Fluffy And Easy Blueberry Muffins Super Moist

Lately, I’ve been craving desserts, and I want the real thing. When baking slightly indulgent treats, I like giving away 75% of my goodies so I’m not sitting there stuffing my face with muffins. For my dessert recipes, I like toning down the sugar amount because I just don’t like painfully sweet desserts. I find the desserts at most American bakeries so sweet, that I just prefer making my own.

Fluffy & Easy Blueberry Muffins

Blueberry Muffins are my favorite type of muffin, there is just no question. These fluffy muffins are ideal for breakfast, brunch, or tea time. They’re the perfect balance of sweet and slightly tart. The best part is you can make them any time of year, not just during blueberry season. During the fall and winter months, simply use frozen blueberries instead of fresh ones and the recipe still works great. Hope you guys enjoy these tender crumb blueberry muffins.

Ingredients

All-Purpose White Flour: Definitely need white flour to make muffins. Alternatively, you may use whole wheat flour or gluten-free white flour. You’ll also need a tablespoon of flour to dust the blueberries – this will prevent the blueberries from sinking to the bottom. Baking Powder: Leavening agent needed for baked goods. Salt: Salt helps bring out the flavor of the dessert. Butter: You’ll need melted butter, make sure to use unsalted butter. Sugar: White/Cane sugar for some sweetness. You’ll also need a little sugar to sprinkle the top of the muffins prior to baking – this creates a golden muffin top. Egg: You’ll need one large egg for this recipe. Make sure the egg is at room temperature. Vanilla Extract: Vanilla extract adds flavor and a little sweetness to the muffins. Milk: Adds moisture to these muffins. Make sure the milk is at room temperature. Yogurt: Results in tender muffins. Make sure the yogurt is at room temperature. Blueberries: I recommend using fresh blueberries that have been washed and dried. Alternatively, you may use frozen blueberries – start with 1 cup and see if you want to add more since the frozen berries will bleed.

How to make Blueberry Muffins recipe step by step?

Preheat oven to 425 degrees. Combine the dry ingredients in a medium bowl – flour, baking powder, and salt. (Image 1)
On low-medium heat, melt butter in a small pot. Do not let the butter brown. If you do – that’s ok – it’ll just have a slightly nutty flavor which is delicious too. (Image 2)
In a large mixing bowl, combine sugar and butter. (Image 3)
Use an electric mixer and cream the butter and sugar until creamy… takes about 2-3 minutes. (Image 4)
Add the wet ingredients – milk, yogurt, vanilla extract, and egg. (Image 5)
Blend for a couple of minutes until all the ingredients are well combined. (Image 6)
Add the flour mixture to the wet ingredients. (Image 7)
Mix until well incorporated, however do NOT over-mix. (Image 8)
This is how your batter should look. (Image 9)
Take fresh blueberries that have been rinsed and dried. Add a tbsp of flour and mix. This prevents the blueberries from sinking to the bottom of the muffin. (Image 10)
Add the floured blueberries to the batter and fold them in (do NOT mix, FOLD). (Image 11)
The muffin batter is ready. (Image 12)
Grease the cupcake/muffin pan with coconut oil, or use muffin liners. Using an ice-cream scoop, scoop the batter into a cupcake or muffin pan. (Image 13)
Into the oven at 425 degrees for 10 minutes. (Image 14)
After 10 minutes, lower the oven temperature to 375 degrees and bake the muffins for another 10 minutes at 375. (Image 15)
Perfectly golden brown and delicious muffins are ready! (Image 16)

Expert Tips for the Best Muffins

Substitutions

Healthier Muffins – instead of all-purpose white flour you may use white whole wheat flour, whole wheat flour, or whole wheat pastry flour. Gluten-free – use white gluten-free flour for the best results. Dairy-free – use non-dairy butter, milk, and yogurt. For non-dairy milk, unsweetened soy milk, almond milk, or cashew milk all work. Eggless – for an egg substitute, use a chia egg which is 1 tablespoon of chia seeds soaked in 3 tablespoons of water. I haven’t tested this out, but this is a popular substitute for eggs and should work. Vegan Blueberry Muffins – use non-dairy butter, milk, and yogurt along with an egg substitute. Just note – this will drastically change the flavor of the muffins. Yogurt – For more moist muffins, you may substitute sour cream. I recommend using full-fat sour cream. Fresh Blueberries – you may use frozen blueberries instead of fresh ones. Other Fruits – instead of blueberries, you may substitute strawberries for Strawberry Muffins or raspberries for Raspberry Muffins.

More Breakfast Recipes

✓ Cream the butter and sugar really well until it’s nice and creamy. ✓ Once you add the dry ingredients, DO NOT OVERMIX. ✓ Dust a tablespoon of flour over the blueberries – this prevents the berries from sinking to the bottom. Fold the berries into the batter. Again, do not overmix. ✓ Sprinkle a touch of sugar over each muffin before baking which helps create a golden muffin top. → Spread some butter on top over warm blueberry muffins – the butter slowly melts and it’s sooooo good. → Muffins are a great side addition to brunch. Serve eggs or something savory along with these muffins.