These moist and fluffy blueberry muffins are a perfect treat for breakfast or a snack! Loaded with fresh blueberries and bursting with flavor, they’re bound to make your morning brighter.
They are super easy to whip up, and I love how the kitchen smells while they bake! There’s something about enjoying them warm with a dab of butter that just makes my day! 🧁
Key Ingredients & Substitutions
All-purpose flour: This flour provides structure and texture for the muffins. If you want to make them gluten-free, substitute with a 1:1 gluten-free baking mix.
Sugar: Granulated sugar is used for sweetness. You can substitute half with brown sugar for a richer flavor, or use coconut sugar for a more natural option.
Vegetable oil: This keeps the muffins moist. You can use melted coconut oil or unsalted butter instead if you prefer a different flavor.
Blueberries: Fresh are best for flavor, but if they’re unavailable, frozen will still work well! Just toss them in a bit of flour to prevent sinking in the batter.
Cinnamon: Adds a lovely spice to the crumb topping. If you don’t have cinnamon, nutmeg or allspice can be used as alternatives for a different twist.
How Do I Get the Perfect Muffin Texture?
Achieving a fluffy muffin texture can be tricky, but a few simple tips can help. First, don’t overmix the batter. Mixing just until the dry ingredients are moistened helps keep the muffins light and airy.
- When combining wet and dry ingredients, a few lumps are okay. This prevents gluten development, which can make muffins tough.
- Use room temperature ingredients—this will help the batter mix more easily without overworking it.
- Filling the muffin cups about 3/4 full allows room for the muffins to rise beautifully without overflowing.
- Finally, keep an eye on baking time. Once the tops are golden and a toothpick comes out clean, they’re ready to come out of the oven!
Moist and Fluffy Blueberry Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1 large egg
- 1/3 – 1/2 cup milk (adjust as needed for batter consistency)
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries (can substitute frozen, but do not thaw)
For the Crumb Topping:
- 1/2 cup granulated sugar
- 1/3 cup all-purpose flour
- 1/4 cup unsalted butter, cubed and chilled
- 1 1/2 teaspoons ground cinnamon
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 20 to 25 minutes to bake. So, in total, you’re looking at around 40 minutes from start to finish. You’ll have delicious blueberry muffins ready to enjoy in no time!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 400°F (205°C). This helps to make sure your muffins rise perfectly! Line a muffin tin with paper liners or grease it lightly to prevent sticking.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, sugar, salt, and baking powder. This step combines all the dry ingredients so that your muffins have an even sweetness and rise.
3. Combine the Wet Ingredients:
In a separate bowl, mix the vegetable oil, egg, and vanilla extract. Then, gradually add milk to reach about 1/2 cup total liquid. Start with 1/3 cup and see if it needs more—this depends on the texture of your batter.
4. Combine Wet and Dry Ingredients:
Now, pour the wet ingredients into the dry ingredients. Stir gently just until they are combined. Remember, the batter will be thick but moist. Avoid overmixing to keep them fluffy!
5. Fold in the Blueberries:
Carefully fold in the blueberries, being gentle to prevent them from breaking and turning your batter blue. It’s okay if a few burst; just handle them with love!
6. Make the Crumb Topping:
In a small bowl, mix together the sugar, flour, and cinnamon for the topping. Cut in the cold butter until the mixture looks like coarse crumbs. This crumb topping is what adds that delightful crunch!
7. Fill the Muffin Cups:
Spoon the muffin batter into the prepared muffin cups, filling each about 3/4 full. This gives them room to rise without overflowing.
8. Add the Topping:
Sprinkle the crumb topping evenly over each muffin. This will create a delightful crunchy layer once baked.
9. Bake the Muffins:
Put the muffin tin in the oven and bake for 20 to 25 minutes. Keep an eye on them; they should be golden brown, and a toothpick inserted should come out clean.
10. Cool and Enjoy:
Once baked, take the muffins out of the oven and allow them to cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. They’re best served warm with a dab of butter!
11. Serve and Savor:
Enjoy your moist and fluffy blueberry muffins! Great for breakfast, as a snack, or a treat any time of day!
These muffins will fill your home with a wonderful aroma and are bound to bring smiles to everyone who tries them. Happy baking!
FAQs for Moist and Fluffy Blueberry Muffins
Can I Use Frozen Blueberries?
Yes, you can use frozen blueberries! Just make sure not to thaw them before adding to the batter, as this can make the batter turn blue. Tossing them in a little flour before folding them in can help prevent them from sinking.
How Do I Store Leftover Muffins?
Store leftover muffins in an airtight container at room temperature for up to 2 days. For longer storage, you can keep them in the fridge for up to a week or freeze them for up to 3 months. Just reheat in the microwave or toaster oven when you’re ready to enjoy!
Can I Substitute Whole Wheat Flour for All-Purpose Flour?
Yes, you can substitute whole wheat flour for some or all of the all-purpose flour. Start by replacing half, as whole wheat flour can make the muffins denser. You may need to adjust the liquid slightly, as whole wheat flour absorbs more moisture.
Can I Add Other Fruits or Ingredients?
Absolutely! Feel free to mix in other fruits like raspberries, chopped strawberries, or bananas for a different flavor. You can also add nuts or chocolate chips for some extra texture and taste!
