Best Blueberry Muffins
User Reviews
5
Best Blueberry Muffins
Description
These Best Blueberry Muffins feature a mix of fresh and simmered blueberries to create a layered fruit flavor. The recipe starts by simmering half the blueberries with sugar, breaking them down to a thickened fruit swirl added to the batter before baking. The rest of the blueberries are folded in fresh to maintain their shape and juiciness. The muffin batter combines flour, baking powder, salt, sugar, eggs, buttermilk, melted butter, and oil, producing a moist and tender crumb with a subtle richness from the fat and tang from the buttermilk.
Baking at 400 degrees results in muffins with gently golden tops, enhanced by a sprinkling of sparkling or turbinado sugar for a slight crunch. The cooked blueberry dollop in the center offers a concentrated berry component contrasting with whole berries folded through the batter.
These muffins work well for breakfast or a snack, showcasing natural blueberry sweetness without overpowering added sugar. Using both simmered and fresh berries creates texture and flavor variation in each bite. The recipe is useful for cooks who want a muffin with visible fruit pockets and a tender crumb.
Ingredients
- 2 cups blueberries divided (plus more for tops, fresh
- 1 Tablespoon sugar
- 2 1/2 cups flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 1/2 cups sugar
- 4 Tablespoons butter melted
- 4 Tablespoons neutral cooking oil generic cooking oil
- 2 egg
- 1 Cup buttermilk
- 2 teaspoons vanilla
Topping:
- 1/4 cup Sparkling Sugar to sprinkle on top, or turbinado sugar
Instructions
- Heat oven to 400 degrees.
- Spray a standard-sized muffin pan with non-stick cooking spray or use cupcake liners.
- Bring 1/2 cup of the blueberries and 1 Tablespoon of sugar to a simmer in a small saucepan over medium heat. Mash the berries with back of spoon while cooking, until berries have broken down -- about 5 minutes. Set aside.
- In large mixing bowl, mix sugar, eggs, melted butter, and oil until combined. Stir in buttermilk and vanilla. Stir in flour, baking powder, and salt. Carefully fold in remaining 1 1/2 cups fresh blueberries. Do not overmix batter.
- Scoop muffin batter into prepared muffin cups, filling to the top. Spoon a small dollop of cooked blueberry mixture into the center of each muffin. Using a sharp utensil, swirl blueberry mixture into batter. If you have extra blueberries, I suggest placing several blueberries on the top of each muffin before baking. Sprinkle with sparkling or turbinado sugar.
- Bake until the muffin tops are lightly golden -- 18-22 minutes. If the muffins are larger, the baking time may need to be increased. Cool for 5 minutes before removing from pan. Serve with butter.
User Reviews
Overall Rating
5
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