Soft, melt in your mouth easy blueberry muffins packed with fresh, plump blueberries are a quick and easy bake that are incredibly scrumptious!
When it comes to comfort foods, blueberry muffins rank pretty high on my list. For me, the perfect blueberry muffin is soft not dense with the right amount of juicy, flavorful blueberries in each bite. Luckily, I was able to achieve this delicate balance of texture and flavor in these amazingly delicious blueberry muffins. The streusel topping adds a nice crunch that beautifully complements the soft, melt in your mouth texture of these muffins. If you are a lover of blueberry muffins, give this recipe a try. It is a keeper for sure!
(NOTE: The full recipe with exact measurements is down at the bottom of this post in the recipe card!)
How to Make Easy Blueberry Muffins
Streusel Topping (optional)
Key Ingredients
- Granulated Sugar
- Unbleached All-Purpose Flour
- Unsalted Butter
How To Make Streusel Topping
- Mix – in a small mixing bowl, add the flour and sugar. Whisk to combine.
- Cut – cold cubed butter into sugar-flour mixture until mixture takes on a crumbly appearance.
- Refrigerate – streusel topping until ready to use.
Easy Blueberry Muffins
Key Ingredients
- Unbleached All-Purpose Flour
- Baking Powder
- Baking Soda
- Salt
- Egg
- Plain Yogurt
- Neutral Flavored Oil i.e. Avocado/Grapeseed/Vegetable
- Granulated Sugar
- Fresh Blueberries
- Vanilla Extract
How To Make Easy Blueberry Muffins
- Preheat – oven to 375F (190C). Line a 12-count cupcake/muffin pan with cupcake/muffin liners.
- Mix – in a medium mixing bowl, add the flour, baking powder, baking soda and salt. Lightly mix ingredients together to combine.
- Whisk – in a separate medium mixing bowl, add the oil, sugar and yogurt. Whisk to combine. Add in the egg and vanilla extract into wet mixture and whisk to combine.
- Mix – the dry ingredients into the wet batter just until there is no trace of flour present. Take care to not overmix muffin batter.
- Mash – using the back of a fork half/potato masher, roughly mash half of the blueberries.
- Fold – the mashed and whole blueberries into muffin batter.
- Divide – blueberry muffin batter into prepared baking pan and top with streusel mixture.
- Bake – blueberry muffins for 18-20 minutes rotating the pan halfway through bake time. Muffins are ready when a toothpick inserted into the center comes out clean.
- Cool – allow blueberry muffins to rest in pan for 5-10 minutes before transferring to cooling rack to cool completely to room temperature.
How to Store Easy Blueberry Muffins
- Refrigerator – blueberry muffins stored in an airtight container will last up to 4-5 days in the refrigerator.
- Freezer – blueberry muffins individually wrapped in plastic wrap and placed in a large dated ziplock bag will last up to 1-3 months in the freezer. When ready to eat/serve, simply thaw blueberry muffins in the refrigerator overnight.
Tips for Making Perfect Muffins
- Check Expiration Date of Raising Agents – muffins like quick breads relies on raising agents like baking powder and baking soda to rise as it bakes. To avoid ending up with flat, dense muffins, check the expiration date of these key ingredients and make sure that they are fresh and good to use before you start baking.
- Use Room Temperature Ingredients – when all the ingredients are at room temperature, muffin batter will be easier to mix up. This will also help against overmixing muffin batter.
- Properly Grease Muffin Pan – this is really important especially if you are not using muffin liners. To ensure easy release from muffin pan, the inner cups/cavities and top surface of muffin pan should be properly greased. I would advise to grease the top surface of muffin pan even if using muffin liners to avoid muffin tops from sticking to pan.
- Avoid Overmixing Muffin Batter – for soft, melt in your mouth muffins, take care not to overmix muffin batter. You want to gently fold in the dry ingredients into the wet just until no trace of flour is present. Overmixing batter will build up the gluten in flour resulting in tough, dense muffins.
- Coat Add-ins in Flour – if muffin batter is on the thin side, coat add-ins i.e. chocolate chips, nuts or fruits in a little bit of flour before folding into muffin batter. This will prevent add-ins from sinking to the bottom of muffins as it bakes.
- Use a Large Cookie Scoop – for evenly shaped muffins, use a large cookie scoop to divide muffin into muffin baking pan.
Baking Supplies/Tools Used to Make Easy Blueberry Muffins:
- 12-Count Cupcake Baking Pan (may use this 6-count muffin baking pan for large, bakery style muffins)
Looking for More Muffin Recipes, Checkout the Links Below:
If you make this recipe, please make sure to let me know by tagging me @nourishedendeavors on Instagram or by leaving a comment in the comment section down below so I can find out how this recipe turned out for you! If you have any questions, ask away! I would love to answer your questions! Happy baking!
PrintEasy Blueberry Muffins
Soft, melt in your mouth easy blueberry muffins packed with fresh, plump blueberries are a quick and easy bake that are incredibly scrumptious!
- Prep Time: 10 Minutes
- Cook Time: 20 Minutes
- Total Time: 30 minutes
- Yield: 11 Muffins 1x
Ingredients
Streusel Topping (Optional)
- 1/4 Cup (50 g) Granulated Sugar
- 3 Tablespoons (24 g) Unbleached All-Purpose Flour
- 2 Tablespoons (1 oz) Unsalted Butter, Cubed, Cold
Blueberry Muffins
- 11/2 Cups (188 g) Unbleached All-Purpose Flour
- 11/2 Teaspoons Baking Powder
- 1/2 Teaspoon Baking Soda
- 1/4 Teaspoon Salt
- 1/2 Cup (100 g) Granulated Sugar
- 1 Large Egg, Room Temperature
- 3/4 Cup (6 oz) Plain Yogurt, Room Temperature
- 1/3 Cup (79 ml) Neutral Flavored Oil i.e. Vegetable/Grapeseed Oil
- 1 Teaspoon Vanilla Extract
- 1 Cup (150 g) Fresh Blueberries
Instructions
Streusel Topping (Optional)
- In a small mixing bowl, add the flour and sugar. Mix to combine.
- Cut cold cubed butter into sugar-flour mixture until mixture takes on a crumbly appearance.
- Refrigerate streusel topping until ready to use.
Easy Blueberry Muffins
- Preheat oven to 375F (190C). Line a 12-count cupcake/muffin pan with cupcake/muffin liners.
- In a medium mixing bowl, add the flour, baking powder, baking soda and salt. Lightly mix ingredients together to combine.
- In a separate medium mixing bowl, add the oil, sugar and yogurt. Whisk to combine. Add in the egg and vanilla extract into wet mixture and whisk to combine.
- Mix the dry ingredients into the wet batter just until there is no trace of flour present. Take care to not overmix muffin batter.
- Using the back of a fork/potato masher, roughly mash half of the blueberries.
- Fold the mashed and whole blueberries into muffin batter.
- Divide blueberry muffin batter into prepared baking pan and top with streusel mixture (optional).
- Bake blueberry muffins for 18-20 minutes rotating the pan halfway through bake time. Muffins are ready when a toothpick inserted into the center of one of them comes out clean.
- Allow blueberry muffin to rest in pan for 5-10 minutes before transferring to cooling rack to cool completely to room temperature.
Notes
- Streusel topping is optional but highly recommended as it adds a nice crunch to easy blueberry muffins.
- May used frozen blueberries in place of fresh blueberries. If using frozen blueberries do not defrost or roughly mash up. Simply fold all of the whole frozen blueberries into muffin batter.
- For gluten-free blueberry muffins, replace all purpose flour with gluten-free all-purpose flour.
- For large, more bakery style blueberry muffins, use a 6-count muffin baking pan for a yield of 6 large blueberry muffins.
Leave a Reply