I have moved on from baking bazillion pumpkin muffins. I am now into baking bazillion blueberry muffins. Okay, not bazillion although I am currently on a blueberry muffin baking craze and have been baking them few times a week for the last 3 weeks. And I am not done yet as long as I can find blueberries at my local grocery stores. My work teammates and Mr Sweetie were the very happy recipients of my baking projects.
I am happy to say that I have not had any failed blueberry muffins yet so far. (You know the dry, hockey puck kind…) They were all quite tasty but I was on a quest for the yummiest recipe. So I embarked on a search for a foolproof recipe that will produce the moistest and lightest blueberry muffins. Luckily, I only had to try two recipes before I found that best one. The first blueberry muffin recipe I tried was from a trusted food blogger that I have been following for quite a while. While hers was good, it also required extra work that I found to be not really necessary. I tried her recipe twice. The first time was last April then last week (2nd week of November). I was rewarded with pretty good but slightly on the dry side muffins. My quest continues….
Then I found this recipe and let me just say “WINNER!” The ingredients are simpler. The recipe does not require butter but just oil which means no waiting for butter to soften. Being a “spur of the moment kinda baker” that I am, this is a WIN!
The muffins were moist, light and delicate. (This last adjective was from my teammate who loved the muffins and kept on raving about it to another co-worker who was turning green with envy. LOL!) I modified the recipe by adding an extra cup of blueberries that made every bite explode with plump and juicy little blue fruit bombs which inspired me to name my muffins Bomb Diggity Blueberry Muffins. Might as well have fun during this crazy pandemic!
Bomb Diggity Blueberry Muffins
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 tablespoon sugar for topping
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- 1/2 cup neutral oil such as canola, vegetable or sunflower oil
- 1 large egg
- 1/2 cup buttermilk
- 1 1/2 teaspoons vanilla extract
- 2 cups fresh blueberries tossed in 1 teaspoon of flour
- Preheat oven to 400 degrees F.
- Line muffin pan with cupcake liners.
- Toss blueberries with 1 teaspoon flour and set aside. (To prevent the berries from sinking to the bottom of the cupcakes.)
- In a large bowl, whisk together the flour, salt, baking powder and sugar.
- In another bowl, mix together oil, egg, vanilla extract and buttermilk.
- Pour the wet ingredients into the dry ingredients and mix until barely combined. Do not overmix. Batter will be thick.
- Add the blueberries.
- Using an ice cream scooper or tablespoon, fill muffin tin about 3/4 each cup.
- Sprinkle sugar on top of the muffins.
- Bake muffins 15 -20 minutes or toothpick inserted into the middle of a muffin comes out clean.
- Transfer to cooling rack
This Blueberry Muffin recipe was adapted from Inspired Taste.
- If there are empty cups in the muffin tin not filled with batter, fill the empty cups with 1 – 2 tablespoons of water to even out the baking. (Thanks for this tip, Inspired Taste!)
- For big-domed muffins with high muffin tops, rest the batter overnight. I guarantee this as I have tried this method with two different recipes. That is, if you can wait overnight!
- Putting sugar on muffin tops before baking will produce crunchy muffin top which is a nice contrast in texture.