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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.
- 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
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.
- 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.
Serving: 1muffin | Calories: 288kcal | Carbohydrates: 46g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 53mg | Sodium: 125mg | Potassium: 192mg | Fiber: 1g | Sugar: 20g | Vitamin A: 327IU | Vitamin C: 3mg | Calcium: 79mg | Iron: 2mg