Breakfast and brunch/ Muffins

Moist blueberry muffins

Moist Blueberry Muffins

I have loved moist blueberry muffins since the very first time my mother brought home a pack from the food market of a department store that she loved to shop at.

My search for the perfectly moist blueberry muffin started after tasting a tough and tasteless excuse at a bakery shop in Mall of the Emirates. At first nothing tickled my fancy, until I noticed the perfectly domed blueberry muffins peaking at me from the second shelf of the display.

The muffins looked perfectly proportioned with pools of deep purply blue sweetness. Unfortunately, the reality was far removed from my expectations. The texture was leathery from over mixing and the taste was like sweetened flavorless bread dough.

I cannot remember how I came upon this recipe for blueberry mufins, but I am happy that I did. I baked a batch, with a few adjustments, and was rewarded with delicious and moist blueberry muffins made tender by sour cream and bursting with fresh ripe fruit.

Moist blueberry muffins

That was nearly two years ago to the day. At the time my deliciously moist blueberry muffins were photographed with my camera phone and somehow I never re-shot them.

Moist blueberry muffins

I noticed that the recipe is quite popular and decided that enough is enough. I baked a batch of the moist blueberry muffins to use for a food styling workshop that I attended. When we were asked if there was anything that we absolutely wanted to try to style, I had to do the muffins.

Thanks to the hand models, the brilliant workshop presenter Fiona and fellow participant Lena, we have photos that highlight the true perfection of a moist and tender blueberry muffin.

Moist Blueberry Muffins

I have updated the recipe and added the grated rind of 1 medium sized lemon as well and including gram measurements for the sugar and sour cream. The addition of the lemon rind was inspired by the Ricotta Blueberry loaf recipe that I made recently, but overlooked to take any photos. That will be on the blog soon (with photos if I can stop myself slicing into it while it’s hot).

Moist blueberry muffins

Moist blueberry muffins

Moist Blueberry Muffins
 
Prep time
Cook time
Total time
 
Delicious and perfectly moist blueberry muffins bursting with fresh fruit and flavor.
Author:
Recipe type: Breakfast
Cuisine: North American
Serves: 12 - 16
Ingredients
  • 1 large egg
  • 200 grams fine granulated sugar (approximately 250 ml or 1 cup)
  • ½ teaspoon finely grated lemon rind rubbed into the sugar (approximately rind of 1 lemon)
  • 65 grams lightly salted butter, melted and cooled. If you prefer unsalted butter then add a pinch of salt to taste
  • 1 teaspoon vanilla extract
  • 285 grams sour cream (I used 20% fat), (approximately 310 ml or 1¼ cups)
  • 350 grams cake flour (approximately 625 ml or 2½ cups)
  • 15 ml baking powder
  • 2 cups fresh blueberries + more for dotting on top
Instructions
  1. Preheat the oven to 175 degrees celcius.
  2. Melt the butter in the microwave for 20 seconds or in a small pot on the stove. Set aside to cool until required.
  3. Whisk the egg until light and frothy, about 1 minute in a cake mixer and 3 minutes with a whisk.
  4. Add the sugar and whisk until light and fluffy, approximately 5-10 minutes.
  5. Add the melted butter in a steady stream and beat until well blended.
  6. Add the vanilla and sour cream and mix until just combined. Do not over mix or it will become watery.
  7. Sift the dry ingredients together and toss in the blueberries.
  8. Fold the egg mixture into the flour and blueberries.
  9. Use a metal spoon and take care not to over mix the batter or bash too many of the berries. An over mixed batter will result in a leathery textured muffin.
  10. The batter will be thick so ensure that all the berries are evenly distributed when apportioning it and place two berries on the top of each muffin.
  11. If you are using muffin liners then ensure that they are deep to hold the expanding batter.
  12. Bake for 35 minutes or until a tester comes out clean.
  13. Allow the muffins to cool in the pan for about 10 minutes before removing as the cake has a tender moist crumb and may break if removed while it is too hot.

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This was first published on 25 April 2015 and has since been updated.

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21 Comments

  • Reply
    Jerneja
    April 30, 2017 at 2:26 pm

    These look delicious! I’m saving the recipe and I’ll be making them very soon. 🙂

  • Reply
    Sharon
    April 29, 2017 at 3:01 pm

    Loooooove blueberry muffins! So moist and tender, with little bursts of flavor from the blueberries. I gotta try this recipe out this weekend, especially since the berries are perfect this time of year!

    • Reply
      Razena Schroeder
      April 30, 2017 at 10:53 am

      When berries come back in season I just cannot resist buying loads then baking up a storm. Have fun and enjoy the recipe.

  • Reply
    Tram-Anh Poprik
    April 29, 2017 at 8:57 am

    This sounds fabulous! I cannot wait to try it with my kids! Thanks for sharing!

  • Reply
    Angie
    April 28, 2017 at 10:51 pm

    Man, these look DELICIOUS!

  • Reply
    Maggie Unzueta
    April 28, 2017 at 10:24 pm

    I can’t think of anything I want more right now than one of these blueberry muffins with my coffee. YUM!

    • Reply
      Razena Schroeder
      April 30, 2017 at 10:51 am

      Haha I think you will probably have more than one 🙂

  • Reply
    Katherine
    April 28, 2017 at 10:04 pm

    WoW, these looks amazing… I’m feeling a baking session coming on!

    • Reply
      Razena Schroeder
      April 30, 2017 at 10:51 am

      Thank you Katherine, I hope you like them as much as I do 🙂

  • Reply
    Rachel R Ritlop
    April 28, 2017 at 4:29 pm

    omg yum! Blueberry muffins are my faveee! these look awesome

    • Reply
      Razena Schroeder
      April 28, 2017 at 9:53 pm

      Thank you Rachel. I can’t get enough of these, they are so good ?

  • Reply
    Kate
    April 28, 2017 at 4:41 am

    Delicious! I love blueberry muffins, too. Thanks for sharing your recipe!

  • Reply
    Theresa
    April 28, 2017 at 12:36 am

    This recipe sounds delicious! I just bought blueberries today, I have to try this 🙂 Thank you!
    Love from Austria,
    Theresa | http://www.primetimechaos.com

    • Reply
      Razena Schroeder
      April 28, 2017 at 1:56 pm

      I love when berries are in season because they are so versatile in breakfast or dessert. I hope you come back and let me know what you think of the recipe if you try it.

  • Reply
    Julie Torres
    April 28, 2017 at 12:20 am

    I love muffins and blueberries, thanks for sharing this easy to follow recipe, shared!

    • Reply
      Razena Schroeder
      April 28, 2017 at 1:54 pm

      You are most welcome Julie, and I hope you enjoy it as much as we do 🙂

  • Reply
    Gunjan
    April 28, 2017 at 12:12 am

    Anything dessert makes my heart crave for it. These Muffins are simply irresistible. I cannot wat to try these.

    • Reply
      Razena Schroeder
      April 28, 2017 at 1:54 pm

      They are not too sweet, but sweet enough to satisfy any dessert craving 🙂

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