. Combination of the soft and moist muffin with fruity taste of bluberries makes them a great snack for serving with a cup of tea or coffee.
Blueberry Muffins are usually flavored with vanilla extract or lemon zest. In our muffin recipe, we will share the vanilla version with you. But do not get worried: Lemon Blueberry Muffins are on the go!
Key Ingredients
Flour: We use all-purpose flour in this recipe, but you can try out this recipe with whole wheat flour, gluten free flour or any type of flour you are willing to use. Just remember, amount of the flour changes when the flour type changes, so add the flour gradually, not all at once.
Sugar: For lighter muffins, you can use granulated sugar only. We used both granulated sugar and brown sugar.
Blueberries: You can use fresh or frozen blueberries. If you use frozen blueberries, add them frozen to prevent your batter to turn into purple.
Butter: It makes our muffins soft and moist.
Milk: We use whole milk but non-dairy milks also work for this recipe. Just be aware that you are using unsweetened non-dairy milks. Almond milk and coconut milk pairs perfectly with this recipe.
Egg: It is essential for baked-goods for adding flavor and structure. Beat the eggs well until they whiten, so that the muffins will not smell like eggs in the end.
Yogurt: You can also use sour cream. Yogurt makes the batter softer and adds moisture.
Baking Soda and Baking Powder: Since these muffins are leavened with baking soda and baking powder, these ingredients are essential to have airy, fluffy muffins.
How to Make Blueberry Muffins?
Whisk the Dry Ingredients: Grab a bowl and start whisking flour, leaveners, and salt.
Mix the Wet Ingredients: Beat the eggs, sugars, and eggs with a mixer until they are combined and the color of the mixture whitens. Then, add the yogurt, milk, and vanilla extract and keep beating.
❌ Mistake to Avoid: Not beating enough may cause your batter to smell eggs in the end.
Combine Dry and Wet Ingredients: Combine the ingredients in a large bowl and mix them well.
Add the Blueberries: Add blueberries into batter.
💡 Tip: If you are using frozen blueberries, do not thaw. Adding them frozen will prevent having a purple batter. Also, add a bit of flour into blueberries and toss them to prevent them sinking to the bottom.
Spoon into Muffin Pan: Fill the muffin liners and send them to oven.
💡 Tip: Fill the muffin liners all the way to the top.
Bake and Serve: Bake the muffins until a toothpick inserted in the center comes out clean. Let them cool down for a while and then serve.
Serving Tips
- Alongside Coffe or Tea: Perfect with a morning coffee, cappuccino, or iced latte in summer.
- With Cream Cheese: Spread a little cream cheese or mascarpone on top.
Frequently Asked Questions
How to Freeze Blueberry Muffins?
You can freeze your blueberry muffins for up to 3 months. Once your muffins are cooled completely, transfer them to a container and freeze them.
Before you eat, thaw them in the fridge for overnight and warm them up on microwave for 20-30 seconds.
Can I Use Frozen Blueberries?
For sure! If you are using frozen blueberries for blueberry muffins, do not thaw them.
What if Blueberries are Sinking?
Toss the blueberries with a tablespoon of flour before you add them into batter.
Ingredients
- 1 and 3/4 cups (220 g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (115 g) unsalted butter, softened to room temperature
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (50 g) brown sugar
- 2 large eggs, at room temperature
- 1/2 cup (120 g) yogurt or sour cream, at room temperature
- 2 teaspoons pure vanilla extract
- 1/4 cup (60 ml) milk, at room temperature
- 1 and 1/2 cups (210 g) fresh or frozen blueberries
Instructions
- Preheat oven to 392°F (200°C). Place the muffin liners on your muffin pan and set aside.
- Grab a large bowl and whisk the flour, baking soda, baking powder, and salt together in it.
- In another bowl, beat the eggs, butter, granulated sugar, and brown sugar together with a hand mixer or stand mixer on high speed until the batter gets creamy and its color whitens. This process may take around 3-5 minutes. Pour in the milk, sour cream (or yogurt), and vanilla extract. Stop the mixer and add dry ingredients, then start mixer on low speed and beat until wet and dry ingredients are combined.
- In a small bowl, sprinkle some flour on bluberries to prevent them sinking to the bottom.
- Add in the bluberries into muffin batter.
- Fill the muffin liners with batter all the way to the top. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Allow muffins to cool down for 5 minutes in the muffin pan, then transfer them to a plate.
Notes
- Sour Cream or Yogurt: Adding sour cream or yogurt add moisture to the batter which makes muffins more fluffy and softer.
- Blueberries: If using frozen bluberries, do not thaw. Add a small amount of flour and then add them into batter.
- Oven Temperature: High oven temperature lifts up and sets the tall muffin top.
- Blueberry Bread: By using a loaf pan, you can turn this recipe into a bluberry bread.
- Room Temperature: All ingredients coming out of the fridge should be at room temperature so the batter mixes together easily.