Easy Blueberry Muffin Recipe – Fresh & Fluffy Baking

Last Updated on 2 months by Neha Deshmukh

Easy Blueberry Muffin Recipe – Fresh & Fluffy Baking

Hey everyone! If you’re anything like me, the smell of freshly baked muffins just makes a morning. And these blueberry muffins? They’re a total game-changer. I first made these when my niece came to visit, and they were gone in a flash! They’re wonderfully fluffy, bursting with juicy blueberries, and surprisingly easy to whip up. Let’s get baking!

Why You’ll Love This Recipe

These aren’t your average muffins. They strike that perfect balance – not too sweet, wonderfully moist, and packed with fresh blueberry flavor. Plus, they come together quickly, making them ideal for a weekend brunch or a simple treat any day of the week. Honestly, who can resist a warm, homemade muffin?

Ingredients

Here’s what you’ll need to create these delightful blueberry muffins:

• 1 cup all-purpose flour (about 120g)
• 1.5 teaspoon baking powder (7.5ml)
• 0.5 teaspoon salt (2.5ml)
• 0.25 cup sugar (50g)
• 1 small egg, beaten
• 0.25 cup oil (60ml)
• 0.25 cup milk (60ml)
• 0.33 cup fresh blueberries (about 75g)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

Flour Type Considerations

All-purpose flour works beautifully here, giving you that classic muffin texture. You could experiment with whole wheat flour for a slightly nuttier flavor, but you might need a touch more liquid.

The Role of Baking Powder

Baking powder is key for that lovely rise. Make sure yours is fresh (more on that in the FAQs!). It’s what gives these muffins their fluffy texture.

Choosing Fresh Blueberries

Fresh blueberries are best for that burst of juicy flavor. Look for plump, firm berries with a nice blue color.

Oil Selection for Moisture

I usually use a neutral-flavored oil like vegetable or canola oil. But feel free to experiment! A mild olive oil can also work well, adding a subtle fruity note.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Preheat your oven to 200°C (392°F). Line a 6-cup muffin pan with liners. This makes cleanup a breeze!
2. In a nice big bowl, whisk together the flour, baking powder, salt, and sugar. Just give it a good mix until everything is combined.
3. Now, add the beaten egg, oil, and milk to the dry ingredients. Gently fold everything together. Don’t overmix! A few lumps are okay – overmixing leads to tough muffins.
4. Gently fold in those beautiful blueberries. You want them evenly distributed throughout the batter, but be careful not to crush them.
5. Divide the batter evenly among the prepared muffin liners. Sprinkle a generous amount of raw sugar on top of each muffin. This adds a lovely little crunch!
6. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean. Let them cool on a wire rack before you dig in – if you can resist!

Expert Tips

• Don’t peek while they’re baking! Opening the oven door can cause the muffins to sink.
• For extra fluffy muffins, let the batter rest for 5-10 minutes before baking.
• A simple trick for perfectly shaped muffins? Fill each liner almost to the top.

Variations

Want to switch things up? Here are a few ideas:

Vegan Blueberry Muffins

Substitute the egg with a flax egg (1 tbsp flaxseed meal + 3 tbsp water, let sit for 5 minutes) and use plant-based milk.

Gluten-Free Blueberry Muffins

Use a good quality gluten-free all-purpose flour blend. You might need to add a little extra liquid.

Adjusting Sweetness

If you prefer a less sweet muffin, reduce the sugar to 1/8 cup.

Spice Level Variation (Cinnamon or Nutmeg)

Add 1/2 teaspoon of cinnamon or nutmeg to the dry ingredients for a warm, cozy flavor.

Festival Adaptations (Adding Cardamom for Indian Festivals)

My grandmother always added a pinch of cardamom to her muffins during Diwali. It’s a lovely touch that adds a subtle, fragrant spice! About 1/4 teaspoon should do the trick.

Serving Suggestions

These muffins are fantastic on their own, but they’re even better with a dollop of yogurt or a smear of cream cheese. A cup of chai or coffee alongside? Perfection!

Storage Instructions

Store leftover muffins in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 2 months. Just wrap them individually in plastic wrap before freezing.

FAQs

Let’s answer some common questions!

Can I use frozen blueberries instead of fresh?
You can! Just don’t thaw them beforehand. Add them to the batter frozen, and they’ll release some juice as they bake, adding extra flavor.

How do I prevent the muffins from becoming too dry?
Don’t overbake them! Start checking for doneness at 15 minutes. Also, make sure you’re not overmixing the batter.

What’s the best way to store leftover muffins?
Airtight container at room temperature is best.

Can I make these muffins ahead of time?
Yes! You can bake them a day ahead and store them in an airtight container.

How can I tell if my baking powder is still active?
Add a teaspoon of baking powder to a little hot water. If it fizzes, it’s good to go!

Can I add lemon zest to enhance the blueberry flavor?
Absolutely! A teaspoon of lemon zest will brighten up the flavor beautifully.