Ultimate Blueberry Muffins

Blueberry muffins are my favourite ! I wait for blueberry season to make these beautiful muffins studded with fresh blueberries. Golden crusty on the top and fluffy inside bursting with blueberries. Irresistible ! Perfect to enjoy with morning tea or pack it for kids lunchbox.

WHAT GOES IN BLUEBERRY MUFFINS

I have tried and tested this recipe many times and the results are very consistent. Its very fuss free, no equipment and mixers required and its all done in one bowl.

The ingredients required for blueberry muffins are :

• Plain flour – this recipe uses plain flour, no need for self raising flour as we will add baking powder and bicarb.
• Caster Sugar – I don’t use too much sugar, as I prefer moderately sweet muffins. But feel free to add more sugar if you have an extra sweet tooth !
• Yoghurt – helps the muffin to be fluffy and moist. And also I use butter and oil both in my cupcakes and muffins, this also makes them soft and moist.
• Blueberries – I used fresh blueberries as they are in season, but you can use frozen ones too. Don’t thaw them put them straight in from the freezer.
• Eggs – Use room temperature eggs.
• Melted Butter and Oil – Combination of this help to make soft muffins. Allow the butter to cool down after melting. Any neutral tasting oil (canola, vegetable oil, sunflower oil) is okay to use.

The method for making these muffins is simple. And I love the fact that there is no need for mixers or blenders. Simply combine all wet ingredients together and add to flour and sugar. This batter for muffins is thicker than cupcakes as muffins are denser than cupcakes. The mixture doesn’t need to be smooth and light as for cupcakes. It should be a bit lumpy, so don’t over mix it.

You can use muffin cases or bake them without it. Brush the muffin tray with butter if baking without muffin cases.

This recipe makes 12 normal sized muffins. If you want huge oversized ones just fill the cases right up to the top.

SECRET TO MOIST & FLUFFY MUFFINS

Muffins can be dry and dense if not done properly. The following tips will help you make perfectly soft blueberry muffins that are beautifully soft and moist with golden domes.

• Don’t over mix ! mix the batter untill just combined.
• Butter, oil and yoghurt make the muffins soft, takeway one of this the results wont be same.
• Don’t over bake, insert skewer, if it comes out with crumb it means muffins are ready. If you wait untill skewer comes out clean the muffins will be overbaked by then.

How to Store Muffins ?

These Blueberry Muffins will stay good in air tight container for 3-4 days. And also freeze well. Just Thaw them at room temperature and microwave before serving, if you want to have warm muffins.

Watch how to make Blueberry Muffins

OTHER MUFFIN RECIPES TO TRY:

Chocolate Chip Muffins

Strawberry Muffins

Quick and Easy Blueberry Muffins

Quick and easy recipe for big and fluffy blueberry muffins. Golden crusty on the top and fluffy inside with bursting blueberries.

5 from 2 votes

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Course baking

Servings 12 Serves

Ingredients

  

• 3 cups Plain flour
• 3 tsp Baking powder
• 1 cup Caster Sugar
• 1/4 tsp Bicarb Soda
• 80 g Unsalted butter (Melted and cooled down)
• 1/3 Cup Yoghurt
• 1 cup Milk
• 1/3 Cup Cooking Oil
• 2 large Eggs (Room Temperature)
• 1 cup Blueberries Fresh or Frozen

Instructions

 

• Preheat Oven to 200°C / 392 °F or 180° C Fan forced oven. Line a muffin tray with liners. If you are not using liners brush the tray with oil or butter.
• Whisk the flour, bicarb and baking powder in a bowl.
• In a separate bowl add all the wet ingredients along with sugar and whisk it until smooth.
• Add the mixture to flour and mix together. Add blueberries and gently fold them in. Don't over mix.
• Pour the batter into tray and bake at 200°C for 15 – 20 minutes. The top should become light golden and stick a tooth pick in, if comes out with moist crumbs it means they are ready.

Notes

• Muffins can be kept for 5 days in room temperature in air tight container. In warmer weather they can be refrigerated for 1 week.  They can also be frozen for up to a month. Just thaw them and slightly heat them in microwave before serving.

Keyword baking, Blueberry, Muffins