The Best Blueberry Muffin Recipe for Fluffy, Delicious Treats

Name: Blueberry Muffins
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 1 dozen muffins
Cuisine: American
Ingredients: 13 oz all-purpose flour; 2 tsp baking powder; 10 1/2 oz granulated sugar; 2 3/4 oz butter, soft; 1 1/2 tsp salt; 5 oz eggs; 5 fl oz buttermilk; 1/2 fl oz vanilla extract; 2 3/4 fl oz vegetable oil; 12 oz blueberries; 2 oz coarse sugar (optional); 1/2 lb butter (optional); 1/2 lb granulated sugar (optional); 1 lb bread flour (optional); 1/2 tbsp ground cinnamon (optional)

September 25, 2024

Looking for the perfect blueberry muffin recipe that’s both easy and delicious? These homemade blueberry muffins are bursting with fresh, juicy blueberries and have a light, fluffy texture that’s sure to become a favorite in your kitchen. Whether you’re making them for breakfast, a snack, or dessert, this simple blueberry muffin recipe delivers every time. Keep reading to learn how to bake the best blueberry muffins from scratch and enjoy a homemade treat that’s always a hit!

Tips for the Perfect Blueberry Muffins

Use Fresh or Frozen Blueberries: Fresh blueberries are ideal, but if you’re using frozen, don’t thaw them—this helps prevent them from bleeding into the batter.
Coat Blueberries in Flour: Toss the blueberries in a little flour before folding them into the batter to keep them from sinking to the bottom of the muffins.
Don’t Overmix the Batter: For light and fluffy muffins, mix the wet and dry ingredients just until combined. Overmixing can lead to dense muffins.
Add a Crunchy Topping: Either sprinkle a little coarse sugar or use the streusel recipe on top of the muffin batter before baking for a sweet, crunchy topping.
Let Muffins Cool in the Pan: Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. This helps them set properly.

Recipe

Makes 1 Dozen Muffins

13 oz all-purpose flour

2 tsp baking powder

10 1/2 oz granulated sugar

2 3/4 oz butter, soft

1 1/2 tsp salt

5 oz eggs

5 fl oz buttermilk

1/2 fl oz vanilla extract

2 3/4 fl oz vegetable oil

12 oz blueberries

Toppings

2 oz coarse sugar

1/2 lb butter

1/2 lb granulated sugar

1 lb bread flour

1/2 tbsp ground cinnamon

Preheat oven to 375 degrees Fahrenheit.
Place paper liners in the muffin tins. If you do not have muffin liners, coat each cup in the tin with butter or cooking spray.
Sift together the flour and baking powder.
Cream together the sugar, butter, and salt on medium speed with the paddle attachment, scaping down the bowl periodically, until the mixture is smooth and light in color, about 5 minutes.
Whisk together the eggs, buttermilk, vanilla, and oil together. Add to the butter-sugar mixture in 2 to 3 parts, mixing until fully incorporated after each addition and scraping down the bowl as needed.
Add the sifted dry ingredients and mix on low speed until evenly moistened. Fold in the blueberries.
Using a cookie scooper, fill the muffin tins 3/4 full.
Gently tap the filled tins to release any air bubbles and sprinkle with either the coarse sugar or streusel topping.
Bake for 30 minutes, or until a knife inserted near the center of a muffin comes out clean.
Cool the muffins in the tins for a few minutes, and then transfer to the racks to cool completely.

Streusel Topping

For the streusel topping, cream the butter and sugar together until light and fluffy on medium speed with the paddle attachment. Add the flour and cinnamon and mix a rough crumb. The topping can be stored under refrigeration.