moist blueberry muffin recipe

Written ByJenny Smyth Posted on
moist blueberry muffin recipe
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The Best moist blueberry muffin recipe

I’m so excited to share this moist blueberry muffin recipe with you all. It’s a family favorite that’s been passed down for generations, and I just can’t get enough of it.

There’s something about the combination of fresh blueberries and a hint of sweetness that just makes my heart happy. I remember my grandmother used to make these muffins for special occasions, and now I love making them for my kids and grandkids.

The best part is that they’re incredibly easy to make, even for a beginner in the kitchen. All you need is a few simple ingredients, some mixing bowls, and a bit of patience as you wait for them to rise.

Once they’re baked, the aroma that fills your kitchen is just heavenly – it’s like a warm hug on a cold day. And let me tell you, these muffins are perfect for any occasion: breakfast, snack time, or even as a dessert.

They’re also incredibly healthy, packed with antioxidants from the blueberries and wholesome goodness from the whole wheat flour. My family just loves them, and I’m sure yours will too!

Whether you’re looking for a quick breakfast option or a tasty treat to impress your friends, this moist blueberry muffin recipe is sure to hit the spot every time. So go ahead, give it a try – your taste buds (and your loved ones) will thank you!

Moist Blueberry Muffins

Moist Blueberry Muffins

4.9 from 1691 votes

These moist blueberry muffins are perfect for breakfast or a snack. They are bursting with juicy blueberries and have a tender crumb.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 12Cuisine: InternationalCalories: 250 kcal

🥘Ingredients

For the Muffins

2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup milk
1 1/2 cups fresh blueberries

For the Topping

1/4 cup granulated sugar
1/4 cup all-purpose flour

👨‍🍳Directions

1Preheat oven to 400°F.
2Line a 12-cup muffin tin with paper liners or grease it well.
3In a medium bowl, whisk together flour, baking powder, and salt.
Set aside.
4In a large bowl, cream together butter and sugar using an electric mixer until light and fluffy, about 2-3 minutes.
5Add eggs, one at a time, mixing well after each addition.
6Stir in vanilla extract.
7Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients.
8Mix just until combined.
9Gently fold in the blueberries.
10Be careful not to overmix.
11Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
12In a small bowl, combine sugar and flour for the topping.
13Sprinkle the topping evenly over the muffin batter.
14Bake for 25-30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
15The muffins should be golden brown on top.
16Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

🔧Equipment

Mixing bowl
Electric mixer
Muffin tin
Oven

📊Nutrition Facts (per serving)

🔥Calories: 250 kcal🧈Total Fat: 9g💛Saturated Fat: 5g❤️Cholesterol: 45mg🧂Sodium: 150mg🌾Total Carbs: 38g🥦Dietary Fiber: 1g🍬Sugars: 20g🥩Protein: 4g

📝Notes

Tips: For a healthier option, substitute half of the all-purpose flour with whole wheat flour. To prevent blueberries from sinking to the bottom, toss them in a little flour before folding into the batter.

Watch Video Of How Moist Blueberry Muffins Works

These moist blueberry muffins are perfect for any occasion – whether it’s breakfast, snack time, or even as a dessert. They’re also incredibly healthy and can be stored at room temperature for up to three days or frozen for up to two months.

When reheating them, simply pop them in the oven at 350°F (175°C) for about 10 minutes or until warmed through. You can also reheat them in the microwave on high for about 20-30 seconds per side until warmed through.

❓ Frequently Asked Questions About Moist Blueberry Muffins

1. What type of flour should I use in this recipe?

The best type of flour to use in this recipe is whole wheat flour. It provides a nutty flavor and extra nutrition compared to all-purpose flour.

2. Can I substitute other types of berries for blueberries?

No, blueberries are an essential ingredient in this recipe and provide the unique flavor and texture that makes these muffins so special.

3. How do I ensure my muffins are evenly baked?

To ensure your muffins are evenly baked, rotate the baking sheet halfway through the baking time.

4. Can I make these muffins in advance?

Yes, you can make these muffins in advance by preparing the batter and letting it rest overnight in the refrigerator before baking.

5. Why do my muffins sometimes have dry centers?

This could be due to overmixing the batter or not using enough liquid ingredients.

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