I’ve never was a fan of muffins. I would see them at the bakeries and they wouldn’t even be on my radar. They just always looked big, dense, and dry. My mom and brother on the other hand always have loved muffins. They eat that more than any other sweet I can think of. My mom was constantly making the boxed muffins growing up, but I never ever tried them. When I was younger, I wasn’t a big fan of berries. So, that’s why I never really cared for blueberry muffins. As I grew older and more interested in food though, my fondness for berries and other fruits really grew. Thus, I decided to put my aversion to muffins behind me. But, if I was going to do this, I wanted to try the real deal. I wanted to make home-made muffins. With real blueberries and everything. Over the years, I have tried many muffin recipes. Some were decent, some were just plain bad. The two main problems were my blueberries always sunk and the muffin turned out dry. It wasn’t until about two years ago I figured out the solutions to these problems. The first was easily solved by coating the blueberries in flour. I also noticed that frozen berries always worked better than fresh room-temp berries. I was also most likely overbaking the muffins. The more you bake, you start to realize that most of the time, you have to take things out of the oven sooner than expected.
This recipe requires ground cardamom. I didn’t have any on hand. You can do what I did and have a mix of cinnamon, ginger and nutmeg. Sift all the dry ingredients together, including the sugar.
Next, in a separate bowl, whisk together the wet ingredients until well combined.
Pour in the wet ingredients to the dry, add in the lemon zest and fold until just combined. Wrap in saran and place in the fridge for a minimum of 2 hours. Take your blueberries and toss them in a tablespoon of flour. Freeze for five minutes. Take out the batter and fold in the blueberries. Portion out your batter 2/3 of the way full. Sprinkle the tops with sugar.
Pre-heat the oven to 425°F and place pan in the oven, bring down the temperature to 350°F and bake for 20-25 minutes. Let them cool in the pan for 10 minutes before turning them out onto a wire rack.
All done! Enjoy with some coffee or milk.
Video:
Moist Blueberry Muffins
Yield:
15
Prep Time:
5 minutes
Cook Time:
25 minutes
Total Time:
30 minutes
Moist blueberry muffins.
Ingredients
- 2 cups unbleached all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground cardamom
- 1/4 cup canola oil
- 4 tablespoons unsalted butter, melted
- 1/2 teaspoon vanilla extract
- 2 large eggs
- 3/4 cup buttermilk
- Zest from 1 lemon
- 1 cup fresh or frozen blueberries
- 1/4 cup of coarse sanding sugar or vanilla sugar
- 1 tablespoon all-purpose flour for blueberries
Instructions
Sift the flour, sugar, baking powder, salt, and cardamom into a bowl and whisk until combined.
In a large measuring cup or another bowl, whisk together the wet ingredients.
Make a well in the center of the dry ingredients and pour in the liquid ingredients. Add in the lemon zest. Fold until just combined. Place in the refrigerator anywhere from 2-36 hours.
Toss the blueberries in the tablespoon of flour and freeze for five minutes.
Pre-heat oven to 425°F and spray the paper muffin cups.
Remove batter from the fridge and with a cookie scoop, portion out the batter about 2/3 full. Sprinkle the tops with the sugar.
Place the pan in the oven then immediately bring down the temperature to 350°F and bake for 20-25 minutes.
Let them cool in the pan for 10 minutes, then move to a wire rack to cool.
Notes
20 minutes was enough for me. Do the toothpick test.
If you don't have cardamom, combine 1/8 tsp of cinnamon, ginger, and nutmeg.
Muffins can be stored in an airtight container for up to 2 days.
You can use fresh blueberries and freeze them yourself. Just rinse them, dry them really well, then place in a single layer on a sheet pan and freeze for 30 minutes. You can leave the extra blueberries frozen in an airtight container or Mason jar for up to 6 months.