Simple Blueberry Muffins (So Moist!
)
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These simple blueberry muffins are soft, fluffy, and packed with juicy blueberries in
every bite. With a light, tender crumb and topped with a simple cinnamon sugar
topping, these muffins have just the right amount of sweetness, making them perfect
for breakfast, a snack, or a sweet treat with your coffee.
Prep: Cook: Total:
15 mins 18 mins 33 mins
Servings: 12 muffins Author: Cakes by MK
IMPORTANT: For accuracy, I would recommend using the gram measurements provided,
as those are the exact quantities I use. Cup measurements are given as estimates
(based on US cup measurements) to make it easier for those who do not have a scale.
Ingredients
Cinnamon Topping
2½ tbsps white granulated sugar
1 tsp ground cinnamon
Blueberry Muffins
1¾ cups (210 g) all-purpose flour
2 tsps baking powder
½ tsp salt
¾ cup (150 g) white granulated sugar
1 large egg - room temperature
¼ cup (45 g) unsalted butter - melted
¼ cup (52 g) unflavoured vegetable oil - I use canola oil
¾ cup (180 g) milk - room temperature
2 tsps vanilla essence/extract
2 tsps lemon zest
3 tsps lemon juice
1½ cups (225 g) blueberries - fresh or frozen (do not thaw if using frozen
blueberries) divided into 1 cup (150g) and ½ cup (75g)
Instructions
1 Preheat oven to 425℉ (220℃) conventional (see note 1 if using a convection
oven) and line a 12-hole standard muffin tray with muffin liners. Set aside.
2 Prepare the cinnamon sugar topping by mixing the sugar and cinnamon in a small
bowl. Stir well and set aside.
3 Next, sift together the flour, baking powder, and salt. Using a whisk, mix until well
combined, then set aside.
4 In a large bowl, combine the sugar, egg, butter, vegetable oil, milk, vanilla, lemon
zest, and lemon juice. Using a whisk, mix until well combined.
5 Add the pre-sifted dry ingredients to the wet ingredients, and using a spatula,
gently fold until just combined. Do not overmix.
6 To finish off the batter, add in 1 cup (150g) of the blueberries and gently fold with
a spatula until just combined. Do not overmix.
7 Distribute the batter evenly among the muffin liners—they should be about ¾ full.
Evenly sprinkle the cinnamon sugar mixture prepared earlier on top. Finish by
dotting the remaining ½ cup (75g) of blueberries over the tops of the muffins,
gently pressing them into the batter while keeping them visible.
8 Bake for 8 minutes at 425℉ (220℃). Then, without removing the muffins from the
oven, reduce the temperature to 350℉ (180℃) and bake for an additional 10–12
minutes, or until a toothpick inserted into the center comes out clean or with a
few moist crumbs.
9 Let the muffins cool in the tray for 10 minutes before transferring them to a wire
rack to cool completely. Enjoy!
Notes
Note 1 . The fan-forced (convection) function cooks food faster, so if baking in this
mode then you will need to decrease the baking temperature to 400℉ (200℃) for the
initial 8 minutes of baking time, and then reduce the temperature to 320℉ (160℃) for
the remaining cook time to ensure your muffins don't overbake.
Nutrition
Calories: 233kcal | Carbohydrates: 35g | Protein: 3g | Fat: 10g | Saturated Fat: 4g |
Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 13mg
| Sodium: 178mg | Potassium: 65mg | Fiber: 1g | Sugar: 19g | Vitamin A: 163IU | Vitamin
C: 3mg | Calcium: 67mg | Iron: 1mg
Nutritional information are estimates only as they are automatically calculated by a
third party application. Actual values may differ based on brands and types of
products used.
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Tried this recipe?
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your amazing creations :)
