Moist Blueberry Muffins
Soft blueberry muffins made with buttermilk, butter, and oil, with a golden top and juicy berries in every bite.
By Cookin' Kitchen
- Total: 30 minutes
- Makes: 12 muffins
Recipe
Moist Blueberry Muffins
Soft blueberry muffins made with buttermilk, butter, and oil, with a golden top and juicy berries in every bite.
Cookin' · https://cookin.club/recipes/moist-blueberry-muffins
- Prep
- 10 minutes
- Cook
- 20 minutes
- Total
- 30 minutes
- Makes
- 12 muffins
Ingredients
For 12 muffins
Dry ingredients
Wet ingredients
Blueberries
Instructions
Step 1: Preheat the oven to 200°C/390°F. Line a 12-hole muffin tin with paper muffin liners.
Step 2: Whisk the flour, baking powder, baking soda, sugar, and salt together in a bowl.
Step 3: In a separate bowl, whisk together the buttermilk, melted butter, oil, eggs, and vanilla.
Step 4: Make a well in the flour mixture and pour in the egg mixture. Mix just until combined, trying not to stir more than 8 times. A few flour lumps are fine.
Step 5: Stir most of the blueberries through the batter, reserving some for the tops.
Step 6: Divide the batter among the paper cases and top with the reserved blueberries.
Step 7: Bake for 5 minutes, then reduce the oven temperature to 180°C/350°F.
Step 8: Bake for a further 13 minutes in a fan oven or 15 minutes in a standard oven, or until a skewer inserted into a muffin comes out clean.
Step 9: Immediately remove the muffins from the tin and transfer them to a cooling rack. Serve warm or at room temperature.
Notes
Substitutions and storage
To replace the buttermilk, combine 1 cup room-temperature whole milk with 1 teaspoon white vinegar or lemon juice. Let it stand for 5 minutes, until curdled, then use it in the recipe. If the milk is cold from the refrigerator, microwave it for 30 seconds.
Frozen blueberries work too; add them frozen without thawing so they don't bleed into the batter.
The muffins are best on the day they are made. Store them in an airtight container and reheat in the microwave, or cut them in half and grill or broil them.
Nutrition per muffin
- Calories
- 288 kcal
- Fat
- 9.8 g
- Saturated fat
- 3.8 g
- Carbohydrates
- 46 g
- Sugar
- 20 g
- Fiber
- 1.4 g
- Protein
- 5.2 g
- Sodium
- 218 mg
- Cholesterol
- 42 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
These blueberry muffins are soft and tender, with blueberries throughout and golden tops. Mix the wet and dry ingredients gently, then bake the muffins in two stages.
A few lumps in the batter are fine. Avoid overmixing to help keep the muffins tender.
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