This moist blueberry muffin recipe is the richest and easiest to make! You just have to mix the ingredients, put them in the molds, and bake.
These homemade blueberry muffins must be added to your secret recipe collection since they are sure to become household favorites. We’ve already provided you with a number of muffin recipes, but personally, I can’t stand the blueberry ones.
- 85 g unsalted butter
- 215 g sugar
- 1 L egg
- 2 L egg yolks
- 1 teaspoon vanilla extract
- 320 g wheat flour
- 12 g baking powder
- A pinch of salt
- 230 ml of milk
- 325 g of blueberries
- Sugar to taste (to decorate)
HOW TO MAKE A MOIST BLUEBERRY MUFFIN RECIPE
We start by creaming 85 g of unsalted butter at room temperature and cutting it into cubes, together with 215 g of sugar.
We beat well until both ingredients have been fully incorporated.
Continuing to beat, add 1 large egg and 2 yolks.
Remove the dough from the walls with the help of a spatula and add 1 teaspoon of vanilla extract. We keep beating.
In a bowl, we put 320 g of wheat flour, 12 g of chemical yeast or baking powder, and a pinch of salt.
Mix well, and add it to the blender in three batches, sifting it with the help of a strainer.
We begin by beating the first batch and adding half of the milk. We have to insert a batch of flour and another of milk, ending with flour. We remove the mixture from the walls and add the second batch of flour.
Once the flour is incorporated, we pour the rest of the milk, in total, we have added 230 ml of milk. Finally, we finish with the rest of the flour. Beat until the flour has been completely absorbed.
Add 325 g of fresh blueberries that we have previously washed and dried. We remove them with the help of a spatula to integrate them well throughout the mass.
We can use specific muffin molds or the typical curly ones for muffins. Fill each dough mold with the help of an ice cream scoop.
¾ of the molds must be filled.
Sprinkle a bit of sugar on the surface, this will create a sweet and crunchy crust.
preheated the oven to 190 degrees. up and down option, with the tray at half height.
We bake for 25–30 minutes.