People | Food | Culture

Blueberry Muffins

Name: Blueberry Muffins
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 3/4 cup Cake flour mix; 1 1/2 cup All-purpose flour; 2 teaspoons Baking powder; 3/4 teaspoon Baking soda; ¼ teaspoon Salt; 1/2 cup Brown sugar; 1 Ripe banana (- Optional, mashed ); 1/2 cup Blueberries (- Coated in flour); ¾ cup Buttermilk; ¼ cup Vegetable oil; 1 Large egg; 1 teaspoon Vanilla extract (- Optional)

ByAva
Published OnMay 3, 2025
Updated OnMar 11, 2026
1 Comment

Jump to Recipe Pin Recipe Print Recipe

Today we are making Blueberry muffins, a delightful treat that combines the tart flavours of fresh blueberries with the muffin’s moist, fluffy texture. Golden brown on the outside with a soft interior that makes them perfect for breakfast or an afternoon snack.

The base is often made from a mixture of flour, sugar, milk, eggs, and butter. The blueberries are gently folded in, ensuring even distribution. Many people view blueberries as a natural health food. When added to muffin batter, they create a bluish-purple stain on the surrounding crumb. This unique feature gives blueberry muffins a certain charm. Unlike standard vanilla cupcakes, which look identical to one another, blueberry muffins have distinct character.

Ingredients

Blueberries, Cake flour mix, All-purpose flour, Buttermilk, Brown Sugar, Egg, Vanilla Extract, Baking Soda, Baking Powder, Vegetable oil, Banana, Salt.

Baking powder and baking soda are both leavening agents; each has a different function in the recipe. Baking powder helps the muffins to rise. Baking soda contributes a soft texture to the muffin, creating a signature tender crumb. It works with baking soda to achieve it. A simple way to distinguish baking powder from baking soda is that baking powder helps the batter to rise up, whereas baking soda helps the batter to spread outwards. Buttermilk is essential to create the desired consistency.

You don’t have to go out and buy buttermilk. In fact, making buttermilk at home is easy; you only need milk and white vinegar, eliminating the need for an extra ingredient. For the best results, choose a neutral vegetable oil, such as grapeseed, light canola, or sunflower oil.

While the banana is not essential for this recipe, it can be replaced with 100 grams of plain yogurt or sour cream, along with an additional tablespoon of brown sugar. Alternatively, you can use the following measurements for the ingredients: 8 tablespoons of buttermilk, 5 tablespoons of cooking oil, and 1 tablespoon of sugar.

Instructions

Rinse the blueberries in water, crack one egg, and, if you’re using Bananas, purée the ripe Banana. The Banana adds moisture to the recipe. Prepare a large stainless bowl and sift the all-purpose flour, baking powder, baking soda, brown sugar, and salt.

Use a hand-held whisk to mix the dry ingredients in the bowl. Add the wet ingredients, such as cooking oil, milk, banana, and egg, and mix the ingredients to create the muffin batter. To make the perfect blueberry muffins, it’s essential to use fewer, larger blueberries. Blueberries contain liquid, which can make the inside of the muffins soggy, even if they bake perfectly on the outside.

Smaller blueberries can help avoid excess liquid in the batter. Add the blueberries to the mixture and gently stir to distribute them evenly. Then, spoon the muffin batter into the cupcake liners, filling each liner no more than three-quarters full. You can use a muffin tray to bake the blueberry muffins, but cupcake liners are also an option. However, cupcake liners can be flimsy when filled with batter and may lose their shape quickly. If you don’t use a muffin tray along with the liners, you might end up with irregularly shaped muffins. As shown in the picture, you can place the cupcake liners inside pie molds. This method works well, and you can reuse the pie molds for another recipe.

As the muffins bake in the oven, they will rise and expand. The pie molds will help maintain their shape during baking. If you have a muffin tray, you can line it with cupcake liners and pour the batter directly into the tray. Preheat the oven to 180ºC. Place the muffins in the oven and bake for 30 minutes on the fan setting. If your oven does not have a fan, set the oven to 190 °C and bake for 35 minutes.

After baking, remove the muffins from the oven. Let them cool down for five minutes. The Blueberry muffins are ready to eat and enjoy. Muffins are perfect with coffee and tea. Did you know you can crumble blueberry muffins and enjoy them on top of yogurt or icecream?

How to Store Blueberry Muffins?

Store the muffins in an airtight container in the fridge. If you’d like to warm them up, simply microwave them for a few seconds before enjoying. You can keep them in the freezer for up to three months. Be sure to wrap each muffin in parchment paper to prevent them from sticking together.

Expert Tips

To ensure that the dry ingredients are adequately aerated, be sure to sift them before mixing. Avoid over-mixing the batter, as this can result in dense muffins. It is perfectly normal to have a few lumps in the batter. It’s best to mix the dry ingredients separately, then add the wet ingredients. Gently fold the mixtures together until just combined.