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Blueberry Muffins

This recipe yields classic blueberry muffins with a tender crumb and moist interior. Utilizing cake flour and a specific mixing technique, along with a two-stage baking temperature, ensures light, fluffy muffins with perfectly distributed fruit and a beautiful domed top. Ideal for breakfast or a sweet snack.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 12 people
Course: Breakfast
Cuisine: british
Calories: 1158.6
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 12 1/2 ounces cake flour
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • Heavy pinch salt
  • 1 cup sugar
  • 1/2 cup vegetable oil
  • 1 egg
  • 1 cup yogurt
  • 1 1/2 cups fresh blueberries
  • Vegetable spray for the muffin tins

Equipment

  • 1 Muffin Pan 12-cup
  • 2 Large Mixing Bowls
  • 1 Whisk
  • 1 Sifter
  • 1 #20 Ice Cream Scoop For portioning batter evenly

Method
 

  1. Preheat oven to 380 degrees F.
  2. In a large bowl sift together the flour, baking soda, baking powder, and salt and set aside.
  3. In another large bowl, whisk together the sugar, oil, egg and yogurt. Add the dry ingredients reserving 1 tablespoon of the dry ingredients and toss with the blueberries. Stir mixture for a count of 10. Add 1 cup blueberries to mixture and stir 3 more times. Reserve the 1/2 cup of blueberries.
  4. Using a #20 ice cream scoop, add the mixture to greased muffin pans. Sprinkle the remaining 1/2 cup of berries on top of muffins and press down lightly. Place into the oven and increase the temperature to 400 degrees. Bake for 20 to 25 minutes, rotating pan halfway through. Remove from oven and turn out, upside down on tea towel to cool completely. Serve immediately or store in airtight container for 2 to 3 days.

Notes

The key to tender muffins is minimal mixing; stir the wet and dry ingredients together only until just combined to avoid developing the gluten, which leads to tough muffins. Using cake flour further enhances this delicate crumb. The initial high oven temperature of 380°F followed by an increase to 400°F provides a strong oven spring for a beautiful domed top, then ensures even browning. Tossing a portion of blueberries in flour prevents them from sinking to the bottom. Cooling muffins upside down on a tea towel prevents condensation from making the bottoms soggy, ensuring a perfectly textured treat.