Very Soft Blueberry Muffins

A nice batch of Very moist blueberry muffins and well-risen, how about that? A perfect recipe for breakfast or a snack! Not very sweet, full of fresh fruit, it would be wrong to deprive yourself of them...

Starting the day with warm fresh-baked muffins sounds a bit like the perfect breakfast. These are very easy to do, within minutes 15. Nothing better than to smell the beautiful smell that emanates from the oven when they cook!

Ingredients to plan for this blueberry muffin recipe

The muffin base is very classic. Inside we find flour (wheat or spelt as you prefer), yeast, baking soda, brown sugar, salt and a touch of cinnamon (to enhance the taste of blueberries).

For the other ingredients, you should provide butter, eggs, whole liquid cream and blueberries.

I prefer to use fresh blueberries : they disgorge less during cooking, which avoids ending up with a very blue muffin dough!

PS: all quantities are given to you in detail at the bottom of this article.

The equipment for successful muffins

Whether it's for cupcakes or muffins, I use a 12 cavity rigid muffin pan. I do several successive cookings if necessary, cooling it between each one. To do this I pass it under a stream of cold water.

Inside the mold prints, I place white paper boxes, which become transparent when cooked. This facilitates demoulding and also transport and prevents everyone from putting their fingers in it.

Sometimes I also use rigid muffin boxes that stand on their own in the oven. Just place them on the baking sheet.

How to make super moist blueberry muffins?

As for the cakes, we start by beating together the butter and the brown sugar to obtain a mixture. very creamy. Then add the eggs and vanilla.

Separately, the dry ingredients are sifted together and incorporated in three batches, alternating with the cream. The resulting paste is quite thick but this is what allows the blueberries to be held well afterwards (preventing them all from falling to the bottom).

In the last step, add the fresh blueberries. I them gently incorporate with a spatula so that they do not break in the dough.

Finally, all that's left to do is pour the batter into the paper cases placed in the muffin pan before putting them in the oven.

Tips for well rounded muffins

To ensure that muffins rise well in the oven, there are several tips. First of all, you need a significant amount of leavening agent: don't be scared by the amount of yeast of these blueberry muffins it's normal.

Then you have to make sure do not over-mix the dough. You should stop as soon as you no longer see any lumps of flour. This allows the dough to rise properly.

Finally, the cooking is done in a very hot oven, to create a temperature shock conducive to the "rounded" side of the muffins.

Other recipes to try

If you like muffins for breakfast or afternoon tea, then I suggest you take a look at these other recipes from the blog:

• Soft chocolate muffins
• Lemon poppy muffins
• White chocolate matcha muffins
• Chocolate banana muffins

If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your cute muffins!

Very Soft Blueberry Muffins

4.84 on 37 votes

Delicious, fluffy and puffy muffins filled with fresh blueberries: perfect for breakfast or as an afternoon snack!

Amount : 15 Muffins

---

Prepare in advance 15 minutes min

Cook time 25 minutes min

Total 40 minutes min

---

Comment TO PRINT Pin

Ingredients 

• 390 g wheat or spelled flour
• 1 cs baking powder
• 1 cc baking soda
• 0,5 cc salt
• 2 cc natural vanilla extract
• 2 large eggs
• 0,25 cc cinnamon powder
• 220 g light brown sugar dose to adapt according to your tastes
• 115 g softened butter
• 230 g heavy whipping cream 30%
• 230 g fresh blueberries

Prepare in advance 

• Preheat the oven to 200 ° traditional heat. Prepare a muffin pan by placing paper cups inside the indentations.
• Start by beating the butter and brown sugar until you get a creamy and light mixture.
• Add the eggs one by one, mixing between each, then the vanilla.
• Apart from mixing the dry ingredients: flour, baking powder, baking soda, salt and cinnamon.
• Incorporate these dry ingredients in three batches, alternating with the liquid cream. Do not over mix (just enough). This allows the dough to rise well.
• Add the blueberries last, mixing gently with a spatula.
• Pour the dough into the boxes using an ice cream or tablespoon. Fill almost to the top (so that they are well rounded).
• Bake for about 25 minutes. Test the cooking using a wooden pick. Let cool then unmold on a grid.

Notes

Can be kept for about 3/4 days at room temperature, in an airtight container.

---

Keywords: Muffins

Recipe : Dessert, Snack, Breakfast