Making blueberry muffins at home is one of the simplest ways to make little cakes. The muffins are loaded with flavorful blueberries and use just a few simple ingredients in the recipe. They’re fluffy and wet.
Ingredients for blueberry muffins
- 1 2/3 cups of all-purpose flour – 270 g
- 2 large or 3 small eggs, about 135 g after breaking
- 100 ml of vegetable oil – less than half a cup
- 140 g of granulated sugar, about half a cup
- 125 ml of lukewarm milk – half a cup
- 300 g of fresh blueberries
- 2 flat teaspoons of baking powder
Blueberry muffins
Step 1: Get the cupcake liners ready.
I used stiff paper cups measuring 4 cm in height and 5.5 cm in diameter at the base to bake the muffins. Although it’s not necessary, I also put them in a metal mold that has holes for cupcakes or muffins for convenience. In addition, blueberry muffins can be baked in regular soft muffin cups or metal tins. The latter should have wells in it to prevent the muffins from crumbling.
Step 2: Mix the oil, sugar, and eggs.
Preheat the oven to 160 degrees with convection or 170 degrees with the top/bottom baking option.
Into a bowl, crack two large eggs or three little eggs (not from the refrigerator). Add 140 grams of fine sugar as well. Using a mixer set on high speed, beat the eggs and sugar together until the sugar has completely dissolved into the mixture. After whipping, a light and fluffy mass ought to be produced. Up to 10 minutes can be spent whipping (or as little as 5 minutes with a good mixer). Lower the speed of the mixer to medium. Slowly pour the oil into the egg fluff. Once 100 ml of oil has been added, the mixer can be turned off.
Advice: You can substitute up to 20 grams of vanilla or vanillin sugar for some of the fine sugar. Butter that has melted and cooled can be used in place of the oil. After that, you add roughly 100 grams of butter.
Step 3: Include the remaining components.
Pour half a glass of room temperature or slightly warm milk into the delicious egg fluff. Add the flour and baking powder mixture right away (270 grams of flour and 2 flat teaspoons of powder). Lastly, incorporate 300 grams of dried and cleaned blueberries. Using a wooden spoon or spatula, thoroughly mix everything together slowly.
Advice: Forest berries can be used in place of blueberries. Since they are more compact and juicy, I advise utilizing a tad less—250 grams. I haven’t used thawed fruit in them yet. If these are your only options, though, defrost them first, then let them come to room temperature and pat dry.
Step 4: Fill the cups with the dough.
It’s a good idea to lightly oil even the “shiny” interior of muffin tins if you want the muffins to come out of them entirely after baking and cooling (from the inside, before placing the dough into them).
Using a small spoon, pour the muffin batter. Don’t fill the molds all the way up. Make sure the mold has at least 1-1.5 cm of empty space within. The muffins will continue to rise. They will most likely fall out if they protrude out of the cup right away when baking.
Fifth Step: Cook the muffins
Preheat the oven at 170 degrees. Set the blueberry muffin tray on the middle shelf. Choice of baking: top or bottom. Cupcakes and muffin tins should bake for approximately thirty minutes (or a little less if the muffins weren’t in the tin). The tops of the muffins should be gently toasted and they should rise beautifully. It’s crucial to avoid overbaking little baked items. The cake loses moisture and turns dry if it is baked for longer than is necessary.
Once the muffins are done, slightly open the oven door. To leave a minimal space, I suggest using an oven mitt to block the entrance. Five minutes later, open the door halfway, and then take it out of the oven five more minutes later.
Advice: Avoid increasing the oven’s temperature. The dough will most likely leak out of the cup if it rises too quickly.
Step 6: Arrange and present
Blueberry muffins should be further iced and garnished with fruit and mint when they are cooled or just warm. I then make a thick glaze with lemon zest. In a bowl, combine two tablespoons of freshly squeezed lemon juice with ninety grams of powdered sugar. Using the back of a spoon, combine all the ingredients to create a thick, consistent icing.
Advice: You can use lime, orange, or tangerine juice in place of lemon juice. To thin out the frosting, simply stir in a little powdered sugar. Add a small amount of water or juice if it’s too thick.
If the blueberry muffins are not consumed the day they are baked, just wrap them in baking paper, followed by a clear grocery bag or a sizable string bag meant for food. For up to two days, they don’t need to be kept in the refrigerator. They fit neatly into the kitchen cupboard or haversack. After that, store them, covered, in the refrigerator. For at least the next three to four days, they will remain fresh.
Savor your food.
