These Ultra Moist Blueberry Muffins are soft, fluffy and loaded w juicy blueberries in every strata! Great for a breakfast or brunch or snack and made with everyday ingredients with some great little baking tips little muffins will be tender and moist with a golden crust! These muffins, when you are baking for family or guests, offer just the right amount of sweetness and fresh fruit flavor.
Thank you for reading this post, don't forget to subscribe!Why You’ll Love These Perfectly Moist Blueberry Muffins
Extra moist and tender crumb
Packed with blueberries either fresh or frozen
Quick to throw together with items from the pantry
Sweet, sweet with the teensiest bit of vanilla
Great for freezing and reheating
Ingredients
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
¾ cup granulated sugar
1 large egg
1 cup whole milk
½ cup unsalted butter, melted and cooled
1 teaspoon vanilla extract
1 ½ cups fresh or frozen blueberries
Instructions
Preheat oven and prepare pan:
Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners, or heavily grease.
Mix dry ingredients:
In a huge bowl, combine flour, baking powder, salt and sugar in a large bowl.
Combine wet ingredients:
In a separate bowl, mix together the egg with the milk, melted butter and vanilla extract until smooth.
Combine wet and dry:
Combine wet mixture with dry until just mixed together. They can turn out tough if overmixed and muffins just need to be tender.
Add blueberries:
Gently stir in blueberries so that they are evenly spread out but not crushed.
Fill muffin cups:
Divide batter among muffin cups, filling each about ¾ full.
Bake:
Bake for 20-25 minutes, or until a toothpick inserted into the center come out clean.
Cool and serve:
Allow muffins to cool in the pan for 5 minutes before turning them out onto a wire rack to cool completely.
Tips for Best Results
You can use fresh or frozen blueberries in it — if they are frozen, do not thaw before adding.
The batter should be mixed just until combined so the muffins are not tough.
If you fancy, scatter sugar over the top before baking for added flavour.
Muffins will keep in an airtight container at room temperature for 3 days.
Reheat them in oven or in the microwave before serving.
Storage and Reheating
Store: Store muffins airtight at room temperature up to 3 days or freeze up to 2 months.
Reheat: Reheat in the microwave for 15–20 seconds or in a 350°F (175°C) oven for 5 minutes.
FAQs
Can I use frozen blueberries?
Yes, you can use the frozen blueberries straight from the frozen bag without thawing them so that they don’t bleed color.
Can I substitute milk?
Yes, any milk alternative, such as almond, soy or oat milk, will work just fine.
Can I make this recipe vegan?
Use flax egg and plant based milk and butter replacements.Passata smooth, sieved tomatoes.
Ultra Moist Blueberry Muffins
Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- ¾ cup granulated sugar
- 1 large egg
- 1 cup whole milk
- ½ cup unsalted butter melted and cooled
- 1 tsp vanilla extract
- 1 ½ cups fresh or frozen blueberries
Instructions
- Preheat oven to 375°F (190°C) and prepare muffin tin.
- Whisk dry ingredients in a large bowl.
- Beat egg with milk, butter, and vanilla.
- Mix wet into dry gently; fold in blueberries.
- Fill muffin cups ¾ full.
- Bake 20-25 min until toothpick clean.
- Cool 5 min in pan, then on wire rack.
Notes
- Do not overmix batter for tender muffins.
- Sprinkle sugar on top for a crunchy crust.
- Freeze extras for up to 2 months.
