How do you make blueberry muffins fluffy?

To make fluffy blueberry muffins, ensure you use fresh baking powder or baking soda for proper leavening. Avoid overmixing the batter, as this can lead to dense muffins. Incorporating ingredients like buttermilk, yogurt, or sour cream can also add moisture and lightness. Finally, gently fold in the blueberries to maintain airiness.

What is the secret to moist blueberry muffins?

The secret to moist blueberry muffins is using ingredients like buttermilk, yogurt, or sour cream, which add richness and moisture. Additionally, avoid overbaking the muffins, as this can dry them out. Using fresh or frozen blueberries (tossed in flour) also helps retain moisture.

Can I use frozen blueberries for fluffy muffins?

Yes, you can use frozen blueberries for fluffy muffins. Toss them in a bit of flour before folding them into the batter to prevent them from sinking and releasing too much moisture. There’s no need to thaw them beforehand.

Why do my blueberry muffins sink in the middle?

Blueberry muffins may sink in the middle due to overmixing the batter, using expired leavening agents (baking powder or baking soda), or opening the oven door too early during baking. Ensure your ingredients are fresh and mix the batter just until combined.

How do you keep blueberries from sinking in muffins?

To prevent blueberries from sinking, toss them in a light coating of flour before folding them into the batter. This helps distribute them evenly and keeps them suspended in the muffin during baking.

Can I make blueberry muffins without eggs?

Yes, you can make blueberry muffins without eggs by using substitutes like mashed bananas, applesauce, yogurt, or a commercial egg replacer. These alternatives help bind the ingredients and maintain moisture.

Easy Blueberry Muffins: The Perfect Fluffy and Delicious Recipe

Ingredients

Scale

Ingredients:

1 and ½ cups all-purpose flour (sifted for that light, fluffy texture)

¾ cup granulated sugar (because a little sweetness is necessary!)

2 teaspoons baking powder (the secret to lift and fluff)

½ teaspoon salt (balances the flavors)

½ cup milk (whole milk works best, but any kind will do)

¼ cup unsalted butter, melted (because butter = flavor)

1 large egg (room temperature for better mixing)

1 teaspoon vanilla extract (for that warm, sweet undertone)

1 cup fresh or frozen blueberries (don’t thaw if using frozen)

1 tablespoon flour (for coating the blueberries to prevent sinking)

Tools:

Muffin tin (12-cup)

Paper muffin liners (optional, but makes cleanup easier)

Two mixing bowls (one for wet, one for dry ingredients)

Whisk

Spatula

Measuring cups and spoons

Cooling rack

Instructions

Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease the cups.
In a small bowl, toss blueberries with 1 tablespoon of flour.
In a large bowl, whisk together flour, sugar, baking powder, and salt.
In another bowl, mix together melted butter, milk, egg, and vanilla extract.
Pour the wet ingredients into the dry ingredients and fold them together gently with a spatula until just combined.
Gently fold in the blueberries.
Scoop the batter into the muffin cups, filling them about ¾ full.
Bake for 20-25 minutes until the tops are golden, and a toothpick inserted comes out clean.
Cool in the tin for 5 minutes, then transfer to a wire rack.

Notes

Don’t overmix the batter to ensure fluffy muffins.
Room-temperature ingredients yield better results.
Add a sprinkle of coarse sugar for a crunchy top.
Frozen blueberries can be used without thawing.

Author: Anna Gomez
Prep Time: 10 minutes
Cook Time: 20-25 minutes
Category: Breakfast, Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: Per Serving
Calories: 180
Sugar: 12g
Sodium: 180mg
Fat: 6g
Carbohydrates: 28g
Fiber: 1g
Protein: 3g
Cholesterol: 25mg

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