Soft and fluffy muffins with hints of vanilla packed full of sweet plump blueberries and slightly sugared tops, these are the BEST blueberry muffins, and they’re made completely from scratch!
Today’s post is packed full of tips for getting the fluffiest muffins with bakery-style tops, and even includes a video of how I make these muffins in my own kitchen (see video at the bottom of the post just below the recipe).
“I need a recipe for a good blueberry muffin”.
Can I start by saying how much I love it when I get recipe requests?
The request has come to me through e-mail, through the comments section, from social media, and from the mouths of family members, and today I am happy to oblige (plus it’s a great way to continue my blueberry recipe streak… have you tried my blueberry cobbler yet?!).
Over a year and a half ago I developed the perfect (in my opinion, anyway, though many of you have agreed in the comments!) muffin recipe base and I shared that on the blog in the form of my chocolate chip muffins.
Since then, that recipe has received rave reviews and I’ve adapted the recipe for my banana muffins, which are probably the most popular on my whole blog.
So, if today’s blueberry muffin recipe sounds a little familiar to you, that’s because the basic foundation of it, as well as much of the technique, comes from my previous muffin recipes. It’s a solid, tested, and proven (over and over again) recipe, so I think you’ll love it just as much with today’s blueberry muffins.
If you haven’t tried those recipes before, I’ll cover the most important tips and tricks below. Plus, I’ve included a video just below the recipe showing exactly how I make these in my own kitchen.
Why I Bake My Muffins on 2 Different Temperatures
As with my other muffin recipes, I start by baking my blueberry muffins on a high temperature (425F) and then drop the temperature (to 350F) halfway through baking. It is very important that you do not open the oven door when you drop the temperature, as opening the door allows a lot of heat to escape (hopefully you’re better than I am about remembering this part!).
Starting your muffin batter off on a higher temperature allows the muffin batter to begin to rise and then dropping the temperature allows the interiors of your muffins to finish cooking without drying out, keeping the centers nice, soft, and fluffy.
Can I use Frozen Blueberries to Make Blueberry Muffins?
Yes! This recipe works well with 1 1/2 cups of either fresh or frozen blueberries! If you do use frozen berries you should add them to the batter while they are still frozen — no need to thaw.
One word of caution: I’ve found that using “wild” frozen blueberries can cause bright purple streaks in your muffin batter! If your batter ends up vibrantly streaked, your muffins will still taste just as good, the color will just be a little different!
Anyway, how is your Monday going so far?
How to Make Blueberry Muffins
Please see below the recipe for a video on how I make these Blueberry Muffins at home! If you enjoy watching these videos, please consider subscribing to my YouTube channel!
The Best Blueberry Muffins
Soft and fluffy, studded with sweet plump blueberries and slightly sugared tops, these are my favorite blueberry muffins.
- 4 Tablespoons unsalted butter melted (57g)
- ¼ cup canola oil may substitute vegetable oil (60ml)
- 1 cup sugar 200g (granulated sugar)
- 1 large egg + 1 egg white room temperature preferred
- 1 1/2 teaspoons vanilla extract
- 1/2 cup buttermilk room temperature preferred -- please see note for buttermilk substitute (120ml)
- 1 3/4 cup all-purpose flour (220g)
- 1 Tablespoon corn starch (cornflour UK)
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 1/2 cup blueberries (210g) I use frozen -- if you use frozen "wild" blueberries the color will bleed and you'll have purple-swirled muffins. Not a bad thing, just a heads up! 😉
- additional coarse sugar (or regular granulated) for sprinkling on top
Combine the melted butter and canola oil in a large bowl. Stir well.
Add sugar and stir to combine.
Add egg, egg white, and vanilla extract. Stir very well, until all ingredients are thoroughly combined.
Add buttermilk and stir again.
In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt.
Using a spatula, gently fold the dry ingredients into the wet, taking care not to over-mix. Once about half of the dry ingredients have been combined, add in blueberries and continue to fold in to batter until just combined.
Cover bowl with a dry towel and allow batter to rest for 15 minutes**
Preheat oven to 425F (215C) and line a 12-count muffin tin with paper liners.
Once oven has preheated, portion batter into prepared tin, filling each liner at least 3/4 of the way full.
Sprinkle tops generously with sugar and place muffin tin in preheated oven.
Bake on 425F (215C) for 8 minutes and then, without opening the oven door, reduce the oven temperature to 350 (175C) and bake another 12 minutes, or until tops are just beginning to turn golden brown.
Allow to cool and enjoy!
*If you don't happen to have buttermilk, you can use this buttermilk substitute.
**This is optional, it helps give the muffin tops a higher rise but you can certainly put them straight in the oven without waiting and they'll still taste delicious. Ideally you would let the batter set at least one hour, but I found 15 minutes gives me a decent rise (the muffins in the photographs were allowed 15 minutes) while still not dragging out the process too much.
Recipe originally published 02/15/2017