Blueberry Muffins
User Reviews
4.7
Blueberry Muffins
Description
Blueberry Muffins use either fresh or frozen berries mixed into a batter flavored with buttermilk, melted butter, oil, and vanilla extract. A portion of the blueberries is cooked with sugar to form a thickened syrup that is folded into the batter to intensify the blueberry presence and add moistness. The dry ingredients include flour, baking powder, and salt. Some dry berries are tossed in flour to help keep them suspended in the batter without sinking. The muffins are topped with a lemon-sugar mixture, which adds a fresh citrus note and a crunchy sweetness to the surface during baking. The method avoids over-mixing to keep the muffins tender and soft.
The muffins produce a tender crumb with pockets of juicy blueberries and a subtle lemony crunch from the sugar topping. They work well as a breakfast treat or snack and can be served warm or at room temperature.
This recipe allows skipping the syrup step by mixing all the blueberries directly into the batter for a quicker version, although omitting the syrup changes the texture and flavor concentration slightly. Both approaches yield pleasing results packed with blueberry flavor and a crisp, bright topping.
Ingredients
Lemon-Sugar Topping:
- ⅓ cup sugar
- lemon zest from one lemon
Muffins:
- 2 cups blueberries or 2 cups fresh, frozen
- 1 ⅛ cups sugar
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- 1 teaspoon salt
- 2 large egg
- 4 tablespoons butter melted and cooled slightly
- ¼ cup neutral cooking oil vegetable or canola, generic cooking oil
- 1 cup buttermilk
- 1 ½ teaspoons vanilla extract
Instructions
- For the topping, stir together sugar and lemon zest in a small bowl and set aside.
- For the muffins, adjust an oven rack to the middle position and preheat oven to 375 degrees. Spray a standard muffin tin with nonstick cooking spray.
- Rinse one cup frozen berries under cold water and spread on a double layer of paper towels to dry well. Bring remaining one cup berries and 1 teaspoon sugar to simmer in a small saucepan over medium heat. Cook, mashing berries with a spoon several times and stirring frequently, until the berries have broken down and the mixture is thickened and reduced to about 1/3 cup, about 6-8 minutes.
- Transfer to a small bowl and cool to room temperature, about 10 to 15 minutes.
- Whisk the flour, baking powder, and salt together in a large bowl. Toss the berries that have dried on the paper towels in with the flour mixture. Whisk remaining 1 1/8 cups sugar and eggs together in a medium bowl until thick, about 45 seconds. Slowly whisk in the butter and oil until combined. Whisk in the buttermilk and vanilla until combined. Using a rubber spatula, fold egg mixture into flour mixture until just moistened. The batter will be lumpy with a few dry spots of flour – don’t overmix. This is the key to moist and tender muffins.
- Using ice cream scoop or large spoon, fill the muffin cups until they are about 3/4 full. Spoon a teaspoon of cooked berry mixture into the center of each mound of batter. Using a skewer (or a chopstick), gently swirl the berry filling into the batter using a figure eight motion. Sprinkle lemon sugar evenly over the muffins.
- Bake until the top of the muffins are golden and just firm, 17-18 minutes. Cool muffins in the muffin tin for 5 minutes, then transfer to a wire rack and cool 5 minutes before serving.
Notes
- Both fresh and frozen blueberries work well in this recipe; use fresh if available for best texture.
- If you prefer a simpler process, you can omit the blueberry syrup step and fold all blueberries directly into the batter.
- The lemon-sugar topping adds a subtle citrus crunch that complements the muffins nicely.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12-16 muffins
Amount Per Serving
Calories 304 kcal
% Daily Value*
| Serving | 1 Muffin | |
| Calories | 304kcal | 15% |
| Carbohydrates | 49g | 16% |
| Protein | 5g | 10% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 43mg | 14% |
| Sodium | 349mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 28g | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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