5 from 9 votes
The Best Classic Blueberry Muffins Recipe
This is the best blueberry muffin recipe ever. These big blueberry muffins are loaded with smashed and whole blueberries, moist from buttermilk, and have a crunchy sugar crust topping.
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings:
12
muffins
Calories:
271 kcal
Course:
Breakfast, Bread, Brunch
Cuisine:
American
Ingredients
- 1/4 cup butter 1/2 stick, unsalted
- 1 cup granulated sugar
- 1/4 cup canola oil
- 2 cups blueberries divided (fresh, or thawed & patted dry if from frozen)
- 1 cup buttermilk well shaken
- 2 egg large
- 2 teaspoons vanilla extract
- 1 teaspoon lemon optional, zest
- 1 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 cups all-purpose flour
- 4 Tablespoons coarse sugar turbinado sugar like Sugar In The Raw, or sanding sugar
Instructions
- Preheat oven to 375°F. Line a muffin tin with 12 paper liners. Lightly spray the inside of the paper liners with cooking spray.
- In a large mixing bowl, add the butter. Heat until the butter is just melted (either in a microwave or double boiler on the stove top).
- Add the granulated sugar and oil to the melted butter. Whisk together.
- Add 1/2 cup of blueberries to the bowl. Use the back of a fork to mash the berries and release some of their blueberry juice.
- Add the buttermilk, eggs, vanilla, lemon zest, and salt to the bowl. Whisk until the eggs are completely incorporated in the liquid.
- Add the baking powder and baking soda. Whisk to incorporate.
- Add the flour and remaining 1 1/2 cups of blueberries. Gently stir/fold the batter just until no dry flour remains (batter will be thick & a little lumpy).
- Divide the batter between the 12 muffin cups (the muffin liners will be completely full & mounded in the center). Sprinkle each muffin with 1 teaspoon of turbinado sugar.
- Bake on a center oven rack for 25-27 minutes. Cook until the tops are golden and a toothpick inserted into the center of a muffin comes out with moist crumbs or blueberries, but no raw batter. Cool for 10 minutes in the muffin pan. Then, remove the muffins to cool on a wire rack until ready to serve warm or room temperature.
Cup of Yum
Nutrition Information
Serving
1muffin
Calories
271kcal
(14%)
Carbohydrates
42g
(14%)
Protein
4g
(8%)
Fat
10g
(15%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
4g
(20%)
Trans Fat
1g
(50%)
Cholesterol
40mg
(13%)
Sodium
273mg
(11%)
Potassium
133mg
(3%)
Fiber
1g
(4%)
Sugar
24g
(48%)
Vitamin A
204IU
(4%)
Vitamin C
3mg
(3%)
Calcium
56mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12 muffins
Amount Per Serving
Calories 271
% Daily Value*
| Serving | 1muffin | |
| Calories | 271kcal | 14% |
| Carbohydrates | 42g | 14% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 40mg | 13% |
| Sodium | 273mg | 11% |
| Potassium | 133mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 24g | 48% |
| Vitamin A | 204IU | 4% |
| Vitamin C | 3mg | 3% |
| Calcium | 56mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.