Best Blueberry Muffins Recipe
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4.9
69 reviews
Excellent
Best Blueberry Muffins Recipe
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These are the Best Blueberry Muffins! Perfectly domed blueberry muffins that have a delicious, crunchy top. These are moist, delicious and not overly sweet.
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Ingredients
- 2 cups blueberries (tossed in a teaspoon of flour)
- 1 cup shaken buttermilk
- 1/4 cup unsalted butter (melted)
- 2/3 cup white granulated sugar
- 3 tablespoons neutral oil (such as grapeseed, vegetable oil or avocado oil)
- 2 large eggs (at room temperature)
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon kosher salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 tablespoons turbinado sugar (for topping)
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Instructions
- Place muffin liners in a muffin tin and set aside. If your liners aren’t made of parchment and just paper, you might want to spray them with cooking spray.
- In a bowl, toss the blueberries with the teaspoon of flour and set aside.
- In medium bowl, whisk together the buttermilk, melted butter, sugar, neutral oil, eggs and vanilla extract. In a large bowl, whisk together the flour, salt, baking powder, baking soda. Pour the wet ingredients into the dry ingredients and mix until barely combined. Add the blueberries.
- Cover the bowl with plastic wrap and allow to rest for at least 1 hour or you can allow them to rest in the fridge overnight. If you're resting them for an hour, no need to add them to the fridge.
- Preheat the oven to 400 degrees F. Divide the batter amongst the twelve cavities in the muffin tin. Sprinkle the tops with turbinado sugar.
- Transfer to the oven to bake for 7 minutes. Then immediately turn the oven’s temperature down to 350 degrees F and bake for an additional 10 to 12 minutes, until the tops are lightly golden brown and nicely domed.
- Let the muffins cool in the pan for 10 minutes and then carefully remove and allow to cool on a cooling rack. Muffins will last up to 3 days when stored in an air-tight container.
Notes
- To Freeze the Muffins:
- Cool the muffins completely to room temperature. When they're cool, place the muffins back in the muffin tin cavities. Transfer to the freezer for 2 hours. At the 2-hour mark, transfer the muffins to a freezer-safe plastic bag or container. Label the container with the date and "blueberry muffins." Freeze for up to 3 months.
- To Thaw Frozen Muffins:
- To thaw the muffins, set them out at room temperature until they're no longer frozen. And then warm up a bit in a 200F oven. OR, you can warm up frozen muffins in the microwave or oven.
- To Warm Up Frozen Muffins:
- For a microwave, set the muffin on a napkin or microwave-safe plate. Microwave on "high" for about 30 seconds.
- For an oven, preheat oven to 350 degrees F. Wrap the muffins in foil and warm for about 15-17 minutes.
- Equipment:
- Non-stick Muffin Tin | Stainless Steel Bowls | Silicon Spatulas | Muffin Liners |
Nutrition Information
Show Details
Serving
12g
Calories
222kcal
(11%)
Carbohydrates
33.3g
(11%)
Protein
4.1g
(8%)
Fat
8.5g
(13%)
Saturated Fat
3.3g
(17%)
Cholesterol
42mg
(14%)
Sodium
216mg
(9%)
Potassium
129mg
(4%)
Fiber
1.2g
(5%)
Sugar
16.1g
(32%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 222 kcal
% Daily Value*
| Serving | 12g | |
| Calories | 222kcal | 11% |
| Carbohydrates | 33.3g | 11% |
| Protein | 4.1g | 8% |
| Fat | 8.5g | 13% |
| Saturated Fat | 3.3g | 17% |
| Cholesterol | 42mg | 14% |
| Sodium | 216mg | 9% |
| Potassium | 129mg | 3% |
| Fiber | 1.2g | 5% |
| Sugar | 16.1g | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
69 reviews
Excellent
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