Fluffy Blueberry Muffins

I know I posted a blueberry muffin recipe not too long ago, and here I am posting another one.  I cannot help it because I found a way to make light and fluffy blueberry muffins that I just have to share.  Over the weekend, I modified the Orange Poppy-seed Muffins recipe.  Instead of poppy seeds, and orange juice, I replaced these ingredients with frozen blueberries and apple cider. The result was light and airy muffins with whole juicy blueberries in the muffins. So here is another blueberry muffin recipe.


125 ml (1/2 c) half-half (or whole milk)

280 g all-purpose flour

2 teaspoons baking powders

1/2 teaspoon baking soda

1/4 teaspoon salt

2 large eggs

180 g granulated sugar

90 g (6 tablespoons) unsalted butter, melted

125 ml apple cider

280g frozen blueberries


Preheat oven to 400 F (200 C).

In a medium sized pot, melt the butter over low heat.  Once melted, turn off the stove.  Let it cool for several minutes, then add the milk, apple cider, sugar and the eggs.  Whisk until blended.  Set aside.

In a bowl, whisk together the flour, baking powder, baking soda, and salt.  Then add the frozen blueberries to the flour mixture and gently toss them so they are well covered with flour.  This allow the blueberries to be distributed evenly in the muffins rather than sinking to the bottom.

Add all the dry ingredients with blueberries into the liquid.  Gently fold the flour mixture into the liquid until the batter just comes together (careful not to over mix or you will end up with tough muffins).

Line the muffin tins with muffin paper cups.  Using an ice-cream scooper, fill 1-2 scoops per muffin cup with batter depending how big you want the muffins to be.  Bake for 15-20 minutes or until golden brown.  Let the pan cool 1-2 minutes and then turn the muffins out onto to the rack.



11 comments on “Fluffy Blueberry Muffins

  1. I have 9 blueberry plants in our southern CA backyard. This year we had a LOT of blueberries. My son found has been making this blueberry muffin recipe for a while. It is the BEST! Fluffy, bursting with blueberry flavor, delicately crunchy on the outside… ahhh. I was spoiled to be able to eat his when he made them. This is the first year I made them for myself. Although he makes his “jumbo” sized, I made ours regular & they were still great. I think the secret must be the apple cider. The only thing I had trouble with is the conversions to US cups. We use fresh blueberrries. You can use more berries with fresh I think because they don’t have the moisture of the frozen berries. Thank you, Whisk & Chopsticks for a “keeper.”

    • Thank you for the feedback. It is wonderful to hear that it turns out like that for you too! You are very lucky to have 9 fruitful blueberry plants! I am not having much luck with my one plant. 😦 By the way under “Useful Tools” (top of this page), you will find a link to “Traditional Oven” which help with conversions.

  2. Thanks for sharing this recipe! Made some revisions coz fresh/frozen blueberries are kinda hard to find where I am from. I am from the Philippines by the way. :). Other than that, followed your instructions to the letter and my blueberries turned out great! Moist and fluffy!

    • Hi Sheryl. Be sure you have apple cider, it really does make it light and airy. I am always curious how these recipes turns out for others so I hope you will come back and let me know how you like it or tweak it. Thanks for stopping by and happy baking! 🙂

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