Have you ever been searching, natural flavoured bakery-style blueberry muffing that moist, fluffy, delicious and full of natural flavours. Oh yes, you are lucky. Today’s recipe is homemade blueberry muffins. Hello, cake and bakes lover lets get started to make our most delicate homemade blueberry muffins.
First of all setup your oven 400 F/ 205 C.
For dry ingredients, into a big bowl, starting with 2 1/2 cup of all-purpose flour(300g), 3/4 tsp of salt, you can add a little bit more or less. All depends on your taste.2 tsp of baking powder and give it a whisk.
Now go with wet ingredients. 1 cup of whole milk (240ml) into a bowl. room temp, please. 3/4 cup of granulated sugar (50g), 1 tsp of vanilla extract. which is totally optional. 1/4 cup of melted butter (60g) which is unsalted in room temp. 1/4 cup of sour cream (60ml) or you can use yogurt. In here I used 1/4 cup of vegetable oil. You can use any mild oil because the oil keeps moist of the muffins and cupcake. Butter is an amazing ingredient. However, if it gets cold that will be kind of hard. So add some oil too. 2 large eggs. room temp once again. we add almost all wet ingredients but there is one last thing. Fresh lemon. Lemon and blueberry go hand in hand. so add 1/4 cup of fresh lemon juice (60ml) and 1 tsp of lemon zest. If you don’t like this lemon flavour, eliminate it. whisk whisk whisk until all the ingredients come together.
Final touch for Homemade Blueberry Muffins
Almost done here. except for the one thing. That’s the Blueberry. In here I used 8 cups of blueberries in fresh. If you can’t get fresh blueberries, used frozen blueberries. For fresh blueberries, we need to toast them with flours. Just a little touch. from that, the berries will not sink too much. So take a one tsp of the flour mixture and just toast them by clean hands.
So now we can combine wet and dry together. To the dry add wet ingredients and mix them until all ingredients well cooperate. Then add all the blueberries and turn the batter gently just spread berries all around.
Prepare your muffin tray and here I used large ice cream scoop to get all the batter into it. If you need completely bakery-style blueberry muffins, pow much batter and when it breaks, it will pop up out. If you used 12 muffins tray completely add with 11 and fill one with some water. In the oven, water will give perfect steamy environment and that will help to muffins keep in moist. Poping couple of berries on top. All most done. Ready to the oven. 400 F in preheated oven about 20 mins until their poped up and golden touch. You can notice it when you touch them it will bounce back.
Here you have a fresh flavoured homemade blueberry muffin that you can share with your family and friends.
- 2 1/2 cup of all-purpose flour(300g)
- 8 cups of fresh blueberries
- 3/4 tsp of salt
- 2 tsp of baking powder
- 1/4 cup of sour cream (60ml) [or use yogurt]
- 1 cup of whole milk (240ml) room temp
- 3/4 cup of granulated sugar (50g)
- 1 tsp of vanilla extract.
- 1/4 cup of unsalted melted butter (60g) (room temp)
- 1 tsp of lemon zest.
- 1/4 cup of vegetable oil
- 2 large eggs. room temp
- 1/4 cup of fresh lemon juice (60ml)