The Best Soft and Fluffy Blueberry Muffin Recipe

Are you dreaming about delicious, ultra-soft blueberry muffins, for your breakfast or brunch? Then this is the best blueberry muffin recipe for you.

This muffin recipe helps you to prepare super beautiful, well-inflated blueberry muffins without falling back after baking. And above all this blueberry muffins recipe allows you to obtain a good distribution of the blueberries in the dough.

And it’s crazy how simple this recipe is! You don’t need any hand mixer or egg meringue for this recipe. Just mix up all the ingredients and bake them in the oven. After 20 minutes some wonderful-looking yummy muffin will be on your plate. And guess what, you can even use frozen blueberries for this recipe.

So without wasting any more time let’s go make some blueberry muffins.

Ingredients

2 and 1/2 cup (300g) all-purpose flour
2 tsp baking powder
3/4 cup (170g) granulated sugar
1 tsp salt
1/4 cup butter 56g, unsalted, melted
1 and 1/4 cup (300ml) whole milk
1/4 (60ml) cup sour cream
2 tsp vanilla extract
2 tsp vanilla extract
1 tbsp lemon zest
2 eggs at room temperature
1 cup of fresh blueberries

How to Make Blueberry Muffin

Step 1

Preheat your oven to 400 degrees F. and prepare your muffin tin by either greasing the wells or adding paper liners.

Step 2

Add all the dry ingredients: flour, baking powder, and salt to a large bowl then whisk together and set aside.

Step 3

Through the blueberries in about a tablespoon of the dry mixture and set aside. This little step will help prevent them from sinking in the batter.

Step 4

In a medium bowl, add all the wet ingredients: melted butter, oil, milk, sugar, vanilla, eggs, lemon juice, sour cream, and lemon zest then whisk together until combined.

Step 5

Mix the wet mixture and dry mixture together then mix until well combined. Don’t worry about the little lumps. Add the blueberries and fold them in.

Step 6

Pour the batter into your prepared muffin tin filling them to the top. Top them with some fresh blueberry.

Step 7

Bake for about 20 minutes at 400F in your oven. Let the muffins cool in the tin completely or for at least 10 minutes before removing them.

Step 8

Serve them with your favorite topping.

Pro Tips and Tricks

Measure Flour Correctly

Flour is the base element of any baking recipe. So be careful when you are measuring flour. The best way to measure them perfectly is to use a kitchen scale. But if you don’t have one, the measuring cups work great too.

Sift Dry Ingredients

When you sift all the dry ingredients together, mixing the batter becomes really easy. So don’t skip this step as it will leave you with almost no lumps at all.

Use Room Temperature Eggs and Milk

Using room-temperature milk and eggs is a good practice. If you keep them in the freezer, take them out 30 minutes before cooking.

Butter Your Muffin Tray

Don’t forget to butter the muffin tray, if you are not using any paper muffin cup. This simple step will make demolding them a lot easier. After your blueberry muffins are done, let them cool at least for 10 minutes before removing them.

Make Them Tastier

Any chocolate lover here? Then this tip is solely for you. You can make your blueberry muffins even more delicious by adding some chocolate chips. No doubt chocolate chips and blueberries will create a nice combo.

Frequently Asked Questions

How to Make Soft Blueberry Muffin?

This recipe helps you to make the softest blueberry muffin. And the softness is provided by the oil. Because, unlike butter, the oil does not set when cooling. For the muffins, it’s the best, because even the next day they are fantastic.

How To Make Dairy-free Blueberry Muffins?

The good thing about this blueberry muffin recipe is you can make them dairy-free if needed. For a version without dairy products, you can replace the milk with water or orange juice. Or you can simply use non-dairy milk like soy milk or coconut milk.

Although coconut milk will have a slight coconut flavor. So if you are not a fan of that flavor you can use soy milk. Soy milk is perfect for baking and cooking just like dairy milk. And it will provide a similar texture and flavor just like regular milk.

How To Stop Blueberries Sinking In Muffins?

There is a simple trick to stop those blueberries from sinking. Just toss the blueberries in a tablespoon of flour. Now, fold them into the batter at the very last moment before you transfer the batter into the muffin tray for baking. This easy trick will prevent them from sinking into the muffin cup.

How To Make Blueberry Muffins Using Frozen Blueberries?

It’s hard to find fresh blueberries when it’s not the season. So if you can’t find fresh blueberries you can definitely use frozen blueberries. You can even use them in THIS blueberry muffin recipe. However, you have to follow two simple steps.

Use the frozen blueberry straight from the freezer into the mixed batter. Because if you soften them the juice will come out and it will incorporate with the batter.

How To Freeze The Blueberry Muffins?

Frozen blueberry muffins taste great. So what you can do is, make a big batch of blueberry muffins and freeze them for later use. And this step is quite easy. Just place them on a plate and keep them in the freezer until fully frozen. Then put the frozen muffins in a ziplock bag and store them for 1 to 2 months in the freezer. When needed just thaw them overnight in the refrigerator, then heat up in the microwave.