Say hello to these bakery style blueberry muffins that are soft and fluffy, bursting with fresh blueberries flavor. Easy to make, they are sure to be muffins of your dream.
I still remember that a few years ago, blueberries in Vietnam were considered expensive and not many people can afford it, including my family. When we were shopping in grocery stores, mom always asked me if we could move on to the next aisle because we both knew that they were too expensive for us to buy and stopping by to look at those fresh blueberries was a waste of time.
The first few months after moving here, I had tried as much fresh blueberries as possible and I wished that my parents could try them too. As I love the burst of juicy fresh blueberries, I want to combine them with baked goods and here are fluffy and soft blueberry muffins that you’re going to love.
BLUEBERRY MUFFINS INGREDIENTS
These blueberry muffins are made with some ingredients and here are your grocery list:
- Yogurt (you can substitute with whole milk)
- Baking soda
- Baking powder
- Fresh blueberries
- Vanilla extract
There are tricks to keep your muffins moist and soft. One of them is to add light-flavored oil, which I already used in coconut muffins. However, I found that plain yogurt (or Greek yogurt) or milk can add extra moisture and give these muffins the perfect amount of tangy taste. I’d prefer using yogurt because the acidity in yogurt can boost the rise of the batter and give you the fluffy-looking, aka bakery style muffins! Another reason why I want yogurt? Seriously, who else can resist the combo of yogurt and blueberries?
HOW TO MAKE BLUEBERRY MUFFINS?
Once you’ve preheated your oven and prepared your muffin tin, you’ll start off by combining flour, baking powder and salt in a medium bowl. In another bowl whisk together melted butter, sugar, eggs, vanilla extract and yogurt until just combined. Remember to cool down the melted butter before adding other ingredients or else the eggs will be cooked if butter is too hot. Pour the wet mixture into the dry mixture, keep stirring just until combined. Gently fold in the blueberries, do not over mix as this can cause the berries to bleed into the batter.
Divide the batter evenly between muffin cups using ice cream scoop, fill all the way to the top. Bake at 425ºF for 8 minutes, then reduce the temperature to 350ºF/175ºC for 10-12 minutes or until a toothpick inserted into the center of a muffin comes out clean. . Cool for a few minutes in the pan, before transferring to a wire rack to cool completely.
- Make sure you will fill the muffin tins all the way to top as muffins will rise into big, domed top muffin sizes during the baking process.
- Blueberries muffins serve best the day they are made, but you can freeze the leftovers for up to 2 months and then reheat them before having breakfast.
- Do not over mix. You will want these muffins to be soft, moist and fluffy so once you’ve added the wet ingredients to dry ingredients, mix until everything is just combined.
More Muffin Recipes:
- 1 1/2 (190g) cup s all-purpose flour
- 1 teaspoon (5g) baking powder
- 1/2 teaspoon (2.5g) baking soda
teaspoon (2.5g) salt
- 3/4 cup (150g) granulated sugar
- 6 tablespoons (85g) unsalted butter melted and cool
- 2 tablespoons (30ml) vegetable oil
- 1 large egg room temperature
- 3/4 cup (180g) plain yogurt substitute with 1/2 cup (120ml) whole milk
- 1 1/2 teaspoons (7.5ml) vanilla extract
- 1 cup blueberries fresh or frozen
- Preheat oven to 425ºF/220ºC. Grease a muffin pan or line with muffin liners. Set aside.
- In a large bowl whisk together flour, baking powder, baking soda and salt. Set aside.
- In a medium bowl whisk together oil, melted butter and granulated sugar until combined. Add in the eggs, one at a time and whisk until combined. Add the yogurt and vanilla extract. Pour the dry ingredients into the wet mixture and mix until just combined. Gently fold in blueberries. Do not over mix or blueberries will bleed into the batter. The batter should be thick.
- Divide the batter evenly between muffin cups using ice cream scoop, fill all the way to the top. Bake at 425ºF for 8 minutes, then reduce the temperature to 350ºF/175ºC for 10-12 minutes or until a toothpick inserted into the center of a muffin comes out clean. Remove from the oven. Allow to cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.
- Muffins are served best the same day they are made, but can be kept in an airtight container in the fridge for up to 3 days and stays frozen up to 2 months. Serve them at room temperature.