Moist Blueberry Muffins
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
12
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Calories
288 kcal
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Course
Baked Goods
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Cuisine
American
Moist Blueberry Muffins
Description
The Moist Blueberry Muffins recipe blends all-purpose flour with baking powder, baking soda, sugar, and salt to create the dry base. The wet mixture, combining buttermilk, melted butter, vegetable oil, eggs, and vanilla, is mixed gently with the dry ingredients to avoid overworking the batter, preserving tenderness. Blueberries are folded in, some reserved for topping, which burst during baking to impart moist fruit pockets.
Baking begins at a higher temperature to promote initial rise, then lowers to ensure even cooking through the center while keeping the tops lightly golden. The muffins are removed promptly after baking to prevent sogginess and are best served warm or at room temperature.
Buttermilk can be substituted with milk and vinegar if needed, eggs should be at room temperature for batter consistency, and frozen blueberries can be used without thawing to minimize color bleed. Store leftovers in an airtight container and reheat gently, optionally with butter, to restore moisture.
Ingredients
Dry Ingredients
- 2 1/2 cups plain flour (all purpose flour)
- 3 tsp baking powder
- 1 tsp baking soda sub extra 3 tsp baking powder, or bi carb soda
- 1 cup white sugar (caster, granulated or superfine)
- 1/4 tsp salt
Wet Ingredients
- 1 cup buttermilk (Note 1)
- 60g / 4 tbsp butter , unsalted, melted
- 4 tbsp vegetable oil
- 2 egg at room temperature, lightly whisked (Note 2, large
- 2 tsp vanilla extract
Blueberries
- 250g / 8 oz blueberries , fresh (~2 cups, Note 3)
Instructions
- Preheat oven to 200°C/390°F (all oven types) (Note 4). Line a 12 hole muffin tin with paper patties.
- Whisk Dry: Whisk flour, baking powder, baking soda, sugar and salt in a bowl.
- Whisk Wet: In a separate bowl, whisk buttermilk, melted butter, oil, eggs and vanilla.
- Combine Wet & Dry: Make a well in the flour bowl, pour in egg mixture. Mix until just combine - try not to stir more than 8 times. Some flour lumps in the batter is fine.
- Add blueberries: Stir through most of the blueberries - reserve some for topping.
- Fill muffin tin: Divide batter between paper cases. Top with remaining blueberries.
- Bake 1: Bake for 5 minutes, then turn oven down to 180°C/350°F.
- Bake 2: Bake for a further 13 minutes (fan) or 15 minutes (standard ovens), or until a skewer inserted into the muffin comes out clean.
- Cool: Remove muffins from the muffin tin immediately onto a cooling rack. Serve warm or at room temperature (warm is extra yum!)
Notes
- Buttermilk can be made by curdling whole milk with vinegar or lemon juice if unavailable.
- Use room temperature eggs to maintain batter consistency and proper rise.
- Frozen blueberries may be used directly without thawing to avoid color bleeding.
- Fresh muffins are best on the same day; store leftovers airtight and reheat with butter for moisture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 288 kcal
% Daily Value*
| Serving | 114g | |
| Calories | 288cal | 14% |
| Carbohydrates | 45.8g | 15% |
| Protein | 5.2g | 10% |
| Fat | 9.8g | 15% |
| Saturated Fat | 3.8g | 19% |
| Cholesterol | 42mg | 14% |
| Sodium | 218mg | 9% |
| Potassium | 224mg | 5% |
| Fiber | 1.4g | 6% |
| Sugar | 20.3g | 41% |
| Vitamin A | 150IU | 3% |
| Vitamin C | 5.8mg | 6% |
| Calcium | 90mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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