Let me tell you something, I am very finicky when it comes to muffins. I don’t like a muffin that is dry, too dense, heavy and has no flavor. It’s all about having the right texture and flavor to satisfy my taste buds. To me a muffin should first of all look appealing, be soft, moist and full of flavor. Not overly sweet but it must pack the flavor punch. This goes for sweet or savory muffins. So today I share my recipe for blueberry muffins – it’s fluffy and full of flavor.
A blueberry muffin is my daughter’s favorite and when I decide to bake muffins, it is always on the list. Most of the ingredients needed is simple and what you already have in your pantry but the star ingredient for this recipe is blueberries. You can either use fresh or frozen blueberries. Of course fresh is always best but if you can’t find any in season then frozen works just as well.
Tips for making blueberry muffins
- It is important that you measure your ingredients properly.
- Make sure that your leavening agent is fresh – this recipe calls for baking powder that is well within date.
- Mix the batter until just combined. Don’t overmix as it will affect the texture.
- Don’t stress if your batter is thick – it is supposed to be like that.
- When using frozen blueberries make sure to thaw it and pat it dry as it will cause extra moisture when baking.
- Always add the blueberries just before you are going to bake the muffins. Gentle fold it into the batter.
- For a higher top muffin; I rest the batter for about 15 – 20 minutes before scooping it in the muffin pan. However it is not necessary to do this if you planning to bake it straight away.
Storing Muffins
Store in an airtight container for up to 4 days.
Let muffins cool completely then transfer it to a freezer bag and freeze for 3 months.
Blueberry Muffins
Ingredients
- 2 cups cake flour
- 2 tsp baking powder
- ½ tsp salt
- 1 cup granulated sugar
- 125 g unsalted butter (room temperature)
- 2 XL eggs
- 1 tsp vanilla essence
- ½ cup milk
- 2 cups blueberries (fresh or frozen)
Instructions
- Preheat oven to 180°C and line a muffin pan with paper casings.
- In a mixing bowl, cream butter and sugar with an electric mixer.
- Add eggs one at a time and mix, scraping the sides and bottom of the bowl.
- Add vanilla essence.
- In a separate bowl, sift flour, salt and baking powder.
- Slowly add the flour to the wet ingredients and then add the milk. Mix it all through.
- Then add the blueberries and fold it into the batter.
- At this point you can either let the batter rest for 15 – 20 minutes or if you want to bake it straight away scoop it into the muffin casings.
- Bake for 25 – 30 minutes until golden.
- Let it cool and enjoy.
