Vegan Blueberry Muffins - Perfectly Light & Fluffy Muffin Recipe (2024)

FAQs

How do you make muffins less dense? ›

However, if your goal is lighter muffins, use three parts white unbleached flour for every one part of another grain flour. This adds nutrition, but keeps the muffins light. Using cake or pastry flour instead of all-purpose also helps give them a softer, fluffier flavor.

If you're hoping to create extra moist muffins or aren't going to eat them for a while, consider using paper liners instead. Paper liners will help keep the moisture inside of the baked goods, allowing the muffins to remain fresher for longer.

Chilling your muffin batter overnight in the fridge is the BEST thing you can do for amazing muffins. It makes them more moist, tender, and TALLER! It's very similar to chilling cookie dough, which if you know me you know I'm obsessed with chilling cookie dough. Think of it like marinating.

You can adapt any blueberry muffin recipe to make it egg free. Replace each egg with three tablespoons of mashed bananas, unsweetened apple sauce, or yogurt. You can also stir one tablespoon of cornstarch or ground flaxseeds with three tablespoons of lukewarm water. Use it as an egg in the recipe.

To achieve that at home, you'll need to have cake flour on hand. You can use cake flour in place of all purpose flour in any muffin recipe; just add an extra two tablespoons of cake flour per cup of AP flour that the recipe calls for.

Over-mixing – If you mix the muffin batter too much it can create a VERY dense muffin with huge pockets of air inside.

Not enough leavening agent. This can happen with unsifted flour (sifting also helps incorporate air), using the wrong type of flour (especially if the recipe calls for self-raising), or using old or improperly-stored flour or baking soda/powder.

It could be that you did not follow the instructions properly. The most common problem is overmixing the batter. Muffins batter should be mixed ONLY until the moisture is mixed through .. it should still be lumpy when you spoon the batter into the muffin tins.

Structure - although oil makes baked goods very moist and longer lasting than butter, for high rising baked goods that need more structure, like muffins, butter is a better choice. Butter is wonderful for incorporating air into baked goods.

Why are bakery muffins so much better? ›

The best bakery-style crumb muffins start with cake flour

Cake flour is more finely ground and has less protein, which leaves the muffins with a fine, light crumb and soft texture. Using cake flour is an easy way to avoid heavy, dense muffins even if you end up stirring just a bit too much.

Quickbreads and muffins are hydrating batters, which means the flour absorbs the liquid over time, resulting in a very moist muffin, and improving the flavor. So let your muffin batter rest, up to 24 hours if possible.

If there isn't enough egg, your batter or dough may not be able to hold its structure or could end up overly dry or dense. On the other hand, if there is too much egg, your baked goods could lose their shape due to excess liquid, or have a rubbery (or even overly cakey) texture depending on the recipe.

Beating the eggs adds air to the egg whites and should lift the batter, though how much depends on what other ingredients are in your recipe. Heavier ingredients, such as oatmeal, will lessen the egg whites' leavening effect.

First of all, try cutting back on the leavening. For every cup of flour, you only need 1 teaspoon of baking powder or 1/4 teaspoon of baking soda. Too much leavening actually results in a denser texture because the cake rises and then collapses back onto itself when the gases escape.

She also found that the gluten level in flour greatly affects the density of baked goods. Things that may have influenced the experimenter#s results could have been the consistency of oven temperature, the consistency of the room temperature, and how well the batter was mixed.

Overmixing the batter.

Good muffins are meant to be pillow-soft, light, and airy. And believe it or not, the way you mix the batter has a big impact on texture. If you have the impulse to keep mixing, and mixing, and mixing, resist it at all costs.

Muffin was underbaked and cell structure wasn't set. When the cell structure doesn't set, the air spaces created by the leavening in the recipe collapses, causing the muffin to sink. Oven temperatures vary over time. To insure the correct temperature each time you bake, always use an oven thermometer.