Since this was my first time making blueberry muffins, I did some serious research to find the fluffiest and juiciest muffins I could find on the blogosphere! And I found this recipe from Mrs P’s Kitchen to witch I added some personal adaptions and tips. I recommend to take a look at her blog, the food looks delicious!
Time: 10 minutes for preparation; 20-25 for baking
Servings: 12 medium-sized muffins
200 g all-purpose flour
90 g sugar
3 tsp baking powder
1 tsp vanilla extract
1 pinch of salt
80 g milk
80 g vegetable oil
200 g blueberries (and some extra for the topping)
Note: whether you choose frozen or fresh blueberries will change the appearance of your muffins. If you choose frozen ones, they will probably not “bleed” out juice as much as fresh ones will. Fresh ones will colour the rest of the batter. So if you want a neat clear muffin, frozen ones are the right choice, and if you want blue-ish muffins, go for fresh ones as I did! I even crushed them a little extra!
Ready, start, bake!
Mix all the dry ingredients (flour, sugar, baking powder, vanilla extract, salt) with the blueberries in a a bowl and all the liquids in another (eggs, milk, vegetable oil). Remember to keep some blueberries to sprinkle on top of the muffins.
Note: it’s important to mix the blueberries with the dry ingredients. The dry ingredients will form a protective “shell” around the blueberries which will prevent them from sinking to the bottom as easily.
Mix the liquid mixture into the dry mixture. Be careful not to overmix it! The more mixing, the more stickier it gets and the drier it will get as well.
When you have a smooth mix, fill the paper cups up to 3/4. Then sprinkle some blueberries on top.
Bake for 20-25 minutes depending on your oven. The muffins are ready when they are golden.
And booh yah! Enjoy your yummy muffins!