Soft And Moist Blueberry Muffins
There's nothing better than starting your day with these incredibly delicious blueberry muffins. The soft and moist texture with tender crumbs makes these muffins super delicious. These blueberry muffins are so easy to make and the good thing is you can use both fresh or frozen blueberries for this recipe, that means even if blueberries are not in season you can still make these goodies using frozen blueberries and enjoy them whenever you want.
Ingredients
- 1 and ⅓ cups / 166 g All-purpose flour
- ¼ tsp / 2 g Salt
- 1 and ½ tsp / 6 g Baking Powder
- ¾ Cup Blueberries Washed And Drained
- ½ Cup / 100 g Granulated Sugar
- 3 tbsp / 45 ml Melted Butter
- 3 tbsp / 45 ml Vegetable Oil
- 1 Large Egg
- 1 tsp / 5 ml Vanilla Extract
- 2 tsp / 8 g Granulated Sugar Sprinkle On Top
Buttermilk Substitute
- ⅓ Cup / 79 ml Milk
- 1 Tsp / 5 ml Lemon Juice/vinegar
Instructions
Prepare Buttermilk
- Stir in a teaspoon of lemon juice to the milk to make a buttermilk substitute and set aside.
- You can use white vinegar instead of lemon juice to make this homemade buttermilk.
Prepare Oven and Muffin Pan
- Preheat your oven to 200 degrees Celcius and 400 degrees Fahrenheit.
- Now, take your muffin pan and line it with 6 muffin liners.
Add Dry Ingredients
- Now, take a medium-sized bowl and whisk together the 1 & 1/3 cups of all-purpose flour, 1 & 1/2 tsp of baking powder, and ¼ tsp of salt.
- Then, add the ¾ cup of blueberries to the flour mixture and mix. Then, set aside.
Add Wet Ingredients and Combine
- In another bowl, add ½ Cup of Granulated sugar, 3 tbsp of Melted butter, 3 tbsp of vegetable oil, 1 Large egg, and 1 tsp of vanilla extract or essence.
- Whisk for a few minutes until the mixture is well combined and slightly pale in color.
- Now add in the flour mixture and the buttermilk substitute, then mix using folding motion until just combined; remember not to overmix the batter.
- Spoon the batter evenly into the prepared muffin tin, filling them almost to the top. Sprinkle the muffin tops with a little bit of sugar.
Bake and Cool
- Bake the muffins for about 20 minutes or until a toothpick inserted into the center of the muffins comes out clean.
- Let the muffins cool slightly (about ten minutes before removing from the tin.
Serve and Enjoy!
- You can serve the muffins warm or cool completely, then serve and Enjoy!
- You can store the muffins in an airtight container for up to 3 days or freeze them in an air-tight container for up to 8 weeks.