Dining and Cooking
American Recipes

BLUEBERRY MUFFINS | Super Easy Moist & Fluffy Recipe | Beginner Friendly



BLUEBERRY MUFFINS

✔️Ingredients
2 large eggs
1 cup [240 ml] fresh milk
1/2 cup [120 ml] vegetable oil
1 tsp [5 ml] vanilla extract
1/2 cup [100 grams] granulated sugar
1/2 cup [100 grams] light or dark brown sugar
2 & 1/2 cups [320 grams] all purpose flour
1 tbsp baking powder (double acting)
1/2 tsp salt
350 grams canned or fresh blueberries (may adjust amount as desired)

⁉️READ ME
•Muffins are very easy to make when it comes to ingredients and mixing process. But some important factors must be considered when baking muffins to prevent fail such as follows;

-Do not overmix the batter.
-Make sure to use fresh leavener or baking agent (powder/soda).
-Do not open the oven door while baking until the muffin is nearly done.Opening the oven door too early could deflate the muffin.
-Do not overload muffins with heavy add-ons(ex..blueberries, raisins, choco chips or any fruits). Such dense muffin are less likely to dome or rise.
-Batter consistency may affect if adding/using canned fruits with light or thick syrup. Juice from the fruits can add moist to the muffin thus adds hydration ti the batter.
-Type of sugar may also affect the muffin’s texture. If the recipe calls for brown sugar which is naturally moist so it consequently makes the muffin softer & moister.Thus, using pure white sugar may result to a different texture.
-Check temperature accuracy. Temp. can be set up to 220C for the first 5 to 7 mins. of baking the muffins to get a good rise then reduce the temp. for the remaining baking time.
-Baking time may also depend on the size of muffin.
-For some may want a puffed muffin top, that may require an addition of flour.

⚖️YIELD: 8 pcs. large muffin size (130-140 grams each)
Muffin Liner Size: Base – 2”, Top – 3”, Depth – 2.5 “

🎛Preheat Oven @ 220C the reduce to 180C & bake for 20-30 mins. or insert toothpick on muffin to test until it comes out clean.

*Baking time may depend on oven specification.

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25 Comments

  5. Sabrina Lee

    Your muffins doesn't look crumbly. They look soft & moist. I've been looking for this kind of muffin recipe & now I found one. Thank you so much for sharing! I'll try it tonight. By the way, there's a little tip for avoiding the blueberries to sink. Coat the fresh blueberries with little oil & flour, this will do the trick. I guess if using frozen blueberries, just coated with flour because the berries are already wet.👍❤️

  7. 59mmich

    Made this twice in one week with frozen blueberries. Fantastic!! I am not very good at baking but I made these well enough to even share with friends 🙂 thank you!! Now I can say I can bake something 🙂

  21. A

    If I don’t have a brown sugar is it ok to use just regular one

  25. nam123

    Hi po can I ask what set po ng oven niyo pag nag bake kayo ng muffin. Top & bottom po ba or bottom lang po?

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