Blueberry Muffins

Let’s talk about Blueberry muffins! These golden brown muffins are bursting with luscious blueberries. Just imagine the joy of waking up in the morning, making a nice cup of coffee or tea, and then munching on these incredibly fluffy, perfectly domed muffins.

Many people consider blueberries a natural health food. Adding them to a muffin batter creates a blueish-purple stain on the surrounding crumb.

This is what makes blueberry muffins somewhat charming. Unlike the standard vanilla cupcake, which can’t be distinguished from one another, blueberry muffins have 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 leavening agents in this recipe. Whenever you add baking powder to a recipe, it releases a gas when it is exposed to heat. This agent helps the muffins rise.

Meanwhile, baking soda interacts with the buttermilk and the banana, making the muffin soft and giving it a tender crumb. Buttermilk is a crucial part of this recipe, as it interacts with baking soda.

It is easy to make buttermilk at home; you only need milk and white vinegar, so there is no need to buy an extra ingredient. Choose neutral vegetable oil, such as grapeseed, light canola, or sunflower, for best results.

The banana is not an absolute necessity in this recipe. In fact, you can use 100 grams of plain yogurt or sour cream in its place, along with an additional tablespoon of brown sugar.

Another option to replace the banana is to use the ingredients in this recipe. The measurements are as follows: Eight tablespoons of buttermilk, five tablespoons of cooking oil, and one 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.

One essential step for making the perfect blueberry muffins is using fewer larger blueberries. Blueberries contain liquid, which can make the inside of the muffins soggy even after they have baked perfectly on the outside.

However, smaller blueberries can avoid this issue, as they contain less liquid. Add the blueberries and gently stir to spread them out. Then, transfer the muffin batter into the cupcake liner. The liner should not be more than ¾ full. Use a muffin tray to bake the blueberry muffins, or cupcake liners work as well.

However, they are pretty flimsy when the batter is placed inside of them and can very quickly lose their standard shape. If you don’t use a muffin tray along with the cupcake liners, you may end up with oblong or oval-shaped ones.

As you can see from the picture, place the cupcake liners inside the pie molds. This method also works; you can reuse the pie molds for another recipe.

As the muffins bake in the oven, they will begin to rise and push outwards, but the pie molds will hold the shape of the muffin while it’s baking. If you have a muffin tray, you can line it with cupcake holders and pour the batter directly into the tray.

Preheat the oven to 180ºC. Place the muffins in the oven and bake for thirty minutes with the fan on. If your oven does not have a fan, set the temperature to 190ºC and bake for thirty-five minutes. After baking the muffins, remove them from the oven and enjoy the lovely blueberry muffins with your friends and family.

How to Store Blueberry Muffins?

Store in an airtight container in the fridge. If you prefer to heat your muffins, microwave them for a few seconds and then enjoy.

Can you freeze blueberry muffins? Absolutely. Store the muffins in the freezer for three months. Make sure to wrap each muffin in parchment paper so that they do not stick to one another.

Expert Tips

You can make your own buttermilk at home using one cup of milk and a tablespoon of white vinegar. Stir and let it sit for ten minutes on the counter. The milk will start to curdle slightly.

Did you know you can crumble blueberry muffins and eat them on top of yogurt?

Sift the dry ingredients to ensure that they are adequately aerated when combined with the wet ingredients. Avoid over-mixing the batter, as doing so will cause the muffins to have a dense texture. A few lumps in the batter are entirely normal. It is advisable to mix the dry ingredients and then the wet ingredients, thereafter combining and mixing together with gentle folds into the mixture.