Description
Learn how to make bakery-style blueberry muffins at home with this easy recipe. Moist, fluffy, and bursting with blueberries, these muffins are a must-try!
Ingredients
- 3 cups (375g) all-purpose flour
- 3 teaspoons (15 ml) baking powder
- 1/4 teaspoon (1 ml) baking soda
- 1/2 teaspoon (3 ml) ground cinnamon
- 1/2 teaspoon (3 ml) salt
- 5 Tablespoons (71g) unsalted butter, melted and slightly cooled
- 1/3 cup (80ml) vegetable oil
- 1 cup (200g) granulated sugar
- 2 large eggs, at room temperature
- 1/3 cup (80g) plain yogurt, at room temperature*
- 1 cup (240ml) milk, at room temperature*
- 1 teaspoon (5 ml) pure vanilla extract
- 1 and 1/2 cups (210g) fresh or frozen blueberries (do not thaw)
- optional: coarse sugar for sprinkling
Instructions
- Heat your oven to 425°F (218°C). Liberally coat a jumbo 6-count muffin tin with butter or nonstick spray, or use muffin liners. Put aside.
- In a large mixing bowl, combine the flour, baking powder, baking soda, salt, and cinnamon (if using). Put this to the side.
- In another bowl, blend together the melted butter, oil, sugar, and eggs until well mixed. Then incorporate the yogurt, milk, and vanilla extract, mixing until the mixture turns pale yellow.
- Combine the wet mixture with the dry ingredients, gently folding them together using a silicone spatula or wooden spoon until just combined. If necessary, use a whisk to break up any large flour clumps, but be careful not to overmix. The batter will be thick. Fold in the blueberries.
- Evenly distribute the batter into the muffin cups, filling them to the top. For extra texture, sprinkle with coarse sugar if desired.
- Start baking at 425°F for 5 minutes, then lower the oven temperature to 350°F (177°C) without removing the muffins, and continue baking for an additional 25-30 minutes until the tops are a light golden brown and the centers are set. To ensure they are cooked through, insert a toothpick into the center of a muffin; if it comes out clean, they are ready.
- Let the muffins cool in the pan for 10 minutes before serving.
- Store any leftover muffins in a covered container at room temperature for up to 5 days or in the fridge for up to a week. They can also be frozen for up to 3 months; thaw them in the refrigerator or at room temperature.
Notes
- Note text here
- To achieve a lighter texture, sift the dry ingredients together before adding them to the wet mixture.
- Tossing the blueberries in a bit of flour before folding them into the batter will prevent them from sinking to the bottom of the muffins.
- Experiment with various mix-ins like chopped nuts or lemon zest to personalize the flavor of these muffins.
