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bake baked baked goods baking berries blueberry Blueberry Muffins bread breakfast brunch dessert kid-friendly muffins recipe sweets

Light and Fluffy Blueberry Muffins

Light and Fluffy Blueberry Muffins | Mama Harris' KitchenBlueberry muffins are quite the classic. When I think of muffins, they’re usually one of the top three flavors I envision. The only problem is that, until now, I could never get just the right recipe figured out for them. They can be a bit tricky, what with those luscious berries that are known to sink to the bottom. So many recipes thicken the batter, but then the muffin itself is a bit dense. One time I tried fixing that by adding brown sugar to the mixture, but when the blue color ran through the batter it ended up turning a bit greenish. They tasted good, but not pretty for photos. After more than a few tries, I’ve finally gotten my recipe for these light and fluffy blueberry muffins just right.

The muffin is light… and fluffy… and the blueberries give just the right texture and color. With the addition of orange zest, vanilla extract and cardamom and nutmeg, they’re flavorful and far from boring. I might even venture to say that you could even add another 1/2 cup of blueberries if you really like them bursting with berries.

Light and Fluffy Blueberry Muffins | Mama Harris' KitchenI actually whipped these up recently because I’ve been having a hard time these past few months. I was in a pretty bad car accident last October and the healing has been slower than I’d anticipated. Residual trauma and pain, coupled with the busy holidays and the stress of this election season left me stress baking earlier this week. There’s nothing more soothing to my soul than baking up something delicious, and I happened to have just enough blueberries that I’d stored away in the freezer to make these little treats.

Light and Fluffy Blueberry Muffins | Mama Harris' KitchenOf course, I love to do things a bit differently, so I thought adding some orange zest would liven up the flavor a bit for these traditional muffins. Tossing them in with the sugar before adding the other ingredients is a great way to get a citrus-sweet base. Instead of using room temperature butter, I also melted it and let it cool just a bit before adding it to the sugar. This helps to switch up the consistency of the muffins.

This is also the part where you add the milk. Any percent of milk is fine, you could even use buttermilk if you like. I used good ol’ 2% because that’s what’s in my fridge. You also want to separate your eggs. This is what helps make this recipe nice and fluffy. Add the yolks after the milk with the vanilla extract and save the whites for a few steps down.

Light and Fluffy Blueberry Muffins | Mama Harris' KitchenIn addition to the usual ingredients, you know, flour, baking powder and salt, I also added some ground cardamom and nutmeg for some depth. Trust me on this. You’re going to mix these together and then mix them up with the wet ingredients (don’t overmix!).

Light and Fluffy Blueberry Muffins | Mama Harris' KitchenNow it’s time for those egg whites! Mix them on high speed until they get really thick and frothy, usually about 2 minutes or so. This will be what makes the muffins super fluffy and not so dense. Now fold it into the batter and add a little bit of the batter to each muffin cavity in your muffin pan. This helps prevent the blueberries from sinking too far.

Light and Fluffy Blueberry Muffins | Mama Harris' KitchenNow we’re ready for the star of the show, those delicious, beautiful blueberries! I often like to buy fresh fruit like berries and bananas and freeze them for later use. They’re perfect for smoothies when they’re frozen, because you don’t have to add any ice, just toss them in and add some liquid. For these muffins I kept the berries frozen, but I did rinse them just a bit before adding them to the batter so the color wouldn’t run too much into the batter. Fold them in and fill up that pan, then sprinkle the tops with some raw sugar!

Light and Fluffy Blueberry Muffins | Mama Harris' KitchenOnce done the berries will burst inside the muffins and you’re left with these beautiful and surprisingly fluffy berry-full muffin. Cut them open when they’re still warm and slather a bit of butter to take it over the top! These are the type of muffins you can throw together when a friend pops in for coffee or when you need something to grab on the go for breakfast that week. They’re also great for stress baking, just saying!

Light and Fluffy Blueberry Muffins | Mama Harris' Kitchen

5.0 from 4 reviews
Light and Fluffy Blueberry Muffins
 
Save Print
Prep time
15 mins
Cook time
30 mins
Total time
45 mins
 
These light and fluffy blueberry muffins are just what you need for those mornings on the go and are so easy to whip up in a flash!
Author: Mama Harris' Kitchen
Recipe type: Breakfast
Cuisine: American English
Serves: 12 muffins
Ingredients
  • ¾ cup granulated sugar
  • zest of one orange
  • ½ cup unsalted butter, melted
  • 1 cup milk
  • 2 large eggs, separate the yolks from the whites
  • 1 teaspoon vanilla extract
  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ⅛ teaspoon ground cardamom
  • ⅛ teaspoon ground nutmeg
  • 1½ cup (fresh or frozen) blueberries
  • 2 teaspoons turbinado sugar
Instructions
  1. Preheat oven to 425 degrees.
  2. In a large mixing bowl, combine the sugar with the orange zest.
  3. Add melted butter, then whisk together until smooth. Add milk and do the same.
  4. Separate the eggs (yolk from whites) and put the egg whites aside for now. Whisk the yolks in with the sugar and butter mixture, add the vanilla extract.
  5. In a separate mixing bowl, combine the flour, baking powder, salt, cardamom and nutmeg.
  6. Slowly add the dry ingredients to the wet, whisking until just combined.
  7. Take the egg whites that you had set aside, and beat them on high with a stand or hand mixer until stiff peaks appear. Fold the egg whites into the batter.
  8. Prep your muffin pan by spraying with non stick baking spray (or use muffin liners) and add about a tablespoon of the batter to each muffin cup.
  9. Carefully fold the blueberries into the batter, then divide evenly into the pan.
  10. Sprinkle the tops of the muffins with coarse sugar (turbinado sugar) before baking.
  11. Bake in the preheated oven for 5 minutes, then lower the temperature to 375 and continue to bake for about 20-25 minutes, until an inserted toothpick comes out clean.
  12. Remove the pan from the oven and allow a few minutes to cool, then remove each muffin from the pan and place on cooling racks.
  13. When ready to serve these muffins are delicious sliced in half and spread with a bit of butter. Enjoy!
Nutrition Information
Serving size: 1 muffin
3.5.3226

Do you stress bake too? What’s your favorite thing to bake when stressed?

Also, don’t forget to PIN this recipe! (Hover over the picture below and click the “Pin it”)

Light and Fluffy Blueberry Muffins | Mama Harris' Kitchen

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Reader Interactions

Comments

  1. Amber says

    February 5, 2017 at 11:20 am

    I love blueberry muffins and I am loving this recipe 🙂

  2. Rachel says

    February 6, 2017 at 6:09 am

    Yum! I can never get enough of blueberry muffins!

  3. Chelsea says

    February 6, 2017 at 6:46 am

    These look so good! Definitely adding this recipe to my box 🙂

  4. Amanda says

    February 6, 2017 at 8:13 am

    I LOVE that you’ve added orange zest to your blueberry muffins! It must give them such a beautiful brightness in the base. Great idea to use beaten egg whites, too. Sometimes blueberry muffins can be so overly-dense. I can imagine that these are incredibly fluffy! Thanks for sharing the recipe!

  5. Claire says

    February 6, 2017 at 11:12 am

    These look store-bought they look so delicious! Definitely trying out this recipe. Thanks for sharing!

  6. Christine Anne says

    February 6, 2017 at 11:25 am

    Oh my goodness! These look so perfect and yummy. Definitely pinning to try later. 🙂

  7. Lisa | Garlic & Zest says

    February 7, 2017 at 7:09 am

    First, I’m so sorry to hear about your car accident. I had a bad one about 7 years ago (I broke my neck) and it took me about 10 months before I was fully recovered. This kind of baking is just the thing to make you feel better… I’ve never used whipped egg whites in blueberry muffins before — and now I realize, I probably should be! These look fantastic!

  8. Alicia says

    February 8, 2017 at 4:54 pm

    These look absolutely delicious girl, nice that they’ve got orange zest in them too! Need to try them!

    Alicia xx
    http://www.golivexplore.com

  9. J @ Bless Her Heart Y'all says

    February 13, 2017 at 6:23 am

    I agree that getting muffins correct can be tricky and takes some time to perfect. I love that you added in some orange zest for a touch of sweet at the base. These look so fluffy and soft. I think you got it down! YUM! On another note, so sorry to hear of your accident and stress right now. Hopefully the muffins helped!

  10. Reesa says

    February 13, 2017 at 6:32 am

    wow I have to say I would never think to add orange zest! What a delicious flavor addition! I need to try these as the kids love muffins!

  11. Mackenzie @ Food Above Gold says

    February 16, 2017 at 1:29 pm

    This is truly a recipe after my heart! Orange zest, vanilla extract and cardamom and nutmeg, these are blueberry muffins that are bound to steal the show!

    Also, I loved your mentioning the brown sugar turning the batter greenish! That’s happened to me in the past, but I wasn’t able to pin point that it was the brown sugar’s fault!

  12. Alice says

    January 16, 2019 at 12:38 pm

    These are the best muffins I have ever made! Great recipe! The last couple days too.

    • MamaHarris says

      January 25, 2019 at 3:51 pm

      oh that’s wonderful! glad you love them!

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