Best Blueberry Muffins Recipe
User Reviews
4.9
Best Blueberry Muffins Recipe
Description
The Best Blueberry Muffins begin by coating blueberries with flour to prevent them from sinking in the batter. The wet ingredients include buttermilk, melted unsalted butter, granular sugar, neutral flavored oil, eggs at room temperature, and vanilla extract. The dry mix contains all-purpose flour, kosher salt, baking powder, and baking soda. The batter is mixed gently and rests under plastic wrap for at least an hour or overnight in the refrigerator to hydrate the flour and meld flavors.
Baking starts at a high temperature briefly, then is reduced to finish cooking the muffins through while ensuring a moist crumb. Turbinado sugar sprinkled on top adds a subtle crunch and sweetness contrast on the crust. The final muffins have an even rise with juicy blueberries and a tender texture.
After baking, muffins can be cooled and stored, or frozen for longer keeping. They thaw well and can be warmed gently in microwave or oven before serving. This makes them convenient for make-ahead breakfasts or snacks.
Using ingredients like neutral oil and buttermilk contributes to moistness while the rest helps leaven and flavor the muffins. The resting step enhances the batter but is optional if short on time.
Ingredients
- 2 cups blueberries (tossed in a teaspoon of flour)
- 1 cup buttermilk shaken
- 1/4 cup butter melted, unsalted
- 2/3 cup granulated sugar white
- 3 tablespoons neutral oil (such as grapeseed, vegetable oil or avocado oil)
- 2 large egg at room temperature
- 1 teaspoon vanilla extract pure
- 2 cups all-purpose flour
- 1/4 teaspoon kosher salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 tablespoons turbinado sugar (for topping)
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
- Coat blueberries in flour before mixing into batter to prevent sinking.
- Allow batter to rest covered for at least 1 hour or overnight in refrigerator to improve muffin texture.
- Freeze muffins by first chilling in muffin tin, then transferring to container; freeze up to 3 months.
- Thaw muffins at room temperature and warm in a 200°F oven or microwave briefly before serving.
- Use non-stick muffin tins and liners, with optional cooking spray if liners are not parchment.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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