Mushy and fluffy, these are one of the best blueberry muffins ever! This recipe is so fast and simple. Recent or frozen blueberries work nice!
This tried-and-true recipe is a keeper, and the one one you want for those who’ve been on the lookout for an easy, go-to blueberry muffin recipe!
Blueberry Muffin Batter
First, whisk up the moist elements:
- oil (might additionally use melted butter)
- buttermilk or milk
- lemon zest (elective, however provides a beautiful vibrant observe to the muffins)
Then add the usual-suspect dry elements:
- all-purpose flour
- baking powder + baking soda + salt
And blend JUST till mixed. In reality, cease just a few stirs earlier than that. You need just a few dry streaks all through the batter if you add the blueberries.
Recent or Frozen Blueberries
Recent 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 wish 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 advocate topping the muffin batter with coarse sugar. It offers probably the most pleasant crunch and craggly prime to the muffins.
Nevertheless, the muffins will nonetheless bake up delicate, fluffy and scrumptious for those who go away off the sugar.
Turbinado sugar, coarse sanding or glowing sugar, and even granulated sugar will work. Though the fine-textured granulated sugar received’t supply the identical crunch on prime just like the coarser sugars.
The Finest Muffin Tins
These blueberry muffins bake at 375 levels. That additional 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 website, truly) bake finest in light-colored muffin tins vs dark-coated muffin tins.
For those who 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 in regards to the USA model muffin tin (unsponsored, I simply actually love them). After utilizing them just a few years in the past, I transformed fully and removed my different ones.
They’re nonstick, the whole lot bakes evenly (and completely), and if this weblog put up was a love music, I’d dedicate it to these muffin tins aff. hyperlink, that’s how a lot I like them.
I like how easy and easy these blueberry muffins are. So fast and simple to whip up, they will actually be out of the oven and in your mouth in lower than an hour.
Though watch out for sizzling molten blueberry craters in muffins simply out of the oven. You don’t wish to fiddle in relation to these, so mayyybbbeee allow them to cool for only a minute or two. Signed: a loving good friend with firsthand expertise and a burned tongue which will by no means recuperate
At first look, these muffins may seem to be nothing out of the unusual, however they are surely spectacular.
FYI: this previous (previous!) recipe for blueberry muffins is nice, and I’m positively not turning my again on it, however this new and improved recipe is a lot easier, 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 nicely in your solution to having fun with delicate, moist and fluffy muffins.
And for all my huckleberry loving mates, sure, huckleberries work very nicely in these muffins. I acknowledge that when and how one can use hand-gathered huckleberries is a weighty choice, however I can testify that these muffins are value it. 😍
One Yr In the past: Straightforward Tacky Weeknight Pasta Bake Make-Forward and Freezable
Two Years In the past: Butterscotch Rice Krispie Treats
Three Years In the past: Straightforward Home made Mushy Pretzel Bites
4 Years In the past: Tremendous Wholesome Scrumptious Chocolate Protein Smoothie That Doesn’t Style Like Grass
5 Years In the past: Creamy White Sauce Shrimp Enchiladas
Six Years In the past: The Finest Carrot Cake with Whipped Cream Cheese Frosting
Seven Years In the past: Chocolate Chip Caramel Cookie Bars
Eight Years In the past: Skillet Swedish Meatballs
9 Years In the past: Finest Home made Yellow Cake Recipe Ever
Ten Years In the past: Cowboy Spaghetti
The Very Finest 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 contemporary lemon zest (see observe)
- 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, contemporary 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 just a few 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 fully on a wire rack.
Coarse sugar: the coarse sugar for topping can also be elective. I like the craggy/crackly prime it offers the muffins. You should utilize 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
Disclaimer: I’m a participant within the Amazon Providers LLC Associates Program, an affiliate promoting program designed to supply a method for me to earn charges by linking to Amazon.com and affiliated websites. As an Amazon Affiliate I earn from qualifying purchases.