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.
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!
Blueberry Muffins
Ingredients
- 354 g 12.5 oz cake flour
- 1 tsp baking soda
- 2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup 150g castor sugar
- 1/2 cup 115g melted butter
- 1 large egg 60g
- 1 cup 250g greek yogurt
- 1 1/2 cups 222g fresh blueberries
- 1 tsp vanilla extract
Instructions
- Preheat oven to 200C, top and bottom heat only
- Line your muffin tray.
- In a large mixing bowl, sift cake flour, salt, baking powder, baking soda together.
- 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.
- In another bowl, whisk to combine butter, sugar, vanilla, egg, and yogurt.
- Mix dry ingredients into wet ingredients until almost combined but still clumpy, do not over mix or you will get tough muffins.
- Fold in the 1 cup of blueberries for about 3-4 folds.
- Again, do not over-work batter.
- Then fill liners with batter to about 3/4 full, and top with reserved blueberries.
- Bake at 200C, middle rack for about 20-25 minutes (mine was 22mins) or until a skewer inserted comes out clean.
- Cool in pan for 5 minutes before removing to cool on wire rack completely.
Notes
If your batter is too thick, thin it out with some milk 1 tbsp at a time.
If you are using plain flour or part wholewheat pastry flour, you'll have to add another 2-4 tbsp of milk to thin out the batter a little bit. Adapted from Foodnetwork.com
63 Comments
Penny
16 March, 2016 at 12:45 amHi, The muffins looks delicious. May i know what i can use to replace the greek yogurt?
Sharon Lam
16 March, 2016 at 8:55 amHi Penny, thank you. You can use plain yogurt.
Eyleen
16 March, 2016 at 12:14 pmCan I use brown sugar?
Sharon Lam
16 March, 2016 at 4:32 pmYes 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.
mich
18 March, 2016 at 9:10 pmhey, the muffins look great. are we able to use frozen blueberries?
Sharon Lam
19 March, 2016 at 12:13 amYes, frozen will work too, but I’d recommend fresh if you can get some. 🙂
Linling
23 March, 2016 at 8:11 pmHi 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.
Sharon Lam
24 March, 2016 at 7:59 amUse plain flour instead. You can use frozen, and skip the step for tossing in flour, just add as you would. 🙂
Angela
18 June, 2016 at 1:44 pmHi 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!
Sharon Lam
18 June, 2016 at 2:59 pmHi 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. 🙂
Angela pang
20 June, 2016 at 1:28 pmOhhhh! Alright shall try again next time . Thanks ((:
jas
22 June, 2016 at 10:17 amTried 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?
Sharon Lam
23 June, 2016 at 9:59 pmThank 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. 🙂
Chin
23 June, 2016 at 11:13 pmHi I tried but why does it turns out to be like scones?
Sharon Lam
24 June, 2016 at 8:30 amHi 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. 🙂
Adeline
4 July, 2016 at 10:11 pmHi 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! ☺️
Sharon Lam
21 October, 2017 at 8:38 pmHi Adeline, thanks for the feedback! Glad you liked it.
Nyse
5 July, 2016 at 11:13 pmCan I replace cake flour with wholemeal flour?
Sharon Lam
7 July, 2016 at 1:26 amHi, I wouldn’t recommend 100% replacement. But a 50/50 will be good. 50% wholemeal and 50% cake or plain flour that is. 🙂
Evelyn
10 July, 2016 at 8:42 amHi 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! 😊
Sharon Lam
16 July, 2016 at 11:42 amHi Evelyn! Thanks for the feedback! So glad you enjoyed the recipe as much as we did! 🙂
Blueberry Muffins | ~Rainbows In My Life~
18 July, 2016 at 9:46 pm[…] Recipe Source: Adapted from Delishar […]
Joyce
20 July, 2016 at 7:23 amHi 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?
Sharon Lam
22 July, 2016 at 3:10 amYes 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.
HC
26 September, 2016 at 5:41 pmHi!
Can i just use self raising flour and not cake flour + bakimg soda and powder?
Sharon Lam
26 September, 2016 at 10:48 pmHi, 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.
Cyn
22 November, 2016 at 11:28 amhow many muffins can you make based on your recipe? my boy does not like yogurt. Can I exclude yogurt?
Sharon Lam
22 November, 2016 at 11:57 amAs 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.
CYN
24 November, 2016 at 10:26 amIf I want to bake only 6 muffins, should I reduce all your ingredients quantity by half?
Irin
31 December, 2016 at 6:52 pmYou mentioned in one of your replies not to use top flour. May I know why? I used top flour for the muffin today and texture is still fluffy and moist.
Sharon Lam
4 January, 2017 at 8:55 amHi Irin, sorry I missed your message. I have not used top flour for muffins before that’s why I recommended all purpose or cake flour as substitute. My worry is that top flour is so fine that it’ll alter the texture of the muffins to be much lighter. But then again it might be a personal preference for lighter & fluffier muffins. 🙂
kings
1 April, 2017 at 8:20 pmhi sharon, i baked these today and it came out really good! mum loves it:)
one qn though-my batter before baking was too thick, and i had to add in abt 4 tbsp of milk to thin the batter out.
is the batter meant to be v thick? followed the recipe to a tee except for the milk part..not sure if anything went wrong? thks!
Sharon Lam
2 April, 2017 at 9:05 amHihi! I’ve actually gotten 2 different sets of feedback. One like yours, and one that said consistency was more runny than mine. This all depends on the consistency of your yogurt. However, the end result turned out well. The other difference is varying the baking time. If too thick, add milk or bake shorter time. Thinner, bake longer. Hope this explains.
Genevieve
22 April, 2017 at 4:41 pmHi Sharon.
I’ve just tried your recipe with chocolate chips instead and substitute yoghurt with milk kefir. Taste great. This recipe is a keeper. Thanks for sharing.
Sharon Lam
22 April, 2017 at 10:35 pmThat’s a great idea, Genevieve! I might just try that the next time too. Glad the recipe worked out for you. 🙂
Lin
25 April, 2017 at 10:32 pmHi Sharon, I just tried it out but it has a bitter taste? Is it due to double action baking powder? And mine only took 18mins to bake.
Sharon Lam
25 April, 2017 at 10:39 pmIt could be due to that, too much baking powder can leave a bitter tinge. Good to know yours took a shorter time. Every oven is different, my oven guy told me that it’s normal for an oven to differ up to 30C from the heat set. So it’s always good to check a few minutes before given time. 🙂
Jennifer Seah
23 June, 2017 at 11:30 pmHi Sharon, tried yr recipe & it tasted great. Crusty on outside but soft & moist inside. However, on day 2 the muffins were a bit dry & crumbly. I keep them in an air tight container. Any idea what I can do to maintain the moist muffins?
Sharon Lam
25 June, 2017 at 9:41 pmWas it moist the first day? If not, you can try baking it 1-2 minutes lesser. Keep it chilled in air-tight container once it is cooled.
Emily
29 June, 2017 at 1:02 pmHi, can I use milk instead of yoghurt? If so, how much milk pls?
Thank u!
Sharon Lam
19 July, 2017 at 1:44 amYes you can, substitute for equal amount. You might need to bake it 1-2 minutes longer with the increase of liquid. i’d recommend using buttermilk. You can make your own by adding 1 tbsp of vinegar to 1 cup of milk.
Lata
5 July, 2017 at 9:53 pmHow to make it dairy free? What we can use instead of yogurt?my son is milk allergic.
Sharon Lam
19 July, 2017 at 1:42 amYou can try using soy milk or nut milk in replacement of yogurt.
Steffi
17 August, 2017 at 5:13 pmHi Sharon, can we replace butter with corn or vegetable oil?
Sharon Lam
17 August, 2017 at 8:09 pmHi Steffi, yes you can replace with neutral oil.
HK
19 August, 2017 at 11:25 pmHi Sharon, I made this today and it was very nice! Thanks for this great recipe.
Can I check if you like green tea? If yes, please try green tea muffin and post your recipe. Thanks!!
Sharon Lam
23 August, 2017 at 11:24 amHi! Thanks for the feedback. Sure, if I ever get to making green tea muffins I’ll share it here. 🙂
Irene
12 September, 2017 at 9:41 pmHi, can I substitute blueberries with orange zest n orange juice instead?
Sharon Lam
14 September, 2017 at 7:01 pmMaybe you might want to try this recipe instead http://delishar.com/2015/11/orange-muffins.html
Brenda
15 October, 2017 at 4:19 pmTill the last step then i realize that my butter is soften but not melted. Therefore my batter is sticky. Now is in the oven. Not sure what the outcome. May i ask for melted butter, do i need to microwave it and for how long?
Sharon Lam
21 October, 2017 at 9:04 pmMicrowave butter for 30secs on high then do 15 secs blasts until melted.
Mabel
21 October, 2017 at 2:21 pmHi can i jus use all plain flour instead?
Sharon Lam
21 October, 2017 at 8:48 pmYes, please see notes.
Sally foo
21 October, 2017 at 8:01 pmHi Delishar,I made these blueberry muffins today and followed it to the T.My batter was very thick and they the turned out to be like scones and not moist and soft but a crusty top.Is the batter supposed to be very thick?
Sharon Lam
21 October, 2017 at 8:48 pmHi Sally, sorry that the muffins didn’t turn out well for you. Yes, the batter is pretty thick. After a few feedbacks, I realised that it could be the consistency of the yoghurt that makes the difference. So far only you and another lady shared that it turned out like scones. A few variables could be yoghurt consistency, under-mixing, oven temp (each oven is different some overheats while some under, and hot spots?), oven setting/rack. It’s good to start checking 5 minutes before timing. If you feel that the batter is too thick, thicker than the ones in the pictures, then add some milk to thin out batter. You can always bake longer if needed.
Sally foo
21 October, 2017 at 9:05 pmSharon,thanks for your prompt reply.I didn’t have one cup of yoghurt so I adde milk and some extra too looking at the thick batter.Also baked the muffins longer than the stated time.This is the 1st time that I had a thick muffin natter.I thought I made a mistake and kept checking your recipe but it was correct and I didn’t missed anything.Am abit disappointed I looking at your lovely blueberry muffins but it taste good.Thank you for sharing your recipes with us.
Sharon Lam
21 October, 2017 at 9:13 pmAhh ok. The acid in the yoghurt reacts with the baking soda to help it rise and get fluffy. Sorry it didn’t turn out well for you. Perhaps try again? I’ve had a lot of success with readers who used natural yogurt and buttermilk too. You can make your own buttermilk if you do not have yogurt by adding 1-2 tbsp lemon juice/vinegar + 1 cup fresh milk and let it sit for 5-10 minutes until curdled. Thanks for stopping by. 🙂
Carol
8 March, 2018 at 10:32 pmI baked the blue berry muffins using your recipe for my relatives and friends. They loved it so much.
Beside fresh blue berry which is seasonal fruit, what other fruits can I replace / subsitute with.
Thank you very much..
Sharon Lam
10 March, 2018 at 1:35 pmHi Carol! Thank you for the feedback. I’m glad your family and friends liked it. You can use the same recipe and use frozen blueberries, chocolate chips, chocolate rice, strawberries, mango etc. 🙂
Eileen
6 May, 2018 at 10:13 amI tried and the muffin was soft but mine was tasteless & bland. The batter was so thick so I added some milk but still thick, hard to fold.
Anything to do wz the yogurt I use? What brand u use? I bought the framers union geek style yogurt.
Sharon Lam
20 May, 2018 at 10:38 pmHi Eileen, I believe I used Alvas. I’ve used Union too. The batter was supposed to be thick. The recipe was created to be low sugar (1/2 of what was intended) which is sweet enough for my family. But feel free to add more sugar if you have a stronger tolerance to sweets. 🙂
Carol
8 October, 2018 at 8:47 pmHi Sharon
Seek your advice as I substitute blueberries with bananas but texture is dry and hard.
Reason is blueberries not in season n unable to buy from supermarket.
Sharon Lam
8 October, 2018 at 9:34 pmHi Carol, I’ve never sub bananas for the blueberries before. I do have a few banana bread/muffins recipes on my site. Also, a few readers have tried using frozen blueberries, which might be an option to consider.