This basic baked blueberry cheesecake recipe recipe is simple yet soft and buttery. The simple muffin base is easy to make and it can be flavored with a variety of mix-ins. You’ll be sinking your teeth into buttery, soft muffins in no time! I’m adding to my baking basics series with a plain muffin recipe that is great as it is or flavored with your favorite mix-ins.

Try making cranberry orange muffins with this recipe. The traditional ratio for muffins and quick bread is 2 parts flour, 2 parts liquid, 1 part egg, and 1 part butter. I’m not a fan of muffins baked this way because they are too soft and spongy. I prefer my muffins to be dense but soft in the middle and crisp on the top. I started with the basic muffin ratio and adjusted the ingredients until I achieved the texture I prefer. Why this basic muffin recipe works The recipe follows the muffin method.

The dry ingredients are mixed together in one bowl. The wet ingredients are mixed together in another bowl. Then, the two are mixed together just until combined. The right amount of liquid is used to achieve a dense muffin that isn’t dry. The batter is sturdy enough to support anything you’d like to add in. Blueberries, strawberries, lemon zest, and orange zest are just a few examples of mix-ins. I’ll leave more details on the variations down below.