In our house, Mom was the main blueberry muffin baker. Sometimes she would bake Jordan Marsh’s internet-famous recipe from scratch for weekend breakfast, and with four of us, the whole dozen would inevitably leave before Sunday afternoon. I learned from her how to make them, and after some trial and error and my own internet research, I found the best blueberry muffins ever: moist (not hard), not too sweet, full of blueberries, but not mushy! After much testing and internet research, we found the best blueberry muffin ever!
We added a few secret ingredients to bring out the flavor of the blueberries (almost like a Starbucks muffin?). And to finish it off, it’s topped with cinnamon sugar crunch.
That’s my secret ingredient for these blueberry muffins.
The recipe for these muffins consists of the usual ingredients: regular flour, butter, eggs, and granulated sugar. I use baking powder and baking soda as my baking powder, but you can also use self-rising flour if you have it. I make mine without vanilla extract, but if you use a secret ingredient to enhance the flavor, it’s not necessary (if you don’t use a secret ingredient, add a teaspoon of vanilla extract to the batter).
I use a few secret ingredients to enhance the taste of the muffins (although it’s easy to substitute, substitution would ruin the taste).
- My first flavoring is frozen wild blueberries. I think this is a very common problem. I only recently discovered them. I saw them at Whole Foods, and I discovered that Picard (a French frozen food brand) sells them. Also, wild blueberries are flat, so you can put a lot of them in a muffin, and they have a rich flavor. If you can’t find them, you can also make regular frozen blueberries, which are also delicious.
- My second obsession is blueberry yogurt. Since it’s only 100g of yogurt, the blueberry flavor isn’t very strong, but I think it’s really NO problem to add a blueberry flavor. That’s because the yogurt contains a natural blueberry extract that, when mixed into the batter, adds the finishing touch to the muffins. I used Freedom Blueberry yogurt (it has 0% fat, which is perfect for these muffins). If you can’t find blueberry yogurt, you can use plain yogurt, sour cream or buttermilk.
- My last special ingredient is ground coriander seed. I discovered this method thanks to Stella Parks and River Cottage on Serious Eats. The flavor of the cilantro seeds complements the flavoring substances in the blueberries. So much for cool food science! If you don’t like cilantro, simply don’t add it. Visit also: Best Bakery Online in Canada
Fresh blueberries or frozen blueberries?
When I make muffins, I always opt for frozen blueberries. They should be added to the batter while they are still frozen (so not thawed!). (So don’t thaw!). There are several reasons why I like frozen berries.
- Frozen blueberries are much cheaper than fresh. I know that’s not the case in some places, so pick the one that works best for your budget. Fresh blueberries can be frozen at any time.
- Frozen blueberries can be eaten year round. They are usually harvested and frozen in season, so you can enjoy their wonderful taste for several months.
- Better incorporation into dough. Frozen blueberries are more cohesive when mixed, so they don’t fall apart when you knead the dough.
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