Blueberry muffins are large, fluffy and deli-styled muffins. They are spongy and very moist. The best blueberry muffins are easy to bake, simple to make and rich in flavour. Fresh blueberries in every bite.

INGREDIENCIE:

• 100 g melted butter
• 170 g granulated sugar
• 20 g vanilla sugar
• 3 eggs room temp
• 2 tsps vanilla extract
• 250 g semi-fat curd cheese
• 12 g baking powder
• 250 g cake flour
• 300 g fresh or frozen blueberries

Frosting

• 250 ml whipping cream
• 250 g mascarpone cheese
• 120 g icing sugar
• blueberry jam on top

Blueberry muffins are one of those easy, simple, and very quick muffin recipes. They are made out of ingredients you can find in your fridge (if you have curd cheese and blueberries in any form, of course). One of the most delicious muffins I’ve ever made. And now it’s your turn to try them!

My tips for the best blueberry muffins:

Baking at 210°C, then 180°C – I like baking muffins at a higher temperature for a few minutes first, then lowering the temperature for the rest of the baking. The muffins will rise quickly and have a nice shape of a mushroom. Lowering the temperature will help them to bake on the inside so they don’t burn.

Use fresh/frozen blueberries and thick blueberry jam – this recipe is suitable for people who rather keep their fruits and vegetables in the freezer. You can also use frozen blueberries but I recommend defrosting them before baking and covering them in flour before adding to the batter. Also – use thick blueberry jam for the nicest swirl on top of the frosting.

Do not over-mix – over-mixing the batter ruined so many of my desserts. It just takes time to see when it’s time to put down the hand mixer and believe in your skills and knowledge. This time you need to mix until the ingredients are fully combined. Which means mixing until the flour disappears.

Using every second “muffin hole” – I don’t know if we can call them holes, but let’s call them holes . Using every second hole in the muffin tin helps to bring up the heat and make the muffins taller and nicer. More heat – taller muffin tops.

Use paper cups – I think it’s the best way how to bake and move pumpkin spice muffins around. It is not messy and it’s also more hygienic.

how to make blueberry muffins:

Preheat the oven to 210°C. Prepare a muffin tin with paper cups.

In a bowl mix with an egg white whisker until the sugar dissolves. You can also use a stand mixer.

Add eggs and whisk until fully combined. Add semi-fat curd cheese and vanilla extract. Whisk until combined. Add flour, and baking powder and give it a good stir until the flour disappears with a rubber spatula.

In another bowl sprinkle a generous amount of flour over the blueberries. Add blueberries covered in flour to the batter. Fold in. Let the batter rest for 15 minutes.

Bake for 5 minutes, then decrease the temperature to 180°C and bake for another 8-15 minutes. Keep an eye on the muffins and bake until they get brownish on top or until the toothpick comes out clean. Take out of the oven. Let cool completely.

Frosting

In a bowl whip the whipping cream until stiff. In another bowl cream the mascarpone with icing sugar.

Fold in the whipping cream and make sure it’s well-corporated.

Put frosting on top of the muffins and then add a tablespoon of blueberry jam on top.

the muffin dessert recipe I can offer to you:

If you decide to make these Blueberry Muffins, let me know on my Instagram or Tiktok. I am receiving more and more pics of your masterpieces and I absolutely love them so please, keep going, I want to see the desserts and meals you did thanks to this blog. ❤️