Go Back
–+ servings
Soft And Moist Blueberry Muffins

Soft And Moist Blueberry Muffins

These are the greatest blueberry muffins, bursting with juicy blueberries and topped with a soft crumb and glittering sugar crust.
Print Pin
Course: Breakfast
Cuisine: American
Keyword: Blueberry cake, Blueberry muffins, Cake, Muffins
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 8 people
Calories: 232kcal

Equipment

  • Muffin Pan
  • Spatulas
  • Measuring Spoons
  • Mixing Bowls
  • Whisk
  • Measuring cups

Ingredients

For Butter Milk Substitute

  • ⅓ cup Milk 80 ml
  • 1 tsp Lemon juice

For Muffins

  • 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

Instructions

How To Make

    For Butter Milk Substitute

    • Add ⅓ cup of milk and 1 tsp of lemon juice in a glass and keep aside

    For Muffins

    • 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.

    Notes

    Top Tips For Making Blueberries Muffins 
    1. Don't over-mix the ingredients for the greatest blueberry muffins. It's ideal to have a lumpy batter.
    2. 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.
    3. 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.

    Nutrition

    Calories: 232kcal | Carbohydrates: 31g | Protein: 3g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 198mg | Potassium: 59mg | Fiber: 1g | Sugar: 15g | Vitamin A: 185IU | Vitamin C: 2mg | Calcium: 65mg | Iron: 1mg