So I made banana blueberry muffins yesterday and they came out really well : moist, supple and heavenly – just the way everyone likes them. However I must admit, my journey to achieving these highly moist and supple muffins was not easy. I am not a baker and really have a long way to go. And before yesterday, I tried making these little babies umpteen number of times with little progress each time.
With a lot of research and a lot of practise I could finally bake moist, soft and delicious muffins. They taste heavenly and every bite is juicy and full of flavour.
I learnt a new thing every time I failed to bake moist and soft muffins. I have a list of Dos and Dont’s which works as a reference guide for me every time I bake. Let me list them down here and make it easy for the first timers in baking.
Let me tell you, the first and foremost secret ingredient which helps in achieving the moistness and softness in these muffins is ‘sour cream’. I used light sour cream and it did wonders 🙂
Preheating the oven before baking is a pre requisite. You should always preheat your oven for 20 minutes at a higher temperature than required and then readjust the oven to the required temperature while putting in the baking tray.
Placing the muffin tray in the middle rack makes sure that the heat is evenly released into the baking tray.
Another important point which hindered me in making soft and moist muffins was that I mixed the batter way too much. Do not over mix the batter until it’s smooth. In fact a few lumps of flour is just perfect. (Do not mix the batter more than 12 times)
Tossing the blueberries in dry flour prevents them from sinking and you will get nice blueberry topped muffins. In fact top the blueberries on the muffin pan to get nice appeal.
Last point to be noted – rest the batter for an hour in the refrigerator before baking.
Keeping all the above mentioned points in mind and I can assure you of a foolproof muffin recipe.
Yields 9 medium size muffins
- 2 cups self raising flour (appx. 400 gms)
- 1 egg
- ½ cup sugar (banana lends natural sweetness so ½ cup works just fine)
- 1 banana
- 3 tbs butter (melted and cooled)
- 2 tbs vanilla extract
- 250 gms sour cream (I used lite cream)
- 1 cup frozen berries
- In a bowl mash the banana until soft and then beat the egg until well combined into the banana.
- Add sugar to the bowl and whisk vigorously into the mixture.
- Add melted butter to mixture and stir until it combines completely.
- Add the vanilla extract and stir well.
- Now add sour cream and whisk until smooth and combined. Do not over mix the contents. Keep aside.
- Take another bowl and add self raising flour.
- Add blueberries to the bowl coating them with the flour. This prevents the blueberries from sinking while baking.
- Now slowly add the banana-egg mixture to the flour – blueberry and fold using a spatula until the batter gets combined. Distribute the blueberries together. Make sure not to over mix the batter. Some flour bits can remain. (Fold the batter not more than 10-12 times)
- Batter will be quite thick.
- Place the batter in the refrigerator for an hour before baking.
- Once an hour passes preheat the oven to 250 degrees C for 20 minutes.
- Noe reduce the oven temperature to 175 degree C and place the muffin liners in the muffin tray and using a scoop/spatula evenly distribute the batter.
- Top each cup with one or two blueberries to get a nice appeal.
- Bake the muffins for 30 – 35 minutes rotating the tray midway once through baking.
- To check if muffins are done, insert a toothpick in the centre of the muffin. If it comes out clean the muffins are done.
These banana blueberry muffins come out moist, super soft with a light golden colour on top. Let them cool and they are ready to be savoured.
Do try out this recipe and don’t forget to share your comments/feedback.