Classic blueberry muffins that are lovely and moist! These are fluffy and soft, rather than the denser ones that are made moist by using yoghurt, like I do in my Blueberry Lemon Loaf. KEY TIP: Do not over mix the batter, a few lumps is ok!
Course: Sweet Baking
Author: Nagi | RecipeTin Eats
2½ cups / 375 g plain flour(all purpose flour)
1tspbaking soda / bi carb soda
1 cup / 220 g white sugar(caster, granulated or superfine)
1 cup / 250 ml buttermilk(Note 1)
1/4 cup / 60 g unsalted butter, melted
4 tbsp / 80 mlvegetable oil
2large eggs, lightly whisked
250 g / 8 oz blueberries(~2 cups, fresh or frozen, do not thaw)
Preheat oven to 200C/390F (all ovens) (Note 2). Line a 12 hole muffin tin with paper patties.
Whisk flour, baking powder, baking soda, sugar and salt in a bowl.
In a separate bowl, whisk buttermilk, melted butter, oil, eggs and vanilla.
Make a well in the flour bowl, pour in egg mixture. Mix until just combine - try not to stir more than 8 times. Some flour lumps in the batter is fine.
Stir through most of the blueberries - reserve some for topping.
Divide batter between paper cases. Top with remaining blueberries.
Bake for 5 minutes, then turn down to 180C/350F. Bake for a further 13 minutes (fan forced / convection) or 15 minutes (standard ovens), or until a skewer inserted into the muffin comes out clean.
Remove muffins from the muffin tin immediately onto a cooling rack.
Serve warm or at room temperature (warm is extra yum!)
1. Buttermilk substitute: Combine 1 cup room temperature whole (not skim) milk + 1 tsp white vinegar or lemon juice. Let stand for 5 minutes until curdled, then use per recipe. If milk is fridge cold, microwave for 30 seconds. The muffin is not quite as moist, but the difference is small.2. For most sweet baking recipes I share, I provide different temps for different ovens i.e. fan forced / convection vs normal ovens. For this recipe, after I initially published it, I found that the same temp produces the same results, except the bake time just differs by a few minutes.3. Like most muffins, these are best consumed on the day. To store, keep them in an airtight container then reheat them either in the microwave, or cut in half then grill/broil them. A dash of butter makes a world of difference too!4. This recipe uses the same (updated!) muffin batter used in my Moist Chocolate Chip Muffins.These muffins are sweet but not overly sweet - 1 cup of sugar equals 1 tbsp per muffin. I make these muffins with both butter and oil because the butter is required for flavour and the oil provides moisture.This recipe makes 10 muffins with a overflowing top, or 12 normal sized ones (pictured). Fabulous made with raspberries and blackberries too!5. Measurements: The measurements in this recipe apply to every country except Japan, please use the weights and ml provided, not cup measures.6. Nutrition per muffin.