Moist and Fragrant Blueberry Muffin Recipe
Easy Homemade Moist Blueberry Muffins Using Frozen Blueberries
Don’t let those frozen blueberries in your freezer go to waste! Transform them into delicious treats with this recipe. This recipe is characterized by generously adding frozen blueberries to reduce dryness and enhance the muffin’s moisture and flavor. It’s easy for baking beginners to follow, and a hint of coffee flavor harmonizes wonderfully with the blueberries’ tartness, creating a deep, rich taste. They are perfect for kids’ snacks or a cozy home cafe tea time.
Muffin Batter Ingredients- 125g Cake flour (sifted twice)
- 105g Unsalted butter (at room temperature)
- 50g Granulated sugar
- 45g Milk (at room temperature)
- 2 Large eggs (at room temperature)
- 4g Baking powder
- 1g Salt
- 1 cup Frozen blueberries (about 150g)
Cooking Instructions
Step 1
Before you begin making the muffins, take all ingredients (butter, frozen blueberries, eggs, milk) out of the refrigerator and let them sit at room temperature for about 30 minutes to 1 hour. The butter should be soft enough to press with your finger.
Step 2
Place the softened butter in a bowl and whip it with an electric mixer or whisk until it becomes a smooth, creamy consistency. Whipping in enough air is key to making your muffins extra tender.
Step 3
Gradually add the granulated sugar to the creamed butter, 2-3 tablespoons at a time. Continue whipping until the sugar is no longer visible and the mixture becomes a fluffy, creamy consistency.
Step 4
In a separate small bowl, lightly beat the eggs with a fork or whisk, adding a pinch of salt. Gradually add the beaten eggs to the butter mixture, about 2-3 tablespoons at a time, whisking quickly after each addition. Adding too much at once can cause the mixture to separate.
Step 5
To eliminate any eggy smell, add a very small amount of coffee flavor (or vanilla extract). You can omit this if you prefer, or use vanilla flavoring instead. This addition enhances the muffin’s overall aroma and depth of flavor.
Step 6
Sift the cake flour and baking powder together twice. This helps prevent lumps and ensures the dry ingredients incorporate smoothly into the batter, resulting in lighter muffins. Sift the combined dry ingredients over the butter mixture once more.
Step 7
Using a spatula, gently fold the dry ingredients into the wet ingredients just until no dry flour is visible. Cut through the batter and scrape the sides of the bowl. Be careful not to overmix, as this can develop gluten and make the muffins tough.
Step 8
Add the room-temperature milk to the batter and gently fold it in with the spatula until the batter reaches a smooth consistency. It should neither be too thin nor too thick – similar to pancake batter is ideal.
Step 9
Add most of the frozen blueberries directly to the batter, reserving a small amount for topping. Gently fold them in, taking care not to crush them. Lightly coating the blueberries with a bit of flour before adding them can help prevent them from sinking to the bottom of the muffins.
Step 10
Transfer the finished batter into a piping bag. Fill each muffin liner about 80% full. Overfilling can cause the batter to spill over during baking.
Step 11
Decorate the top of each muffin with the reserved blueberries. This step completes the beautiful, juicy appearance of your blueberry muffins.
Step 12
Bake in a preheated oven at 175°C (350°F) for 15 minutes. Oven temperatures and baking times can vary, so adjust as needed. A toothpick inserted into the center should come out clean when the muffins are done.
Step 13
Once baked, carefully remove the muffins from the muffin tin while they are still hot and place them on a wire rack to cool completely. Allowing them to cool properly prevents them from becoming soggy and ensures the best texture.
