Comfortable and fluffy, these are one of the best blueberry muffins ever! This recipe is so fast and straightforward. Contemporary or frozen blueberries work nice!
This tried-and-true recipe is a keeper, and the one one you want in the event you’ve been on the lookout for an easy, go-to blueberry muffin recipe!
Blueberry Muffin Batter
First, whisk up the moist substances:
- oil (might additionally use melted butter)
- buttermilk or milk
- lemon zest (elective, however provides a beautiful brilliant be aware to the muffins)
Then add the usual-suspect dry substances:
- all-purpose flour
- baking powder + baking soda + salt
And blend JUST till mixed. The truth is, cease a couple of stirs earlier than that. You need a couple of dry streaks all through the batter once you add the blueberries.
Contemporary or Frozen Blueberries
Contemporary OR frozen blueberries work nice on this blueberry muffin recipe.
If utilizing frozen berries, don’t thaw first!
Toss the blueberries with a teaspoon or two of flour earlier than gently stirring them into the batter.
Once more, you don’t need to over combine right here. Not solely as a result of that may imply dying to a pleasant fluffy muffin, however it can also decimate the blueberries leaving the batter (and your soul) with unhappy, blue streaks.
Coarse Sugar: A Recipe for Craggly Tops
I extremely suggest topping the muffin batter with coarse sugar. It offers probably the most pleasant crunch and craggly prime to the muffins.
Nonetheless, the muffins will nonetheless bake up comfortable, fluffy and scrumptious in the event you depart off the sugar.
Turbinado sugar, coarse sanding or glowing sugar, and even granulated sugar will work. Though the fine-textured granulated sugar gained’t provide the identical crunch on prime just like the coarser sugars.
The Greatest Muffin Tins
These blueberry muffins bake at 375 levels. That further increase in temperature (past the everyday “bake at 350”) helps with the proper domed muffin prime.
These muffins (and all of the muffin recipes on my web site, truly) bake greatest in light-colored muffin tins vs dark-coated muffin tins.
In the event you solely have a dark-coated or coloured muffin tin, scale back the oven temperature to 350 levels F.
I can’t say sufficient good issues concerning the USA model muffin tin (unsponsored, I simply actually love them). After utilizing them a couple of years in the past, I transformed utterly and removed my different ones.
They’re nonstick, every part bakes evenly (and completely), and if this weblog publish was a love track, I’d dedicate it to these muffin tins aff. hyperlink, that’s how a lot I really like them.
I really like how simple and easy these blueberry muffins are. So fast and straightforward to whip up, they will actually be out of the oven and in your mouth in lower than an hour.
Though watch out for scorching molten blueberry craters in muffins simply out of the oven. You don’t need to fiddle with regards to these, so mayyybbbeee allow them to cool for only a minute or two. Signed: a loving buddy with firsthand expertise and a burned tongue which will by no means recuperate
At first look, these muffins may appear to be nothing out of the peculiar, however they are surely spectacular.
FYI: this previous (previous!) recipe for blueberry muffins is nice, and I’m undoubtedly not turning my again on it, however this new and improved recipe is a lot less complicated, and the muffins are simply as tasty.
So long as you bear in mind the three cardinal guidelines for one of the best blueberry muffins:
- Don’t over combine
- Don’t over combine
- Don’t over combine
you’ll be in fine condition and effectively in your strategy to having fun with comfortable, moist and fluffy muffins.
And for all my huckleberry loving mates, sure, huckleberries work very effectively in these muffins. I acknowledge that when and use hand-gathered huckleberries is a weighty determination, however I can testify that these muffins are price it. 😍
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The Very Greatest Blueberry Muffins
- 1 cup (212 g) granulated sugar
- ½ cup neutral-flavored oil (like vegetable, canola, grapeseed)
- ½ cup milk or buttermilk
- 2 giant eggs
- 1 tablespoon recent lemon zest (see be aware)
- 1 teaspoon vanilla extract
- 2 cups (284 g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 2 cups (340 g) blueberries, recent or frozen (do not thaw if frozen)
- 1-2 teaspoons all-purpose flour
- ⅓ to ½ cup coarse sugar, for topping (elective)
Preheat oven to 375 levels F. Line two muffin tins with paper liners or evenly grease with cooking spray (the recipe makes 16 muffins).
In a big bowl, whisk collectively the sugar, oil, milk (or buttermilk), eggs, lemon zest, and vanilla till well-combined.
Add the flour, baking powder, salt and baking soda and blend till a couple of dry streaks stay. Do not over combine.
Toss the blueberries with the 1-2 teaspoons flour after which add the blueberries and flour to the batter.
Stir and fold gently in order to not crush the blueberries. Combine till the batter is simply mixed. Do not over combine.
Fill muffin liners about 2/3 full and sprinkle every muffin with coarse sugar (elective).
Bake for 16-18 minutes till the tops spring again evenly to the contact. Take away from the oven and instantly take away the muffins from the tin to chill utterly on a wire rack.
Coarse sugar: the coarse sugar for topping can also be elective. I really like the craggy/crackly prime it offers the muffins. You need to use turbinado or common granulated sugar rather than the coarse sugar.
Serving: 1 muffin, Energy: 209kcal, Carbohydrates: 32g, Protein: 3g, Fats: 8g, Saturated Fats: 1g, Ldl cholesterol: 24mg, Sodium: 142mg, Fiber: 1g, Sugar: 19g
Recipe Supply: from Mel’s Kitchen Cafe
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