Perfect Sky High Tall Crunchy Muffin tops, Extra Fluffy, incredibly Soft & Buttery center amidst healthy bites of blueberries, these Blueberry muffins are bursting with the goodness of juicy fruity flavor.
Do Check out my Vanilla Cupcake Recipe | Soft Sponge Cupcakes, Red Velvet Cupcakes, Eggless Chocolate Chip Cupcakes and Marble Butter Cake recipe
Blueberry Muffins
Ingredients
- 2 1/2 Cups | 312g All purpose flour
- 3 Tsp | 14g Baking powderย
- 1/2 Tsp Cinnamon powder, Optionalย
- 1/4 Tsp Salt
- 1/2 Cup | 113g unsalted Butter, melted
- 1 Cup | 200g granulated White Sugar
- 1/2 Cup | 90g Dark Brown Sugar, soft cane sugar
- 2 large Eggs, room temp (mine were total 152g with shells)
- 1/2 Cup | 125g Greek Yogurt, room temp
- 1/2 Cup | 118ml Milk, room temp
- 2 Tsp Vanilla Essence
- 1 1/2 Cup | 205g fresh Blueberries, frozen (plus more for sprinkling on top)
- Granulated White/Brown sugar, for sprinkling on top
Instructions
- Melt the Butter, add both the white and brown sugars. Mix well. Add two large Eggs, Greek Yogurt, Milk and Vanilla Essence. Whisk it well.
- Sift together the Flour, Baking powder, salt and cinnamon powder in a separate bowl. Mix well.
- Add the wet ingredients to the dry ingredients. Mix well just till well incorporated. Do not over mix, Overmixing results in a dense texture.
- I used fresh blueberries, I washed them, pat them dry & kept in the freezer till firm. Using frozen blueberries will ensure no bleeding after baking. Add the frozen blueberries to the batter. Fold them gently.
- Fill the Cupcake liners till the top for tall muffin tops. Top with more blueberries & sprinkle with granulated White/Brown sugar.
- Bake @220C for 5 mins in a preheated oven then keeping the muffins inside the oven, reduce to @180C and bake for another 20-22mins or till a toothpick inserted into the center comes out clean.ย
- Allow the muffins to cool for 5 minutes in the pan, then transfer to a wire rack to continue cooling. This Recipe makes 12 Muffins exactly
- Store muffins in an airtight container or a freezer safe bag to protect them from air and light. If refrigerated they taste best for 4-5 days. I usually freeze them in an airtight freezer bag or container and microwave them for a min just before serving. They freeze well for up to two months. If they can be individually cling wrapped before placing them in the bag they tend to remain more moist.
Video
Notes
Use Large Jumbo Eggs for a fluffy texture. If your eggs are too small borrow some egg white from another egg.