Moist & Sweet Homemade Blueberry Muffins
Baking Class at Home: How to Make Delicious Blueberry Muffins
Bursting with juicy blueberries in a fluffy cake base! Create impressive blueberry muffins right in your own kitchen, just like those from a cozy café. We’ve added a crunchy almond crumble topping for an extra layer of texture and sweetness. This recipe is detailed and easy to follow, perfect even for baking beginners.
Crispy Almond Crumble Topping
- 30g cold unsalted butter, diced
- 40g granulated sugar
- 40g cake flour
- 40g almond flour
Moist Blueberry Muffin Batter
- 90g unsalted butter, softened at room temperature
- 20g grapeseed oil
- 30g plain yogurt (unsweetened)
- 2 large eggs, at room temperature, lightly beaten
- 140g brown sugar
- 2g salt (approx. ¼ tsp)
- 210g cake flour
- 8g baking powder (approx. 1.5 tsp)
- 170-200g frozen blueberries
- 90g unsalted butter, softened at room temperature
- 20g grapeseed oil
- 30g plain yogurt (unsweetened)
- 2 large eggs, at room temperature, lightly beaten
- 140g brown sugar
- 2g salt (approx. ¼ tsp)
- 210g cake flour
- 8g baking powder (approx. 1.5 tsp)
- 170-200g frozen blueberries
Cooking Instructions
Step 1
First, let’s prepare the crispy almond crumble topping that will make your muffins extra special. In a bowl, combine the cold diced butter (30g), granulated sugar (40g), cake flour (40g), and almond flour (40g). Using cold butter straight from the fridge is key for creating a good crumble texture.
Step 2
Using a spatula or your fingertips, gently rub the ingredients together until they form pea-sized crumbs. Once you have these lovely crumbles, set them aside in the refrigerator to keep them cold while you prepare the muffin batter.
Step 3
Now, it’s time to make the moist blueberry muffin batter. In a separate bowl, place the softened butter (90g) at room temperature. Cream the butter using a hand mixer or a whisk until it’s smooth and fluffy. Ensure your butter isn’t too cold or hard, as this will make creaming difficult.
Step 4
Prepare your brown sugar (140g) and sprinkle the salt (2g) over it. Mixing the salt with the sugar helps balance the sweetness and enhances the overall flavor profile.
Step 5
Add the brown sugar and salt mixture to the creamed butter. Beat them together until the mixture is light and fluffy, resembling a smooth cream. It’s important to whip this mixture sufficiently to achieve a creamy consistency, similar to soft-serve ice cream.
Step 6
Next, we’ll add the eggs. We have 2 large eggs, lightly beaten and at room temperature. Don’t add them all at once! Instead, gradually add the eggs in 3 to 4 additions, mixing thoroughly after each addition. Adding eggs too quickly can cause the batter to curdle or separate. Using room temperature eggs is crucial for a smooth emulsion.
Step 7
Stir in the plain yogurt (30g). Don’t overmix; just incorporate it gently. Adding yogurt contributes significantly to the muffin’s moistness and tender crumb. The slight tanginess of the yogurt also complements the sweetness of the blueberries beautifully.
Step 8
It’s time to add the dry ingredients. Sift together the cake flour (210g) and baking powder (8g) into the batter. Sifting them 2-3 times helps to remove lumps and aerate the flour, which will help the muffins rise better.
Step 9
Gently fold the dry ingredients into the wet ingredients using a spatula, using a cutting motion. Be careful not to overmix; stop as soon as you no longer see streaks of flour. Overmixing can develop gluten, resulting in tough muffins. Interestingly, this recipe includes grapeseed oil in addition to butter, which enhances the moisture.
Step 10
Pour in the measured grapeseed oil (20g) and gently fold it into the batter until just combined. Grapeseed oil is excellent for keeping muffins moist for longer periods.
Step 11
Prepare your frozen blueberries (170-200g). While fresh blueberries can be used, frozen blueberries are often preferred for muffins as they help prevent the batter from turning too blue and keep their shape better during baking. You can adjust the amount of blueberries to your preference.
Step 12
Gently fold the frozen blueberries into the batter. Be careful not to crush the berries; you want them to remain mostly intact. Mix just enough so that the blueberries are evenly distributed throughout the batter.
Step 13
Now, let’s fill the muffin liners. As the instructor mentioned, baking in individual small muffin cups rather than one large pan helps ensure more even baking and results in muffins with crispier edges and a tender center.
Step 14
Fill each muffin liner about 70-80% full with the batter. Set aside a small handful of frozen blueberries to use for decorating the tops.
Step 15
Generously sprinkle the prepared almond crumble topping over the batter in each muffin cup. A good amount of crumble will provide a delicious crunchy texture and a lovely nutty flavor.
Step 16
Finally, place a few of the reserved frozen blueberries on top of the crumble on each muffin. This adds a beautiful finishing touch and makes the muffins look even more appealing. They are now ready for the oven!
Step 17
Bake in a preheated oven at 180°C (350°F) for approximately 25-30 minutes. The muffins are done when they are nicely puffed up and the tops are golden brown. You can insert a skewer into the center; if it comes out clean, they are ready. Baking times may vary depending on your oven.
Step 18
In the photo, the muffin on the left is mine, and the one on the right was baked by another participant. Notice how the amount of crumble and the blueberry decoration create unique results!
Step 19
Looking at my muffins, I wished I had used a bit more almond crumble! My neighbor used a generous amount, and their muffins rose much higher and looked incredibly appealing. I’ll definitely be more generous with the crumble next time!
Step 20
These muffin cups even come with lids, making them super convenient for storing your baked goods or for gifting them to friends and family. Enjoy your delicious, moist, and homemade blueberry muffins!
Step 21
Finished, moist, and delicious Blueberry Muffins.
