These are cafe-style, moist and luxurious blueberry muffins. The recipe is thanks to my mum. The texture is exactly what you would wish for – crunchy on the top and soft and moist in the centre. What’s more, the recipe is so simple to throw together. There are two key points to keep in mind for the best blueberry muffins: ensure the ingredients are at room temperature (the recipe explains how to do this in a hurry!) and don’t overmix the batter.
Can you use brown sugar in Moist Blueberry Muffins?
Yes, you can use any sugar, including brown (brown sugar will produce a darker muffin batter).
What is the quickest way to bring eggs to room temperature?
The quickest way to bring eggs to room temperature is to stand them in a bowl of warm water for 10 minutes.
Can you use sunflower oil?
Sunflower oil is a suitable oil to use. Coconut oil also works beautifully and gives the entire muffin a beautiful flavour and aroma. Ensure you melt the coconut oil before use. Olive oil works too but produces a denser muffin.
Can you substitute yoghurt for sour cream?
Yes, it is even richer and more moist. To bring plain yoghurt or sour cream to room temperature quickly, stand a small bowl of yoghurt or sour cream in a large bowl of warm water for 10 minutes (take care to ensure the water doesn’t get into the yoghurt/sour cream).
Can you make Moist Blueberry Muffins ahead of time?
Blueberry Muffins can be frozen in a reusable snaplock bag or airtight container for up to 3 months. Microwave for 30 seconds to thaw, or allow to thaw in the fridge overnight or on the counter for 30 minutes.
Print Moist Blueberry Muffins
- Total Time: 28 mins
- Yield: Makes 12 muffins 1x
Ingredients
- 2 cups (300 g) plain (all-purpose) flour
- 2 tsp baking powder
- 1 tsp bicarbonate of soda (baking soda)
- ½ cup (115 g) caster (superfine) sugar (see note 1)
- ½ tsp ground cinnamon
- 2 eggs, room temperature (see note 2)
- ½ cup (125 ml) oil (see note 3)
- ½ cup (125 ml) full-cream (whole) milk, room temperature (see note 4)
- ½ cup (125 g) plain yoghurt, room temperature (see note 5)
- 2 tsp pure vanilla extract
- ½ cup (80 g) fresh or frozen blueberries
- ¼ cup (55 g) coffee sugar crystals or brown sugar for sprinkling on top (optional)
Instructions
- Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced). Line a 12-hole muffin pan with muffin wrap cases.
- Whisk together the flour, baking powder, bicarbonate of soda, caster sugar and cinnamon in a large bowl.
- In a separate bowl, whisk the eggs, oil, milk, yoghurt and vanilla extract. Do not add the blueberries just yet. Hand-whisk until smooth and creamy for at least 1 minute.
- Add the wet mixture to the dry mixture and fold in until combined. Try not to overmix – a few flour pockets are okay. Overmixing will result in tough muffins.
- Spoon 1 tablespoon of the batter into each of the muffin cases. Using your fingers, gently press in 4–6 blueberries per muffin case before topping with 1 more tablespoon of the batter (see note 6).
- Top each muffin with a sprinkling of coffee sugar crystals or brown sugar, if using.
- Bake the muffins for 5 minutes, then turn the oven down to 200°C (400°F) (180°C/350°F fan-forced) and bake for a further 13 minutes. Pierce one muffin with a skewer; if the skewer comes out clean, the muffins are ready. If not, continue baking for an additional 2 minutes.
- Remove the muffins immediately from the muffin pan and place them on a cooling rack. They are best enjoyed warm or at room temperature. See the freezing instructions below.
Notes
Note 1 – These are not super sweet muffins. I keep the sugar to a minimum. If you prefer a sweeter treat, double the quantity of sugar in the recipe. You can use any sugar, including brown (brown sugar will produce a darker muffin batter).
Note 2 – The quickest way to bring eggs to room temperature is to stand them in a bowl of warm water for 10 minutes.
Note 3 – Sunflower oil is a suitable option. Coconut oil also works beautifully and gives the entire muffin a beautiful flavour and aroma. Ensure you melt the coconut oil before use. Olive oil works too but produces a denser muffin.
Note 4 – To bring the milk to room temperature quickly, microwave it for 15 seconds.
Note 5 – You can substitute the yoghurt for sour cream; it is even richer and more moist. To bring plain yoghurt or sour cream to room temperature quickly, stand a small bowl of yoghurt or sour cream in a large bowl of warm water for 10 minutes (take care to ensure the water doesn’t get into the yoghurt/sour cream).
Note 6 – This process avoids the blueberries sinking to the bottom of the muffin. If you are using frozen blueberries, it avoids the batter becoming discoloured (as blueberries thaw, they can change the batter colour to a green/grey). The extra step also allows for a beautiful, big, fluffy, crunchy muffin top. You can however fold the blueberries into the batter if you prefer.
MAKE AHEAD
Refrigerate for up to 3 days (to retain moisture). Freeze the muffins in a reusable snaplock bag or airtight container for up to 3 months. Microwave for 30 seconds to thaw, or allow to thaw in the fridge overnight or on the counter for 30 minutes.
LEFTOVERS
Refrigerate for up to 3 days (to retain moisture). Freeze the muffins in a reusable snaplock bag or airtight container for up to 3 months. Microwave for 30 seconds to thaw, or allow to thaw in the fridge overnight or on the counter for 30 minutes.
- Prep Time: 8 mins
- Cook Time: 20 mins
- Category: desert, treats, muffins
- Method: bake
- Cuisine: English
andreasevilla says:
I added a cup of mashed banana to this recipe along with the blueberries and it turned out so well!!! The best muffin recipe I have ever come across – such a moist yet light crumb 😀
Ellie says:
Greetings from the Czech Republic! 🙋🏻♀️ I made these muffins yesterday – used coconut oil and wild blueberries. They turned out perfectly!!! I love that the batter is not too sweet and the sugary crust on top is crunchy heaven! Love love love! ❤️ Thank you for this recipe!