Blueberry Muffins
Say hello to these bakery style blueberry muffins that are soft and fluffy, bursting with fresh blueberries flavor. Easy to make, they are sure to be muffins of your dream.
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Servings: 8 muffins
Ingredients
- 1 1/2 (190g) cup s all-purpose flour
- 1 teaspoon (5g) baking powder
- 1/2 teaspoon (2.5g) baking soda
- 1/2 teaspoon (2.5g) salt
- 3/4 cup (150g) granulated sugar
- 6 tablespoons (85g) unsalted butter melted and cool
- 2 tablespoons (30ml) vegetable oil
- 1 large egg room temperature
- 1/2 cup (180g) plain yogurt substitute with 1/2 cup (120ml) whole milk
- 1 1/2 teaspoons (7.5ml) vanilla extract
- 1 cup blueberries, fresh or frozen
Instructions
- Preheat oven to 425ºF/220ºC. Grease a muffin pan or line with muffin liners. Set aside.
- In a large bowl whisk together flour, baking powder, baking soda and salt. Set aside.
- In a medium bowl whisk together oil, melted butter and granulated sugar until combined. Add in the eggs, one at a time and whisk until combined. Add the yogurt and vanilla extract. Pour the dry ingredients into the wet mixture and mix until just combined. Gently fold in blueberries. Do not over mix or blueberries will bleed into the batter. The batter should be thick.
- Divide the batter evenly between muffin cups using ice cream scoop, fill all the way to the top. Bake at 400ºF/205ºC for 8 minutes, then reduce the temperature to 350ºF/175ºC for 10-12 minutes or until a toothpick inserted into the center of a muffin comes out clean. Remove from the oven. Allow to cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.
- Muffins are served best the same day they are made, but can be kept in an airtight container in the fridge for up to 3 days and stays frozen up to 2 months. Serve them at room temperature.
Notes
You can add some coarse sugars on top of the batter just before baking to have a caramelized slight crunch on top of finished muffins.
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