Homemade muffins are a wonderful way to say Good Morning to your family!
I love to bake. I’m probably not the best baker in the world but I think I’m pretty good. I really like making muffins. Banana muffins, corn muffins, chocolate chip muffins, pumpkin muffins – I love them all and they come out great.
But for some reason the perfect Blueberry muffin was always just out of reach for me. I honestly started to feel like I was some kind of dummy for not being able to make a blueberry muffin that looked as good as it tasted.
My blueberry muffins would always sink in the middle, or worse, they would not rise at all.
Now I know all of you experienced bakers are probably shaking your heads knowing exactly what I’m probably doing wrong.
I researched “Why are my blueberry muffins not rising? Why are my blueberry muffins sunken in the middle?” I tried the different suggestions with increased baking powder/fresh baking powder, oven temps, etc etc.
I actually felt really silly and kind of like an amateur when I finally realized what was making my blueberry muffins a disaster.
Frozen Blueberries. – Don’t get me wrong, I love using frozen blueberries to make toppings, syrups, jams, and cupcake filling. But I will never use frozen blueberries again when making muffins. I’m sure if I thaw them out completely, let them come to room temperature and made sure excess moisture was drained they would be fine. I don’t want to risk it. After 3 successful batches of blueberry muffins in a row I am not going to change anything in the recipe I’m using.
My downfall was always when the recipe says – use fresh or frozen blueberries, I would choose frozen and put them in the batter without thawing them out! D’oh!!
Lesson learned – Always use FRESH blueberries!
This is my favorite blueberry muffin recipe that I found on Allrecipes.com!
To Die For Blueberry Muffins
- 1 1/2 cups all-purpose flour
- 3/4 cup white sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1 egg
- 1/3 cup milk
- 1 cup fresh blueberries
- 1/2 cup white sugar
- 1/3 cup all-purpose flour
- 1/4 cup butter, cubed
- 1 1/2 teaspoons ground cinnamon
Directions
- Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
- Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
- To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
- Bake for 20 to 25 minutes in the preheated oven, or until done.
Printed From Allrecipes.com 4/9/2017

- Make sure you preheat your oven for at least half an hour or longer after the beep says it’s ready. A hot oven is critical for getting that lovely dome muffin top!
- DO NOT OPEN your oven door until the last few minutes of baking to check on them. Use the oven light if you cannot resist the urge to check on them.
Thanks for reading! Enjoy your morning and your delicious Blueberry Muffins!
~ Tami
Reblogged this on Tanglewood Knots and commented:
I wanted to share the Blueberry Muffin Recipe that I just posted on Tanglewood Tapestry with everyone!
LikeLike
They look delicious! 🙂
LikeLiked by 1 person
Thank you Brenda! They did come out really moist and tasty! 😀
LikeLiked by 1 person
They look it. A great start to the day. 🙂 Your house must smell delightful. 🙂
LikeLiked by 1 person
I love muffins, dislike blueberry. Something about fruity things in pies, cakes etc doesn’t sit well LOL. It feels odd on my throat. Ammount of times i go mums and shes like apple pie? NO ill just take the crust. Looks yummy though! Much better looking than them rubbery things in a coffee shop display ❤
LikeLiked by 1 person
You’re so weird Rebecca! ❤ Substitute chocolate chips for the blueberry or put leave the blueberry out and put a few teaspoons of cinnamon in there and you'll have a snickerdoodle muffin! You're funny you always make me laugh!! 😀
LikeLiked by 1 person
Hahaha! I’m fussy I can’t even look at a sprout and feel creeped out! Will have to deffo put chocolate chips in, never tried cinnamon? Seen the challenge where people eat a spoon full lol. Love your recipes 😀
LikeLiked by 1 person
Blueberry is my personal favourite muffin. Sadly my oven needs replacing as it now picks whatever temperature it feels like, not the one you have selected! So no baking here for a while!
LikeLiked by 1 person
Oh no!! Do you have a haunted oven Puff?????? That would be a fabulous ghost story – the oven terrorizes a family by overcooking and undercooking everything that gets put in it!! 😀
LikeLiked by 2 people
Yep, salmonella or charcoal are the main choices on offer. It’s like Russian roulette, but with dinner…
LikeLiked by 1 person
Yum, I’m so glad you mentioned what was going wrong. I was worried you were going to skip that part. I, too, always choose frozen when given the choice (and when not given the choice too!) so now I know better. 🙂
LikeLiked by 1 person
I think frozen would be okay if you let them thaw completely, but fresh really do work so much better!! 😀
LikeLiked by 1 person
After eating a couple of different store-bought (aka “sugar-coated cardboard”) blueberry muffins this weekend, I was really hungry for a GOOD one…and now I know how to make one! Thank you for posting this!
LikeLiked by 1 person
They are actually pretty easy to make too. I NEEDED a muffin this weekend. I’ve been low carb since January and every once in a while there are cravings that I CANNOT deny! 😀
LikeLiked by 1 person
These look fabulous! Thank you!
LikeLiked by 1 person
Thank you so much for stopping by! They were very moist and delicious. If you ever make the recipe I forgot to mention that the batter is very thick but that’s the way it is supposed to be. 🙂
LikeLiked by 1 person
I am picking up some blueberries today! 🙂 Can’t wait till late June or July for mine to ripen. Thank you for the inspiration.
LikeLiked by 1 person
Awesome! I have some wonderful memories of picking blueberries at my grandfather’s farm when I was little! Enjoy the muffins!! 😀
LikeLike
These are perfect! Blueberry muffins are my favorite!💙
LikeLiked by 1 person
Mine too!! I just made a batch of these last weekend! I love this recipe because it’s not too too sweet, but just sweet enough. I even left the crumbly topping off this time and they were still so moist and delicious – I could eat them every day!! 😀
LikeLike