Perfectly Baked Blueberry Muffins: Secrets to Moist and Delicious

Ingredients

Main Ingredients

350 grams (12.5 ounces) all-purpose flour
210 grams (7.5 ounces) sugar
3 large eggs
150 grams (5.5 ounces) milk
90 grams (3 ounces) unsalted butter
10 grams (0.5 ounce) baking powder

For Serving

Sour cream, whipped cream, or ice cream

Equipment

Mixing Bowls:
Use a large bowl for mixing dry ingredients and a medium one for wet ingredients. Stainless steel or glass bowls work best for even mixing.
Whisk:
Ensure you have a sturdy, balloon whisk to blend your ingredients smoothly.
Sifter:
Sifting your flour and baking powder is crucial for a light and airy cake texture.
Cake Pan:
A 9-inch round cake pan is ideal. Ensure it’s greased well to avoid any sticking.
Oven:
Preheat and maintain at 350°F (175°C) for perfect baking.

Instructions

Step 1

Preparation Steps

Preheat your oven to 350°F (175°C).

In a mixing bowl, combine unsalted butter and sugar. Mix well using a whisk until creamy.

Add the eggs and milk to the mixture and continue whisking until smooth.

Sift the flour and baking powder together, then add this dry mixture to the wet ingredients and mix until just combined.

Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.

Pour the batter into a greased cake pan and bake for 1 hour or until a toothpick inserted into the center comes out clean.

Step 2

Serving Suggestions

Serve the cake warm with a scoop of vanilla ice cream or a dollop of whipped cream. Enjoy!

Servings

✨**Serving Suggestions & Ideas**✨

To make your blueberry cake even more heavenly, consider serving it warm with a scoop of creamy **vanilla ice cream**. The contrast of warm cake and cold ice cream will tantalize your taste buds.

If you're a fan of classic desserts, a dollop of **whipped cream** on top adds a fluffy, light touch that complements the rich cake beautifully.

For a tangy twist, serve slices with a spoonful of **sour cream** or **Greek yogurt** and a drizzle of honey. This adds a delightful layer of flavors and textures to each bite.

Hosting a party? Create mini cake servings in decorative ramekins, topped with mixed berries and a mint leaf. It’s sure to impress your guests and make your gathering unforgettable! 😋🍇🍓

Variations

🌱**Gluten-Free & Vegan Variations**✨

**Gluten-Free Version:** Replace the all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum to help bind the ingredients together.

**Vegan Version:** For a vegan-friendly cake, substitute the eggs with flaxseed eggs (1 tbsp ground flaxseed mixed with 3 tbsp water per egg). Use plant-based milk (like almond or soy milk) instead of regular milk and replace the unsalted butter with dairy-free margarine or coconut oil. 🌿

Note: Always check your substitutions for any specific dietary requirements to ensure they meet your needs! 🌸

Faq

Q: Can I use frozen blueberries instead of fresh ones?
A: Absolutely! Just make sure to thaw and drain them well to prevent excess moisture in your batter.
Q: How do I know when the cake is fully baked?
A: Insert a toothpick into the center of the cake. If it comes out clean, your cake is done. If not, give it a few more minutes and check again.
Q: Can I add other fruits to this cake?
A: Yes! You can mix in raspberries, strawberries, or blackberries. Just ensure the total fruit content doesn’t exceed the recipe requirements.
Q: How do I prevent the blueberries from sinking to the bottom?
A: Toss the blueberries in a little flour before folding them into the batter. This helps keep them evenly distributed throughout the cake.
Q: Can I use this recipe to make cupcakes instead?
A: Definitely! Simply adjust the baking time to about 20-25 minutes or until a toothpick comes out clean.
Q: How do I store leftovers?
A: Keep the leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.