Print

The Best Blueberry Muffins

Soft and fluffy, studded with sweet plump blueberries and slightly sugared tops, these are my favorite blueberry muffins. 
Course Breakfast
Cuisine American
Keyword blueberry muffins, breakfast muffin, muffin recipe, the best muffins
Prep Time 15 minutes
Cook Time 18 minutes
Rising Time 30 minutes
Total Time 33 minutes
Servings 12 muffins
Calories 210kcal
Author Sam Merritt

Ingredients

  • 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

Instructions

  • 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!

Video

Notes

*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.  

Nutrition

Calories: 210kcal