There’s nothing like Blueberry Muffins fresh and hot out of the oven. Break one of these fluffy muffins in half, spread with soft butter, and enjoy. These are a favorite in my house! We always wake up on the right side of the bed when the day starts out like this.
When I’m humming and hawing over muffin selections at my local coffee shops, I always end up gravitating to blueberry muffins. When I was in university, I used to have a blueberry muffin almost every morning for breakfast in the cafeteria. They had the most gigantic and most delicious blueberry muffins.
I still love these nostalgic baked treats with a cup of coffee in the morning; there’s just nothing better. These muffins were huge, full of big blueberries and they were absolutely delicious. I’ve been trying many recipes since my college days trying to perfect the blueberry muffin based on how I remembered them. I finally got it!
Ingredient Notes
- Flour – I used all-purpose.
- Leavening agents – You’ll need both baking soda and baking powder to make sure we get a nice lift and dome to our muffins.
- Salt – Salt is a must in all baked good, it’s what brings all the flavors together.
- Butter – I like to use unsalted butter to have full control over the sodium content.
- Eggs – Use large eggs and you’ll want them at room temperature so they whip up to a much greater volume and give us a lighter texture.
- Sugar – Granulated.
- Milk – Any type of milk, including non-dairy alternatives, will work.
- Vanilla – I used extract but paste or fresh vanilla bean.
- Lemon juice – Fresh or bottled.
- Blueberries – I used fresh berries but you can use frozen, just make sure to dust them with some flour so they don’t sink to the bottom of the muffin.
How To Make Blueberry Muffins
- Prep: Preheat the oven to 450°F. Grease your muffin tin or use liners.
- Make the batter: Add butter, eggs, and sugar to the bowl of your mixer. Beat on medium speed until well combined. In a separate bowl, mix the flour, baking powder and soda, and salt. Add the dry ingredients to the wet ingredients and mix slowly until combined. Toss the berries in a bit of flour and gently fold them into the batter.
- Bake: Spoon the batter into the muffin tin, filling the cups all the way to the top. Reduce the heat in the oven to 350°F, transfer the muffin tin to the oven and bake for 20-30 minutes or until golden brown. Let the muffins cool in the pan for 10 minutes, remove, and enjoy!
FAQ’s & Expert Tips
FAQs
Once the blueberry muffins are looking golden brown on the tops, you can start testing their doneness. Insert a toothpick into the thickest part of one of your muffins. If it comes out clean, your muffins are all done! Still some batter on the toothpick? Let them bake for another 5-10 minutes.
You can use either fresh or frozen. Frozen blueberries are really handy, especially when they’re not in season. Just make sure not to thaw them out, you can add them frozen right into your muffins. Even though they’re frozen, you should still toss them in with a bit of flour, this will ensure the blueberries don’t sink to the bottom.
Expert Tips
- Mix the dry ingredients just until they’re incorporated; don’t over-mix. This will make sure you don’t get dense muffins.
- Use both baking soda and baking powder. You may be tempted to use one or the other, but this is how you’ll get tall, fluffy muffins.
- Toss the berries with a bit of flour. This will make sure they stay mixed evenly throughout the batter rather than sinking to the bottom.
- If using frozen berries, do not thaw them, use them frozen.
- Fold the berries in carefully to avoid popping them and creating streaks in the muffins.
- Make sure you fill the cups all the way to the top with muffin batter.
- Sprinkle some turbinado sugar on top of your muffins before popping them in the oven. This will give you that classic coffee shop sweet crunch on your muffin tops.
Storing Blueberry Muffins
You can store your muffins in a large airtight container or sealable freezer bag. If you want to avoid the classic “plastic taste” that fluffy baked goods can take on, these muffins will store well on a cake plate with a dome.
However you store the muffins, make sure they have cooled down fully to room temperature so that they don’t create condensation and sogginess in the container. Your muffins will last 2 days at room temperature or 1 week in the fridge.
Freezing Muffins
Wrap each muffin individually with plastic wrap, then transfer the muffins to a large sealable freezer bag or airtight container. They’ll last 2-3 months frozen.
Let the muffins thaw at room temperature. For a speedier method, unwrap the muffin from the plastic wrap and microwave it for 10-15 seconds at a time until it has thawed.
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Blueberry Muffins
Equipment
Ingredients
- 4 oz butter melted (1 stick or ½ cup)
- 2 large eggs beaten
- 1 cup sugar
- 1 cup milk
- 2 tsp vanilla extract
- 1 tbsp lemon juice
- 3 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 2 cups blueberries frozen or fresh
Instructions
- Preheat oven to 450°F degrees. Grease your muffin pan or use muffin liners.
- In the bowl of your mixer add the butter, eggs, sugar and beat on medium until well combined. Add the milk, vanilla extract, lemon juice and mix until combined.
- In a large bowl mix the flour, baking powder, baking soda and salt together. Add the flour mixture to the wet mixture in the bowl and start mixing slowly and continue until is nicely incorporated. The mixture should quite thick. Toss the blueberries in a little bit of flour, so they don't sink to the bottom of the muffins, and add to the batter and using a spatula stir until the blueberries are nicely incorporated in the batter.
- Spoon the batter carefully into your muffins cups and fill them all the way to the top. Add a few more blueberries over the top of the muffins, then sprinkle with a bit of turbinado sugar if preferred.
- Reduce the oven heat to 350°F degrees. Transfer the muffin pan to the oven and bake for 20 to 30 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Cool in the pan for 10 minutes then remove and serve.
Recipe Notes
- Mix the dry ingredients just until they’re incorporated; don’t over-mix. This will make sure you don’t get dense muffins.
- Use both baking soda and baking powder. You may be tempted to use one or the other, but this is how you’ll get tall, fluffy muffins.
- Toss the berries with a bit of flour. This will make sure they stay mixed evenly throughout the batter rather than sinking to the bottom.
- Fold the berries in carefully to avoid popping them and creating streaks in the muffins.
- If using frozen berries, do not thaw them, use them frozen.
- Make sure you fill the cups all the way to the top with muffin batter.
- Sprinkle some turbinado sugar on top of your muffins before popping them in the oven. This will give you that classic coffee shop sweet crunch on your muffin tops.
- You can store your muffins in a large airtight container or sealable freezer bag. If you want to avoid the classic “plastic taste” that fluffy baked goods can take on, these muffins will store well on a cake plate with a dome.
- Your muffins will last 2 days at room temperature or 1 week in the fridge.
loved these muffins. Will keep recipe and definitely make again.