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
- 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!