Moist Blueberry Muffins Recipe
Introduction
These moist blueberry muffins are a perfect treat for breakfast or an afternoon snack. Packed with fresh blueberries and a tender crumb, they’re easy to make and sure to please a crowd.
Ingredients
- 2 1/2 cups plain flour (all purpose flour)
- 3 tsp baking powder
- 1 tsp baking soda (or substitute with extra 3 tsp baking powder)
- 1 cup white sugar (caster, granulated, or superfine)
- 1/4 tsp salt
- 1 cup buttermilk
- 60g (4 tbsp) unsalted butter, melted
- 4 tbsp vegetable oil
- 2 large eggs, at room temperature, lightly whisked
- 2 tsp vanilla extract
- 250g (8 oz) fresh blueberries (~2 cups)
Instructions
- Step 1: Preheat the oven to 200°C (390°F) for all oven types. Line a 12-hole muffin tin with paper cases.
- Step 2: In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt.
- Step 3: In a separate bowl, whisk the buttermilk, melted butter, vegetable oil, eggs, and vanilla extract until combined.
- Step 4: Make a well in the dry ingredients and pour in the wet mixture. Stir gently until just combined—avoid overmixing; some lumps are fine.
- Step 5: Fold in most of the blueberries, reserving a few for topping the muffins.
- Step 6: Divide the batter evenly among the paper cases. Top each with the remaining blueberries.
- Step 7: Bake for 5 minutes at 200°C, then reduce the oven temperature to 180°C (350°F).
- Step 8: Continue baking for 13 minutes in a fan oven or 15 minutes in a standard oven, until a skewer inserted into the center comes out clean.
- Step 9: Remove muffins from the tin immediately and place on a cooling rack. Serve warm or at room temperature for best flavor.
Tips & Variations
- For a citrus twist, add the zest of one lemon or orange to the batter.
- Use frozen blueberries if fresh are not available; do not thaw them before folding into the batter to prevent color bleeding.
- Substitute half the vegetable oil with applesauce for a lighter muffin.
- Try adding a sprinkle of coarse sugar on top before baking for a crunchy crust.
Storage
Store cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze in a sealed bag or container for up to 3 months. To reheat, warm muffins in the microwave for 15-20 seconds or in a low oven until heated through.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular milk instead of buttermilk?
You can substitute regular milk mixed with 1 tablespoon of lemon juice or vinegar per cup to simulate buttermilk. Let it sit for 5 minutes before using.
How do I prevent blueberries from sinking to the bottom?
Toss the blueberries in a little flour before folding them into the batter. This helps suspend them evenly throughout the muffins.
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Moist Blueberry Muffins Recipe
- Total Time: 33 minutes
- Yield: 12 muffins 1x
Description
These Moist Blueberry Muffins are the perfect balance of tender crumb and juicy blueberries, making them a delightful treat for breakfast or snack time. With a combination of buttermilk, melted butter, and vegetable oil, these muffins stay soft and flavorful. The recipe includes a simple step-by-step guide to ensure perfectly fluffy muffins with a golden top dotted with fresh blueberries.
Ingredients
Dry Ingredients
- 2 1/2 cups plain flour (all purpose flour)
- 3 tsp baking powder
- 1 tsp baking soda (or substitute with extra 3 tsp baking powder)
- 1 cup white sugar (caster, granulated, or superfine)
- 1/4 tsp salt
Wet Ingredients
- 1 cup buttermilk
- 60g / 4 tbsp unsalted butter, melted
- 4 tbsp vegetable oil
- 2 large eggs, at room temperature, lightly whisked
- 2 tsp vanilla extract
Fruit
- 250g / 8 oz fresh blueberries (about 2 cups)
Instructions
- Preheat Oven: Preheat your oven to 200°C/390°F (all oven types). Line a 12-hole muffin tin with paper muffin cases to prepare it for baking.
- Mix Dry Ingredients: In a large bowl, whisk together the plain flour, baking powder, baking soda, white sugar, and salt to evenly distribute all the dry ingredients.
- Mix Wet Ingredients: In a separate bowl, whisk the buttermilk, melted butter, vegetable oil, lightly whisked eggs, and vanilla extract until well combined.
- Combine Wet and Dry: Create a well in the center of the dry ingredients, then pour in the wet mixture. Gently fold the mixture together using a spatula or spoon, stirring no more than eight times. It’s okay to have some lumps in the batter as over-mixing can toughen the muffins.
- Add Blueberries: Fold most of the fresh blueberries into the batter gently, reserving some to place on top later for decoration.
- Fill Muffin Tin: Spoon the batter evenly into the prepared muffin cases, then scatter the remaining blueberries on top of each muffin.
- Start Baking: Place the muffin tin in the preheated oven and bake for 5 minutes at 200°C (390°F) to help the muffins rise quickly.
- Continue Baking: Reduce the oven temperature to 180°C/350°F (fan oven) and bake for an additional 13 minutes, or 15 minutes for standard ovens, until a skewer inserted into the center of a muffin comes out clean.
- Cool and Serve: Remove the muffins from the oven and immediately transfer them from the tin to a cooling rack. Serve warm for an extra moist and flavorful experience, or at room temperature.
Notes
- Note 1: Buttermilk adds moisture and tenderness to the muffins. If unavailable, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes.
- Note 2: Using eggs at room temperature helps the ingredients blend better for a more consistent batter.
- Note 3: Fresh blueberries are preferred for best results. Frozen blueberries can be used but may affect the batter consistency and moisture.
- Note 4: Adjust oven temperatures according to your oven type. Fan ovens typically require a reduction of 20°C from standard oven temperatures.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Breakfast, Snack, Bakery
- Method: Baking
- Cuisine: American
Keywords: blueberry muffins, moist muffins, homemade muffins, blueberry recipes, breakfast muffins, easy baking
