Moist Blueberry Muffins
Growing up I wasn't a fan of muffins or anything with fruits in them. I would see muffins at bakeries and they wouldn't even be on my radar. My mom would buy the muffins from Costco and I had no interest, meanwhile, my brother would devour them. I also grew up with my mom making the boxed version with those canned blueberries. I'm not saying that's why I didn't like them, but that probably didn't help either. As I grew older and my taste buds changed and became more open-minded, I decided to finally try muffins. But, if I was going to do this, I wanted to try the real deal. I wanted to make homemade muffins with real blueberries, none of the canned or boxed stuff - sorry mama. That's where these moist blueberry muffins come in. You get a similar aesthetic to the boxed muffins, but they're so much better. They're moist, flavorful and so easy to make.
REASONS YOU SHOULD TRY THIS RECIPE:
- homemade muffins > store-bought or boxed muffins
- the recipe only requires a few ingredients
- they go great with a cup of coffee or tea
INGREDIENTS FOR MY MOIST BLUEBERRY MUFFINS:
- flour - I use all-purpose for ease, but you can sub in cake flour
- sugar - granulated white sugar for sweetness
- baking powder - will provide lift to our muffins
- salt - brings out the rest of the flavors
- vanilla extract - adds a bit of sweetness
- unsalted butter - adds more richness
- eggs - will provide moisture and color
- vegetable oil - adds moisture
- buttermilk - keeps the cake moist and adds a slight tang
- blueberries - I freeze my blueberries and toss them in a bit of flour to keep them from sinking into the batter
- lemon zest - complements the blueberries
- cinnamon and nutmeg- adds a bit of a warm spice to the muffins
HOW TO MAKE MOIST BLUEBERRY MUFFINS:
Prep:
- Preheat your oven to 425°F. Prep a regular-sized muffin pan by spraying lightly with cooking spray. Also, spray your muffin paper cups and a medium-sized cookie scoop. Next, combine all your dry ingredients together in a large bowl and set aside.
- Then, in a measuring cup or bowl, whisk together the wet ingredients until well combined.
- Coat your blueberries in a tablespoon of flour.
Mixing and Baking:
- To the dry ingredients, pour in the wet ingredients and the blueberries. Then, slowly fold in with a rubber spatula until just combined and there are no more streaks of flour. Be careful not to overmix or you'll have rubber muffins.
- You can bake them immediately or cover them in plastic wrap and bake them the next day. Once you're ready to bake, portion out the batter until the cup is nearly full. Sprinkle the tops with cinnamon sugar.
- Turn the oven temperature down and bake at 350°F for 18-25 minutes or until the muffins have risen and a toothpick comes out with a few moist crumbs. Let them cool in the pan for five minutes before moving them to a wire rack to cool completely.
- Enjoy! These are best served within the first few days of baking.
More Great Baking Recipes:
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Moist Blueberry Muffins
Moist blueberry muffins
Ingredients
- 2 cups unbleached all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon sea salt
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Zest from 2 medium lemons
- 1 ¼ cup frozen blueberries
- 1 tablespoon all-purpose flour for blueberries
- ¼ cup canola oil
- 4 tablespoons unsalted butter melted and cooled
- 1 tablespoon vanilla extract
- 2 large eggs room temperature
- ¾ cup buttermilk room temperature
- ¼ cup cinnamon sugar
Instructions
Prep:
- Preheat your oven to 425°F. Prep a regular-sized muffin pan by spraying lightly with cooking spray. Also, spray your muffin paper cups and a medium-sized cookie scoop. Next, combine all your dry ingredients together in a large bowl and set aside.
- Then, in a measuring cup or bowl, whisk together the wet ingredients until well combined.
- Coat your blueberries in a tablespoon of flour.
Mixing and Baking:
- To the dry ingredients, pour in the wet ingredients and the blueberries. Then, slowly fold in with a rubber spatula until just combined and there are no more streaks of flour. Be careful not to overmix or you'll have rubber muffins.
- You can bake them immediately or cover them in plastic wrap and bake them the next day. Once you're ready to bake, portion out the batter until the cup is nearly full. Sprinkle the tops with cinnamon sugar.
- Turn the oven temperature down and bake at 350°F for 18-25 minutes or until the muffins have risen and a toothpick comes out with a few moist crumbs. Let them cool in the pan for five minutes before moving them to a wire rack to cool completely.
- Enjoy! These are best served within the first few days of baking.
Notes
- To make a cinnamon sugar mixture, combine 1/ 2 cup granulated or brown sugar and 2 tablespoons ground cinnamon. Keep whatever is left over in a storage bag to use for other recipes next time.
- You can make these ahead by storing the batter in the fridge and then baking the next morning.
- These are best served within the first few days of baking.
