Blueberry Muffins
User Reviews
5
Blueberry Muffins
Description
Blueberry Muffins feature a batter made from creamed butter and sugars, eggs, vanilla, and a combination of all-purpose flour, baking powder, and baking soda, balanced with buttermilk and milk for acidity and moisture. The muffin tin is lined to prevent sticking, and the crumb topping is prepared separately by cutting butter into flour, brown sugar, and optional cinnamon to form coarse crumbs.
The batter is mixed gently with wet and dry ingredients combined alternately to avoid overmixing, which could toughen the muffins. Blueberries are tossed with flour before folding them in to keep them suspended in the batter. The muffins bake at 375°F until golden, and the crumb topping is added before baking or during the process for a textured finish.
These muffins can be stored covered in the refrigerator for up to five days or frozen for up to three months. They can be made a day ahead and still retain their tenderness and flavor.
Ingredients
For the Blueberry Muffins:
- 1 teaspoon salt
- 5 cups all-purpose flour + 3 tablespoons
- 1 ½ tablespoons baking powder
- 1 teaspoon baking soda
- 1 cup buttermilk
- 1/4 cup milk
- 1/4 cup neutral cooking oil generic cooking oil
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 4 egg
- 1 tablespoon vanilla
- 4 cups blueberries
For the Crumb Topping:
- 1/2 cup unsalted butter softened
- ¾ cup all-purpose flour
- ¾ cup light brown sugar packed
- 1 teaspoon ground cinnamon optional
Instructions
- Preheat the oven to 375°.
- Start by making the crumb topping. Add all of the ingredients to a medium-size bowl and using a pastry knife, or a fork, cut in butter with the other ingredients until it is about the size of rice. Set aside.
- For the muffins, mix the salt, baking powder, baking soda, and 5 cups of flour together until completely mixed together. Set aside.
- Next, in a separate medium-size bowl whisk together the milk and oil and set aside.
- In a stand mixer with the paddle attachment cream together butter and the sugars on medium speed until light and fluffy, about 5-7 minutes.
- Add in 1 egg at a time until completely mixed in and then add in the vanilla.
- Turn the speed down to low and alternate in three batches adding in the dry flour ingredients with the wet milk ingredients just until mixed in.
- In a medium-size bowl quickly toss the blueberries with 3 tablespoons of flour until coated and then add them to the mixing bowl the batter and fold them in using a rubber spatula until combined.
- Evenly distribute the batter between 12 jumbo muffin cups.
- Sprinkle on the crumb topping evenly to cover the tops of each muffin.
- Bake at 375° for 30-35 minutes or until the tops are lightly brown and firm in the center.
- Cool on a rack until room temperature before serving.
Notes
- Use muffin liners instead of spraying tins to ensure easy release and clean muffins.
- Mix batter just until ingredients come together to prevent dense texture from overmixing.
- Gently fold in blueberries to keep batter light and prevent fruit damage.
- Watch baking time closely near the end to avoid drying out the muffins.
- Buttermilk provides acidity that helps make muffins fluffy and tender.
- Standard 12-cup muffin tins require halving the recipe and reducing baking by 5-7 minutes.
- Both stand mixers and hand mixers work for creaming butter and sugar in this recipe.
- Frozen blueberries can be used if tossed in flour first to prevent sinking.
- Make-ahead: muffins can be baked a day in advance.
- Store covered in the fridge for up to 5 days or freeze up to 3 months; thaw in the refrigerator before serving.
- Muffins can be kept at room temperature covered for up to 3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12jumbo muffins
Amount Per Serving
Calories 718 kcal
% Daily Value*
| Calories | 718kcal | 36% |
| Carbohydrates | 103g | 34% |
| Protein | 9g | 18% |
| Fat | 31g | 48% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 118mg | 39% |
| Sodium | 524mg | 22% |
| Potassium | 361mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 54g | 108% |
| Vitamin A | 857IU | 17% |
| Vitamin C | 5mg | 6% |
| Calcium | 150mg | 15% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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