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These muffins are absolutely delicious thanks to their lightly crisp top and soft interior filled with melting blueberries. Thanks to my tips, they'll be easy to make, plump and perfect for breakfast or a snack!
If only you could smell the hot oven when they're baking... you've got to try it!
I admit that when Pinterest asked me to make a recipe from my favorite series, I immediately chose Desperate Housewives: true fans are bound to remember Bree Van de Kamp's blueberry muffins...!
Table des matières
💙 Why you'll love them
- They are super gourmet and delicious
- With all my advice, they're 100% foolproof!
- They are vegetarians
You can find a full list of ingredients and measurements in the recipe card below.
- Blueberries: fresh blueberries can be eaten from July to September included. Outside these months, prefer frozen blueberries.
- Eggs - ideally pasture-raised organic. You can refer to the Eco Tips I've written on eggs to help you choose the right ones.
- Flour: I use all-purpose flour.
- Sugar: a mixture of white sugar and brown sugar.
- Milk: semi-skimmed.
- Baking powder: to puff up the muffins.
- Vanilla: I like to use it as aliquid extract.
- Butter: unsalted and softened
- Once the flour has been added, don't overmix the dough: mix only until the flour disappears, and once it's done, stop there!
- Let your muffin batter rest for 1 hour in the fridge, or even overnight if you can. Some doughs need to rest in a cool place to develop properly. In this case, it will make the muffins fluffier, airier and puff up better.
- Mix the blueberries with a little flour. Before adding them to the muffin batter (if you're using frozen blueberries, put them in the flour as they are, and don't thaw them): this is what will prevent them from falling to the bottom of the muffin while it's baking.
- Just before putting the muffins in the oven, sprinkle them with brown sugar: that's how you'll get a muffin that's super crispy on top (and soft on the inside).
- To ensure that your blueberry muffins turn out just right, remember to bake them at both temperatures: first at 430°F/220°C, then lower to 365°F/185°C. All with static heat/natural convection from top + bottom.
- Bake your muffin tray in the middle of the oven on a baking sheet (not an oven rack).
- Do not open the oven door during cooking.
- I realized when I made my 2nd batch of muffins that they puffed up much better than the first. Why? There were fewer muffins in the tray and they were more widely spaced, I put one in every two. So if you want your muffins to have a nice rounded shape, make several batches, spacing them out.
💡 Frequently Asked Questions
It's happened to me before, and I've identified several reasons for it: there's too much baking powder, the cooking time was too short, there's not enough air in the molds and therefore space for them to puff up (which happens if you completely fill the muffin molds) or they haven't rested long enough in the fridge.
Baking powder is ideal for muffins. Don't use brewer's yeast or baker's yeast, which are totally unsuitable for this type of pastry.
After removing from the oven, wait until they have cooled down: they need to be lukewarm before they can be unmolded properly.
❄️ Storage / freezing
To store them, put them in an airtight container and leave them at room temperature (the fridge wouldn't do them any good). You can keep them for 3 to 4 days.
They can also be frozen: put them in freezer bags with the date. To defrost them, just pop them in the oven and you're done!
🍎 Other fruit treats
If you make these blueberry muffins, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
Easy moist blueberry muffins
- 1 ¼ cup fresh blueberries (185g)
- 2 large eggs
- 1 ⅞ cups all-purpose flour (240g)
- ⅞ cup granulated sugar (175g)
- ⅛ cup brown sugar (25g)
- ½ cups milk (125ml)
- 2 ¾ teaspoons baking powder (11g)
- 1 tablespoon vanilla extract
- ¼ teaspoon salt (2g)
- ¼ cup unsalted butter softened (60g)
- Beat the soft butter and sugars with an electric mixer. Add the salt and eggs and beat again.
- Add the milk and vanilla extract, then mix by hand with a whisk. Add the flour and baking powder, mixing gently until the flour disappears, then stop.
- Leave your dough to rest for 1 hour in the fridge (if you can leave it overnight, even better!).
- Preheat your oven to 430°F/220°C on natural convection/static heat high and low. Place the blueberries and a little flour in a bowl and mix with your hands until each blueberry is coated.
- Add the blueberries to the batter, mix gently but not too much, and use an ice-cream scoop to drop a little of the mixture into each of the moulds.
- Sprinkle each muffin with a little brown sugar and place in the middle of the oven on a baking sheet (not a rack) for 5 minutes. Then lower the temperature to 365°F/185°C and bake for a further 15 minutes for melt-in-the-mouth muffins, or 20 minutes for more mature muffins.
- Leave to cool for 5 minutes in the muffin tray, then remove and leave to cool for a further 15 minutes. They should be just warm enough for you to unmold them properly. Enjoy!
- If you're using frozen blueberries, put them in the flour as they are, but don't thaw them!
- Take a look at the "Chef's tips" section of this article to make the perfect muffins!