I’ve made countless batches of blueberry muffins, and this recipe stands out as my absolute favorite! These muffins are incredibly moist, soft, and bursting with blueberries in every bite. They’re perfect for breakfast, snacks, or anytime treats.
Why I Love This Blueberry Muffin Recipe
Whenever I spotted muffins in a bakery, I couldn’t help but buy a few to enjoy. There’s something so comforting about the soft, moist texture and the bursts of sweetness in every bite.
But once I tried making them at home, everything changed—I haven’t gone back to store-bought ones since.
Homemade muffins are so easy to make, and you can have them fresh out of the oven in just 40 minutes. With my recipe, you’ll never have to worry about failing, as the steps are simple and straightforward. Plus, there’s nothing quite like the smell of freshly baked muffins filling your kitchen.
Making muffins is very similar to baking cupcakes, but I find it even easier. In this recipe, I use 90g of sugar, which I think is the perfect amount for a balanced sweetness that isn’t overwhelming. Of course, feel free to adjust the sugar to match your personal preference—it’s one of the many benefits of making them at home!
Why You‘ll Love This Recipe
- Perfect Texture: Soft and fluffy with just the right amount of moisture.
- Bursting with Flavor: Each bite is loaded with fresh blueberries.
- Easy to Make: Simple steps and common ingredients you likely already have.
- Crumb Topping: Adds a bakery-style finish that’s irresistible!
Ingredients
Wet Ingredients:
- 2 eggs (each about 60g)
- 160g whole milk
- 90g granulated sugar
- 90g corn oil
Dry Ingredients:
- 240g cake flour
- 9g baking powder
Other Ingredients:
- 54 fresh blueberries (about 3 per muffin layer, plus extra for decoration)
For the Crumb Topping:
- 20g cake flour
- 10g powdered sugar
- 10g butter
Instructions
Prepare the Batter
- In a mixing bowl, whisk together 2 eggs, 160g whole milk, and 90g granulated sugar until the sugar dissolves completely.
- Gradually add 90g corn oil in two batches, whisking well after each addition until the mixture is fully emulsified and no oil streaks remain. Stir in one direction to avoid deflation.
- Sift 240g cake flour and 9g baking powder together. Add this dry mixture into the wet ingredients. Use a spatula to gently fold until just combined. Avoid overmixing to prevent gluten formation. When no dry flour remains, whisk until the batter is smooth and lump-free.
Make the Crumb Topping
- In a small bowl, combine 20g cake flour, 10g powdered sugar, and 10g butter. Use your fingers to rub the butter into the dry ingredients until the mixture resembles coarse crumbs.
Assemble the Muffins
- Transfer the prepared batter into a piping bag. Line a muffin tray with cupcake liners and pipe batter to fill each mold halfway.
- Place 3 blueberries evenly on top of the batter in each mold. Adjust the quantity as desired, but avoid overcrowding to ensure proper rising.
- Pipe the remaining batter on top, filling the molds and completely covering the blueberries. Place 3 more blueberries on the surface for decoration.
- Sprinkle the crumb topping evenly over the surface of each muffin.
Bake
- Preheat your oven to 170°C (340°F) with top and bottom heat.
- Place the muffin tray on the lower rack and bake for approximately 25 minutes. If the surface browns too quickly, cover the muffins with aluminum foil to prevent overbaking.
- Check for doneness by inserting a toothpick into the center of a muffin. If it comes out clean, the muffins are ready.
Notes
- Blueberries: For the best results, pat the blueberries dry with paper towels before adding them to the batter. This ensures a better bursting effect during baking.
- Mixing: Be careful not to overmix the batter to maintain the muffins’ soft and fluffy texture.
- Oven Variations: Baking time and temperature may vary depending on your oven. Adjust accordingly for the best results.
Frequently Asked Questions
Q: Can I use frozen blueberries instead of fresh ones?
A: Yes, you can use frozen blueberries. Do not thaw them before adding them to the batter, as this can make the muffins soggy.
Q: How do I store leftover muffins?
A: Store muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat briefly in the microwave before serving.
Q: Can I make these muffins ahead of time?
A: Absolutely! These muffins freeze beautifully. Wrap them individually in plastic wrap, place them in a freezer bag, and freeze for up to 3 months. Thaw at room temperature or warm in the oven before serving.
Q: Can I substitute cake flour with all-purpose flour?
A: Cake flour gives the muffins a lighter texture. If you don’t have cake flour, you can substitute it with all-purpose flour, but the muffins may be slightly denser.
Quick and Simple Blueberry Muffins Ready in 40 Minutes
Ingredients
Wet Ingredients:
- 2 eggs each about 60g
- 160 g whole milk
- 90 g granulated sugar
- 90 g corn oil
Dry Ingredients:
- 240 g cake flour
- 9 g baking powder
Other Ingredients:
- 54 fresh blueberries about 3 per muffin layer, plus extra for decoration
For the Crumb Topping:
- 20 g cake flour
- 10 g powdered sugar
- 10 g butter
Instructions
Prepare the Batter
- In a mixing bowl, whisk together 2 eggs, 160g whole milk, and 90g granulated sugar until the sugar dissolves completely.
- Gradually add 90g corn oil in two batches, whisking well after each addition until the mixture is fully emulsified and no oil streaks remain. Stir in one direction to avoid deflation.
- Sift 240g cake flour and 9g baking powder together. Add this dry mixture into the wet ingredients. Use a spatula to gently fold until just combined. Avoid overmixing to prevent gluten formation. When no dry flour remains, whisk until the batter is smooth and lump-free.
Make the Crumb Topping
- In a small bowl, combine 20g cake flour, 10g powdered sugar, and 10g butter. Use your fingers to rub the butter into the dry ingredients until the mixture resembles coarse crumbs.
Assemble the Muffins
- Transfer the prepared batter into a piping bag. Line a muffin tray with cupcake liners and pipe batter to fill each mold halfway.
- Place 3 blueberries evenly on top of the batter in each mold. Adjust the quantity as desired, but avoid overcrowding to ensure proper rising.
- Pipe the remaining batter on top, filling the molds and completely covering the blueberries. Place 3 more blueberries on the surface for decoration.
- Sprinkle the crumb topping evenly over the surface of each muffin.
Bake
- Preheat your oven to 170°C (340°F) with top and bottom heat.
- Place the muffin tray on the lower rack and bake for approximately 25 minutes. If the surface browns too quickly, cover the muffins with aluminum foil to prevent overbaking.
- Check for doneness by inserting a toothpick into the center of a muffin. If it comes out clean, the muffins are ready.