blueberry muffin recipe
Enjoy the classic taste of home-baked flavor, with this simple recipe you get freshly baked blueberry muffins. And these are soft and moist, bursting with juicy goodness with every bite. Perfect for that breakfast bite or snack, this recipe calls for simple ingredients, such as fresh or frozen blueberries, flour, sugar, eggs, and butter. For finishing touches, the batter is smoothed over to leave the muffins light and fluffy; a coarse sugar on top adds delightful crunch. These are perfectly baked at 375°F (190°C) with a golden-brown top. They are great comfort food, delicious at any time of the day, warm or cool-sure to be a family favorite!
Ingredients
- 2 1/2 cups plain flour (all purpose flour)
- 3 tsp baking powder
- 1 tsp baking soda / bi carb soda
- 1 cup white sugar
- 1/4 tsp salt
- 1 cup buttermilk
- 60g / 4 tbsp butter
- 4 tbsp vegetable oil
- 2 tsp vanilla extract
Instructions
- Preheat Oven: All types of oven preheat your oven 200°C (390°F). Muffin tin - 12-hole. Line this tin with paper cases.
- Dry Ingredients: In a large mixing bowl sift flour, baking powder, baking soda, sugar, and salt. Expose all dry ingredients very well by whisking together.
- Wet Ingredients: Mix the following wet ingredients in a separate mixing bowl by whisking them together. Buttermilk, melted butter, oil, eggs, and vanilla extract.
- Combine Wet and Dry Ingredients: Make a well in the centre of the dry ingredients. Add the wet mix, keeping back the remaining blueberries. Just mix until almost combined. A couple of lumps are okay.
- Add Blueberries: Gently fold in most of the blueberries, saving a few for topping.
- Fill Muffin Tin: Divide the batter evenly among the paper cases. Sprinkle reserved blueberries over the tops of each muffin.
- Bake:Preheat Oven. Preheat to 200°C (390°F) for 5 minutes.Lower Temperature: The oven should be turned back to 180°C (350°F). Bake additional 13 minutes in a fan-assisted oven, and 15 minutes in an ordinary oven, or until the skewer inserted into the center of a muffin comes out clean.
- Cool: Remove the muffins from the tin as soon as possible. Transfer to a cooling rack. Serve warm or at room temperature.
Notes
1. Substitution for Buttermilk:
Substitute for buttermilk by mixing 1 cup of whole milk at room temperature with 1 teaspoon of white vinegar or lemon juice. It will curdle after 5 minutes. If you are using chilled milk, warm it for 30 seconds in a microwave before use. The note: This substitute works very well, but it will make muffins slightly less moist. 2. Room Temperature Eggs:
Fresh eggs straight from the refrigerator will not benefit the recipe much as cold eggs shock the batter, and the texture will be affected. To quickly bring eggs to room temperature, you can place them in warm tap water for around 10 minutes. 3. Blueberries:
Frozen blueberries are fine for this recipe. Do not have them thaw before including them in the batter-they would bleed into the muffins. 4. Oven Types:
This recipe has been tested at both fan-forced (convection) and standard oven temperatures. If this affects you, consider altering your oven setting.
5. Storage:
Muffins are best fresh on the day of baking. Store in an airtight container. Reheat in the microwave or cut them in half and grill/broil for a few minutes. A touch of butter can add much flavor to it. 6. Muffin Batter:
This very same batter goes to the Moist Chocolate Chip Muffins. Feel free to try variations or substitutions as you see fit. 7. Measurements:
Measurements for this recipe are for every country except Japan. Use only the weights and milliliters specified, and avoid measuring in cups. 8. Recipe History:
This recipe was first published in October of 2016. It was updated with new photos and a video in November of 2019. 9. Nutrition Information:
Nutrition information per muffin is available for those tracking their intake.
Substitute for buttermilk by mixing 1 cup of whole milk at room temperature with 1 teaspoon of white vinegar or lemon juice. It will curdle after 5 minutes. If you are using chilled milk, warm it for 30 seconds in a microwave before use. The note: This substitute works very well, but it will make muffins slightly less moist. 2. Room Temperature Eggs:
Fresh eggs straight from the refrigerator will not benefit the recipe much as cold eggs shock the batter, and the texture will be affected. To quickly bring eggs to room temperature, you can place them in warm tap water for around 10 minutes. 3. Blueberries:
Frozen blueberries are fine for this recipe. Do not have them thaw before including them in the batter-they would bleed into the muffins. 4. Oven Types:
This recipe has been tested at both fan-forced (convection) and standard oven temperatures. If this affects you, consider altering your oven setting.
5. Storage:
Muffins are best fresh on the day of baking. Store in an airtight container. Reheat in the microwave or cut them in half and grill/broil for a few minutes. A touch of butter can add much flavor to it. 6. Muffin Batter:
This very same batter goes to the Moist Chocolate Chip Muffins. Feel free to try variations or substitutions as you see fit. 7. Measurements:
Measurements for this recipe are for every country except Japan. Use only the weights and milliliters specified, and avoid measuring in cups. 8. Recipe History:
This recipe was first published in October of 2016. It was updated with new photos and a video in November of 2019. 9. Nutrition Information:
Nutrition information per muffin is available for those tracking their intake.