Does the internet need another blueberry muffin? Absolutely not. But this is my story and my blog and I make what I want. Lol. So I present you: my Best Blueberry Muffins.
All kidding aside, I wanted a blueberry muffin recipe that I could whip up when people came over. I wanted a very good blueberry muffin recipe!
What Makes A Good Blueberry Muffin:
I’ll speak for all of us when I say that we’ve all eaten a lot of blueberry muffins in our lives. From random coffee shops to airport kiosks, blueberry muffins are everywhere. Problem is, most of them are incredibly mediocre. They’re bland and chewy and gross–most of the time!
A good blueberry muffin is warm, cozy, comforting.
I wanted it to be moist, not dry and gross. The top needed to be crispy and delicious. And I wanted that bakery-style domed top that is so hard to achieve but looks so beautiful. And I wanted it to be easy, easy!
Well, good news is that most muffins are super easy to make. This one is super simple: wet ingredients are poured into dry ingredients. And using both butter and oil mean good flavor (hello butter!) and oil means they’re super moist.
How to Get a Beautiful Domed Muffin Top!
- The wonderful dome topping is due to two things: resting the batter for at least an hour, but ideally overnight. And setting the oven to 400 degrees for the first 7 minutes. The high temperature creates steam, making the muffins super puffy.
- The muffin is bakes for the remaining time at 350 degrees F.
How to Get a Crunchy Muffin Top!
- The crunchy top is thanks to the high temperature and a bit of turbinado sugar.
- And that’s it! Those two little things contribute to this super delicious muffin.
- These muffins are absolute perfect but it takes a bit of a strategy to take them from basic to best.
- 2 cups blueberries, tossed in a teaspoon of flour
- 1 cup shaken buttermilk
- 1/4 cup unsalted butter, melted
- 2/3 cup white granulated sugar
- 3 tablespoons neutral oil , (such as grapeseed, vegetable oil or avocado oil)
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon kosher salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 tablespoons turbinado sugar, for topping
- Place muffin liners in a muffin tin and set aside. If your liners aren’t made of parchment and just paper, you might want to spray them with cooking spray.
- In a bowl, toss the blueberries with the teaspoon of flour and set aside.
- In medium bowl, whisk together the buttermilk, melted butter, sugar, neutral oil, eggs and vanilla extract. In a large bowl, whisk together the flour, salt, baking powder, baking soda. Pour the wet ingredients into the dry ingredients and mix until barely combined. Add the blueberries.
- Cover the bowl with plastic wrap and allow to rest for at least 1 hour or you can allow them to rest in the fridge overnight. If you're resting them for an hour, no need to add them to the fridge.
- Preheat the oven to 400 degrees F. Divide the batter amongst the twelve cavities in the muffin tin. Sprinkle the tops with turbinado sugar.
- Transfer to the oven to bake for 7 minutes. Then immediately turn the oven’s temperature down to 350 degrees F and bake for an additional 10 to 12 minutes, until the tops are lightly golden brown and nicely domed.
- Let the muffins cool in the pan for 10 minutes and then carefully remove and allow to cool on a cooling rack. Muffins will last up to 3 days when stored in an air-tight container.