Blue moist blueberry muffins


Muffins with blueberry are probably one of the most popular recipes on the Internet. I also have several of my versions. Some require more time and are rich in ingredients. Others are quick so that everyone can adapt such muffins to their needs and possibilities. I don’t make a muffin myself in different ways, depending on the time at my disposal and what I have at my disposal. These muffins are fast, equally tasty, and exceptionally moist.

How to choose the best ingredients for blue moist blueberry muffins

Butter: we use butter without any additives such as oil, etc., it is supposed to be 100% butter. 

Buttermilk: you can replace buttermilk with kefir or yogurt. It is essential that it is at room temperature.

All-purpose flour: flour can be the usual baking dish at home. It is good to sift it before adding it to the dough.

Starch: starch keeps muffins fresh longer and makes them fluffy. It doesn’t matter what starch you use, whether potato starch or corn starch. The muffins will come out irrespective of their origin because the starch has the same properties. Flour can be the usual baking dish at home. However, it is good to sift it before adding it to the dough.

Sugar: you can use the sugar you use, I used white sugar in this recipe.

Blueberries: for the muffins to be blue inside, I use frozen berries. The cake will be naturally colored when you put the frozen blueberries.

Tips and tricks

  • To make the buttermilk at room temperature, it is enough to take it out of the refrigerator and put it in the glasses and the glass on the glass to make with warm water. It is good to stir the buttermilk to heat up evenly from time to time.
  • So that the butter does not have to be cooled down, I melt it to 2/3, take it off the heat and melt the rest of the butter using the warmth of a saucepan and the melted butter.

Blue moist blueberry muffins

Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 12 pieces
Calories: 222kcal
Muffins with blueberries, moist and blue inside. Fast, easy, and consistently successful.
Print Recipe


  • 140 gr unsalted butter
  • 120 ml buttermilk
  • 160 gr all-purpose flour
  • 30 gr starch
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 2 eggs
  • 3 tsp vegetable oil
  • 150 gr  sugar
  • 200 gr frozen blueberries
  • 1 tbsp vanilla extract


  • Beat eggs with sugar to a fluffy mass, then add buttermilk at room temperature and oil.
  • Dissolve the butter in a saucepan, add it to the dough slightly cooled, and mix it thoroughly so that the resulting mass is perfectly combined.
  • Add the mixed flour, starches, baking soda, and baking powder at the last stage.
  • Add frozen blueberries and mix them gently.
  • Bake at 180 degrees C / 360 degrees F / Gas 4


Calories: 222kcal | Carbohydrates: 26g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 104mg | Potassium: 66mg | Fiber: 1g | Sugar: 15g | Vitamin A: 357IU | Vitamin C: 2mg | Calcium: 42mg | Iron: 1mg

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