Trupti Patel
I’m Trupti Patel, a passionate home cook and culinary explorer dedicated to sharing delicious, accessible recipes and kitchen tips.
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Best Blueberry Muffin Recipe
We all crave the Blueberry Muffin Recipe to make and serve our family and friends. But sometimes baking can be ruthless when you come from a non-banking background.
There are so many recipes written in the online world but here I’m presenting you the most delicious and simple recipe for blueberry muffin which you can enjoy anytime.
Also, these blueberry muffin is eggless so it’s perfect when you don’t want to spend expensive eggs baking.
Let' Get Baking !
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Yield: 12 muffins
Ingredients for blueberry muffin recipe
- 1½ cups (180g) all-purpose flour
- 2 tbsp baking powder
- ½ tbsp baking soda
- ½ tbsp salt
- ¾ cup (140g) white granulated sugar
- ¼ cup (45g) unsalted butter, melted
- ¼ cup (52g) vegetable oil (I use canola)
- ½ cup (120g) milk, room temperature
- 2 tbsp vanilla extract
- 2 tbsp lemon zest
- 2 tbsp lemon juice
- 1 cup (150g) blueberries (fresh or frozen)
The Secret for Best Blueberry Muffin Recipe
- Before we dive into the method, let me share a little baking wisdom. The key to achieving perfectly moist muffins lies in not overmixing the batter.
- When you combine the wet and dry ingredients, mix just until they’re incorporated. A few lumps are totally fine – they’ll bake out in the oven.
- Overmixing develops gluten, which can result in tough, chewy muffins instead of the tender crumb we’re after.
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, mix the sugar, oil, melted butter, milk, vanilla extract, lemon zest, and lemon juice until well combined.
- Pour the wet ingredients into the dry ingredients. Using a spatula or wooden spoon, gently fold the mixture together. Remember, lumps are okay – they'll bake out!
- In a separate bowl, toss 1 1/2 cups of blueberries with a tablespoon of flour. This helps prevent them from sinking to the bottom of the muffins.
- Gently fold the blueberries into the batter, being careful not to crush them. Divide the batter evenly among the muffin cups. They should be about 3/4 full.
- If desired, sprinkle the tops with a little coarse sugar for extra crunch and sparkle.
- Bake for 28 minutes, or until a toothpick inserted into the center of a muffin comes out clean
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Tips for Achieving Perfectly Fluffy Muffins
-
Room Temperature Ingredients
Ensure key ingredients, such as milk and butter, are at room temperature before use. This helps better incorporation during mixing, resulting in a smoother batter and more uniform texture in the finished muffins.
-
Frozen Blueberries Technique
When using frozen blueberries, there’s no need to thaw them beforehand. Add them to the batter while still frozen. This helps prevent color bleeding and maintains the integrity of the berries during baking.
-
Pan Rotation for Even Browning
Halfway through the baking process, rotate the muffin pan 180 degrees in the oven. This technique promotes even browning on all sides, ensuring a consistent golden color and texture across all muffins
Instruction for Storage and Serving
- These muffins are best enjoyed on the day they’re baked, but they can be stored in an airtight container at room temperature for up to two days. For longer storage, freeze them for up to three months. To serve, simply thaw at room temperature or warm gently in the microwave.
- The blueberry muffins recipe makes for a delightful breakfast, a satisfying afternoon snack, or a not-too-sweet dessert.
- Serve them slightly warm with a pat of butter, or enjoy them as they are with a cup of tea or coffee.
Best Blueberry Muffin Recipe
We all crave the Blueberry Muffin Recipe to make and serve our family and friends. But sometimes baking can be ruthless when you come from a non-banking background.
Type: dessert
Cuisine: american
Keywords: Perfect for all season, great breakfast option,
Recipe Yield: 4 servings
Preparation Time: PT15M
Cooking Time: PT30M
Total Time: PT45M
Recipe Ingredients:
- 1½ cups (180g) all-purpose flour
- ¾ cup (140g) white granulated sugar
- 2 tbsp baking powder
- ½ tbsp baking soda
- ½ tbsp salt
- ¼ cup (45g) unsalted butter, melted
- ¼ cup (52g) vegetable oil (I use canola)
- ½ cup (120g) milk, room temperature
- 2 tbsp vanilla extract
- 2 tbsp lemon zest
- 2 tbsp lemon juice
- 2 tbsp lemon juice
- 1 cup (150g) blueberries (fresh or frozen)
Recipe Instructions: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. In another bowl, mix the sugar, oil, melted butter, milk, vanilla extract, lemon zest, and lemon juice until well combined. Pour the wet ingredients into the dry ingredients. Using a spatula or wooden spoon, gently fold the mixture together. Remember, lumps are okay – they'll bake out! In a separate bowl, toss 1 1/2 cups of blueberries with a tablespoon of flour. This helps prevent them from sinking to the bottom of the muffins. Gently fold the blueberries into the batter, being careful not to crush them. Divide the batter evenly among the muffin cups. They should be about 3/4 full. If desired, sprinkle the tops with a little coarse sugar for extra crunch and sparkle. Bake for 28 minutes, or until a toothpick inserted into the center of a muffin comes out clean Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
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