Soft Blueberry Muffins Recipe
If you’re looking for a soft blueberry muffins recipe, then you are in luck! Here’s the best one you’ll find. The addition of the sour cream makes for a really soft muffin. Plus, there’s plenty of those juicy blueberries in there.
These muffins are not healthy, but everything in moderation, and they’re definitely worth it. Blueberries are amazing fruits though, check out this article about the soft blueberry muffins’ star ingredient.
Blueberry Muffins – Top Tips
As I said, it’s a pretty foolproof recipe, but here’s a few tips to make sure you get the best possible soft blueberry muffins:
- You can use either fresh or frozen blueberries.
- You could replace the sour cream for plain yoghurt, but sour cream works really well.
- You could of course use muffin cases, but it’s so much easier to just put them straight in, make sure you grease it well with spray.
- They will last around five days covered at room temperature (I mean, they didn’t last one day in our house…)
Soft Blueberry Muffins Recipe
Ingredients for perfect Blueberry Muffins
- 100g soft brown sugar (light or dark)
- 65g chopped walnuts
- 1 tsp ground cinnamon
- 220g plain flour
- 1 tsp bicarbonate of soda
- 1 tsp baking powder
- 1/2 tsp salt
- 115g unsalted butter (room temperature)
- 100g granulated sugar
- 50g soft brown sugar (light or dark)
- 2 large eggs (room temperature)
- 120g sour cream
- 2 tsp vanilla extract
- 60ml milk (room temperature)
- 250g fresh blueberries
- Preheat oven to 220°C (gas mark 7). Spray a 12 hole muffin tray with nonstick spray.
- Mix all of the streusel ingredients together and set aside.
- Whisk the flour, bicarb of soda, baking powder and salt together – set aside.
- Using a handheld (or stand) mixer to beat the butter, granulated sugar, and brown sugar on a high speed until smooth and creamy.
- Very gradually add the eggs, while mixing on a medium speed. Once all of the eggs are incorporated, add the sour cream, milk and vanilla extract and beat well.
- Add the dry ingredients and mix until there’s no visible flour. Gently fold the blueberries into the mix.
- Spoon the batter into the muffin tray, filling each hole up to the top. Generously sprinkle the streusel mixture over each one and lightly press down.
- Place in the oven for five minutes, then reduce the oven temperature to 175°C (gas mark 4) and continue to cook for 20 further minutes.
- Allow the muffins to cool for five to ten minutes before removing and allowing to cool further on a wire rack.
Boom – Lovely soft blueberry muffins. The streusel topping adds a really great texture, as well as boosting the flavours subtly with a touch of cinnamon.
Soft Blueberry Muffins – How did you get on?
I’d love to see your results, post how you got on in the comments – feel free to tag me on instagram @cleanplate.photo and use the #cleanplatephotos
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Soft Blueberry Muffins – Video
Watch my two year old and I make this recipe, don’t forget to like and subscribe to the channel for more video recipes!