Blueberry Muffins Ultra Moist

Blueberry Muffins

Come blueberry season every year, I make dozens and dozens of blueberry muffins. I know, I know, I’m so disappointingly predictable. You want me to make come up with something more gourmet and exciting, and here I am, just bringing you another boring muffin recipe. Or…. are they?? No, this is not just another dull Blueberry Muffin recipe. These are the blueberry muffins of your dreams! They’re magically soft and moist on the inside with a sweet golden dome. They are not overly sweet, they’re bursting with blueberries and once you make these, you will never look at another blueberry muffin recipe again! Muffins are notorious for being dry and crumbly on the inside. But these are outrageously soft and moist!

Why muffins come out dry and crumbly

What you need for Blueberry Muffins

Here’s what you need (let’s pretend I didn’t forget EGGS in the photo!!!): So the the 3 simple secrets for beautifully soft and moist blueberry muffins are:

Just a couple of notes on the above:

Blueberries – yes you can use frozen. Just mix them through frozen. Do not thaw – they will bleed in the batter; Buttermilk – this makes the muffin crumb beautifully tender and moist. But don’t worry if you don’t have any, it can be substituted with a lemon/milk mixture – see recipe notes. It is a very good substitute – the surface won’t be as smooth as pictured but the inside is just as tender; Baking soda is also known as bi-carb and it’s a stronger version of baking powder. It gives these muffins an extra lift. Can be substituted with more baking powder; and Butter is for flavour whereas oil makes the muffin moist. It’s one of the secrets to these Best Ever Blueberry Muffins!

How to make Blueberry Muffins

The making part is a 5 minute job if you use muffin liners and an ice cream scoop to fill the muffin tin:

Whisk dry ingredients, whisk wet ingredients, then mix both together; Stir in blueberries; Scoop and dollop into muffin tin, then bake. Done!

These Blueberry Muffins and Chocolate Chip Muffins are always best consumed on the day they are made. The next day and beyond, reheating them works wonders to make them ultra moist again (just 15 seconds in the microwave), as though they were freshly made. Add a little sliver of butter, you’ll be in muffin heaven. In fact, you might just save these just so you can justify slathering on lashing of butter, just to experience that. Hope you have a wonderful weekend! – Nagi x