Hamdi Saidani This Blueberry Muffins recipe is a moist and fluffy recipe, which is made with yogurt and fresh blueberries. It’s the perfect breakfast treat, ready in about 40 minutes.
Blueberry Muffins Recipe Ingredients
- 12 1/2 ounces (about 2 ¾ cups) cake flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- Heavy pinch of salt (about ½ tsp)
- 1 cup sugar
- 1/2 cup vegetable oil
- 1 egg
- 1 cup yogurt
- 1 1/2 cups fresh blueberries
- Vegetable spray, for the muffin tins
How To Make Blueberry Muffins
- Prep Oven and Pans: Preheat the oven to 380°F. Generously grease a standard 12-cup muffin tin with vegetable spray.
- Combine Dry Ingredients: In a large bowl, sift together the cake flour, baking soda, baking powder, and salt.
- Mix Wet Ingredients: In another large bowl, whisk together the sugar, oil, egg, and yogurt until smooth.
- Make the Batter (Gently!): Pour the wet ingredients into the dry ingredients. Stir with a spatula for just a count of 10. Reserve 1 tablespoon of the dry ingredients and toss it with the blueberries. Add 1 cup of the flour-coated blueberries to the batter and stir just 3 more times. Do not overmix; the batter should be lumpy.
- Fill and Top: Use an ice cream scoop to divide the batter evenly among the prepared muffin cups. Sprinkle the remaining 1/2 cup of blueberries on top of the muffins and press down lightly.
- Bake the Muffins: Place the pan into the oven and immediately increase the temperature to 400°F. Bake for 20 to 25 minutes, rotating the pan halfway through, until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the muffins cool in the pan for a few minutes before carefully turning them out onto a wire rack to cool completely.
Recipe Tips
- How to get fluffy, not tough, muffins? The most important secret is to not overmix the batter. The recipe’s specific “10 stirs, then 3 stirs” method is designed to prevent the development of gluten, which makes muffins tough. A lumpy batter is a perfect batter!
- What’s the high-temp oven trick? Starting the bake by immediately increasing the oven temperature to 400°F gives the muffins a quick burst of heat. This “oven spring” helps them rise tall and develop those beautiful domed tops.
- How to prevent blueberries from sinking? Tossing the blueberries in a tablespoon of the dry flour mixture before adding them to the batter is a classic baker’s trick. The flour helps the berries grip the batter and stay suspended instead of sinking to the bottom.
- Can I use all-purpose flour instead of cake flour? Yes, you can. Cake flour has a lower protein content which creates a more tender, delicate, and “cake-like” crumb. If you use all-purpose flour, your muffins will still be delicious, just slightly denser.
What To Serve With Blueberry Muffins
These muffins are a perfect breakfast or snack on their own, especially when served warm. They are also wonderful with:
- A simple pat of salted butter
- A drizzle of honey
- A dollop of your favorite jam or lemon curd
How To Store Blueberry Muffins
- Room Temperature: Store the cooled muffins in an airtight container at room temperature. Placing a paper towel in the bottom of the container can help absorb excess moisture. They are best eaten within 3 days.
- Freeze: For longer storage, place the completely cooled muffins in a single layer in a freezer-safe bag or container. They can be frozen for up to 3 months.
Blueberry Muffins Nutrition Facts
- Serving: 1 muffin
- Calories: 280 kcal
- Carbohydrates: 42g
- Protein: 4g
- Fat: 11g
- Saturated Fat: 2g
- Sugar: 25g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use frozen blueberries?
Yes, absolutely. If you use frozen blueberries, do not thaw them first. Add them to the batter while they are still frozen to prevent their color from bleeding and turning the entire batter purple.
Can I use a different kind of yogurt?
Yes. Plain, full-fat yogurt will provide the best moisture and flavor, but you can also use Greek yogurt (which may result in a slightly denser muffin) or a flavored vanilla yogurt for extra sweetness.
Why are my muffins tough?
Tough muffins are almost always the result of overmixing the batter. The key to a tender muffin is to mix the wet and dry ingredients as little as possible—just until you no longer see big streaks of dry flour.
Try More Recipes:
- Bourbon and Chocolate Pecan Pie Recipe
- Baby Strawberry and Honey Pies Recipe
- Sunny’s Easy S’mores Funnel Cake Recipe
Blueberry Muffins Recipe
Description
Classic, bakery-style blueberry muffins that are incredibly moist and fluffy, thanks to a tender cake flour and yogurt batter.
Ingredients
Instructions
- Preheat oven to 380°F. In one bowl, sift the dry ingredients. In another, whisk the wet ingredients.
- Pour the wet into the dry and stir only 10 times.
- Toss 1 cup of the blueberries in a spoonful of the dry ingredients, then add them to the batter and stir only 3 more times.
- Scoop the batter into a greased muffin tin. Top with the remaining blueberries.
- Place in the oven and immediately increase the heat to 400°F.
- Bake for 20-25 minutes, until a toothpick inserted into the center comes out clean.
Notes
- The most important tip for this recipe is to not overmix the batter; a few lumps are perfectly fine and will result in a tender muffin.
- The initial high-heat blast from increasing the oven temperature is the secret to getting a perfect, high-domed muffin top.
- Tossing the blueberries in a little flour before adding them to the batter is a key step that prevents them from sinking to the bottom.
- For the most delicate and tender crumb, using cake flour is highly recommended.
Blueberry Muffins Recipe
