These better than bakery BLUEBERRY MUFFINS are literally the BEST. Easy, moist recipe

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor and reduces saturated fat.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories while maintaining moisture.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness and moisture.

blueberries

🥗Healthier: blackberries

💰Cheaper: frozen blueberries

Frozen blueberries are cost-effective and still nutritious.

Preheat the oven to 170°C (340°F) with the fan on, or 190°C (375°F) if your oven doesn't have a fan.

Line a muffin or cupcake tray with liners and set aside.

In a bowl, combine 100 grams of white granulated sugar, 65 grams of all-purpose flour, and half a teaspoon of ground cinnamon. Mix well.

Add 56 grams of melted unsalted butter to the mixture and mix again. Use your hands to ensure everything is well combined. Set the streusel topping aside.

In a separate bowl, sift together 190 grams of all-purpose flour, two teaspoons of baking powder, and half a teaspoon of salt. Mix with a whisk and set aside.

In a large bowl, add 150 grams of white granulated sugar, one large egg, 45 grams of melted unsalted butter, 52 grams of canola oil, 120 grams of room temperature milk, two teaspoons of vanilla, two teaspoons of lemon zest, and two teaspoons of lemon juice. Mix until well combined.

Add the dry ingredients to the wet ingredients and gently fold together with a spatula until just combined. Do not overmix.

Fold in 150 grams of fresh or frozen blueberries gently, ensuring not to overmix.

Optionally, for cream cheese filling, mash 125 grams of cream cheese in a bowl until smooth.

Fill each muffin liner with about a tablespoon of batter, ensuring some blueberries are included. Add half a teaspoon of cream cheese to one side of each liner.

Add another tablespoon of muffin batter to each liner, using up all the batter. Place another half teaspoon of cream cheese on the opposite side of the first dollop.

Top each muffin with a generous amount of streusel topping and gently press it down to stick.

Bake in the oven for 28 minutes or until a toothpick comes out with a few moist crumbs. Allow to cool in the tins for about 20 minutes before transferring to a wire rack to cool completely.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens