Fluffy and Easy Blueberry Muffins (super moist)

4.92 from 12 votes

Fluffy and Easy Blueberry Muffins (super moist)

Fluffy and Easy Blueberry Muffins are super easy to make and are bursting with flavor. These moist blueberry muffins go perfectly with a hot cup of coffee. Enjoy them for a weekend brunch or anytime you want a sweet treat.

Prep Time15

Cook Time20

Total Time35

Course: Dessert

Cuisine: American

Servings: muffins

Author: Nisha Kapur

Equipment

Ingredients

Dry Ingredients

1 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt

Wet Ingredients

6 tbsp unsalted butter melted
1/2 cup + 2 tbsp sugar
1 egg
1 teaspoon vanilla extract
1/4 cup whole milk
1/4 cup ogurt
1 1/2 cups blueberries rinsed & dried
1 tbsp all-purpose flour sprinkle over blueberries

Garnish

1 tsp sugar sprinkle all over muffins - you only need 1 tsp total

Instructions

Preheat oven to 425 degrees. Combine the dry ingredients in a medium bowl - flour, baking powder, and salt.
On low-medium heat, melt butter in a small pot. Do not let the butter brown. If you do - that's ok - it'll just have a slightly nutty flavor which is delicious too.
In a large mixing bowl, combine sugar and butter.
Use an electric mixer and cream the butter and sugar until creamy... takes about 2-3 minutes.
Add the wet ingredients - milk, yogurt, vanilla extract, and egg.
Blend for a couple of minutes until all the ingredients are well-combined.
Add the flour mixture to the wet ingredients.
Mix until well incorporated, however do NOT over-mix.
This is how your batter should look.
Take fresh blueberries that have been rinsed and dried. Add a tbsp of flour and mix. This prevents the blueberries from sinking to the bottom of the muffin.
Add the floured blueberries to the batter and fold them in (do NOT mix, FOLD).
The muffin batter is ready.
Grease the cupcake/muffin pan with coconut oil, or use muffin liners. Using an ice-cream scoop, scoop the batter into a cupcake or muffin pan.
Into the oven at 425 degrees for 10 minutes.
After 10 minutes, lower the oven temperature to 375 degrees and bake the muffins for another 10 minutes at 375.
Perfectly golden brown and delicious muffins are ready!

Notes

This recipe was first posted on August 31, 2020, and has since been updated.

Use fresh juicy blueberries over frozen ones.
Cream the butter and sugar really well until it's nice and creamy.
Once you add the dry ingredients, DO NOT OVERMIX.
Dust a tablespoon of flour over the blueberries - this prevents the berries from sinking to the bottom. Fold the berries into the batter. Again, do not overmix.
Sprinkle a touch of sugar over each muffin before baking which helps create a golden muffin top.
Gluten-free - use white gluten-free flour for the best results.
Eggless - for an egg substitute, use a chia egg which is 1 tablespoon of chia seeds soaked in 3 tablespoons of water. I haven't tested this out, but this is a popular substitute for eggs and should work.

Nutrition