When you look at the goodies below, what comes to mind? I can’t get over the thought of how these blueberry muffins will melt in my mouth.
Of all the berries globally, I happen to like blueberries a lot more than I do any other berry. And when you like the moist, soft, and fluffy cakes, you’ll like these.
I enjoy dunking into a juicy blueberry when eating my muffin. This tastes like you are eating the jam inside the bread, yet it’s not at one spot. The muffin is way too delicious and easier to make than you think it is.
I’m one of the few people who thinks of many things I can make when the blueberries are in season. Well, it’s that time of the year again, and I get to make the fresh blueberry muffins. Anyone will like this just because it will take about 30 minutes to be ready, and you enjoy your muffins alongside the milk or eat it as a snack.
If you came to my house during the weekends when these fruits are in season, you would understand. I make dozens of muffins for my family, mainly because my nieces and nephews love this so much. When the kids are home, we all know you always want to have a snack on the pantry for when they are hungry.
Have you ever made them? If you haven’t, take a ride with me as I make it with you. I know you will enjoy the softness, fluffiness, and deliciousness of the muffins.
Why would you use this recipe?
- Because it delivers unique ideas, it has secret methods to make it form generations.
- It’s easy to make this recipe since it’s a step-by-step one.
- All the ingredients you want are readily available.
- You will like the tall muffins.
- This one remains a moist and light muffin.
- The bottom line, it’s too delicious.
- It features the use of enough blueberries.
How to make blueberry muffins?
What you will need
I start with blueberries just because it’s the primary ingredient. The recipe focuses more on fresh blueberries if you want to attain the perfect flavors of the same. Nonetheless, if you are making it when you don’t have the fresh ones, you can use the frozen ones.
Bottom line, if you are using the frozen ones, remember not to thaw them as they will release all their fluid in the batter before it cooks.
I like to use butter just because it delivers that perfect flavor in no time. Surprisingly it’s even essential to use in making the cake moist.
Milk and cream:
This is what will allow for the crumbliness of the cakes and the perfect flavor. You need to make it even tastier using this thi8s addition of the delicious meals.
Low gluten flour:
We are choosing the low gluten one just because you don’t need gluten structure here. Notice that we also flavor it with almond flour, and all this is to make sure you have a flavorful recipe. Since we are using the low gluten flour, make sure you are using the low gluten flour. If you alter the flour, then you are likely to cause a difference in texture.
Castor or granulated sugar:
We used the granulated sugar just because you are going to add it directly into the butter. It’s much easier to incorporate it into the mixture than any other type of sugar.
Cake body material
- Unsalted butter…125g
- Light cream…185 grams
- Low-gluten flour…300g
- Aluminum-free baking powder…10g
- Lemon zest…1
- Caster sugar…90 grams
- ..125 grams
Campbell Crisp Material
- Frozen unsalted butter…25 grams
- Caster sugar…25 grams
- Almond flour…25 grams
- Low-gluten flour…25 grams
Step by step guide
- Put the Campbell crisps together in a basin, and cut the frozen butter into small pieces. Mix each of the ingredients to make it crumbly. Meanwhile, I like to preheat the oven to about 400°F, and then you should grease the pan you will be using to bake your muffins.
- Just keep mixing everything to form the granules. You should do this by hand and then put it in the refrigerator for later use.
- The butter is insulated in the water, and this will make it easy to melt the butter. Note: it’s much easier to work with the melted butter always. Because then you don’t have to struggle so much making the butter mix into the sugar too.
- Now to the melted butter, you should add the whipped cream and refined sugar and mix well. At this point, it’s still melted.
- Next, add the eggs and mix well. Whip it a little, but you don’t have to struggle to whip it as the batter will still be okay.
- Rub the lemon with salt and rinse the rind. Use the peeler to rub and peel the rind coat. This will influence the flavor profoundly. Just make sure only to take out the rinds and not the white part. Next, stir it in to make sure it’s all incorporated in the mix.
- Start to work on the dry ingredients. So you need to sieve the Low-gluten flour, baking powder, and salt in another bowl. Then mix them thoroughly and make sure everything is mixed in. You should add the dry ingredients to the batter we made above.
- At this point, mix everything with the spatula to make sure everything incorporates in the batter. When you feel like everything is roughly mixed, then you can add the blueberries. Again use the spatula to mix everything. At this point, though, add half the blueberries, not all.
- Be gentle in the process but mix a few more times until the dry powder is no longer visible. It’s okay when the mixture is not runny, remember.
- Put the batter into the mold, and sprinkle the Campbell crumbs and the remaining blueberries on the surface. Fill in as much as you would like to.
- Please put it in the preheated oven at 400°F and set it at the middle layer to bake for 20 minutes.
Get them out and rest them on a wire rack for a few minutes. Enjoy with your favorite cup of coffee or tea.
- The muffin batter should not be over-stirred. It is OK without dry powder. The baked muffin will not be soft if you over stir or over-process it.
- It is very convenient to use a professional peeler for lemon zest. Don’t cut the white part under the lemon peel. We only use the thin yellow layer.
- We used fresh blueberries, but if you like, you can use the frozen ones. You need to remember that you should never thaw it.
- I don’t know about you, but I think the muffins are way better when you have cooled them. You shouldn’t eat them immediately; they are from the oven.
- The oven has a temperature difference, and the baking time is adjusted according to the temperature and time of your oven, and you can bake it until the surface is golden.
How to store the blueberry muffins?
Notice that this muffin has blueberries and the berries are juicy, so your muffin will stay moist. In most cases, this means that it’s going to be soggy. When you want to store them, you should line your sealable container with paper towels and set them in.
The best way to go about it is to set the muffins in a single layer and then cover them with another paper to absorb the moisture.
If you want the muffins to last longer, you should store them in the freezer. With this then it will last for about three months. On the other hand, you can set them in the fridge or leave them on the counter for five days.
When you’re ready to eat them, you should reheat the muffins in the microwave for about a minute. Serve it then with your favorite drink.
My muffins came out dry what should I do?
While you may enjoy the crumbles, too much of it isn’t a good sign. So if you overmix the batter, then it will often be challenging. This is why we discouraged you from overmixing it.
Although you are using butter, you can also add in the oil. Notice that the butter will make your muffin tasty, while the oil will help maintain moisture.
Don’t overbake if you have the proper heat; then, just 20 minutes is enough to have it cooked.
How can I make the nicely tall muffins?
Of course, when you’re making this muffin, the dream is to make it tall, and thus it looks nicely large.
I have found that if you use the thick batter, you can attain the perfect height. You don’t like the size of the cupcake; you want a muffin, so make the batter thicker for a taller muffin.
If this is what you want, then you can fill the mold to the top. This will give it more space as it’s baking.
When you start to bake, you can set the high temperature first and then the low temperature. This will make it easier to cook the exterior and then cook the interior.
Are these muffins healthy?
You know this is a tough question. As per the nutritionists, this is not exactly a healthy recipe. However, you can make it healthy if you like by simply twerking it abet. Consider the following points for a healthy recipe.
Here we said you use the low gluten flour, but it’s much healthier if you choose to use the whole wheat one, then you are making a much healthier recipe than just low gluten. That means you’re making the fibrous choice that would usually act as a laxative.
Here we use sugar, but then you can decide to use the sweeteners like honey. You see, honey is considered a much healthier choice.
For a long time, we were told that Greek yogurt is best. If you are going to use cream in the recipe, consider using Greek yogurt instead.
What do I need for the recipe?
You will need a muffin mold if you have the cupcake mold, it’s okay, but a muffin mold is way better. It will make the muffins taller and more significant than the cupcake ones.
What should I serve with it?
It’s a muffin, so you have several options to use. The first one is to serve it alongside your other breakfast choices.
You can serve it with a cold or hot cup of milk.
Some people serve it with juice.
It’s a desert so you can eat it after every other meal.
You can eat it almost alongside any other meal or sometimes just by itself, and you will be good.
Lip-smacking Blueberry Muffin recipe
- Unsalted butter...125g
- Light cream...185 grams
- Low-gluten flour...300g
- Aluminum-free baking powder...10g
- Lemon zest...1
- Caster sugar...90 grams
- Blueberries...125 grams
- Frozen unsalted butter...25 grams
- Caster sugar...25 grams
- Almond flour...25 grams
- Low-gluten flour...25 grams
- Take the crumble ingredients and mix them in the bowl. Make it into granules and then set it in the fridge for later use.
- Preheat the oven to the highest temperature. Set it at 400°F.
- Melt the butter in hot water so that it liquefies. Add on the cream and the granulated sugar, and then mix it with the whisk.
- Add the egg and mix it in properly too. Also, grate the lemon rind without the white part and mix it in this batter together. Next, add on the salt and stir to mix it in evenly.
- Sieve the low gluten flour and baking powder, then add it to the bather and use a spatula to mix it. Just turn it a few times, then take the blueberry and add in the mixture. Turn it a few times, making sure you mix it properly. But don't over mix it.
- Scoop it and set it in the baking mold.
- Take into the preheated oven and bake for up to 20 minutes.
- Serve with your favorite tea or coffee.