The Best Blueberry Muffins Ever
User Reviews
5
The Best Blueberry Muffins Ever
Description
This blueberry muffin recipe mixes dry ingredients including flour, cornstarch, baking powder, and salt separately from wet ingredients composed of softened butter, vegetable oil, sugar, eggs, and extracts. The wet ingredients are creamed then combined gradually with the dry ingredients and milk, ensuring a smooth batter without overmixing. Fresh blueberries are folded in carefully to distribute evenly without breaking them.
The batter is portioned into muffin cups until nearly full to encourage tall, rounded muffin tops. A sprinkle of raw sugar on top adds a delicate sweetness and texture after baking. The muffins bake at 375°F for about 20-25 minutes, producing a golden brown exterior with a soft crumb inside, punctuated by juicy blueberries and subtle almond flavor.
These muffins serve well for breakfast or as an anytime treat, pairing nicely with coffee or tea. Using fresh berries preserves their texture and flavor, and the dual extracts lend nuanced sweetness. Careful baking ensures moist interiors and appealing muffin tops.
Ingredients
- 2 cups flour
- 2 tablespoons cornstarch
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup butter softened
- 1/2 cup vegetable oil
- 1 cup white sugar of
- 2 egg large
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup milk whole
- 2 cups blueberries fresh
- raw sugar finishing sugar to top, optional
Instructions
- Pre-heat the oven to 375 degrees F.
- Fill a 12 well muffin tray with muffin liners, or spray the muffin wells with non-stick cooking spray.
- In a medium bowl, whisk together the flour, cornstarch, baking powder and salt.
- In a larger bowl attached to stand mixer or with a hand held beater, beat the butter, oil and sugar for two minutes, until creamy.
- Add the eggs one at a time, making sure that you are scraping down the sides of the bowl and beating well after each addition.
- Beat in the vanilla and almond extract.
- Gradually add the flour mixture and milk, alternating between the two, mixing on low speed the entire time to combine.
- Fold in the blueberries until mixed throughout the batter evenly.
- Divide the batter evenly between the muffin wells - they will be full! I like to use a cookie dough scoop or an ice cream scoop with a wire scraper inside to get nice, rounded muffin tops.
- Sprinkle some finishing sugar on top of the muffins.
- Bake for 20-25 minutes, until the tops are beautifully browned and the top springs back when touched. If you have one, insert a cake tester to make sure that they are done.
- Remove from the oven and cool.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 145 kcal
% Daily Value*
| Calories | 145kcal | 7% |
| Carbohydrates | 19g | 6% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 19mg | 6% |
| Sodium | 73mg | 3% |
| Potassium | 74mg | 2% |
| Sugar | 9g | 18% |
| Vitamin A | 95IU | 2% |
| Vitamin C | 1.2mg | 1% |
| Calcium | 29mg | 3% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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