Can I use frozen blueberries instead of fresh?

Yes, you can absolutely use frozen blueberries in this recipe. In fact, frozen blueberries can be a great alternative when fresh berries are not in season. Just be sure to toss the frozen blueberries in a bit of flour before folding them into the batter to prevent them from sinking to the bottom of the muffins.

How can I prevent the blueberries from sinking to the bottom of the muffins?

To prevent the blueberries from sinking, there are a few tricks you can try. First, as mentioned above, toss the blueberries (whether fresh or frozen) in a tablespoon or two of all-purpose flour before gently folding them into the batter. This helps to coat the berries and keep them suspended. Additionally, you can also try chilling the batter for 30 minutes before scooping it into the muffin tin. The slight chill will help the batter thicken, making it less likely for the blueberries to sink.

Why are my blueberry muffins tough or dry?

Overbaking is often the culprit when it comes to tough or dry blueberry muffins. Be sure to keep a close eye on the muffins in the oven and remove them as soon as a toothpick inserted into the center comes out clean. Additionally, be careful not to overmix the batter, as this can develop too much gluten and result in a dense, tough texture. Lastly, make sure you're not using too much flour in the recipe, as this can also contribute to a dry, dense muffin.

Can I make blueberry muffins in advance?

Yes, you can absolutely make blueberry muffins in advance. Once the muffins have cooled completely, store them in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the muffins for up to 2 months. To thaw, simply leave them at room temperature or reheat them in the oven for a few minutes until warmed through.

What can I do to make my blueberry muffins extra moist?

To ensure your blueberry muffins are extra moist and tender, there are a few tips to follow. First, be sure not to overmix the batter, as this can develop too much gluten and result in a tough texture. Additionally, consider substituting some of the milk in the recipe with sour cream or yogurt, which will add moisture and a delightful richness to the muffins. Finally, be careful not to overbake the muffins, as this is the primary culprit for dry, crumbly results.

Blueberry Muffins Recipe: Easy, Delicious , 37-Min Bake

Name: Blueberry Muffins Irresistible Moist Recipe 2023
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 12 muffins
Cuisine: American
Ingredients: 2 cups (250g) all-purpose flour; 1 tablespoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup (115g) unsalted butter, softened; 3/4 cup (150g) granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup (120ml) milk; 2 cups (300g) fresh blueberries

Description

Blueberry Muffins Recipe that’s moist, fluffy & bursting with berries. Try this bakery-style treat today—your kitchen will smell amazing!

Ingredients

2 cups (250g) all-purpose flour
1 tablespoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (115g) unsalted butter, softened
3/4 cup (150g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup (120ml) milk
2 cups (300g) fresh blueberries

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Instructions

Preheat your oven to 400°F (200°C). Grease a 12-cup muffin tin with non-stick cooking spray or line it with paper liners.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and milk.
Gently fold the fresh blueberries into the batter, being careful not to overmix.
Scoop the batter into the prepared muffin tin, filling each cup about three-quarters full.
Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes. Then, transfer them to a wire rack to cool completely before serving.

Prep Time: 15 minutes
Cook Time: 22 minutes
Category: Breakfast, Brunch, Snack
Cuisine: American