Blueberry Muffins Recipe + Answers to Your FAQs - ZoëBakes (2024)

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March 1, 2019 (updated January 10, 2024) by Zoë François | 101, breakfast, cake, fruit dessert, muffins

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Blueberry Muffins Recipe + Answers to Your FAQs - ZoëBakes (1)

There is nothing more quintessentially breakfast than blueberry muffins.

For me a blueberry muffin has to be chock full of contrasts. It should have enough sweetness to feel decadent, but balanced by the tartness of the blueberries and lemon zest. A perfect muffin also has a top that has a thin crust of spiced streusel and under it is the tender muffin, stuffed with fruit.

I tried to put as many blueberries in this muffin as it could possibly hold without losing its structure. Blueberries alone have a subtle flavor, so they are there to add some flavor, but even more moisture to the muffin.

Blueberry Muffins Recipe + Answers to Your FAQs - ZoëBakes (2)

Muffins are super easy to make, but to have a tender crumb, that doesn’t become tough, you need to mix it just enough to incorporate everything evenly, but stop before you develop too much gluten. You can watch me make them in my instagram video.I baked the BIG blueberry muffins in 7 tulip muffin papers and used individual, straight sided, molds, but they are just as good in regular muffin cups* baked in traditional muffin pans.

Blueberry Muffins Recipe + Answers to Your FAQs - ZoëBakes (3)

Blueberry Muffins Recipe + Answers to Your FAQs - ZoëBakes (4)

Blueberry Muffins Recipe + Answers to Your FAQs - ZoëBakes (5)

Fun Fact: the blueberry muffin is the Minnesota State Muffin, read more about the history of how that came to be: here!

Blueberry Muffins Recipe + Answers to Your FAQs - ZoëBakes (6)

Frequently Asked Questions: Blueberry Muffins

Question: Can I use gluten-free flour in these blueberry muffins?
Answer: Yes. You can use any “cup for cup” gluten-free flour mix, such as King Arthur Flour gluten-free flour, Bob’s Red Mill gluten-free flour or cup4cup gluten-free flour.

Question: What can I use instead of buttermilk or sour cream?
Answer: You can use any kind of yogurt or crème fraîche for this recipe.

Question:Can I use sourdough discard in this recipe?
Answer: I have not tried it myself, but I don’t see why you couldn’t use it for your leavening. It will require that there is some time for the sourdough to do its work to make things rise, which means it won’t be a quick bread. If you try this, please let me know how it goes in the comments below!

Blueberry Muffins Recipe + Answers to Your FAQs - ZoëBakes (7)

Question: Do I need to use lemon zest in my blueberry muffins?
Answer:If you aren’t crazy about lemon flavor, just use a small amount of lemon zest—maybe 1/2-1 teaspoon. If you omit it completely the flavor will be a little flat. You can also use orange zest.

Question:Can I use frozen blueberries instead of fresh?
Answer: Yes. Just keep them frozen until the absolute last moment before you stir them in to the batter. If you use frozen berries, the bake time will need to be adjusted. Tip: Toss your frozen berries in a little flour before stirring into the batter and it will help them suspend in the muffin mix.

Blueberry Muffins Recipe + Answers to Your FAQs - ZoëBakes (8)

Question: I don’t have a muffin pan, what else can I bake these in?
Answer:You can make them in mini soufflé pans (like the copper molds in my photos above). You can also make them in ceramic ramekins. Use parchment paper inside both. The bake time does change based on the size of the container you’re baking in.

Question:Can I use any other fruit?
Answer: Yes. You can use any berries. I’ve also made them with peaches and rhubarb. You can use any fruit you want!

Question: Can I freeze these muffins?
Answer: Absolutely. Thaw them out and then pop them in the oven for about 10 minutes to warm them up.

https://youtu.be/lCe3fUNA5DM

You can see me make these muffins on the Breakfast Basics episode on Season 2 of Zoë Bakes on Magnolia Network!

Blueberry Muffins Recipe + Answers to Your FAQs - ZoëBakes (9)

Blueberry Muffins

Perfect blueberry muffins are studded with fruit, with blueberries in every bite. It should have a crunchy streusel top and be tender inside. These blueberry muffins deliver on all of these.

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Course: Breakfast

Author: Zoë François

Ingredients

Topping

  • 1/2 cup (56g) all-purpose flour bleached or unbleached will work
  • 1/2 cup (110g) brown sugar well packed
  • 1/4 tsp ground cinnamon
  • 1/8 tsp freshly ground nutmeg
  • 4 tbsp (57g) unsalted butter room temperature

Muffins

  • 2 cups spoon and sweep (225g) all-purpose flour (bleached or unbleached)*
  • 3/4 tsp baking powder
  • 1/4 + 1/8 tsp baking soda
  • 3/4 tsp kosher salt
  • 6 tbsp (86g) unsalted butter room temperature
  • 3/4 cup (150g) sugar
  • 2 tbsp (30g) brown sugar
  • 1 lemon zested
  • 2 tsp vanilla extract
  • 1 whole egg room temperature
  • 1 yolk room temperature
  • 1/2 cup plus 2 tbsp (135g) sour cream or buttermilk crème fraîche or yogurt work too!
  • 1 1/2 cups (175g) fresh or frozen blueberries**
  • 1 tbsp all-purpose flour

Instructions

  • Preheat oven to 375°F. Prepare the topping by mixing all the ingredients in a bowl until it turns into uniform clumps. Refrigerate until ready to sprinkle on muffins.

  • Prepare regular muffin tins with 7 LARGE liners. (You can bake regular sized muffins by dividing it into 12) I used mini copper soufflé moulds, but they are just as good made in regular muffin tins.

  • Whisk together the flour, baking soda, baking powder and salt in a bowl, set aside.

  • Cream the butter, sugars and zest together on medium speed, in a stand mixer with the paddle attachment, until light and fluffy, about 4 minutes. Add vanilla. Add the egg and yolk, one at a time, mixing on low just until combined. It may seem a bit curdled, because it is a lot of liquid to add to that amount of butter. It will all come together in the end.

  • Add half the flour and half the sour cream. Mix on low until combined. Add the remaining flour and sour cream.

  • Toss the blueberries with flour and if using frozen berries immediately fold them into the batter with two or three gentle stirs. If you over mix, the batter will turn purple and then gray. Scoop into the muffin liners.

  • Sprinkle the topping over the muffins. Bake for about 35-40 minutes or until golden brown and a tester comes out with moist, but not wet, crumbs. If you are baking smaller muffins, bake for 20-25 minutes. Cool slightly and serve warm or at room temperature.

Rate and Review!

  • If you've made this recipe, please leave a rating and review! I love to hear how you've adapted my recipes to your own tastes, so please share how it went for you. It helps other people find my recipes. Thank you!

Notes

*If you use King Arthur Baking all-purpose flour, your muffins will not be as soft and fluffy, because it has more protein, so use a few tablespoons less.
**If you use frozen blueberries, keep them frozen until the last minute.

These muffins can be frozen. Thaw them out and reheat in a warm oven for about 10 minutes to serve.

What is spoon and sweep? If you use measuring cups instead of weighing your ingredients with a scale, you need to be sure to use the spoon and sweep method of measuring so you don’t use too much flour. Spoon the flour into your measuring cup and then sweep the top clean with a knife. Spooning the flour into the cup aerates it, so it isn’t so densely packed.

Tried this recipe?Let us know how it was!

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Blueberry Muffins Recipe + Answers to Your FAQs - ZoëBakes (2024)

FAQs

What is the secret to high muffins? ›

The idea here is to start the muffins in a very hot oven for just a short amount of time. This activates the baking powder and allows the muffins to shoot up in height quickly. We then turn the heat down and continue to cook for longer. This is done to avoid over-browning and overbaking.

How unhealthy is a blueberry muffin? ›

If you buy a blueberry muffin at a coffee shop, you'll likely be buying a muffin that weighs 5 ounces, contains 450 calories, and is made with refined flour and lots of added sugar (see for yourself).

Why do blueberries in blueberry muffins change from blue to green? ›

Blueberry Baking Chemistry

Blueberries turn greenish-blue in a batter that has too much baking soda (or grey in a smoothie with a lot of dairy), which creates an alkaline environment. That's why mixing a little lemon juice into your batter or smoothie will give you a more vibrant color.

Why do berries sink to bottom in muffins? ›

There are a few reasons: Chunky ingredients are denser and usually heavier than the batter—so down they go. The heavier the ingredient, the more it will sink, until you have a nice bottom crust of blueberries instead of evenly distributed, gooey berry goodness.

What does adding an extra egg do to muffins? ›

If there isn't enough egg, your batter or dough may not be able to hold its structure or could end up overly dry or dense. On the other hand, if there is too much egg, your baked goods could lose their shape due to excess liquid, or have a rubbery (or even overly cakey) texture depending on the recipe.

How do you make blueberry muffins rise higher? ›

Start the oven on high

Bake your muffins at 400°F for the first 5 minutes, then drop the temperature to the more standard 350°F for the remainder of the bake time. This method sparks the leavening agents (especially baking powder) in the batter to react quicker, creating that gorgeously risen top.

Is it OK to eat one muffin a day? ›

Now muffins aren't all bad. These things are only unhealthy if eaten on a regular basis. If every so often you want a muffin for breakfast or a snack, that's no big deal. When you grab a bakery muffin for breakfast daily, that's when you increase your risk for unwanted weight gain and other health issues.

Are muffins better for you than bread? ›

English muffins tend to be a little healthier than bread since English muffins have less carbohydrates, fats, and sugar than bread. While bread does contain slightly more fat when compared to English muffins, both options have 1 gram or less of total fat.

Are blueberry muffins bad for diabetes? ›

Whole-Wheat Blueberry Muffins With a Protein-Rich Side. Baked goods like muffins don't have to be off the table if you have diabetes, especially if you whip up a batch of whole-wheat blueberry muffins like these from Vincci Tsui, RDN, who's based in Calgary, Alberta.

What not to do when making muffins? ›

Here are some common mistakes that might be causing this:
  1. Over mixing the batter.
  2. Overfilling the muffin tray.
  3. Leaving the muffins in the pan after they have baked.
  4. Berries, nuts, and chocolate chips sink to the bottom.
Mar 12, 2019

Why shouldn t you use frozen blueberries in your muffin recipe? ›

But anyone who's ever put frozen blueberries into the mix knows—whether pancake, muffin, or cake batter—even if you go straight from the freezer and they don't thaw, the juice that's collected on the outside of them will immediately turn your batter purplish-blue.

Should I coat blueberries in flour for muffins? ›

Coating the berries with a spoonful of the recipe's dry ingredients prevents sinking. Instead, it helps the berries adhere to the batter, keeping them well distributed throughout the muffin. And if you're using frozen blueberries, the flour will also help minimize how much the berries bleed into the batter.

How do you keep blueberries from bleeding in muffins? ›

Coating berries with flour helps them suspend in the batter and prevents them from all sinking to the bottom. Taking this step also keeps the berries from turning your batter blue.

Do you drain blueberries for muffins? ›

If you don't drain them, you'll end up with blue-colored muffins! Also, draining helps keep excess liquid out of the batter.

How do I get my muffins to rise higher? ›

For an extra boost in rise, you can start baking the muffins at a slightly higher temperature (e.g., 425°F / 220°C) for the first 5 minutes, then reduce it to the recipe-specified temperature. This initial high heat can create a burst of steam and rapid expansion.

How do you make high domed muffins? ›

According to O. Corriher, the way to get a perfectly puffed up dome on your muffins is to increase your oven heat. She says that 400° should do it, no matter what the recipe says. The higher baking temperature means that the the outside edges of the muffin will set while the middle is still liquidy.

What ingredient makes muffins rise? ›

Baking soda, aka sodium bicarbonate, is a commonly known food additive and baking ingredient. While there are many uses of baking soda, it is commonly found in recipes as a leavening agent to help baked goods rise.

How do you keep muffins moist and fluffy? ›

The Best Way to Store Muffins
  1. STEP ONE: Let the muffins cool completely on a wire rack.
  2. STEP TWO: Line an airtight storage container with paper towels.
  3. STEP THREE: Place muffins in the container, on top of the paper towels.
  4. STEP FOUR: Place an additional paper towel layer on top of the muffins.

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