Introduction
If you love blueberries, you’re in for a treat! These Ultimate Moist & Flavourful Blueberry Muffins are soft, fluffy, and bursting with juicy blueberries. They make the perfect breakfast or snack, and your kitchen will smell heavenly while they’re baking!
Why Make This Recipe
Why not? These muffins are super easy to whip up, and they taste amazing! They are perfect for busy mornings or cozy weekends with the family. Plus, everyone loves muffins, and your loved ones will be asking for more!
How to Make Ultimate Moist & Flavourful Blueberry Muffins
Making these muffins is a breeze! Just follow these simple steps, and you’ll have delicious blueberry goodness in no time.
Ingredients
- 240 g (2 cups) all-purpose flour
- 150 g (3/4 cup) granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- Zest of 1 lemon
- 120 ml (1/2 cup) vegetable oil
- 60 g (1/4 cup) unsalted butter, melted
- 2 large eggs (room temperature)
- 120 ml (1/2 cup) milk (room temperature)
- 1 tsp vanilla extract
- 250 g (1 1/2 cups) fresh or frozen blueberries
Directions
Preheat Oven and Prep Muffin Tin
First, preheat your oven to 190°C (375°F). Line a muffin tin with paper liners or grease it with a bit of butter.
Mix Wet and Dry Ingredients Separately
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest. In another bowl, mix the vegetable oil, melted butter, eggs, milk, and vanilla extract.
Combine Wet and Dry Ingredients
Now, slowly add the wet mixture to the dry ingredients. Stir gently until everything is just combined. Be careful not to over-mix, or your muffins will be tough!
Fold in Blueberries, Fill Muffin Tin and Bake
Gently fold the blueberries into the batter. Use a spoon to scoop the batter into the prepared muffin tin. Bake for 20-25 minutes or until a toothpick comes out clean.
Cool and Serve
After baking, take the muffins out and let them cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely before serving.
How to Serve Ultimate Moist & Flavourful Blueberry Muffins
These muffins are delicious warm or at room temperature. Enjoy them plain or with a bit of butter on top. They also pair wonderfully with tea or coffee!
How to Store Ultimate Moist & Flavourful Blueberry Muffins
Store any leftover muffins in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 3 months. Just thaw them at room temperature when you’re ready to enjoy!
Tips to Make Ultimate Moist & Flavourful Blueberry Muffins
- Make sure your eggs and milk are at room temperature for a fluffier texture.
- If using frozen blueberries, don’t thaw them; just fold them in straight from the freezer to prevent color bleeding.
- You can sprinkle a bit of sugar on top before baking for a sweet crust!
Variation
Try adding a bit of cinnamon or nutmeg to the batter for a warm flavor twist! You can also swap out blueberries for raspberries or chopped strawberries if you prefer.
FAQs
1. Can I use frozen blueberries?
Yes! Frozen blueberries work great—just add them directly to the batter without thawing.
2. How do I know when the muffins are done?
Insert a toothpick into the center of a muffin. If it comes out clean or with a few crumbs, they’re ready!
3. Can I make these muffins ahead of time?
Absolutely! You can bake them the night before and enjoy them fresh the next day. They also freeze well!
Now that you have everything you need, it’s time to get baking! Enjoy your Ultimate Moist & Flavourful Blueberry Muffins with family and friends. Happy baking!
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Ultimate Moist & Flavourful Blueberry Muffins
Description
If you love blueberries, you’re in for a treat! These Ultimate Moist & Flavourful Blueberry Muffins are soft, fluffy, and bursting with juicy blueberries. They make the perfect breakfast or snack, and your kitchen will smell heavenly while they’re baking!
Ingredients
Scale- 240 g (2 cups) all-purpose flour
- 150 g (3/4 cup) granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- Zest of 1 lemon
- 120 ml (1/2 cup) vegetable oil
- 60 g (1/4 cup) unsalted butter, melted
- 2 large eggs (room temperature)
- 120 ml (1/2 cup) milk (room temperature)
- 1 tsp vanilla extract
- 250 g (1 1/2 cups) fresh or frozen blueberries
Instructions
Preheat Oven and Prep Muffin Tin
First, preheat your oven to 190°C (375°F). Line a muffin tin with paper liners or grease it with a bit of butter.
Mix Wet and Dry Ingredients Separately
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest. In another bowl, mix the vegetable oil, melted butter, eggs, milk, and vanilla extract.
Combine Wet and Dry Ingredients
Now, slowly add the wet mixture to the dry ingredients. Stir gently until everything is just combined. Be careful not to over-mix, or your muffins will be tough!
Fold in Blueberries, Fill Muffin Tin and Bake
Gently fold the blueberries into the batter. Use a spoon to scoop the batter into the prepared muffin tin. Bake for 20-25 minutes or until a toothpick comes out clean.
Cool and Serve
After baking, take the muffins out and let them cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely before serving.
How to Serve Ultimate Moist & Flavourful Blueberry Muffins
These muffins are delicious warm or at room temperature. Enjoy them plain or with a bit of butter on top. They also pair wonderfully with tea or coffee!
Notes
- Make sure your eggs and milk are at room temperature for a fluffier texture.
- If using frozen blueberries, don’t thaw them; just fold them in straight from the freezer to prevent color bleeding.
- You can sprinkle a bit of sugar on top before baking for a sweet crust!