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Ultimate Blueberry Muffins Recipe

20 Minutes + 25 Minutes Baking

medium

12

The muffins may be the first recipe I’ve baked myself. I’ve loved them since I was a little girl, and that love persists and maybe only grows. Traditional chocolate muffins are a classic, but this blueberry version will absolutely blow you away!

Reviews

Ingredients:

Adjust Servings
225 grams all-purpose flour + 1 extra tbsp
100 grams sugar
110 grams milk
115 grams unsalted butter
2 whole eggs *medium size
2 tablespoons thick greek yogurt
1 tablespoon baking powder
1 teaspoon vanilla extract
1/2 teaspoon salt
200 grams frozen blueberries
For the Streusel
60 grams butter - COLD
70 grams sugar
80 grams all-purpose flour
Nutritional Information
197 Calories
9 g Fats
4 g Protein
25 g Carbs
10 g Sugars

Directions

1.
Make the Streusel
First, prepare the streusel. Put the sugar, flour and cubed butter in a small bowl. Ideally use cold butter, fresh out of the fridge. By working with it, the butter will warm up and soften to the ideal consistency. Using your fingers, combine all the ingredients together and lightly crumble. Set aside.
Put the flour, salt, baking powder in a bowl and mix. Set aside. Melt the butter and leave to cool. Meanwhile, prepare the blueberry milk. Put 75 grams of blueberries in a blender with the milk and blend until smooth.
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2.
Now the batter!
When the butter is cool, pour it into a larger bowl, add the sugar and combine together. When the mixture is compact, add the eggs. Add the eggs one at a time, not both at the same time. Now add the blueberry milk, greek yogurt and vanilla extract. Mix well.
Once the mixture is smooth, carefully fold in the dry ingredients with a spatula so that everything comes together nicely. Finally, stir the remaining blueberries into the batter with the spatula. I recommend mixing the blueberries with 1 tablespoon of flour to coat them and then they won't all fall down in the batter. Stir the blueberries into the batter carefully so they retain their texture and shape.
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3.
Let's BAKE!
Now divide the batter into muffin tins (I made 12 classic muffins) and sprinkle the prepared streusel on top. Put the streusel on the muffins from the heart, I never spare it. Bake the muffins in a preheated oven at 200°C for 7 minutes. Then reduce the temperature to 175°C and bake for another 15 minutes. IMPORTANT: The baking time depends on the size of the muffins, so try the skewer test before removing from the oven.
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Notes
Stirring - Mix the wet and dry ingredients only lightly. If you mix the batter too much, you will break the texture and the muffins won't rise, so just mix it lightly.
Streusel - You can replace the flour in the streusel with oats and season with a little cinnamon.

4 Comments

  • Tarah

    The muffins turned out delicious! Just a couple things in the directions were not very clear. You forgot to add when to put the vanilla in. Also you wrote to add sugar to the flour mixture and add to the butter mixture, but don’t state to halve the amount. So I assumed you did not mean to add it to the flour mixture. Regardless yummy recipe!

    • Anna

      Thank you so much and I’m glad the muffins turned out well. I’ve already edited the directions and it should be fine, anyway thanks for the feedback! 🙂

  • Jodi

    Hello! This looks delicious but we don’t use grams where am from… do you have a version for cups/tablespoons/Fahrenheit?

    • Anna

      Unfortunately, I only have the ingredients like this. But it works perfectly if you use some grams to cups converter 🙂

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