The Very Greatest Blueberry Muffins

Smooth and fluffy, these are the most effective blueberry muffins ever! This recipe is so fast and simple. 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 searching for a simple, go-to blueberry muffin recipe!

Blueberry Muffin Batter

First, whisk up the moist components:

• oil (may additionally use melted butter)
• eggs
• sugar
• buttermilk or milk
• lemon zest (non-obligatory, however provides a beautiful vibrant word to the muffins)
• vanilla

Then add the usual-suspect dry components:

• all-purpose flour
• baking powder + baking soda + salt

And blend JUST till mixed. In truth, cease a number of stirs earlier than that. You need a number of dry streaks all through the batter if 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 wish to over combine right here. Not solely as a result of that may imply demise 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 provides probably the most pleasant crunch and craggly prime to the muffins.

Nonetheless, the muffins will nonetheless bake up smooth, 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 received’t supply 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 standard “bake at 350”) helps with the right domed muffin prime.

These muffins (and all of the muffin recipes on my website, really) 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 concerning the USA model muffin tin (unsponsored, I simply actually love them). After utilizing them a number of years in the past, I transformed fully 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 like them.

I like how easy and easy these blueberry muffins are. So fast and simple to whip up, they’ll 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 wish to fiddle in the case of these, so mayyybbbeee allow them to cool for only a minute or two. Signed: a loving pal with firsthand expertise and a burned tongue that will by no means get better

At first look, these muffins may look like nothing out of the peculiar, however they are surely spectacular.

FYI: this outdated (outdated!) 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 keep in mind the three cardinal guidelines for the most effective blueberry muffins:

• Don’t over combine
• Don’t over combine
• Don’t over combine

you’ll be in fine condition and properly in your option to having fun with smooth, moist and fluffy muffins.

And for all my huckleberry loving pals, sure, huckleberries work very properly in these muffins. I acknowledge that when and tips on how to use hand-gathered huckleberries is a weighty determination, however I can testify that these muffins are value it. ????

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The Very Greatest Blueberry Muffins

Yield: 16 muffins

Prep Time: 20 minutes

Cook dinner Time: 16 minutes

Complete Time: 36 minutes

• 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 word)
• 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 (non-obligatory)

• Preheat oven to 375 levels F. Line two muffin tins with paper liners or calmly 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 number 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 (non-obligatory).

• Bake for 16-18 minutes till the tops spring again calmly to the contact. Take away from the oven and instantly take away the muffins from the tin to chill fully on a wire rack.

Lemon zest: you may miss the lemon zest in the event you don’t have it available, however in the event you do have it, I encourage you to make use of it! It provides a really delicate vibrant lemon word to the muffins. 
Coarse sugar: the coarse sugar for topping can be non-obligatory. I like the craggy/crackly prime it provides the muffins. You need to use turbinado or common granulated sugar instead of 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

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Recipe Supply: from Mel’s Kitchen Cafe