Nepedia

Blueberry muffins

By Nepedia

Soft muffins made by creaming butter and sugar, then gently folding in fresh blueberries. Use a deep standard muffin pan and let the fruit-filled crumb settle before serving.

Three whole blueberry muffins and a fourth split into two halves show a soft pale crumb and localized blueberry pockets.
Makes
12 muffins
Heat
190°C conventional
Baking time
25–30 min
Cuisine / style
United States
Explore variations · 2 →Jump to ingredients & method ↓
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Blueberry muffins

Makes
12 muffins
Heat
190°C conventional
Baking time
25–30 min
Cuisine / style
United States
United States · Plain muffins

Blueberry muffins

Soft muffins made by creaming butter and sugar, then gently folding in fresh blueberries. Use a deep standard muffin pan and let the fruit-filled crumb settle before serving.

Method

  1. 01 · Prepare dry mixture,berries and deep muffin pan

    10–20 min

    Use: Plain flour; Baking powder; Fine salt; Fresh blueberries

    Heat the oven to 190°C conventional. Fit twelve deep standard muffin wells, about 125 ml each, with paper liners. Prepare and dry the blueberries. Whisk the flour, baking powder and salt together in a separate bowl.

    Ready when: The pan and oven are ready, the fruit surface is dry, and the leavener is evenly mixed.

    The cook holds a pan with twelve empty white liners beside whole blueberries and a bowl of dry mixture.
    01 PrepareLine twelve deep wells and prepare the fruit and dry mixture.

  2. 02 · Cream butter and sugar

    3–5 min

    Use: Unsalted butter; Granulated sugar

    Beat the softened butter and sugar for 2–3 minutes with an electric mixer. Scrape the bowl once or twice so the mixture combines evenly.

    Ready when: The mixture is paler and fluffy, with no greasy melted-butter pool.

    The cook scrapes a small batch of pale, fluffy butter and sugar from the sides of a white bowl.
    02 CreamCream the softened butter and sugar until pale and fluffy.

  3. 03 · Beat in egg in portions

    2–3 min

    Use: Beaten whole egg

    Add the beaten egg in three portions, beating briefly after each. Scrape the sides and base of the bowl.

    Ready when: The egg is evenly incorporated. Slight graininess is acceptable; there should be no unmixed egg pooling at the bottom.

    The cook lifts a short, soft swirl of pale yellow egg, butter and sugar mixture on a spatula.
    03 Add EggIncorporate the beaten egg and scrape the bowl.

  4. 04 · Alternate dry mixture and milk;fold in berries

    3–5 min

    Use: Plain flour; Whole milk; Fresh blueberries

    At low speed, add the flour mixture in three portions, alternating with the milk in two portions. Stop as soon as the flour disappears. Fold in all the blueberries gently with a spatula.

    Ready when: The batter is thick and scoopable, with fruit spread through it and no dry flour. Avoid prolonged beating after the flour is added.

    Whole blueberries are dispersed through thick ivory batter as the cook folds with a navy spatula.
    04 Finish BatterFold whole blueberries through the thick batter.

  5. 05 · Fill twelve deep wells and bake

    30–35 min

    Use:

    Divide the batter evenly among the twelve liners. Each well will be nearly full, with about 90 g total mixture per muffin. Bake for 25–30 minutes. Test a centre muffin with a skewer inserted between pieces of fruit.

    Ready when: The tops are lightly golden and spring back gently. The skewer has moist crumbs or fruit juice, but no streaks of raw batter.

    Using two mitts, the cook holds a pan of twelve lightly golden blueberry muffins in white liners.
    05 Portion BakeDivide evenly and bake until lightly golden.

  6. 06 · Cool in the pan,then on a rack

    30 min

    Use:

    Leave the muffins in the pan for 5 minutes. Lift them carefully onto a rack and cool for at least another 25 minutes.

    Ready when: The crumb is set and the fruit is warm rather than scalding. The liners can be peeled away without tearing a wet centre.

    Twelve blueberry muffins in white liners sit in three rows of four on a cooling rack beside their empty pan.
    06 CoolLift onto a rack and let the fruit-filled crumb settle.

What to look for

StageLook / feel forNeeds attention
Prepare dry mixture,berries and deep muffin panThe pan and oven are ready, the fruit surface is dry, and the leavener is evenly mixed.
Cream butter and sugarThe mixture is paler and fluffy, with no greasy melted-butter pool.
Beat in egg in portionsThe egg is evenly incorporated. Slight graininess is acceptable; there should be no unmixed egg pooling at the bottom.
Alternate dry mixture and milk;fold in berriesThe batter is thick and scoopable, with fruit spread through it and no dry flour. Avoid prolonged beating after the flour is added.
Fill twelve deep wells and bakeThe tops are lightly golden and spring back gently. The skewer has moist crumbs or fruit juice, but no streaks of raw batter.
Cool in the pan,then on a rackThe crumb is set and the fruit is warm rather than scalding. The liners can be peeled away without tearing a wet centre.

Troubleshooting

If you see thisLikely causeWhat to do nowNext time
The muffins have a tough crumb.The batter was beaten too long after adding flour.Serve warm if fully baked.Use low speed for flour additions and finish fruit folding by hand.
A wet dough band surrounds the fruit.The fruit was too wet or the centre needed more baking.If still hot and underbaked, return the pan to the oven and check again.Dry prepared fruit and test crumb between fruit pieces before removing the pan.
The batter spills over the pan.The wells are shallower than the specified deep standard size.Bake any extra batter in additional lined wells rather than overfilling.Check the well capacity before mixing and use the stated pan size.

Storage: Best on the day. Cool completely before covering. Keep at room temperature for up to 2 days, or refrigerate for up to 4 days in a warm kitchen. Freeze individually for up to 2 months. Thaw while covered and warm briefly at 150°C if desired.; Contains: wheat, milk, egg.; This Nepedia version has not been kitchen-tested.

Ingredient choices & substitutions

No brand is specified.

Match the ingredient’s function and weight. See the flour, gluten, yeast and salt guide.

Other approaches to this recipe
Cook / recipeUseWhat differs

The working ingredients and method form one recipe. Different formulas are compared without averaging their quantities or rise schedules.

Nepedia
Three whole blueberry muffins and a fourth split into two halves show a soft pale crumb and localized blueberry pockets.
Blueberry muffins with a soft, fruit-filled crumb.

Recipe

Blueberry muffins

Soft muffins made by creaming butter and sugar, then gently folding in fresh blueberries. Use a deep standard muffin pan and let the fruit-filled crumb settle before serving.

How do I make it?

  1. Prepare dry mixture,berries and deep muffin pan

    10–20 min

    Heat the oven to 190°C conventional. Fit twelve deep standard muffin wells, about 125 ml each, with paper liners. Prepare and dry the blueberries. Whisk the flour, baking powder and salt together in a separate bowl.

    The cook holds a pan with twelve empty white liners beside whole blueberries and a bowl of dry mixture.
    Line twelve deep wells and prepare the fruit and dry mixture.

    Ready when: The pan and oven are ready, the fruit surface is dry, and the leavener is evenly mixed.

  2. Cream butter and sugar

    3–5 min

    Beat the softened butter and sugar for 2–3 minutes with an electric mixer. Scrape the bowl once or twice so the mixture combines evenly.

    The cook scrapes a small batch of pale, fluffy butter and sugar from the sides of a white bowl.
    Cream the softened butter and sugar until pale and fluffy.

    Ready when: The mixture is paler and fluffy, with no greasy melted-butter pool.

  3. Beat in egg in portions

    2–3 min

    Add the beaten egg in three portions, beating briefly after each. Scrape the sides and base of the bowl.

    The cook lifts a short, soft swirl of pale yellow egg, butter and sugar mixture on a spatula.
    Incorporate the beaten egg and scrape the bowl.

    Ready when: The egg is evenly incorporated. Slight graininess is acceptable; there should be no unmixed egg pooling at the bottom.

  4. Alternate dry mixture and milk;fold in berries

    3–5 min

    At low speed, add the flour mixture in three portions, alternating with the milk in two portions. Stop as soon as the flour disappears. Fold in all the blueberries gently with a spatula.

    Whole blueberries are dispersed through thick ivory batter as the cook folds with a navy spatula.
    Fold whole blueberries through the thick batter.

    Ready when: The batter is thick and scoopable, with fruit spread through it and no dry flour. Avoid prolonged beating after the flour is added.

  5. Fill twelve deep wells and bake

    30–35 min

    Divide the batter evenly among the twelve liners. Each well will be nearly full, with about 90 g total mixture per muffin. Bake for 25–30 minutes. Test a centre muffin with a skewer inserted between pieces of fruit.

    Using two mitts, the cook holds a pan of twelve lightly golden blueberry muffins in white liners.
    Divide evenly and bake until lightly golden.

    Ready when: The tops are lightly golden and spring back gently. The skewer has moist crumbs or fruit juice, but no streaks of raw batter.

  6. Cool in the pan,then on a rack

    30 min

    Leave the muffins in the pan for 5 minutes. Lift them carefully onto a rack and cool for at least another 25 minutes.

    Twelve blueberry muffins in white liners sit in three rows of four on a cooling rack beside their empty pan.
    Lift onto a rack and let the fruit-filled crumb settle.

    Ready when: The crumb is set and the fruit is warm rather than scalding. The liners can be peeled away without tearing a wet centre.

What can go wrong, and how can I fix it?

What you noticeLikely causeWhat to do
The muffins have a tough crumb.The batter was beaten too long after adding flour.Serve warm if fully baked. Use low speed for flour additions and finish fruit folding by hand.
A wet dough band surrounds the fruit.The fruit was too wet or the centre needed more baking.If still hot and underbaked, return the pan to the oven and check again. Dry prepared fruit and test crumb between fruit pieces before removing the pan.
The batter spills over the pan.The wells are shallower than the specified deep standard size.Bake any extra batter in additional lined wells rather than overfilling. Check the well capacity before mixing and use the stated pan size.
Useful recipe notes

Storage: Best on the day. Cool completely before covering. Keep at room temperature for up to 2 days, or refrigerate for up to 4 days in a warm kitchen. Freeze individually for up to 2 months. Thaw while covered and warm briefly at 150°C if desired.

Contains: wheat, milk, egg.

This Nepedia version has not been kitchen-tested.

See the detailed method and ratios in , or follow ingredients through the .

Ingredient proportions & recipe details

Blueberry muffins at a glance

Makes
12 muffins
Heat
190°C conventional
Baking time
25–30 min
Cuisine / style
United States
How do the ingredient proportions compare?

Percentages compare each listed weight with the combined flour weight (100%). These are ingredient ratios, not dough hydration; milk, eggs and fillings contain other ingredients as well as water.

Formula componentGramsFlour = 100%
Plain flour240 g100%
Baking powder8 g3.3%
Fine salt3 g1.2%
Unsalted butter113 g47.1%
Granulated sugar198 g82.5%
Beaten whole egg100 g41.7%
Whole milk113 g47.1%