These blueberry muffins are lightly sweet, tender, and packed with blueberries. To prevent the berries from sinking, spoon about a tablespoon of batter into the pan. Then add the berries to the remaining batter.
Blueberry Muffin Ingredients.
Blueberries. The heart of this recipe are the blueberries. And, thankfully, you’ve got options. Traditional or wild. Fresh or frozen all work. If you’re using fresh blueberries, wash and
Flour. All-purpose flour gives the muffins structure without making them tough. Don’t use bread flour or cake flour for this recipe. All-purpose flour contains just the right amount of gluten. If you’d like to use gluten-free flour, follow this recipe for gluten-free blueberry muffins.
Sugar. Adds sweetness. Use granulated or brown sugar. If you use brown sugar, the muffins will bake up darker than those made with granulated sugar.
Baking powder. Helps the muffins to rise.
Salt. Enhances the flavor of all the ingredients.
Milk. Use any milk you love. Whole (full fat) milk makes the muffins tender but any milk works.
Butter. Melted butter adds richness, tenderness, and flavor. If you don’t want to use butter, replace it with an equal amount of vegetable oil.
Egg. Two large eggs add protein and structure.
Extract. Vanilla, almond, or lemon extract to add a lovely flavor.
How to Make the Best Blueberry Muffins: Follow the Muffin Mixing Method.
There are various mixing methods for making batters. There’s the creaming method, the biscuit method, and the muffin method.
Today let’s focus on the muffin method.
- Whisk or sift together the dry ingredients. The helps evenly distribute the baking powder and salt throughout the flour and sugar. And for this recipe, sugar is considered a dry ingreident, even though it turns to liquid as the muffins bake. Use a large bowl for this step because you’ll use it to mix the batter later.
- Combine the wet ingredients. Mix together the milk, eggs, melted butter, and vanilla. The melted butter sets a little. That’s fine. Those little pieces of butter help to make the muffins tender.
- Make the batter. Add the wet ingredients to the dry and mix. Stop when a batter forms. It’s okay if there are a few lumps here and there.
The Secret to Keeping Blueberries from Sinking to the Bottom of the Muffin.
To keep the berries from sinking to the bottom of the muffin, use this genius trick from author Stella Parks. Mix the batter and, before you stir in the berries, drop a tablespoon of batter into the muffin cups. This works better than coating the berries in flour.
After you’ve done this, stir the berries into the batter and fill the muffin cups about ¾ full.
Topping Ideas for Blueberry Muffins.
- No topping. If you like them plain, simply scoop the batter into the pan and bake.
- Sugar. Use granulated sugar or, for a nice crunch, add coarse sugar.
- Cinnamon-Sugar. A little cinnamon and sugar make a lovely topping. It adds sweetness and a hint of cinnamon flavor.
- Streusel Topping. If you want to make “wow” blueberry muffins, mix up a batch of streusel topping. The oats, cinnamon, and brown sugar add a great flavor and texture to the muffins.
How to Keep Muffins from Sticking to the Pan.
Since blueberries release liquid as they bake, line the pan with paper cupcake liners. Then, this is important, spray the top of the pan with nonstick cooking spray. This way, if the muffin top touches the pan during baking, it won’t stick.
After baking, let the muffins cool in the pan for about five minutes. Then remove them from the pan and let them cool on a wire rack. Doing this keeps the muffin bottoms from getting soggy.
Easy Blueberry Muffins
- 2 cups all-purpose flour (9 ounces; 255 grams)
- ¾ cup granulated sugar (5 ¼ ounces; 148 grams)
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup milk (8 ounces; 226 grams)
- 6 Tablespoons butter, melted (3 ounces; 85 grams)
- 2 large large eggs (3 ½ ounces; 100 grams)
- 1 teaspoon vanilla or almond extract
- 1½ cups fresh or frozen blueberries, washed and dried (about 9 ounces; 255 grams)
- ⅓ cup flour (1 ½ ounces; 42 grams)
- ⅓ cup oatmeal (1 ounce; 28 grams)
- ¼ cup brown sugar (1 ¾ ounces; 50 grams)
- 1 teaspoon ground cinnamon
- 4 tablespoons butter, melted (2 ounces; 56 grams)
Heat oven to 375°F. Line a 12-cup muffin pan with paper liners. Spray the pan with nonstick cooking spray to keep the batter from sticking.
Whisk together flour, sugar, baking powder, and salt in a large bowl. In a medium bowl, whisk together milk, butter, eggs, and vanilla extract. Add the butter-mixture to the flour. Stir until a batter forms. The batter will look lumpy.
Drop a tablespoon of batter into the bottom of each muffin cup. Stir the blueberries into the remaining batter. Fill the muffin cups. Sprinkle the muffin tops with sugar or struesel topping.
Bake until golden brown,about 25 minutes. Cool muffins in the pan for 5 minutes and then transfer to a wire rack.
Store at room temperature for up to four days. Or freeze the cooled muffins in a freezer container for up to three months.
Stir together the brown sugar, flour, oats, cinnamon, and salt. Add the melted butter. Stir to combine. Use as directed above.
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