Moist & Creamy Blueberry Whipped Cream Muffins
Bursting with Freshness! Homemade Blueberry Muffins Topped Generously with Whipped Cream
In our busy lives, it feels like the days just fly by! As the weather gets warmer, it’s the perfect time for some lovely blue blueberry muffins. (What kind of logic is that?^^) Indulge in the delightful pop of freshness in your mouth with these blueberry muffins. Let’s add some whipped cream too! 🙂
Muffin Batter Ingredients- 130g Cake flour
- 100g Unsalted butter, room temperature
- 2 Large eggs, room temperature
- 80g Granulated sugar
- 2g Salt
- 20ml Milk, room temperature
- 3g Baking powder
- A pinch of Vanilla extract
Cooking Instructions
Step 1
Let’s start by gathering all the ingredients needed to create these wonderfully moist and creamy blueberry muffins with a generous topping of fresh cream!
Step 2
Here are the star ingredients for today’s muffins: fresh blueberries! While frozen or dried blueberries can work, using fresh ones truly elevates the flavor. Rinse 130g of fresh blueberries under cool water.
Step 3
Line a bowl with paper towels and gently spread the rinsed blueberries on top to absorb any excess moisture. Thoroughly drying the blueberries is key to preventing a soggy batter.
Step 4
Now, let’s make the basic muffin batter. Place 100g of unsalted butter, softened at room temperature for at least an hour, into a mixing bowl. Cream it until smooth using a whisk or an electric mixer. If your butter isn’t quite soft enough, you can briefly warm it in the microwave.
Step 5
Once the butter is creamy, add 2 large eggs that have also been brought to room temperature for at least an hour. It’s important that the eggs are not cold, as this can cause the butter and egg mixture to separate.
Step 6
Whisk the eggs into the butter mixture until well combined. While we’re at it, preheat your oven to 180°C (350°F) and let it heat for at least 20 minutes. A properly preheated oven is crucial for perfect muffins!
Step 7
Next, add 80g of sugar and 2g of salt. Mix until the sugar is dissolved and the mixture is smooth and creamy. You’ll notice the texture becoming lighter as the sugar incorporates.
Step 8
Pour in 20ml of room temperature milk and a splash of vanilla extract. Give it a gentle stir. Vanilla extract not only enhances the flavor but also helps to mask any potential ‘eggy’ smell.
Step 9
It’s time for the dry ingredients! Sift 130g of cake flour and 3g of baking powder together into the bowl using a fine-mesh sieve. Sifting helps to aerate the flour, prevents lumps, and ensures the baking powder is evenly distributed for a good rise.
Step 10
Using a silicone spatula, gently fold the dry ingredients into the wet ingredients. Use a cutting motion or imagine gently folding laundry, mixing just until no dry streaks of flour remain. Overmixing can develop gluten, leading to tough muffins.
Step 11
Gently fold in about 100g of the dried fresh blueberries into the batter. Reserve the remaining 30g for decorating the muffins after they’ve baked. Be careful not to overmix or mash the blueberries.
Step 12
The key is to mix just enough to incorporate the blueberries without overworking the batter. And just like that, our delicious muffin batter is ready!
Step 13
Transfer all the muffin batter into a piping bag. If you don’t have a piping bag, you can use a spoon, but a piping bag makes it easier to fill the muffin liners evenly and neatly.
Step 14
Line a 6-cup muffin tin with paper liners. This prevents the muffins from sticking and makes cleanup a breeze.
Step 15
Pipe the batter into each liner, filling them about 70-80% full. Be careful not to overfill, as the muffins will rise during baking. Though not easily visible in the photo, you can see the beautiful fresh blueberries nestled within the batter! *^^*
Step 16
To release any air bubbles trapped in the batter and ensure an even texture, gently tap the muffin tin on the counter about 3 times. This helps the batter settle uniformly within the liners.
Step 17
Place the muffin tin into the preheated oven (180°C / 350°F) and bake for 25 minutes. Baking times can vary depending on your oven, so keep an eye on them. A skewer inserted into the center should come out clean when the muffins are done.
Step 18
They’ve baked beautifully! Look at that gorgeous golden-brown color and the lovely burst of blueberries. The aroma wafting from the oven is simply heavenly!
Step 19
Once removed from the oven, immediately transfer the muffins to a wire rack to cool completely. They are delicate when hot, so let them cool down thoroughly.
Step 20
Once the muffins are completely cool, it’s time for the best part – topping them generously with whipped cream! Piping the cream in swirls creates a beautiful presentation. Feel free to adjust the amount of cream to your liking.
Step 21
For the final touch, garnish with the reserved fresh blueberries and a sprinkle of fresh baby greens or apple mint leaves for a pop of color and freshness.
Step 22
Voila! Your adorable and delightful blueberry cream muffins are ready! It’s so satisfying to see them turn out exactly as I envisioned. ^_^
Step 23
I’ve plated these blueberry muffins on a purple dish that perfectly complements their beautiful color. Don’t they look just right together? hahaha
Step 24
These muffins, reminiscent of fresh sprouts in a blueberry field, are just too cute to resist! While they look almost too good to eat, let’s dive in and enjoy them! hahaha
Step 25
Cutting into a muffin reveals the wonderfully moist crumb studded with bursts of juicy blueberries! They’re not overly sweet, perfectly moist and tender, and the addition of sweet whipped cream melts in your mouth. Simply divine! @.@
Step 26
I enjoyed mine with a glass of cold milk, and they were an absolutely perfect pairing! The delightful burst of fresh blueberries with every bite, combined with the sweet cream, creates a truly lovely and irresistible flavor. So charming and lovely! ♡
