Moist Blueberry Muffins Recipe
These Moist Blueberry Muffins are tender, flavorful, and bursting with fresh blueberries in every bite. Featuring a perfect balance of sweetness and a slight tang from buttermilk, these muffins are ideal for breakfast, snacks, or anytime treats. The recipe uses simple pantry staples combined with fresh berries, baked to golden perfection with a soft crumb and juicy fruit inside.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups plain flour (all purpose flour)
- 3 tsp baking powder
- 1 tsp baking soda (can substitute with extra 3 tsp baking powder)
- 1 cup white sugar (caster, granulated or superfine)
- 1/4 tsp salt
Wet Ingredients
- 1 cup buttermilk
- 60g / 4 tbsp unsalted butter, melted
- 4 tbsp vegetable oil
- 2 large eggs, at room temperature, lightly whisked
- 2 tsp vanilla extract
Fruit
- 250g / 8 oz blueberries, fresh (~2 cups)
Instructions
- Preheat Oven: Preheat your oven to 200°C (390°F), suitable for all oven types. Line a 12-hole muffin tin with paper muffin cases to prepare for baking.
- Whisk Dry Ingredients: In a large bowl, whisk together the plain flour, baking powder, baking soda, sugar, and salt until evenly combined.
- Whisk Wet Ingredients: In a separate bowl, combine the buttermilk, melted butter, vegetable oil, lightly whisked eggs, and vanilla extract. Whisk until smooth.
- Combine Wet & Dry: Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently until just combined; avoid overmixing and limit stirring to no more than 8 times. Some lumps of flour in the batter are okay for a moist texture.
- Add Blueberries: Gently fold most of the blueberries into the batter, reserving some for placing on top of the muffins before baking.
- Fill Muffin Tin: Evenly distribute the batter into the prepared paper cases in the muffin tin. Top each muffin with the remaining reserved blueberries.
- Bake at High Temperature: Place the muffin tin in the oven and bake at 200°C (390°F) for 5 minutes to give the muffins an initial rise and crust.
- Lower Temperature and Continue Baking: Reduce the oven temperature to 180°C (350°F). Continue baking for an additional 13 minutes if using a fan (convection) oven or 15 minutes for a standard oven. Test doneness by inserting a skewer in the center; it should come out clean.
- Cool and Serve: Immediately remove the muffins from the tin to a cooling rack to prevent sogginess. Serve warm for the best texture and flavor, or enjoy at room temperature.
Notes
- Note 1: Buttermilk can be substituted with milk mixed with a tablespoon of lemon juice or vinegar to mimic acidity.
- Note 2: Room temperature eggs help ensure better mixing and a fluffier texture.
- Note 3: Fresh blueberries are preferred for juiciness, but frozen blueberries can be used if thawed and drained.
- Note 4: Oven temperatures provided suit all oven types; adjust slightly if your oven runs hot or cold.
Keywords: blueberry muffins, moist muffins, breakfast muffins, baking recipe, homemade muffins, berry muffins
Find it online: https://flavorsbymaya.com/moist-blueberry-muffins-recipe/
