Moist and Fluffy Blueberry Muffins

I’m a sucker for a blueberry muffin, but then again, who isn’t?

Today, I want to share my super fluffy and moist blueberry muffin recipe with you guys, it is so hard to just eat one of these. They only take about 10 minutes to prepare and 20 minutes to bake, so that means you can have these DELICIOUS muffins all ready to eat in a matter of 30-ish minutes!

First thing first, the blueberries. I recommend using fresh blueberries because they release less water when baking so you don’t get a soggy/ mushy muffin. Further, fresh blueberries don’t “leak” as much. if you catch my drift… when I use frozen blueberries for muffins or cakes, I find that they tend to leak their color when I’m folding them into the batter, resulting in a muffin with a greenish tinge. This is purely an aesthetic issue, however, we eat with our eyes, don’t we? 👀

I am blessed to have fresh blueberries growing in my garden and to be able to buy fresh blueberries at the market so I do try to use fresh whenever possible, but if frozen is what you have, it’s all good! The muffins will still turn out wonderfully.

When portioning out the muffin batter, I like to make sure that each muffin has enough blueberries in it; nobody wants a blueberry muffin with one blueberry in it, but people also don’t want a blueberry muffin with no muffin in it either! I always reserve about 1/4 cup of blueberries so that if I notice there are some muffins lacking a few blueberries, I just stick them in on top of the muffin after portioning them out. Now everybody is happy.

The finished product as you can see, is a soft muffin that is not tough at all; the blueberries provide a burst of juicy flavor and the golden, crispy tops of the muffins are just scrumptious!

-Chewy

5.0 from 1 reviews

Moist and Fluffy Blueberry Muffins

 

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Prep time

15 mins

Cook time

20 mins

Total time

35 mins

 

This recipe yields softs muffins that are not tough at all; the blueberries provide a burst of juicy flavor and the golden, crispy tops of the muffins are just scrumptious 🙂

Author: Angela Chu

Serves: 10-12 muffins

Ingredients

• 1½ cups flour
• 2 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ¼ melted margarine
• ⅔ cup white sugar
• ½ tsp pure vanilla extract
• 1 egg
• ½ cup sour cream
• ⅓ cup milk
• 1 cup fresh blueberries

Instructions

1. Preheat the oven to 400 F and line one 12 cup muffin pan with paper liners or spray them with cooking spray.
2. In a large bowl, sift together the flour, baking soda, baking powder and salt.
3. In a medium bowl, combine the melted margarine, sugar, sour cream, vanilla, egg and milk; mix until well blended.
4. Add the wet ingredients along with the blueberries to the dry ingredients and fold with a spatula until just combined. The batter should be pretty thick and it's okay if there are lumps and a few small dry spots.
5. Portion the batter into the muffins pan, filling them ⅔- 3/4 full, depending on how many muffins you want and how big you want them.
6. Bake in the oven for 18-23 minutes, or until they are golden and a toothpick inserted into the centre of the muffin comes out clean. Let them cool in the pan for 5-10 minutes, then transfer them to a wire rack to cool more, if you have enough self-control 🙂

3.3.3077