Moist Blueberry Muffins
Servings: 12
Calories: 260kcal
With this simple Moist Blueberry Muffins recipe, you can now make your favourite cafe treat at home. Crunchy on the top and pillowy soft in the centre, these muffins are flavoured with cinnamon and vanilla and made with creamy yoghurt in less than 30 minutes. Bursting with juicy blueberries, these are ideal for breakfast, lunchboxes or snacks.
Ingredients
- 300 g plain (all-purpose) flour
- 2 tsp baking powder
- 1 tsp bicarbonate of soda (baking soda)
- 115 g caster (superfine) sugar (see note 1)
- ½ tsp ground cinnamon
- 2 eggs, room temperature (see note 2)
- 125 ml oil (see note 3)
- 125 ml full-cream (whole) milk, room temperature (see note 4)
- 125 g plain yoghurt, room temperature (see note 5)
- 2 tsp pure vanilla extract
- 80 g fresh or frozen blueberries
- 55 g coffee sugar crystals or brown sugar for sprinkling on top (optional)
Instructions
- Preheat and prepare the pan – Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced). Line a 12-hole muffin pan with muffin wrap cases.
- Combine the dry ingredients – Whisk together the flour, baking powder, bicarbonate of soda, caster sugar and cinnamon in a large bowl.
- Combine the wet ingredients – In a separate bowl, whisk the eggs, oil, milk, yoghurt and vanilla extract. Do not add the blueberries just yet. Hand-whisk until smooth and creamy for at least 1 minute.
- Combine the wet and dry ingredients – Add the wet mixture to the dry mixture and fold in until combined. Try not to overmix – a few flour pockets are okay. Overmixing will result in tough muffins.
- Fill the muffin cases – Spoon 1 tablespoon of the batter into each of the muffin cases. Using your fingers, gently press in 4–6 blueberries per muffin case before topping with 1 more tablespoon of the batter (see note 6).
- Sprinkle with sugar – Top each muffin with a sprinkling of coffee sugar crystals or brown sugar, if using.
- Bake – Bake the muffins for 5 minutes, then turn the oven down to 200°C (400°F) (180°C/350°F fan-forced) and bake for a further 13 minutes. Pierce one muffin with a skewer; if the skewer comes out clean, the muffins are ready. If not, continue baking for an additional 2 minutes.
- Cool and serve – Remove the muffins immediately from the muffin pan and place them on a cooling rack. They are best enjoyed warm or at room temperature. See the freezing instructions below.
Notes
Note 1 – These are not super sweet muffins. I keep the sugar to a minimum. If you prefer a sweeter treat, double the quantity of sugar in the recipe. You can use any sugar, including brown (brown sugar will produce a darker muffin batter).
Note 2 – The quickest way to bring eggs to room temperature is to stand them in a bowl of warm water for 10 minutes.
Note 3 – Sunflower oil is a suitable option. Coconut oil also works beautifully and gives the entire muffin a beautiful flavour and aroma. Ensure you melt the coconut oil before use. Olive oil works too but produces a denser muffin.
Note 4 – To bring the milk to room temperature quickly, microwave it for 15 seconds.
Note 5 – You can substitute the yoghurt for sour cream; it is even richer and more moist. To bring plain yoghurt or sour cream to room temperature quickly, stand a small bowl of yoghurt or sour cream in a large bowl of warm water for 10 minutes (take care to ensure the water doesn’t get into the yoghurt/sour cream).
Note 6 – This process avoids the blueberries sinking to the bottom of the muffin. If you are using frozen blueberries, it avoids the batter becoming discoloured (as blueberries thaw, they can change the batter colour to a green/grey). The extra step also allows for a beautiful, big, fluffy, crunchy muffin top. You can however fold the blueberries into the batter if you prefer.
MAKE AHEAD
Refrigerate for up to 3 days (to retain moisture). Freeze the muffins in a reusable snaplock bag or airtight container for up to 3 months. Microwave for 30 seconds to thaw, or allow to thaw in the fridge overnight or on the counter for 30 minutes.LEFTOVERS
Refrigerate for up to 3 days (to retain moisture). Freeze the muffins in a reusable snaplock bag or airtight container for up to 3 months. Microwave for 30 seconds to thaw, or allow to thaw in the fridge overnight or on the counter for 30 minutes.Nutrition Facts
Moist Blueberry Muffins
Amount per Serving
Calories
260
% Daily Value*
Fat
11
g
17
%
Saturated Fat
2
g
13
%
Trans Fat
0.1
g
Polyunsaturated Fat
6
g
Monounsaturated Fat
3
g
Cholesterol
30
mg
10
%
Sodium
184
mg
8
%
Potassium
76
mg
2
%
Carbohydrates
36
g
12
%
Fiber
1
g
4
%
Sugar
16
g
18
%
Protein
4
g
8
%
Vitamin A
71
IU
1
%
Vitamin C
1
mg
1
%
Calcium
75
mg
8
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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