Make cotton-light, fluffy and moist blueberry muffins with this tried and tested winning recipe.
Do we really need yet another blueberry muffin recipe? There’s surely enough out there to bake a different one every single day of the year!
But that’s exactly what I truly appreciate about blogging – it’s about sharing what I know to be a great recipe find with anyone in the universe who’s interested to know. Because of folks who didn’t stop sharing after their millionth recipe, I am thoroughly enjoying myself on this amazing journey of discovering great recipes for every possible edible fancy that stokes my food cravings.
And this post is about one of the most blogged about sweet treat in our food universe, the forever popular blueberry muffin.
With berries back in season, I can’t help but see them at almost every turn around my neighbourhood. They are simply an irresistible temptation that I can’t shake off! Why? Because they’re just there, in full and glorious freshness!
I’d end up buying basket loads of the red, the blue and the black – strawberries, blueberries, raspberries and blackberries. I use what I can and then freeze the rest for whenever I feel like pampering my family and friends with treats. And knowing me, those moments are hardly far and few in between.
I’m sharing this recipe by Heather Walker, a recipe contributor on the allrecipes.com website, that I came across years ago. It made such fabulous muffins that my hubby frequently asks for this. This is one of those that really fits the proverb or idiom, ‘if it isn’t broken, don’t fix it’. I think it’s an incredibly good recipe for making cotton-soft, fluffy and moist blueberry muffins. I try not to ever say that a recipe is the ‘best ever’ or ‘no-fail’, but this one is definitely on a level of very good, and I’m saying that relatively.
You can really up the ‘wow’ factor of these blueberry muffins with your favourite frostings or toppings. Lemon cream cheese frosting or vanilla buttercream are excellent choices, as are streusel or crumble topping, or something as simple as sprinkles of coarse, granulated sugar.
The recipe comes with a cinnamon streusel topping. I like my muffins plain, and for good measure, I always throw a couple of fresh blueberries on top of each muffin batter, just before it goes into the oven to bake.
- 2 cups plain flour plus 1 1/2 tbsp flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup butter slightly softened at room temperature
- 3/4 cup caster sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/4 tsp finely grated lemon zest
- 1/2 cup milk
- 1 cup blueberrie
For the Streusel Topping (Optional):
- 2 tbsp plain flour
- 5 tbsp caster sugar
- 1/2 tsp ground cinnamon
- 2 tbsp butter diced
- Pre-heat oven to 190 deg C (375 deg F). Grease a 12-muffin tray or line the tray with paper muffin liners. Alternatively, you can use paper muffin cups and place on a baking tray.
- In a mixing bowl, combine 2 cups plain flour, baking powder, and salt. Stir to mix well. In a separate bowl, put in blueberries, sprinkle over with 1 1/2 tbsp plain flour, and toss a few times to coat the blueberries evenly. Set aside.
- Using an electric or hand-held mixer set on medium speed (speed 3 on my Kitchen Aid mixer), cream butter and sugar together in a large mixer bowl, until light and fluffy, about 8 to 10 minutes.
- Beat in the eggs, one at a time, until well incorporated. Mix in vanilla extract and lemon zest. Fold in flour mixture, alternately with milk (do not overfold - it's alright to see specks or streaks of flour in the batter at this point). Fold in blueberries, using very light, gentle moves. Remember, do not stir. Spoon batter into prepared cups.
- Streusel Topping (Optional): Combine flour, sugar, and cinnamon in a small bowl. Cut in the butter with a fork or pastry blender until the mixture resembles coarse breadcrumbs. Sprinkle over batter in muffin cups.
- Bake in the centre of the oven for 20 to 25 minutes, or until a metal or bamboo skewer inserted into the centre of a muffin, emerges free of batter. Let cool in the tray for 10 to 15 minutes, then turn out onto a wire rack to cool completely. Serve warm.