These Blueberry Muffins are a must bake whenever blueberries are in season again!
I think the blueberry season started a while ago ( but to be honest I am not so sure when is the blueberry season and if there is one! ). No worries though, these blueberry muffins are good no matter when you make them!
For a start, these blueberry muffins are really soft and buttery.
You can definitely make them with flavourless vegetable oil, or any other flavourless liquid fats.
However, using melted butter in muffins, especially these blueberry muffins, add a flavourful buttery dimension to these muffins. This tasty buttery flavour is then complemented by the addition of milk and vanilla essence or vanilla extract, forming a really nice base for the blueberries to shine.
Needless to say, they are definitely soft, with the addition of sufficient leavening ingredients! They are hence on the airy side, just like how I like my muffins ( and I kind of assume this is the standard for muffins, since I have never tasted a dense one, except in baking attempts where I realized I forgot to add these essential leavening agents! ).
Aesthetically wise, I really adore how nicely browned the muffins are.
They really contribute to the aesthetic value. It might not look expensive and exquisite, but it looks lovely and homely. I am not so sure why some muffins attain brownness while some do not. I am going to make a dangerous assumption here, which I am not so sure of. I am thinking that perhaps the usage of melted butter allows muffins to be nicely browned. My assumption is formed because when you cook melted butter, you will be able to produce browned butter! Whereas, oil does not produce the same effect. Do correct me if I am wrong, because I am really interested to find out why! If I am correct, give me the assurance too, I would greatly appreciate it!
Furthermore, I really like how the blueberries burst and create this mesmerizing and appealing trail of blueness around it. I don’t really know how to describe this, except through an analogy! Kind of like how if someone cries with mascara ( okay this is a depressing analogy ), I hope you get what I mean! Pictures can prove it too!
The quality of the muffins will depend on the quality of your blueberries. This is because afterall, this is a BLUEBERRY muffin recipe! For elaboration, if your blueberries are too sour, I would suggest not using them. However, if you still want it to work, perhaps you can add more sugar to the recipe, in order to balance out the sourness of the berries!
Also, you can definitely feel free to add more blueberries to the recipe. I just like a balanced 1 : 1 ratio of muffin to blueberry. You can add up to about 50 to 100g more of blueberries! I would suggest dividing the berries into one large portion ( 100g ) and one small portion ( 50g ). Use the large portion for the batter, and the small portion for topping the muffins off before baking them! It will definitely improve the aesthetic value of the muffins.
The honest picture, where there are no special arrangements, just normal lighting, is in the recipe card below!
Here’s the recipe!
by Javier Tan July-21-2017
These Blueberry Muffins are a must make whether or not blueberries are in season!
- 1 and 3/4 Cup or 210g All Purpose Flour
- 1/3 Cup or 65g Lightly Packed Brown Sugar
- 1/3 Cup or 65g Granulated White Sugar
- 1 and 1/2 or 6g Teaspoons Baking Powder
- 1 Teaspoon or 6g Baking Soda
- 2 Large Eggs, 55g each, at Room Temperature
- 1/2 Cup or 115ml Full Cream Milk
- 1 and 1/2 Teaspoons or 7.5ml Vanilla Extract
- 1/2 Cup or 115g Melted Butter, Cooled at Room Temperature
- 1/4 Teaspoon or 1.4g Salt
- 150g Blueberries
- Preheat your oven to 180 degrees C or 350F, and line your muffin tray with paper liners.
- Mix together the cooled, melted butter with the two sugars and stir until both the sugars have dissolved.
- Add in salt, baking soda, baking powder, eggs, and vanilla. Stir until well incorporated.
- Add in the milk and stir until combined.
- Mix in the flour and blueberries, stirring until just combined, stopping immediately once there are no longer visible traces of flour.
- Divide into twelve equal portions.
- Bake for 21-24 minutes, or until a toothpick inserted into the middle comes out clean.
- Cool in its pan for about 20 minutes.
- Serve and Enjoy!
- Prep time: 20 mins
- Cook time: 30 mins
- Total time: 50 mins
- Yield: 12 Muffins
- They can store at room temperature in an airtight container for up to two days or in the refrigerator about three days. If storing them in the refrigerator, you might want to take it out for an hour to allow the solidified butter ( as it’s cold ) to become softened again before serving.
- 150g of blueberries is about 3/4 to 1 cup.
- To pin it, click here.
- Do feel free to tag me or share with me your creations through social media! I would really feel appreciated and encouraged if you do! I am always open too to feedback and queries!
– Bakeomaniac, Javier Tan!