Muffins are one of the greatest comfort foods and these beautiful Vanilla Blueberry Muffins are no exception. They are made with fresh blueberries and Rodelle vanilla paste. This is probably the best texture that I’ve achieve in a muffin so far!
These vanilla blueberry muffins are absolutely irresistible! I mean it… I made them yesterday and we only have 5 left…that good!
I think it’s the perfect combination of vanilla bean and blueberry flavors in these soft muffin that make them the best. Or may be it’s the texture (which is the best that I’ve achieved in a muffin so far ). Actually, it’s a combination of texture and flavor that makes these muffins perfect!
Make sure to add Rodelle Vanilla Paste that made these muffins a little more special. I’m sure that all of you who love to bake know that quality vanilla will make the recipe. I always use my Rodelle vanilla in baking and I am not giving it up.
If you want a quality result, you need to use quality ingredients. You might spend a little bit more on a good pure vanilla extract or good bourbon vanilla beans but it is so worth it!
Why did I use vanilla paste? First of all, because I always wanted to try it. I use vanilla extract and vanilla beans all the time but I haven’t use the paste. Second of all, vanilla paste is actually perfect if you like to use vanilla beans but you don’t use it all right away.
You know that if you don’t store your vanilla beans properly, they will dry out and loose the aroma. Vanilla paste is perfect for keeping the vanilla beans for a longer period of time.
Some More Great Muffin Recipes:
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Vanilla Blueberry Muffins
They are made with fresh blueberries and vanilla paste. This is probably the best texture that I’ve tried in a muffin so far.
- 2 cups all purpose flour
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 egg
- 2 tsp vanilla paste
- 3/4 cup white granulated sugar
- 4 tbsp butter melted
- 1 1/2 cups low-fat buttermilk
- 1 1/2 cups blueberries
- Preheat the oven to 350 and grease a muffin pan with some baking spray.
In a large mixing bowl, whisk egg, sugar, melted butter, and buttermilk.
Sift in the flour, salt, baking powder, and baking soda. Whisk together until smooth.
- Whisk in vanilla paste.
- Fold in blueberries.
- Fill the muffin pan cups 3/4 full with muffin batter and bake for 30-35 minutes (Do a toothpick test around 30 minutes to check if they are done. Tip: insert the toothpick in the batter part and try not to hit the blueberry).
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.
**Disclosure: I am an ambassador for Rodelle Kitchen. I have been provided free product but I have not received any other compensation. All opinions and photographs are 100% my own!