Soft and Moist Blueberry Muffins
So these are the softest and moistest blueberry muffins in the whole wide world.
I was thinking of simply titling them "the best blueberry muffins," but I didn't. Not because these aren't the best blueberry muffins. They very likely are. I didn't title these "the best" because unlike a chocolate chip cookie, which if it receives a 10/10 on all the criteria necessary for the quintessential chocolate chip cookie - chewy, thick and puffy with crispy edges and a soft center - it can be called "the best chocolate chip cookie," blueberry muffins come in so many shapes and forms and textures and flavors and don't necessarily have certain criteria that will make one recipe "the best." So I went with "soft and moist blueberry muffins." Just don't think this was an easy decision, okay?
Now, some blueberry muffins start with a thick batter that churns out muffins that are crumbly and dense. In other words, they're more muffin-like. Other blueberry muffins are more wholesome and aren't all that sweet. And some blueberry muffins are soft and moist and fluffy and just the right amount of sweet and more cupcake-like than muffin-like. Like these blueberry muffins. These blueberry muffins and soft and moist and fluffy and just the right amount of sweet and more cupcake-like than muffin-like. And bursting with blueberries.
And did I mention that these muffins are super simple and quick to make? Cuz they are.
The reason these blueberry muffins stay so moist is that rather than the usual butter used in most recipes for moisture and flavor, these muffins use a combination of oil and yogurt to achieve the same effect. Only the effect is better. Because the oil and yogurt make the muffins stay fluffy, light, flavorful, and moist for daaaaaaaays.
These muffins eaten fresh on the day they're baked? Awesome. Eaten on the second day? Awesome. Eaten on the third day? Awesome. Eaten on the fourth? Still awesome.
Another plus that comes with recipes that don't contain butter? No creaming or electric mixer required. These muffins can be made by hand, in one bowl, and with one whisk. Or two whisks used at once, if you're feeling like a ninja that day.
Seriously, these muffins stay soft for so, so long. Actually, I liked them better on the second and third day. They somehow managed to get even softer and moister. I took a tip from the original recipe creator, Yammie's Noshery, and covered my muffins in plastic just as soon as they were cool enough. Yammie stored hers in an air-tight container while they were still warm. You can do that too. I'm not sure how it happens, but the flavors and textures just intensify and get better after being stored that way. It's like the muffin compresses into itself and gets more squishy and amazing.
I most definitely loaded up on blueberries for this recipe. And why not? Each muffin is packed with fresh blueberries that after baked, pop in your mouth with an explosion of juicy flavor. So really, I was left with no other choice than to pack them in.
But some people are weird. They don't like too many blueberries. Like my sister. Actually, she doesn't like any blueberries. Or fruit in general. But even she eats these muffins. But not the blueberries. She eats around the blueberries and just eats the muffin part.
So put less blueberries than called for in the recipe if you don't enjoy an abundance of blueberries in your muffins. I can't say I understand, but I give you my blessing nonetheless.
But either way, make these. Promise?
soft and moist blueberry muffins
Slightly adapted from Yammie's Noshery
Yield: 9 muffins
1/2 cup + 2 tablespoons sugar
1/2 cup oil
1/3 cup milk (or soy/almond milk)
2 teaspoons vanilla extract
1/2 cup plain or greek yogurt
1 1/4 cups flour
1 teaspoon baking powder
1 1/3 cups blueberries (1 pint)
Preheat oven to 375 F. Line 9 muffins molds.
Whisk together sugar, oil, egg, milk, and vanilla extract. Whisk in yogurt.
Combine flour, baking powder, and salt and mix into wet ingredients until just combined. Gently stir in blueberries, leaving some over to sprinkle on top.
Use an ice cream scoop to evenly divide batter between the 9 molds (fill each almost to the top). Sprinkle remaining blueberries over each muffin.
Bake for 20-22 minutes, or until a toothpick inserted comes out clean.
On a completely unrelated note, my definition of "living on the edge:"