Moist Blueberry Bomb Muffins
Extraordinary Blueberry Muffins Packed with Blueberries
Enjoy a delightful blueberry dessert, enhanced for better eye health! These muffins are healthily made with minimal brown sugar and olive oil. I’ve generously added blueberries to my preference. ♥ This recipe results in muffins that are slightly crisp on the outside and wonderfully moist on the inside, perfect for a breakfast alternative or an afternoon tea treat.
Muffin Ingredients- 64g Butter, softened to room temperature
- 19g Olive Oil
- 55g Brown Sugar
- 0.5g Salt
- 83g Eggs, at room temperature
- 165g Cake Flour
- 6g Baking Powder
- 15g Almond Flour
- 5g Skim Milk Powder
- 15g Milk, at room temperature
- 52g Heavy Cream, at room temperature
- Frozen Blueberries (for batter and topping, as desired)
Cooking Instructions
Step 1
First, in a bowl, combine the softened butter and olive oil. Cream them together using a hand mixer or whisk until smooth and fluffy. Then, gradually add the heavy cream in 2-3 additions, whisking continuously until well incorporated and the mixture is smooth. Be careful not to add too much cream at once, as it might cause the mixture to separate.
Step 2
In a separate bowl, whisk together the eggs, brown sugar, and salt until the sugar is mostly dissolved and the mixture becomes a pale ivory color. Ensure your eggs are at room temperature for better emulsification.
Step 3
Combine the creamed butter mixture from step 1 with the whisked egg mixture from step 2. Gently mix them together with a whisk until just combined. It’s important to avoid overmixing and maintain a smooth consistency to prevent separation.
Step 4
Sift the cake flour, baking powder, almond flour, and skim milk powder together directly into the batter from step 2. Using a spatula, gently fold the dry ingredients into the wet ingredients using a cutting motion. Avoid overmixing, as this can lead to tough muffins. Mix only until no dry streaks remain, aiming for a crumbly texture.
Step 5
When the flour is about 70-80% incorporated, add the room temperature milk. Continue to gently fold until the last traces of flour disappear. Adding milk will help achieve a softer batter consistency.
Step 6
Gently fold in the frozen blueberries into the batter. Using frozen blueberries helps keep the batter cold, giving you more time to work. Mix carefully to distribute the blueberries evenly without crushing them. Be mindful not to overmix, which can cause the blueberry color to bleed into the batter.
Step 7
Divide the batter evenly among your prepared muffin cups, filling each about two-thirds full. You can use an ice cream scoop or a spoon for easy portioning. Arrange a few extra blueberries on top of each muffin for decoration before baking.
Step 8
Bake in a preheated oven at 350°F (180°C) for approximately 30-35 minutes. For best results, use a convection setting if available or adjust the temperature slightly. The top should be 180°C and the bottom 160°C. Check for doneness by inserting a skewer into the center; it should come out clean.
Step 9
The baked muffins will have a wonderfully rich and vibrant blueberry color. Let them cool on a wire rack before enjoying. They are delicious warm, but also retain their moisture wonderfully for the next day.
