Classic Blueberry Muffins
There’s something undeniably comforting about biting into a warm, fluffy muffin bursting with juicy blueberries. These Classic Blueberry Muffins are exactly that – a timeless treat that’s perfect for breakfast, a snack, or even dessert. Made with simple pantry staples and fresh blueberries, this recipe delivers moist, tender muffins with a golden top and a…
Servings: 12 servings
Ingredients
Ingredients
- ?2 cups 240 gall-purpose flour
- ?2 teaspoonsbaking powder
- ?1/2 teaspoonsalt
- ?1/2 cup 113 gunsalted butter1 stick, softened
- ?3/4 cup 150 ggranulated sugar
- ?2 largeeggs
- ?1/2 cup 120 mlmilk
- ?1 teaspoonpure vanilla extract
- ?2 cups 300 gblueberriesfresh or frozen (if using frozen, do not thaw)
- ?1 tablespoongranulated sugarfor topping optional
Instructions
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the wells.
- In a medium bowl, whisk together 2 cups (240 g) all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt. Set the dry mixture aside.
- In a large bowl, cream ½ cup (113 g) softened unsalted butter and ¾ cup (150 g) granulated sugar until light and fluffy (about 2–3 minutes with an electric mixer, or longer by hand).
- Add the 2 large eggs to the creamed butter and sugar one at a time, mixing well after each addition.
- Stir in 1 teaspoon pure vanilla extract.
- Add the dry flour mixture and ½ cup (120 ml) milk in alternating additions, beginning and ending with the flour mixture: add about half the flour mixture and mix until just combined, add all the milk and mix until just combined, then add the remaining flour mixture and mix only until no large streaks of flour remain. Do not overmix.
- Gently fold in 2 cups (300 g) blueberries (fresh or frozen). If using frozen berries, do not thaw them; fold them in carefully to avoid crushing and to keep the batter from turning purple.
- Divide the batter evenly among the prepared muffin cups, filling each about ¾ full. If desired, sprinkle the tops with 1 tablespoon granulated sugar.
- Bake in the preheated oven for 20–25 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
- Cool the muffins in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Equipment
- 12-cup muffin pan
- Mixing bowls
- Electric Mixer
- Spatula
- Wire Rack
- Paper linersor nonstick spray
Notes
To give the tops of the muffins a subtle crunch, sprinkle the muffins with granulated sugar before putting them in the oven. You can also add cinnamon sugar for an extra flavorful touch!
If you’re using frozen blueberries, do not thaw them first. Adding them to the batter still frozen is your best chance to avoid the berries “bleeding” and turning the muffins totally purple.
For extra tender muffins, replace the milk in this recipe with buttermilk!
Add a teaspoon of lemon zestfor a fresh citrus twist. Lemon and blueberry is always a great flavor combination.
Adjust the amount of sugarin the recipe if you like. As written, these muffins are barely sweet. If you prefer sweeter muffins, you can add ½ to ¾ cup more sugar to the batter.
For mini muffins:Bake at350°F (180°C) for 12-15 minutes. This recipe makes about 48 mini muffins.
Bakery-Style Option:Make 6 large domed muffins instead of 12 standard ones.After mixing the batter, allow it to rest for 15 minutes as you preheat the oven to425°F (220°C).Fill every other cavity of the muffin pan with the batter, leaving room for the domes to expand.Bake at425°F (220°C) for 7 minutes, then lower the temp to375°F (190°C)and bake for15-17 more minutesuntil done.
After mixing the batter, allow it to rest for 15 minutes as you preheat the oven to425°F (220°C).
Fill every other cavity of the muffin pan with the batter, leaving room for the domes to expand.
Bake at425°F (220°C) for 7 minutes, then lower the temp to375°F (190°C)and bake for15-17 more minutesuntil done.
If you’re using frozen blueberries, do not thaw them first. Adding them to the batter still frozen is your best chance to avoid the berries “bleeding” and turning the muffins totally purple.
For extra tender muffins, replace the milk in this recipe with buttermilk!
Add a teaspoon of lemon zestfor a fresh citrus twist. Lemon and blueberry is always a great flavor combination.
Adjust the amount of sugarin the recipe if you like. As written, these muffins are barely sweet. If you prefer sweeter muffins, you can add ½ to ¾ cup more sugar to the batter.
For mini muffins:Bake at350°F (180°C) for 12-15 minutes. This recipe makes about 48 mini muffins.
Bakery-Style Option:Make 6 large domed muffins instead of 12 standard ones.After mixing the batter, allow it to rest for 15 minutes as you preheat the oven to425°F (220°C).Fill every other cavity of the muffin pan with the batter, leaving room for the domes to expand.Bake at425°F (220°C) for 7 minutes, then lower the temp to375°F (190°C)and bake for15-17 more minutesuntil done.
After mixing the batter, allow it to rest for 15 minutes as you preheat the oven to425°F (220°C).
Fill every other cavity of the muffin pan with the batter, leaving room for the domes to expand.
Bake at425°F (220°C) for 7 minutes, then lower the temp to375°F (190°C)and bake for15-17 more minutesuntil done.