Introduction
These moist blueberry muffins are incredibly soft, bursting with juicy blueberries, and have a delicious buttery flavor. Perfect for breakfast or a sweet snack!
Detailed Ingredients with measures
250g all-purpose flour
150g granulated sugar
2 teaspoon baking powder
½ teaspoon salt
120ml vegetable oil
125ml milk
2 large eggs
1 teaspoon vanilla extract
200g fresh or frozen blueberries
1 tablespoon all-purpose flour (for coating blueberries)
Prep Time
10 minutes
Cook Time, Total Time, Yield
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 12 muffins
Directions
1. Preheat the oven to 180°C. Line a muffin tin with paper liners or grease with a bit of oil.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. In another bowl, mix the oil, milk, eggs, and vanilla extract until well combined.
4. Gradually add the wet ingredients to the dry ingredients and gently fold until just combined. Do not overmix.
5. Toss the blueberries with 1 tablespoon of flour and then gently fold them into the batter.
6. Divide the batter evenly among the muffin cups, filling them about ¾ full.
7. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
8. Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
9. Serve warm or at room temperature. Enjoy!
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat the oven to 180°C. Line a muffin tin with paper liners or grease it lightly with a bit of oil to prevent sticking.
Step 2: Prepare Dry Ingredients
In a large bowl, whisk together 250g of all-purpose flour, 150g of granulated sugar, 2 teaspoons of baking powder, and ½ teaspoon of salt until well combined.
Step 3: Combine Wet Ingredients
In another bowl, mix together 120ml of vegetable oil, 125ml of milk, 2 large eggs, and 1 teaspoon of vanilla extract. Stir until the mixture is well combined.
Step 4: Mix Wet and Dry Ingredients
Gradually add the wet ingredients to the dry ingredients. Gently fold the mixture until just combined. Be careful not to overmix, as this can affect the texture of the muffins.
Step 5: Prepare Blueberries
In a small bowl, toss 200g of fresh or frozen blueberries with 1 tablespoon of all-purpose flour. This helps to coat the blueberries and prevents them from sinking in the batter.
Step 6: Incorporate Blueberries
Gently fold the coated blueberries into the batter, ensuring they are evenly distributed.
Step 7: Fill Muffin Cups
Divide the batter evenly among the muffin cups, filling each one about ¾ full to allow room for rising.
Step 8: Bake the Muffins
Bake the muffins in the preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Step 9: Cool the Muffins
Once baked, let the muffins cool in the tin for approximately 5 minutes. Then, transfer them to a wire rack to cool completely.
Step 10: Serve
Enjoy the muffins warm or at room temperature as a delightful breakfast or snack!
Notes
Storage Tips
Store the muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Freezing Instructions
To freeze, wrap muffins individually in plastic wrap and place them in a freezer-safe container. They can be frozen for up to 3 months.
Variations
Feel free to add lemon zest or a sprinkle of cinnamon to the batter for added flavor. You can also substitute blueberries for other berries as desired.
Storage Instructions
Room Temperature
Store the muffins in an airtight container at room temperature for up to 2 days.
Refrigerator
For longer storage, place the muffins in the refrigerator, where they can last up to a week. Make sure they are in a sealed container to prevent drying out.
Freezing
To freeze, wrap each muffin individually in plastic wrap, then place them in a freezer-safe bag. They can be frozen for up to 3 months. Thaw at room temperature when ready to eat.
Serving Suggestions
Breakfast Delight
Serve the muffins warm alongside a cup of coffee or tea for a delightful breakfast experience.
Indulgent Snack
Enjoy the muffins in the afternoon as a sweet snack, paired with yogurt or a small portion of fruit.
Gourmet Touch
Top the muffins with a dusting of powdered sugar or a drizzle of honey for an extra touch of sweetness.
Nutritional Information
Per Muffin (Approximate)
Calories: 190
Total Fat: 7g
Saturated Fat: 1g
Cholesterol: 40mg
Sodium: 150mg
Total Carbohydrates: 29g
Dietary Fiber: 1g
Sugars: 10g
Protein: 3g
Ingredient Substitutions
Flour
You can use whole wheat flour or almond flour for a healthier option or gluten-free all-purpose flour for gluten-free muffins.
Sugar
Replace granulated sugar with honey or maple syrup, adjusting the liquid content accordingly.
Vegetable Oil
Use melted coconut oil or melted butter as an alternative to vegetable oil for added flavor.
Milk
Switch to non-dairy milk, such as almond milk or oat milk, to make the recipe lactose-free.
Blueberries
Substitute fresh blueberries with raspberries, chopped strawberries, or dried fruits for a different flavor profile.
Cook Techniques
Whisking
Whisk dry ingredients together thoroughly to ensure even distribution of baking powder and salt, which helps muffins rise uniformly.
Folding
Gently fold the wet ingredients into the dry ingredients to prevent overmixing, which can lead to dense muffins. The batter should be slightly lumpy.
Coating Blueberries
Toss blueberries in a small amount of flour to prevent them from sinking to the bottom of the muffins during baking. This also helps absorb excess moisture.
Portioning
Use an ice cream scoop or a measuring cup to evenly portion the batter into muffin cups, ensuring they bake consistently and rise evenly.
Baking
Bake muffins in preheated oven for the specified time. Check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
Cooling
Allow muffins to cool in the tin for a few minutes before transferring to a wire rack. This prevents them from becoming soggy.
FAQ
Can I use frozen blueberries?
Yes, frozen blueberries work well. There's no need to thaw them; just toss them in flour and add them directly to the batter.
What can I substitute for vegetable oil?
You can use melted butter, coconut oil, or any neutral-flavored oil as a substitute for vegetable oil.
How do I prevent muffins from sticking to the liners?
Make sure to use good quality liners or lightly grease them with oil or cooking spray before filling with batter.
Can I add spices to the muffin batter?
Yes, you can add spices like cinnamon or nutmeg for additional flavor. Start with ½ teaspoon and adjust according to taste.
How should I store the muffins?
Store the muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. They can also be frozen for longer storage.
What can I serve with blueberry muffins?
Blueberry muffins pair well with butter, cream cheese, yogurt, or a drizzle of honey for added flavor.
Conclusion
These moist blueberry muffins are a delightful treat that combines a soft texture with the burst of juicy blueberries. They are not only perfect for breakfast but also make an excellent snack for any time of the day. With easy preparation and a short baking time, these muffins are sure to become a beloved recipe in your kitchen.
More recipes suggestions and combination
Lemon Blueberry Muffins
Add the zest of a lemon to the batter for a refreshing citrus twist that complements the blueberries beautifully.
Chocolate Chip Blueberry Muffins
Mix in some chocolate chips along with the blueberries for a decadent blend of flavors that is sure to delight chocolate lovers.
Healthy Oatmeal Blueberry Muffins
Substitute half of the all-purpose flour with rolled oats for a heartier muffin that adds more fiber and texture.
Coconut Blueberry Muffins
Incorporate shredded coconut into the batter to give these muffins a tropical flair and a chewy texture.
Nutty Blueberry Muffins
Add chopped walnuts or almonds to the batter for an added crunch and nutty flavor that pairs nicely with the soft blueberry muffins.
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