Blueberry Muffins are simply irresistible. Fresh luscious blueberries folded into a simple batter make sweet flavor bursting muffins with a firm cake-like crumb. Though I categorize them under Dessert, I can eat these for breakfast, snack, and dessert.
Blueberries are new age fruits to me. I tasted them only after coming to the United States. So it is an ingredient from my Rambles. I fell in love with these delicious beauties. At the height of the season – summer, they are sweet and tart and oh so yummy!
Blueberries are considered a superfood, full of rich antioxidants, vitamins A, C and K and lots of other minerals. They are beneficial for healthy skin and hair and are recommended by doctors for lowering the risk of heart attacks. And they are tasty so it is no hardship to eat them.
This muffin recipe makes the blueberries a star. Though blueberries are available throughout the year, it is during summer that they are their most sweet, fleshy and big in size. So I make these muffins only in summer because sour blueberries don’t do that well in this recipe where it’s the star.
- I have added avocado instead of half the butter in the recipe as well I am obsessed with avocado but also because it is very creamy, adds flavor and is really more healthy. But you can eliminate the avocado and use melted butter instead.
- You can add raspberries instead of blueberries for a variation.
- You don’t need any special equipment for these muffins. Just 2 bowls and a wooden spoon. I use a kitchen scale though to measure ingredients as I get accurate results every time when I do that.
Delicious, flavorful muffins full of luscious fresh blueberries that you can make in a snap.
- nonstick vegetable spray or muffin liners
- 265 grams All Purpose Flour
- 12 grams Baking Powder approx 1 Tablespoon
- 1/2 teaspoon Kosher Salt
- 200 grams Sugar
- 290 grams thick Yogurt
- 30 grams Butter melted and cooled
- 30 grams mashed Avocado
- 1 Egg large
- 250 grams fresh Blueberries washed and dried
Preheat oven to 350˚F (177˚C)
Coat a 12 cup muffin pan with nonstick vegetable spray/butter or line with muffin liners.
Sift flour, add baking powder and salt in a medium-sized bowl. Add the blueberries and gently toss. By coating the blueberries with flour, you can prevent them from sinking to the bottom of the muffins.
In another bowl, mix together sugar, yogurt, mashed avocado, melted butter, and egg. Stir with a wooden spoon to combine.
Add the wet ingredients to the blueberry and flour mixture. In few turns as possible stir to combine. Do not beat.
Divide the batter equally using a small ice cream scoop or tablespoon.
Bake in the preheated oven for 22 to 25 minutes until golden brown and a cake tester inserted in the center of the muffins comes out clean.
Cool on wire racks. When you cut into the muffin, the crumb should be small and cakelike.
- Use a kitchen scale for accurate results.
- Toss the blueberries gently, taking care not to smash them.
- The cooking time in the oven can vary according to your oven settings. Start checking after 20 minutes if you are not sure.
- Don't open the oven door before 20 minutes as you will let the heat out and change the baking conditions.
- Make sure that the leavener - baking powder is not old or the muffins won't bake properly.