Explore sweet and tangy flavour in a moist base
These are the greatest blueberry muffins, bursting with juicy blueberries and topped with a soft crumb and glittering sugar crust.
When blueberries are plentiful and inexpensive, I’m that person who immediately thinks of Blueberry Muffins. And you’re only 30 minutes away from making these dreams a reality. You’ll fall in love with one bite of these incredibly moist and fluffy cookies with golden-domed tops!
Every year during blueberry season, I bake dozens upon hundreds of blueberry muffins. I know, I know, I’m such a disappointment in terms of predictability. You asked for something more gourmet and adventurous, and here I am, offering you yet another mundane muffin recipe.
Is that the case?
This isn’t another boring Blueberry Muffin recipe. These are the blueberry muffins you’ve always wanted!
On the inside, they’re delightfully soft and moist, with a lovely golden dome. They’re not excessively sweet, they’re jam-packed with blueberries, and once you’ve tried them, you’ll never want to make another blueberry muffin recipe!
Soft And Moist Blueberry Muffins
For Butter Milk Substitute
- ⅓ cup Milk (80 ml)
- 1 tsp Lemon juice
- 1 ⅓ cups Flour (all-purpose)
- 1 ½ tsp Baking powder
- ¼ tsp Salt
- ¾ cup Blueberries (washed and drained )
- ½ cup Sugar
- 3 tbsp Oil (vegetable)
- 3 tbsp Butter (melted )
- 1 tsp Vanilla (extract)
- 1 large-size Egg
How To Make
For Butter Milk Substitute
- Add ⅓ cup of milk and 1 tsp of lemon juice in a glass and keep aside
- In a large bowl, take 1 ⅓ cups of all-purpose flour, 1 ½ tsp of baking powder, ¼ tsp of salt, and mix well.
- Add ¾ cup of washed and drained blueberries and mix evenly
- In a separate bowl, add ½ cup of sugar, 3 tbsp of vegetable oil, 3 tbsp of melted butter, 1 tsp of vanilla extract, 1 large-sized egg, and whisk well
- Now incorporate a dry mixture of flour and blueberries and add buttermilk into it and mix until it gets smooth
- Take a cupcake tray, set cupcake butter papers in it, and fill them almost to the top.
- Now sprinkle the tops with little sugar
- Bake them at 200o C (400o F) for about 20 minutes
- Let the tray cool for a while after being taken out from the oven
- Take the Muffins from the tray and enjoy the sweet and sour combination.
- Don’t over-mix the ingredients for the greatest blueberry muffins. It’s ideal to have a lumpy batter.
- Dust the blueberries with flour to prevent them from sinking into the muffins. The flour will help them stick to the muffin mix and stay in place throughout baking, rather than sinking to the bottom.
- Frozen berries are just as good as fresh berries and are less prone to burst while baking. If you’re unsure about using frozen berries in a recipe, thaw them in warm water first.