Melt In Your Mouth Blueberry Muffins

These are super tender soft muffins! They taste straight from a bakery. The muffins have juicy blueberries bursting in every bite. Enjoy your morning coffee with these delicious blueberry coffee cake muffins!

If you're planning on baking, this recipe is THE one to try. They're actually the best muffins I've ever made here (And I've made a lot of muffins!).

These muffins use a lot of butter and no oil so it’s full of buttery flavour in every bite. The reverse creaming method is used in this batter, which basically means we are mixing every typical step backwards.

For more muffin recipes, try Sour Cream Blueberry Streusel Muffins, Maple Pecan Muffins, Chocolate Zucchini Streusel Muffins.

What is the reverse creaming method?

Typically cakes and muffins are baked using the traditional creaming method. This means whipping the butter and sugar, then adding in eggs, vanilla, etc, and the dry ingredients.

Instead, we are doing it in reverse. So the butter and dry ingredients get mixed, then the wet ingredients. 

When mixing the butter in with the flour first, the flour gets covered by fats. This slows down the gluten forming process, which ultimately helps creates an ultra tender and soft muffin! It seriously has the perfect crumb.

Ingredients Notes

Full recipe and ingredients are in the recipe card below. Feel free to scroll through this section to view certain key ingredients we’re using!

All-purpose flour – This flour is used for the muffins and cannot be substituted for any other.

Blueberries – Make sure to use fresh, and not frozen. Frozen berries hold a lot more liquid, therefore making the batter runnier and affecting the entire bake.

Butter – This must be softened.

Eggs – Must be at room temperature before beginning.

Milk – I used 3.25% milk, but any kind of milk works. Make sure it’s at room temperature before beginning.

Vanilla – Make sure to use a good quality vanilla. This is important in muffins like this where there are minimal ingredients.

Step by step instructions

Here is how to make and bake these Blueberry Coffee Cake Muffins. You will need a 12 muffin tin, muffin liners, 3 mixing bowls, and an electric handheld mixer.

Step 1 – Prep. Preheat the oven to 375°F. Line the muffin liners with 12 regular liners (or 8 tulip liners) and set aside. If you need a recommendation, this is my favourite tin. 

Step 2 – Mix dry ingredients. In a large bowl, add in the flour, white sugar, baking powder, and salt. Mix together.

Step 3 – Cream butter and dry ingredients. Add about 1/3 of the butter. Mix on low, and keep adding in the butter until a crumbly texture forms. The key to a tender muffin is mixing as little as possible, so only mix until just combined!

Step 4 – Add wet ingredients. Add the eggs and egg yolk in one at a time, mixing in between each addition. Then, add in the vanilla. On low speed, continue mixing until just combined.

Step 5 – Add milk. Mix in the milk, making sure it’s well incorporated. The batter will be very smooth. If it is clumpy, this means your wet ingredients weren’t at room temperature before beginning.

Step 6 – Add blueberries. Gently toss the blueberries in 1-2 tsps of flour before adding them into the mixing bowl. This will help absorb any liquid they may have from washing. Then add into the bowl and mix in a few times.

Step 7 – Scoop. Evenly divide the batter between the liners, they should be almost or all the way full. Using a cookie scooper helps big time to minimize the mess. Sprinkle extra blueberries and white sugar on top.

Step 8 – Bake. Bake the muffins at 375°F for 17-20 minutes. If using tulip liners, the muffins will bake for 20-25 minutes. They bake longer because there's more batter in them and they bake taller than a regular muffin!

The muffins are ready when they bounce back at touch or a toothpick inserted comes out clean.

These muffins stay fresh covered at room temperature for a few days, or in the refrigerator in an airtight container for up to 1 week!

Expert Baking Tips

Here are a few expert baking tips from my kitchen to yours

• Use a gram scale. I cannot emphasize this enough! It is the most accurate way of measuring your ingredients in the kitchen. This is one of my favourites.
• Do not over-mix! A big reason muffins don’t rise or turn out tough is because the batter is over-mixed. Once you see no flour streaks, stop mixing.
• Use fresh, not frozen. Make sure to use fresh blueberries!

FAQ

Why is my batter clumpy?

Your ingredients need to be at room temperature before beginning! Temperature plays a vital role in the batter process and if it’s not at room temperature, it will ruin the steps and clump up.

Do you need an electric mixer for this recipe?

I try to make all of my recipes electric mixer free, but for the reverse creaming method you do need to use one. Using a regular whisk just won’t work the same.

Do I have to add blueberries?

No! Feel free to leave them out or add something else in.

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