Moist and Fluffy Blueberry Muffins
Moist and Fluffy Blueberry Muffins
Bursting with Blueberries! How to Make Deliciously Moist and Fluffy Homemade Blueberry Muffins
I’ve made these muffins using my absolute favorite recipe, generously loaded with fresh blueberries. They have just the right amount of sweetness and a wonderfully tender, melt-in-your-mouth texture that makes it hard to stop at just one. I recently shared them with friends at a small church gathering, and everyone absolutely raved about how delicious they were, which made me so happy! I hope you’ll try making these delightful blueberry muffins at home too!
Muffin Batter Ingredients- 100g Eggs (approx. 2 large eggs)
- 60g Granulated Sugar
- 50g Muscovado Sugar (can substitute with brown sugar)
- 1g Salt
- 3g Vanilla Extract
- 70g Plain Yogurt
- 90g Melted Unsalted Butter
- 170g Cake Flour (or all-purpose flour)
- 5g Baking Powder
- 90g Blueberries (fresh or frozen)
For Blueberry Topping- A few blueberries (for decoration)
- A few blueberries (for decoration)
Cooking Instructions
Step 1
First, in a large bowl, combine the eggs, granulated sugar, muscovado sugar, vanilla extract, and salt. Whisk them together vigorously until the sugar is dissolved and the mixture becomes slightly frothy. This step is key to achieving a tender muffin texture.
Step 2
Next, add the plain yogurt to the mixture and stir until well combined. Then, gradually pour in the melted unsalted butter while whisking gently to avoid deflating the batter. Ensure all the liquid ingredients are well emulsified.
Step 3
Sift the cake flour and baking powder into the wet ingredients. Gently fold them in using a spatula until just combined, making sure there are no dry lumps. Be careful not to overmix, as this can result in tough muffins.
Step 4
Toss the blueberries with about 1 tablespoon of flour. This helps prevent the blueberries from sinking to the bottom of the batter and also absorbs some of the excess moisture they release. Gently fold the floured blueberries into the batter using a spatula, being careful not to crush them. If using frozen blueberries, mix them in quickly to minimize thawing and excess liquid.
Step 5
Line a muffin tin with paper liners and fill each cup about two-thirds to three-quarters full with the batter. You can place a few extra blueberries on top for decoration. Preheat your oven to 170°C (340°F) – ensure it’s preheated at least 20°C above this temperature. Bake for approximately 28 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let the muffins cool completely on a wire rack. They are delicious served warm, but can also be stored in an airtight container for 2-3 days.
