Best Blueberry Muffins Recipe
These are the Best Blueberry Muffins! Perfectly domed blueberry muffins that have a delicious, crunchy top. These are moist, delicious and not overly sweet.
Prep Time15 mins
Cook Time19 mins
Batter Resting Time1 hr
Total Time1 hr 34 mins
Servings: 12 muffins
- 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.
To Freeze the Muffins:
Cool the muffins completely to room temperature. When they're cool, place the muffins back in the muffin tin cavities. Transfer to the freezer for 2 hours. At the 2-hour mark, transfer the muffins to a freezer-safe plastic bag or container. Label the container with the date and "blueberry muffins." Freeze for up to 3 months.
To Thaw Frozen Muffins:
To thaw the muffins, set them out at room temperature until they're no longer frozen. And then warm up a bit in a 200F oven. OR, you can warm up frozen muffins in the microwave or oven.
To Warm Up Frozen Muffins:
For a microwave, set the muffin on a napkin or microwave-safe plate. Microwave on "high" for about 30 seconds.
For an oven, preheat oven to 350 degrees F. Wrap the muffins in foil and warm for about 15-17 minutes.
Non-stick Muffin Tin | Stainless Steel Bowls | Silicon Spatulas | Muffin Liners |
Serving: 12g | Calories: 222kcal | Carbohydrates: 33.3g | Protein: 4.1g | Fat: 8.5g | Saturated Fat: 3.3g | Cholesterol: 42mg | Sodium: 216mg | Potassium: 129mg | Fiber: 1.2g | Sugar: 16.1g