Delicious blueberry muffins recipe for fluffy, moist and easy muffins. From my first guests at Starbucks in America, I was in love with the little chewy muffins. The only problem – the right recipe for juicy fluffy muffins, as I know them from Starbucks and other stores from the USA. Today I’ll show you my recipe for fluffy muffins – using blueberries as an example. Of course you can use other fruits or nuts and chocolate for your muffins.
Ingredients for moist fluffy blueberry muffins recipe
- 180g cane sugar
- 350g wheat flour 405
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 100g butter (liquid through the microwave, for example)
- 2 eggs
- 220ml buttermilk (=235g)
- 300g blueberries (fresh or frozen fruit)
The amount of fresh blueberries can vary depending on your preference. Likewise, you can bake the recipe with normal sugar and milk. However, the taste and consistency will change with this change.
As for the flour, you don’t necessarily have to use wheat flour, spelt flour is also suitable for these muffins. Taste completely different, also in the firmness become the muffins, however, with whole wheat flour.
If you prefer to use frozen blueberries, you should defrost them in advance and let the water drain off.
Instructions for homemade juicy fluffy muffins
- In advance, preheat the oven to 200 degrees (top/bottom heat) and mix the batter in a food processor, or blender.
- First mix liquid butter, eggs, buttermilk. Gradually add flour, sugar, baking powder and baking soda. Only at the end, carefully fold the blueberries into the batter.
- The muffin baking pan for large muffins is now each with a Muffins-Backpapier auslelege and then the baking pan to 2/3 filled with batter. I like to use a piping bag for filling and even lift the blueberries only in the baking dish then in each case.
- Now put the muffins in the hot oven and bake for about 25 minutes. Then cool on a wire rack and remove from the baking pan. The muffins are served with the paper, or can be served completely plain on the table.
My goal was to once bake moist fluffy muffins like from Starbucks, myself.
I can tell you that I have tried quite a few muffin recipes to find the best one for muffins. I wanted that full flavor with slight tartness and the perfect consistency. After a few tries, I have now found the perfect recipe for juicy fluffy muffins – this time with blueberries.
Make your own juicy fluffy blueberry muffins
Once you are really happy with a recipe and more often then baked blueberry muffins, you automatically buy them much less in the store. I can be sure what’s in my homemade muffins and can reduce the sugar content as desired. Even slight variations in the ingredients allow these blueberry muffins. I can at least tell you that we are now less at Starbucks to eat blueberry muffins, but usually before trips bake themselves still some.
Juicy fluffy muffins are so quick to make, as they don’t need any resting time while the batter sets. Likewise, they look pretty right through the blue berries and you can use special baking papers depending on the occasion.
Easy and quick – moist and fluffy blueberry muffins recipe
I always like to use some powdered sugar as decoration and add some fresh berries like blueberries, raspberries and strawberries. Often I also make the matching three different varieties directly from the basic muffin batter. Then there are blueberry muffins, raspberry muffins and strawberry muffins.
However, the basic dough also tastes very good with peaches, apples and chocolate pieces. Muffins are also suitable for small parties to decorate them with matching decorative flags or small candles. They also look very pretty at a big breakfast or brunch.
Juicy fluffy muffins – recipe for fluffy muffins with blueberries
Equipment
- 1 stand mixer
- 1 large muffin tin
- 12 muffins liners
- 1 baking tray
- 1 piping bag
Ingredients
- 180 g cane sugar
- 350 g cake flour
- 2 tsp baking powder
- ½ tsp baking soda
- 100 g margarine vegetable (e.g., sunflower) (soft/fluid)
- 2 eggs
- 220 ml buttermilk
- 300 g blueberries (fresh or frozen)
Instructions
- Preheat oven to
200 °C. - Mix liquid butter, eggs, buttermilk in stand mixer.100 g margarine vegetable (e.g., sunflower), 2 eggs, 220 ml buttermilk
- Add flour, sugar, baking powder and baking soda and mix just briefly.180 g cane sugar, 350 g cake flour, 2 tsp baking powder, ½ tsp baking soda
- Finally, gently fold fresh blueberries into the batter and distribute into the muffin tins, where one muffin paper per balancing is waiting. Fill the mold about ⅔ of the way up each.300 g blueberries
- In fact, I prefer to use a piping bag to spread the batter and only add the blueberries in the mold and gently fold them in with a fork.
- Now place the muffins in the hot oven and bake for approx. 25 minutes (it is best to test with a stick). Then cool on a wire rack and remove from the muffin tin. Start 25 minutes timer here
- The muffins are served with the paper, or can also be placed completely plain on the table. I like to use a little powdered sugar as decoration and a few fresh berries….
Notes
Nutrition
Blueberry muffins and blueberry pancakes are perfect for any time of year and also taste great with a little cinnamon. I like to eat them for breakfast and brunch, but also enjoy them in the afternoon with coffee and cake. Also on the go you can always have a little muffin with you. Have fun trying!
