Blueberry paradise muffins are delicious, soft, and wholesome treats perfect for breakfast or a snack. The process is very simple, you will need a bowl and an electric mixer; in a few minutes, you will have the batter ready to bake.
I have slightly modified my paradise muffin recipe by adding high-quality jam that not only colors the batter but also gives a pleasant fruity taste.
I love muffins because they are quick, very soft, and can be customized to taste before baking, just add chocolate chips, custard, or jam to get a different breakfast made with very simple bases.
If you prefer to use butter, you can easily substitute it for the oil, I’ll leave the quantity in the ingredient list.
Try the other variations too:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 9 large muffins or 12 classic muffins
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 347.55 (Kcal)
- Carbohydrates 58.46 (g) of which sugars 29.50 (g)
- Proteins 5.96 (g)
- Fat 11.37 (g) of which saturated 2.44 (g)of which unsaturated 8.29 (g)
- Fibers 0.79 (g)
- Sodium 38.57 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup potato starch
- 3/4 cup sugar
- 1/2 cup plain yogurt
- 3 eggs (medium, about 5 oz)
- 1/3 cup peanut oil (or 1/3 cup + 1 tbsp softened butter)
- 1 packet baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest (grated)
- 1/3 cup blueberry jam (high quality)
- 3 tablespoons all-purpose flour
- 1 cup blueberries (fresh)
- as needed vanilla powdered sugar
Tools
- 2 Bowls
- 1 Electric mixer
- 1 Spatula
- 1 Scale
- 1 Sieve
- 1 Muffin pan with 9 tulip liners or 12 classic liners
Steps
Sift the flour, potato starch, and baking powder and set them aside.
Wash the blueberries and pat them dry with paper towels.
In a large bowl, beat the eggs with the sugar until you get a light and fluffy mixture. Using room temperature eggs is essential for the success of the recipe.
Add the yogurt, lemon zest, and vanilla to the mixture, gently fold with the spatula to avoid deflating it.
Incorporate half of the flour with the spatula, then add the oil and the remaining flour; it is important to mix the batter gently from the bottom up to avoid deflating it, this way you will get a soft and fluffy batter that will become super soft when baked.
Pour 350g of batter into another bowl, incorporate 1/3 cup of blueberry jam, then add 3 tablespoons of all-purpose flour. Finally, add the blueberries.
Distribute the batter into the liners in the muffin pan, alternating the white and purple batter. Once you’ve filled the liners, insert a toothpick into the batter and create a small swirl, this will give you well-marbleized muffins.
With this batter, you will get 12 classic muffins or 9 with tulip liners.
Bake the muffins in a preheated static oven at 356°F for about 17/18 minutes. If you use tulip liners, they will take a few extra minutes. Keep in mind that every oven has different power levels.
Do the toothpick test to check for doneness.
The blueberry paradise muffins are ready, let them cool completely, dust with powdered sugar, and serve.
Tips
Storage
The blueberry paradise muffins can be stored at room temperature for 3/4 days under a glass dome.
***********************
For recipe tips, contact me on FACEBOOK and, if you’d like, follow me on INSTAGRAM
Send me your photos, I will gladly publish them on my social media
