Blueberry muffins

30 min
Blueberry muffins

Blueberry muffins are wonderful to offer all year round. Juicy and tender, this recipe is flavoured with cardamom and white chocolate. The surface becomes crispy from the chocolate, with a juicy and tasty inner thanks to the blueberries. Yum!

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Ingredients

Butter, room temperature
150 g
Powdered sugar
100 g
Eggs
2
Milk
50 ml
Flour
180 g
Baking powder
2 tsp
Vanilla sugar
1 tsp
Cardamom seeds, ground
½ tsp
Fresh blueberries, approx.
140 g
White chocolate, coarsely chopped
50 g

Instructions

  • Heat the oven to 200 °C.
  • Place paper forms on a baking sheet or grease a muffin tin.
  • Whisk the butter and sugar until fluffy. Add the eggs, one at a time. Whisk in the milk.
  • Mix the flour, baking powder, vanilla sugar, and cardamom. Stir into the batter.
  • Pour the batter into the moulds. Drop the berries and chocolate into the batter.
  • Bake in the middle of the oven for about 20 minutes.
  • Let the blueberry muffins cool.
Enjoy!

Blueberry muffins

How do you enhance the flavour of blueberry muffins?

Lemon juice or zest will transform this time-honoured favourite into a brand-new showstopper. Adding a completely new flavour profile to the baked goods, the acidity really enhances and brings out the blueberry flavour. A pinch of ground coriander is a lesser-known secret ingredient that enhances the fruit's signature sweet and sour notes.

How do you keep blueberry muffins from going soggy?

Get your muffins out of the tin as quickly as possible (within five minutes or less). Hot from the oven, any escaping steam will be trapped by the tin, start to condense, and absorb back into the muffins.

Should you defrost the blueberries before making muffins?

No. Using defrosted blueberries usually makes them taste mushy after baking. They also tend to bleed into the batter during the baking process, turning the muffins into a rather unappetising greyish colour.

Should you coat blueberries in flour for muffins?

This is definitely recommended and will prevent the fruit from sinking to the bottom of your muffins during the baking process. This step is especially important for thinner batters where the blueberries almost immediately travel to the bottom of the pan.

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Top toppings for blueberry muffins

A simple lemon glaze is our top choice: combine 60 g of icing sugar, 30 ml fresh lemon juice and a teaspoon of lemon zest to drizzle over the baked muffins. Cream cheese is also a great option and will add a luxurious touch as either a topping or piped into the centre as a surprise filling.

How to make your muffins fluffy

Light, soft, and airy: three words that describe the perfect muffin. Avoid overmixing and use room temperature ingredients for a silky-smooth batter that easily expands and traps those all-important pockets of air during the cooking process.

The heart of any breakfast table

Adding a warm batch of blueberry muffins to the breakfast table is never a bad idea. They pair especially well with a fresh fruit salad, creamy Greek or vanilla yoghurt or even a savoury combination of scrambled eggs and crispy bacon. Of course, adding a cup of freshly brewed coffee or pressed orange juice goes without saying.

Store them in the freezer for later

Always having a batch of these sweet treats ready is easier than you think. Simply let the muffins cool down completely, place on a baking sheet and freeze until solid (about 30 minutes in the freezer). Transfer them to an airtight freezer bag, making sure to squeeze out all the air, and freeze for up to three months. To reheat, simply thaw at room temperature. If you have time, pop them back in the oven for a few minutes to restore them to their freshly baked glory.

https://www.arlafoods.co.uk/recipes/blueberry-muffins/