Can I use frozen blueberries in this recipe?

Yes absolutely and they work beautifully. Add the frozen blueberries directly from the freezer without thawing. Thawed blueberries release their purple pigment immediately when they contact the batter and turn the entire muffin interior an unappetizing blue-grey color. Frozen blueberries added without thawing produce more naturally colored muffins with the most vibrant and distinct berry pieces visible in every slice.

Why do my blueberry muffins not dome at the top?

The most common cause of flat muffin tops is an oven temperature that is too low. Bake these muffins at 400°F rather than the 350°F that many muffin recipes specify. The higher temperature causes the muffins to rise very quickly in the first few minutes of baking before the batter has set enough to stop the rise, producing the beautiful dramatic dome. The second common cause is filling the muffin cups less than completely full. For dramatic bakery-style domes fill the cups to the very top of the paper liner.

Can I make these into mini blueberry muffins?

Yes. The same batter fills 20 to 22 mini muffin cups. Reduce the baking time to 9 to 11 minutes and watch closely as mini muffins bake very quickly. The crackly sugar top works equally beautifully on mini muffins and produces the most adorable and completely irresistible bite-sized blueberry muffins imaginable.

Blueberry Muffins Easy Light Fluffy 30 Minute Bakery Recipe

Name: Blueberry Muffins The Most Light and Fluffy Bakery Style Muffin You Will Ever Bake
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 1/2 cups All-Purpose Flour spooned and leveled; 3/4 cup Granulated Sugar plus 1 tbsp for muffin tops; 2 tsp Baking Powder aluminum-free preferred; 1/4 tsp Fine Sea Salt; 1/3 cup Vegetable Oil safflower or avocado oil; 1 large Egg; 1/3 cup Whole Milk or Non-Dairy Milk; 1 1/2 tsp Pure Vanilla Extract; 6 to 8 oz Fresh or Frozen Blueberries generous 1 cup

Description

The most light and fluffy Blueberry Muffins made with all-purpose flour vegetable oil egg milk vanilla and fresh or frozen blueberries baked at 400°F for the most beautiful bakery-style domed top with a golden crackly sugar topping. A completely easy no-mixer 30-minute blueberry muffin recipe that serves 8 to 10.

Ingredients

Scale

1 1/2 cups All-Purpose Flour spooned and leveled

3/4 cup Granulated Sugar plus 1 tbsp for muffin tops

2 tsp Baking Powder aluminum-free preferred

1/4 tsp Fine Sea Salt

1/3 cup Vegetable Oil safflower or avocado oil

1 large Egg

1/3 cup Whole Milk or Non-Dairy Milk

1 1/2 tsp Pure Vanilla Extract

6 to 8 oz Fresh or Frozen Blueberries generous 1 cup

Instructions

1. Preheat oven to 400°F. Line muffin pan with paper liners. Fill 8 for large or 10 for standard muffins. Lightly grease top of pan.

2. Whisk flour, 3/4 cup sugar, baking powder, and salt in a large bowl.

3. In a measuring jug pour oil and crack in egg. Add milk until total liquid reaches the 1-cup line. Add vanilla. Whisk.

4. Pour wet ingredients into dry. Stir gently until just combined. Do not overmix. Batter will be thick.

5. Fold in blueberries in 2 to 3 wide strokes. Add frozen berries without thawing.

6. Divide batter evenly among muffin cups filling to the top of the liners for bakery-style domes.

7. Sprinkle a pinch of reserved granulated sugar over each muffin top.

8. Bake 15 to 20 minutes until tops are set and toothpick comes out with moist crumbs not wet batter.

9. Transfer to cooling rack.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast, Dessert, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 216
Sugar: 17g
Sodium: 71mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 1g
Protein: 3g
Cholesterol: 19mg

Keywords: blueberry muffins, easy blueberry muffins recipe, bakery style blueberry muffins, fluffy blueberry muffins no mixer