Easy Blueberry Muffins Recipe

Ah, the good old cafe days! I vividly remember those bustling mornings in my cafe when I used to prepare a fresh batch of muffins. The blueberry muffins were a crowd favorite, especially among the little ones. It always warmed my heart to watch the kids’ eager faces, anticipation evident as they picked out a blueberry muffin, not unlike how they used to go for the carrot muffin on other days. Today, I’m sharing the same bakery-style, moist blueberry muffin recipe from my cafe – a simple yet delicious memory from scratch.

These homemade blueberry muffins, moist from buttermilk and bursting with blueberries, carry a subtle hint of lemon. Even when made with frozen blueberries, they come out looking and tasting just like the good old cafe days.

Fresh vs. Frozen Blueberries:

Always lean towards frozen blueberries for this recipe. They hold their shape beautifully and offer a flavor burst with each bite. Remember to add them to the batter straight from the freezer to preserve that perfect batter hue.

Lemon’s Magic Touch:

That zesty lemon twist not only balances the sweetness but, when combined with blueberries, creates a taste reminiscent of the best cafe mornings.

Toppings to Crave:

A sprinkle of sugar on top delivers a delightful crunch. But if you’re feeling indulgent, a buttery crumble infused with brown sugar and cinnamon can be a game-changer.

Muffin Baking Tips

1. How to Prevent Muffins from Sticking to the Tin:

• Properly Grease: Even if you’re using non-stick muffin tins, it’s a good idea to grease them. Using butter, oil, or a non-stick cooking spray can make a big difference. Ensure you cover the sides and the top edges, where the muffin might sometimes stick.
• Parchment Paper Liners: Use parchment paper liners for their non-stick qualities. They also give your muffins a bakery-style look!

2. Achieving a Perfect Muffin Top:

• Oven Temperature: Start baking muffins at a higher temperature (about 425°F) for the first 5-7 minutes. Then reduce to the temperature stated in the recipe. This initial high heat will give the batter a rapid rise, creating a taller muffin top.
• Don’t Overmix: Mix the batter until just combined. Overmixing leads to denser muffins, which can inhibit their rise.

3. Testing the Muffin’s Doneness:

• Toothpick Test: Insert a toothpick or a skewer into the center of a muffin. If it comes out clean or with just a few crumbs (but no wet batter), they are done.
• Touch Test: Lightly press the muffin top with your finger. If it springs back, it’s done. If it stays indented, it needs more time.

4. Keeping Blueberries from Sinking:

• Fold in Blueberries: When using frozen blueberries, fold them into the batter just before you’re finished mixing. This helps the blueberries distribute more evenly throughout the batter and prevents them from sinking to the bottom during baking. If using fresh blueberries, consider tossing them in a little flour before folding them into the batter. The flour creates a barrier that can also help prevent sinking.

Storage Tips:

Wondering how to keep these homemade blueberry muffins as fresh as those cafe days? Use paper towels at the base and top of your container. They can stay fresh on your counter for up to 4 days.

For those who like to plan ahead, these muffins freeze perfectly. Once cooled, wrap in foil and stash them in freezer bags. A quick reheat, and it’s like a trip down memory lane.