Breakfast Dessert Featured Muffins

Best Moist Blueberry Muffins

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Blueberry Muffins 4

This is one of the best blueberry muffins recipe I’ve tried. It yields a soft, fluffy, kinda cake like crumbs, and the yogurt used ensures that you get moist muffins. Tossing the blueberries with a little bit of the dry ingredients keeps the blueberries from sinking to the bottom of the batter when it’s baking. Topping fresh blueberries on top of the batter before baking gives you that visually pleasing look as the berries explodes and bleeds down the sides of the muffins. I don’t know about you, but that is just plain sexy to me. 

Blueberry Muffins 5

When I took my first bite of the muffin, I was blown away. Not overly sweet but so freaking good! I lost self-control and had 2 at one go, the husband had 3. LOL. I took a batch to share with the teachers and canteen vendors. All the feedback gathered confirmed what I already knew. So I’m really excited to share this great recipe with you, and hope you’ll enjoy it as much as we all did. I’m putting this on my muffin rotation list! While you are at it, try out my other Blueberry Streusel Muffins recipe! 

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Blueberry Muffins
Yields 12
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Ingredients
  1. 354g (12.5 oz) cake flour
  2. 1 tsp baking soda
  3. 2 tsp baking powder
  4. 1/4 tsp salt
  5. 3/4 cup (150g) castor sugar
  6. 1/2 cup (115g) melted butter
  7. 1 large egg
  8. 1 cup (250g) greek yogurt
  9. 1 1/2 cups (222g) fresh blueberries
  10. 1 tsp vanilla extract
Instructions
  1. Preheat oven to 200C.
  2. Line your muffin tray.
  3. In a large mixing bowl, sift cake flour, salt, baking powder, baking soda together.
  4. Toss 1 tbsp of the flour mixture with ONLY 1 cup of blueberries (148g). Reserve the other 1/2 cup blueberries for topping, DO NOT mix toss with flour mixture.
  5. In another bowl, whisk to combine butter, sugar, vanilla, egg, and yogurt.
  6. Mix dry ingredients into wet ingredients until almost combined but still clumpy, do not over mix or you will get tough muffins.
  7. Fold in the 1 cup of blueberries for about 3-4 folds.
  8. Again, do not over-work batter.
  9. Then fill liners with batter to about 3/4 full, and top with reserved blueberries.
  10. Bake at 200C for about 20-25 minutes (mine was 22mins) or until a skewer inserted comes out clean.
  11. Cool in pan for 5 minutes before removing to cool on wire rack completely.
Notes
  1. No mixer is required for this recipe. πŸ™‚
  2. If you are using plain flour or part wholewheat flour, you'll have to add another 1-2 tbsp of milk to thin out the batter a little bit.
Adapted from Foodnetwork.com
Adapted from Foodnetwork.com
Delishar | Singapore Cooking, Recipe, and Food Blog http://delishar.com/
Blueberry Muffins 1

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28 Comments

  • Reply
    Penny
    16 March, 2016 at 12:45 am

    Hi, The muffins looks delicious. May i know what i can use to replace the greek yogurt?

    • Reply
      Sharon Lam
      16 March, 2016 at 8:55 am

      Hi Penny, thank you. You can use plain yogurt.

  • Reply
    Eyleen
    16 March, 2016 at 12:14 pm

    Can I use brown sugar?

    • Reply
      Sharon Lam
      16 March, 2016 at 4:32 pm

      Yes you can. Equal parts but note that brown sugar will be mean it’ll be more moist so it may alter texture of crumbs, and molasses in the brown sugar will alter the overall taste as well.

  • Reply
    mich
    18 March, 2016 at 9:10 pm

    hey, the muffins look great. are we able to use frozen blueberries?

    • Reply
      Sharon Lam
      19 March, 2016 at 12:13 am

      Yes, frozen will work too, but I’d recommend fresh if you can get some. πŸ™‚

  • Reply
    Linling
    23 March, 2016 at 8:11 pm

    Hi Sharon,

    can I use top flour instead? I am going to use frozen blueberries since I cant get fresh ones. will it turned out to be very moist? and should I toss frozen blueberries with flour?

    thanks Sharon.

    • Reply
      Sharon Lam
      24 March, 2016 at 7:59 am

      Use plain flour instead. You can use frozen, and skip the step for tossing in flour, just add as you would. πŸ™‚

  • Reply
    Angela
    18 June, 2016 at 1:44 pm

    Hi Sharon, I tried your recipe today and my muffin doesn’t turn out that “brownish”noise yours. I baked at 200 with fan mode and turned out bit burnt at the top thus I set to 180.
    However, the muffin still taste yummy! Thanks for sharing!

    • Reply
      Sharon Lam
      18 June, 2016 at 2:59 pm

      Hi Angela, when using fan mode, you’ll need to lower baking temp by 20C. I always use top and bottom heat only, unless stated in the recipe to use fan mode. πŸ™‚

      • Reply
        Angela pang
        20 June, 2016 at 1:28 pm

        Ohhhh! Alright shall try again next time . Thanks ((:

  • Reply
    jas
    22 June, 2016 at 10:17 am

    Tried this recipe and it turned out great!! Thanks!

    I received a huge packet of dried cranberries. Do you think this recipe will work as well with dried cranberries?

    • Reply
      Sharon Lam
      23 June, 2016 at 9:59 pm

      Thank you for trying out the recipe! I’d recommend fresh or frozen. If you are using dried cranberries, you can always re-hydrate it by boiling it in a little cranberry or fresh orange juice. πŸ™‚

  • Reply
    Chin
    23 June, 2016 at 11:13 pm

    Hi I tried but why does it turns out to be like scones?

    • Reply
      Sharon Lam
      24 June, 2016 at 8:30 am

      Hi Chin, sorry that your muffins turned out like scones. Did you make any changes at all to the recipe? What about oven setting? Top bottom heat only? If everything was to the T, then it could be one of these reasons. Undermixing, the wet and dry ingredients not combined and gluten not formed to trap air for it to rise. Over-mixing, overworked gluten causing tough muffins. Baking agent too old / not fresh. This recipe has been tested by many of my readers and it quickly became their fast favourite. Perhaps try again? If you meet with any challenges, I’d be glad to help if I can. πŸ™‚

  • Reply
    Adeline
    4 July, 2016 at 10:11 pm

    Hi Sharon,
    I just finished baking this moist blueberry muffin. It smells so good , crispy on the top and moist inside. Not overly sweet too. Thanks for sharing! ☺️

  • Reply
    Nyse
    5 July, 2016 at 11:13 pm

    Can I replace cake flour with wholemeal flour?

    • Reply
      Sharon Lam
      7 July, 2016 at 1:26 am

      Hi, I wouldn’t recommend 100% replacement. But a 50/50 will be good. 50% wholemeal and 50% cake or plain flour that is. πŸ™‚

  • Reply
    Evelyn
    10 July, 2016 at 8:42 am

    Hi Sharon,

    I have tried making this recipe. It was so good!! So soft and moist! Hardly get such a good recipe.. thanks so much for sharing! 😊

    • Reply
      Sharon Lam
      16 July, 2016 at 11:42 am

      Hi Evelyn! Thanks for the feedback! So glad you enjoyed the recipe as much as we did! πŸ™‚

  • Reply
    Blueberry Muffins | ~Rainbows In My Life~
    18 July, 2016 at 9:46 pm

    […] Recipe Source: Adapted from Delishar […]

  • Reply
    Joyce
    20 July, 2016 at 7:23 am

    Hi Sharon, my oven can bake 6 muffins only. Can mix all the mixture and keep aside the balance in room temperature for the next batch?

    • Reply
      Sharon Lam
      22 July, 2016 at 3:10 am

      Yes you can. Although that way you may be compromising on texture as the baking agent is activated when wet and dry are mixed together. Another way is to mix wet and dry ingredients then divide it, and only mix in one batch but keep the other separated until you are ready to bake the next batch.

  • Reply
    HC
    26 September, 2016 at 5:41 pm

    Hi!
    Can i just use self raising flour and not cake flour + bakimg soda and powder?

    • Reply
      Sharon Lam
      26 September, 2016 at 10:48 pm

      Hi, self raising flour only contain baking powder but not baking soda (used to react with the yogurt). And each cup (130g) of self-raising flour has about 1.5 tsp of baking powder in it. So it’ll not be a good substitute that way.

  • Reply
    Cyn
    22 November, 2016 at 11:28 am

    how many muffins can you make based on your recipe? my boy does not like yogurt. Can I exclude yogurt?

    • Reply
      Sharon Lam
      22 November, 2016 at 11:57 am

      As stated, recipe yield 12 muffins. Yogurt is the main ingredient that keeps the muffin moist. You will not taste it in the muffin. You can also substitute it for sour cream if you prefer.

  • Reply
    CYN
    24 November, 2016 at 10:26 am

    If I want to bake only 6 muffins, should I reduce all your ingredients quantity by half?

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