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Amazing Blueberry Muffins That Actually Rise with 1 trick

Blueberry Muffins That Actually Rise
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Learn the secrets to baking bakery-style Blueberry Muffins that rise high and boast a fluffy texture packed with bursting berries. This foolproof recipe fixes common baking errors.

Ingredients

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  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries

Instructions

  1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. In a separate medium bowl, whisk the egg, milk, vegetable oil, and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Do not overmix; a few lumps are fine. Overmixing develops gluten and prevents a high rise.
  5. Gently fold in the blueberries. If using frozen berries, do not thaw them first.
  6. For maximum rise, use an ice cream scoop to fill the muffin cups completely to the top, or slightly overfilled.
  7. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Use a high oven temperature initially (400°F) to give the muffins a quick burst of heat, which encourages a strong initial rise.
  • For extra tall tops, consider chilling the batter for 15 minutes before baking.
  • Do not stir the batter more than 10 times after adding the wet ingredients to the dry.

Nutrition

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