I get asked all the time for the best blueberry muffin recipe. But, what one person thinks is the best, another might find just average. I have tried over a dozen recipes and have yet to find one that I love enough to share!
I continued my search and Googled for the best moist blueberry muffin and kept going until I reached page 11! I’m not a professional baker, but I can easily tell from reading the ingredient list what the results might be.
After baking several batches of unsuccessful muffins, here’s what I found:
• Muffins made with oil – moist but bland
• Muffins made with butter – good, but by day 2, they were stale
• Adding yogurt or sour cream – excellent, but some recipes call for too much and the result is a tangy muffin 😦
So here it is – a recipe that I truly love!
I made some changes, and H declared the muffins were delicious and good enough to post! I reduced the sugar, added lemon zest and a touch of cinnamon to the batter. I used frozen blueberries (fresh will work just as well). Most recipes call for tossing the blueberries in flour to prevent your muffins from turning purple, but I have a better trick. I don’t want to add extra flour to the batter and I also don’t mind the purple color, so I scoop the batter into prepared muffin tins, sprinkle with frozen or fresh blueberries, then I use a toothpick and poke them down. Add a few more on top and that’s it! Just don’t put the blueberries on the bottom of the muffin tins and then add your batter, I tried this and the blueberries stuck to the bottom of each muffin 😦
My first bite delivered a crunchy top and a super moist muffin, full of flavor, with subtle hints of cinnamon and lemon zest! After eating one, I definitely craved a second!
Here’s the real test … the next day, the muffins were still moist! I hope you’ll give this recipe a try!
Moist and Flavorful Blueberry Muffins!
Makes 10-12 muffins
Recipe adapted from sallysbakingaddiction.com
- 1 3/4 cups unbleached flour
- 1 tsp baking soda
- 1 tsp baking powder
- ¼ tsp cinnamon
- ½ tsp salt
- Zest from 1 lemon
- ½ cup unsalted butter at room temperature
- 1/3 cup granulated sugar (if you like a sweeter muffin, use 1/2 cup)
- ¼ cup light or dark brown sugar
- 2 large eggs at room temperature
- ½ cup plain yogurt (I used Balkan style 7%, but low-fat or Greek is fine)
- ¼ cup whole milk
- 1 tsp pure vanilla extract
- 1 ½ cups fresh or frozen blueberries (if using frozen, do not thaw)
- Preheat oven to 425°F. Line muffin pan with 12 paper liners
- In a large bowl, sift together flour, baking soda, baking powder, cinnamon and salt. Add lemon zest and set aside
- In a medium bowl using a hand or stand mixer, beat butter on high speed until smooth and creamy, about 1 minute
- Add both sugars and beat for 2 minutes on high speed until creamy, scraping down sides of bowl as needed
- Add eggs, yogurt, milk, vanilla extract and beat on medium speed for 2 minutes, scraping down sides of bowl as you go along
- Pour the wet ingredients into the dry ingredients and fold gently with a spatula, do not overmix! You should still have flour streaks in your batter. Again, please do not overmix! You’ll end up with tough and dense muffins
- Using an ice cream scooper, fill muffin cups almost to the top
- Sprinkle fresh or frozen blueberries on each muffin and use a toothpick to gently push them down. Leave a few showing
- Bake at 425°F for 5 minutes, then turn heat down to 350°F and continue baking until a toothpick inserted in the centre comes out clean. This can take anywhere from 15-20 minutes, depending on your oven temperature. Watch carefully! I usually do the toothpick test a few times. Please don’t overbake these muffins or they will be dry.
- Let cool slightly before devouring (if you can wait that long)!
- Store cooled muffins in a tight fitting container at room temperature for a few days. Reheat in the microwave for a few seconds
- Wrap each muffin in plastic wrap and then place in a freezer safe container such as Lock & Lock. Muffins will freeze well for several months