This muffin is incredibly soft and moist and bursting with Blueberries inside and out. This muffin is all-around, great for breakfast, extra for lunch or a grab and go snack. I made a short video on how I made the basic Muffin, you can add Blueberry Jam like what I have in this post, add add Streusel Toppings or simply have it plain like what I have in the video. Let’s watch it.
Maybe it’s just a coincidence, but it was also Summer of last year when I made Strawberry Streusel Muffin, Carrot Streusel Muffin and Chocolate Banana Sponge Muffin. It must be the weather, because it’s Summer time and I just cannot helped myself not to buy those beautiful, fresh and sweet fruits in the market. Blueberries are one of those irresistible Summer fruits for me that I can eat all Summer long. This fruit is not only nice to eat and snack on its own, it’s also perfect for use in baking, just like Strawberry. So, the moment that I had this fruity muffin craving, I immediately grabbed a small pack of fresh Blueberry and made this easy and delicious Blueberry Muffins. This is a simple recipe, but just to make sure you get the same soft moist and delicious Muffin that you are staring right now, I have listed few tips. Go over it before jumping into the recipe, you will only need few minutes to read it but it is very useful. Let’s go check it.
You can make this Muffin in 3 ways
- Plain – Just like what I have in the video. Classic Blueberry Muffin, soft and moist with lots of fresh Blueberry mixed in the batter, just like what I have in the video.
- With Blueberry Jam – The ultimate treat. On top of the mixed in fresh Blueberry, fill the center with Blueberry Jam for extra nice flavor and add MORE on top just like what I have here in the photos.
- With Streusel Toppings – Add some crunch and sprinkle top with Streusel toppings. I do not have the photo of it, but I made it before and it was fantastic. Nice crunch and additional sweetness that complements the fresh Blueberry or Blueberry Jam. Once you start adding Streusel toppings, you will not be able resist adding it on any muffin you make.
Tips for a Soft and Moist Muffin
- Room temperature ingredients – Egg and yogurt should be in room temperature (70F or 21C), I am not saying this make your life difficult. It is a fact than room temperature ingredients mix well together, this means less mixing equals softer muffin.
- No over mixing – you’ve heard this over and over and over again but I’m saying it again an again because it is that important. You want to keep the mixing just enough to combine the ingredients, do your arm exercise in the gym and just keep the mixing here at the minimum. Too much mixing could make the muffin tough and that is because the more you mix, the more you are working the gluten in the flour. Kneading is advisable when making bread because you want to achieve a bread like texture, but for muffin and cakes, over mix of once the flour is added is a culprit for a tough muffin or cake.
- Baking Soda + Baking Powder – You need to use both leavening agent. Since you have an acidic ingredients (yogurt), the baking soda will work well with this. Giving give muffin a nice lift.
- High and Low Temperature – I’ve learned this when I made my Brown Butter Chocolate Chip Cookie. This recipe contains both baking powder and baking soda, and baking at high temperature in the beginning of the baking process will make the muffin rise faster this giving a taller muffin, then lowering the temperature will hold the structure f the muffin without drying and burning it. It’s like a balloon that will expand faster as soon as the muffin gets inside the pre-heated oven. End result, tall muffin Not flat and sunken, crisp outside and moist soft center.
These are normal, do not panic
- The batter is going to be very thick, to the point that you might worry that you did something wrong or you did not put enough liquid. Don’t worry, this is how it should be, thick batter, not runny.
- The muffin looks pale, you might think it’s not yet bake. It is bake, so don’t push the baking time too much. As long as toothpick inserted in the center comes out clean, then it’s good. Take it out from the oven, spread some butter (you really have to!) and Enjoy while warm.
- For microwave oven: Place unwrapped muffin on napkin, microwave-safe paper towel or plate. Microwave on HIGH about 30 seconds for each muffin.
- For conventional oven: Heat foil-wrapped muffins at 350°F 10 to 15 minutes, depending on the size of the muffins. For frozen muffin, you can thaw it inside the refrigerator overnight or leave it at room temperature. Re-heat in either microwave or oven.
- At Room Temperature: Properly stored, freshly baked muffins will last for about 3 – 5 days at normal room temperature, but I normally keep it up to 3 days only just to be safe as this uses egg.
- In Refrigerator: Freshly baked muffins will keep well for about 1 week in the fridge when properly stored.
- In Freezer: Properly stored, they will maintain best quality for about 2 to 3 months, but will remain safe beyond that time.
- To maximize the shelf life of muffins, cover with foil or plastic wrap or place in plastic bag to prevent drying out.
- For Freezing: Wrap muffins tightly with aluminum foil or plastic freezer wrap, or place in heavy-duty freezer bag.
Sources: For details about data sources used for food storage information, please click here
- 1 large egg, lightly beaten (1 large egg is normally 4 tbsp)
- 1/2 cup plain Greek yogurt or sour cream (full fat or low-fat)
- 1/3 cup or 5 1/2 tbsp flavorless oil (coconut, vegetable, canola, safflower, or corn oil)
- 1/2 tsp pure vanilla extract
- 1 cup all-purpose flour
- 1/4 cup + 2 tbsp granulated white sugar
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/8 tsp salt
- 1/2 cup fresh or frozen blueberries (If using frozen, do not thaw)
- Make it with Filling: 1/3 cup Blueberry Jam (Homemade or Store-Bought)
- Make it with Streusel Toppings:
- 2 tbsp cold butter
- 2 tbsp brown sugar
- 2 tbsp rolled oats
- 2 tbsp all-purpose flour
- 2 tbsp crushed nuts ( I used sliced Almonds or chopped Walnuts or Pecans)
- Preheat oven to 400 degrees F (177 degrees C). Position rack in center of oven. Butter or line 6/12 muffin cups with paper liners.
- In a large bowl whisk together the wet ingredients: lightly beaten egg, yogurt, oil, and vanilla extract.
- In another large bowl whisk the dry ingredients: flour, sugar, baking powder, baking soda, and salt. Gently stir in the blueberries making sure the blueberries are coated with flour. This will help avoid the blueberry from settling at the bottom of the pan.
- Wet Ingredients + Dry Ingredients: With a rubber spatula, fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined and moistened. As always, DO NOT over mix to avoid tough muffin. The batter will be thick, this is normal so do not panic. You are on the right track.
- Evenly fill the muffin cups with the batter, using two spoons or an ice cream scoop. Add blueberry jam or fresh blueberries in the center and then cover with another layer of batter. Fill muffin cups 3/4 full.
- Add toppings (Optional): Add 4-5 pieces of blueberry on top, more Blueberry Jam and sprinkle granulated sugar on top. If you are using streusel toppings, this is the time to add it.
- Bake: Bake at 400F for 5 minutes then lower the temperature to 350F and continue baking. Place in the oven and bake until a toothpick inserted in the center of a muffin just comes out clean. Transfer to a wire rack and let cool for about 10 minutes before removing from pan.
- Big Muffin (4 pieces): Bake at 400F for 5 minutes, then lower the temperature and bake at 350F for 25 minutes
- Medium Muffin (5-6 pieces): Bake at 400F for 5 minutes, then lower the temperature and bake at 350F for 20 minutes
- Serve: Spread 1/2 tsp of butter on top as soon as you take it out from the oven.
To prepare the Streusel Toppings: In a small bowl, mix butter, sugar, oats and all-purpose flour. Use your hand to crumble them together until it becomes a coarse crumb that clump together when you squeeze it in your palm. It’s ok to have small pieces of butter, it will melt once it starts to bake. Sprinkle on top of the Muffin then bake as per instruction.
Looking for other muffin inspirations? I have a lot in my website, here are some of them. Check them out!
- Chocolate Zucchini Muffin
- Carrot and Raisins Muffin
- Classic Cornbread Muffin
- Brown Butter Chocolate Chip Muffin
- Nutella Swirl Banana Muffin
- [VIDEO] Small Batch Strawberry Streusel Muffin
- Chocolate Chip Banana Yogurt Muffin
- Nutella Swirl Banana Muffins
- Small Batch White Chocolate Banana Muffins
- Strawberry Swirl Banana Muffins
Featured Video: Strawberry Streusel Yogurt Muffin
Thank You for visiting my website. Please don’t forget to click the “Like” button below if you like this recipe. Lastly, did you know that I have a YouTube Channel? Please support my channel by clicking on the “Subscribe” button in my video and the “Bell” icon to get notification of new videos.