Blueberry Muffins

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5 from 60 votes

These blueberry muffins have a tender crumb enhanced by buttermilk and a gentle mixing method. A crumb topping adds a touch of cinnamon-spiced sweetness, while careful folding prevents blueberries from sinking, ensuring even fruit distribution and a moist, fluffy texture.

Prep Time

15 mins

Cook Time

35 mins

Servings: 12 jumbo muffins

Calories: 718 kcal

Course: Breakfast, Snacks

Cuisine: American

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

Cup of Yum

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

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%)

Nutrition Facts

Serving: 12 jumbo muffins

Amount Per Serving

Calories 718

% 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.