Blueberry Muffin Ingredients
Fresh or frozen blueberries work in this recipe. It’s tricky to find sweetfresh blueberries all year round. Thankfully, this doesn’t prevent us fromgetting our blueberry muffin fix! When using frozen blueberries, add them whenthey are still frozen.We use all-purpose flour, but you can use 100% whole wheat flour or acombination of whole wheat and all-purpose flour.A gluten-free flour blend also works. Just keep in mind that changing theflour from all-purpose will affect the texture of the muffins slightly.Granulated sugar helps to make the blueberry muffins flavorful and tender.You can swap for other sugars (brown sugar or coconut sugar, for example), butthe texture of the bread will change slightly. I also love adding a sprinkleof sugar to the muffin tops just before baking, which turns into a cracklytop.Oil is my favorite fat to use when making these blueberry muffins. I usuallyuse butter when baking since I love the flavor, but after testing thesemuffins with both oil and butter, we found that the oil made more tendermuffins.Milk is my go-to liquid for baking muffins, but if you are dairy-free, tryhomemade oat milk, unsweetened almond milk or coconut milk.Egg provides structure and stability to the muffins. We use one egg. If you donot eat eggs, you can try using a flax egg instead.Baking powder is our go-to leavener for these blueberry muffins.Salt and vanilla extract add flavor to the bread and make them taste amazing.
Are Blueberry Muffins Healthy?
It depends on the recipe. We wouldn’t consider these healthy blueberry muffinsbecause they’re made from butter, flour, and sugar. However, they’re homemadeand you know exactly what’s inside the batter.
The Best Blueberry Muffins EVER
With all that’s going on the in world right now, I know blueberry muffinsmight not be the most pressing matter you’re thinking of. But it’s always beenmy firm belief that food brings people together. It’s a universal languagethat can take you back to a specific memory, make a bad day better, or bring afamily together.And when I was a kid, the most comforting my mom would make for dinner wasCampbell’s Chicken Noodle Soup and homemade blueberry muffins. So it onlyseems fitting to share the best blueberry muffins recipe with you all today. Idon’t know if blueberry muffins and soup are a common flavor combination (muchless a meal), but for me, they take me right back to that heart swellingfullness of being home and eating muffins and soup for dinner.I think we could use a little bit of that energy right about now.So, say hello to the fluffy, moist blueberry muffins of your dreams, completewith a big, crunchy muffin top dusted with sugar. You’re going to love them.
Tips for the fluffiest blueberry muffins
Ugh muffins. So delicious, so versatile, and so easy to make. The thing aboutmuffins though is that a good muffin is GREAT, but a mediocre muffin is prettybleh. So how do you get one of those big, fluffy, moist, bakery styleblueberry muffins.We’ve rounded up all our tips for your perfect blueberry muffins: * Use buttermilk AND greek yogurt: The combination of thick, creamy yogurt and tangy buttermilk will create the perfect rise and brightness in these blueberry muffins! * Don’t over mix the batter: Over mixing your batter can produce dense, dry muffins. To preserve that moist, tender crumb you’re looking for in a blueberry muffins recipe, fold the batter together until just combined! * Coat the blueberries with flour: Coating the blueberries with flour will prevent them from sinking to the bottom of your muffins. If you’re using frozen blueberries, we recommend rinsing your berries, and then coating with flour to prevent any streaking or bleeding of the blueberries into your batter! * Sprinkle the tops with coarse sugar: This is easily the most important step. I think we can all agree that the best part about muffins are the tops. And what’s a muffin top if it’s not fluffy and tender on the inside and crunchy on the outside. We love using coarse sugar, but granulated sugar works just fine too!
These Jumbo Blueberry Muffins Are:
* Sky-high with big muffin tops * Jumbo, but you can easily bake in a standard or mini muffin pan * Bursting with extra blueberries * Moist and dense inside with a hint of cinnamon * Topped with crunchy coarse sugarPlus, there’s no mixer required and the batter comes together in less than 10minutes. Feel free to swap the blueberries for strawberries or blackberries,too. Or try my jumbo raspberry chocolate chip muffins instead!I’ve had this blueberry muffin recipe on my blog for several years. Last yearI worked to improve the recipe by adding more flavor and moisture. Thesechanges include replacing some oil with melted butter, adding sour cream, andreplacing some baking powder with baking soda. This is a variation of mymaster bakery-style muffin recipe and you will love the bright bursts of freshblueberries in every single bite.* * *
Why muffins come out dry and crumbly
The main cause of dry, hard muffins is over-mixing the batter and overcookingthe muffins.So the the 3 simple secrets for beautifully soft and moist blueberry muffinsare: 1. use butter AND oil -butter makes things tasty but oil makes things moist. So use both! 2. don’t mix the batter more than 12 times ; and 3. don’t bake for longer than 20 minutes.* * *
How to Make Blueberry Muffins in Three Easy Steps
When you realize how easy these muffins are to make, you’ll want to make themover and over again.Step 1, Whisk flour, sugar, baking powder, and a little salt in a large bowl.Step 2, Add oil, an egg, milk, and vanilla extract then stir with a fork untilblended.Step 3, Mix in the blueberries, divide the batter between muffin cups andbake.”