Let’s face it, everyone has a tried and true blueberry muffin recipe that they claim is the best, easiest, and most delicious. Also, don’t you just hate the word “moist”? It is one of those words that just sounds ugly or like you shouldn’t say it out loud. Unfortunately, there are very few words that hold the same meaning. I mean, you certainly don’t want to say “wet” or “juicy” when you are talking about a muffin! So, after much debate in our household, I actually opted for the word that should never be spoken aloud. Now, back to the recipe. Here is mine! It is all of those wonderful above words, but it is also one of the first things I learned to bake after I left home for college. First of all, baking in a 1990’s style shared dorm room is not easy. The oven is hotter than the dial reads, there is caked on burnt stuff from former students that no one ever bothered to clean up, and there is pretty much zero counter space.
Wilton Non-Stick Mega Muffin and Cupcake Baking Pan
Looking for a muffin pan? I recommend this Wilton Non-Stick Mega Muffin and Cupcake Baking Pan, 24-Cup. You can make your morning muffins for every day The week, cupcakes for the birthday party this weekend or individual cheesecakes for your dinner with friends on Saturday night using this extra large non-stick baking pan. The 24 cup Capacity allows you to bake what you need all at once, saving you time and maximizing your oven space, while the non-stick coating allows your treats to pop right out with minimal cleanup.
But, there I was on a slow cold Saturday morning, determined to make blueberry muffins for all of us girls who stayed at school that weekend. I used a version of a cream cheese pound cake recipe I knew by heart, and changed up some of the ingredients to try lighten it up. Needless to say, that first version was really rough. It was sweet and all, but heavy as a cast iron skillet! Of course, all the girls ate it up, but it also encouraged me to actually get the recipe right.
Over the next few weeks, I was a muffin baking zombie. Do you remember that Dunkin Donut commercial, “Time to make the doughnuts” ? Well, that was what I looked like as I rapidly made round after round of muffins. Finally, after we all gained at least 10 pounds, I stopped with this version. It still have the cream cheese in it, but light and moist with a crumbly streusel topping.
Storage Tip: Want to make them even more moist? (There is that awful word again!) Place them underneath a cake dome overnight. You will be amazed at the results!
When cooking cupcakes or muffins it is recommended that you foil cupcake liners (as seen in the photos above). I always use Foil Metallic Cupcake Liners to ensure that my muffins and cupcakes retain their moisture and shape. This is important is you are making sweets for bridal showers,baby showers,birthday parties, etc…
Moist Blueberry Muffin
Ingredients
Muffin Ingredients:
- 2 eggs
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1/4 cup vegetable oil
- 1 tablespoon pure vanilla extract
- 2 teaspoons almond extract
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/4 cup whole milk
- 1/2 cup sour cream
- 1 tablespoon lemon zest
- Juice of a 1/2 of a lemon
- 4 ounces cream cheese, softened
- 2 cups all-purpose flour
- 1 cup blueberries (fresh or frozen - defrost and drain if frozen)
Streusel Crumb Topping Ingredients:
- 2 tablespoons unsalted butter melted
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1/4 teaspoon salt
Instructions
Muffin Directions:
- Preheat oven to 350 degrees. Line muffin pans with paper baking cups and spritz lightly with non-stick cooking spray.
- In an electric mixer, beat eggs until frothy (about 2 minutes). Add granulated and brown sugars and beat until completely combined.
- Add vegetable oil, vanilla and almond extracts, and milk. Mix until combined.
- Add salt, baking soda, sour cream, cream cheese, lemon juice and zest. Beat until completely combined.
- Add flour on low speed. Fold in blueberries with rubber spatula.
- Fill baking cups until 3/4 the ways full. Add streusel crumb topping and bake for 20-25 minutes or until toothpick comes out clean.
Streusel Crumb Topping Directions:
- In a small bowl, mix melted butter, granulated and brown sugar, salt, and flour with a fork until crumbly. Add to tops of muffins before baking.
