This straightforward recipe yields a dozen of the softest, fluffiest, most deliciously buttery blueberry muffins. Topped with a crunchy cinnamon brown sugar streusel, these rival any bakery muffin, however come collectively shortly in your personal kitchen. They’re ready with easy elements, so that you will be biting right into a recent, heat blueberry muffin in underneath an hour.
I initially revealed this recipe in 2014 and have since added new pictures and useful success ideas.
Muffins are a perennial favourite as a result of they’re fast and straightforward to make and the flavors are limitless (identical to scones). Everybody appreciates a recent batch of muffins and, better of all, muffins double as breakfast and snack. (Or within the case of double chocolate muffins… dessert!)
However on the subject of muffin varieties, blueberry muffins maintain the crown. Nothing compares to the traditional blueberry muffin, and right this moment I’m exhibiting you precisely easy methods to put together my easiest model.
That is my household’s favourite blueberry muffins recipe, and going by the tons of of 5-star critiques it’s acquired, it’s a household favourite for a lot of different residence bakers, too!
One reader, Jes, commented: “Greatest blueberry muffins I’ve ever had—no bakery or retailer or restaurant that I’ve ever visited has ever produced a blueberry muffin that would examine to this. ★★★★★“
One other reader, Sara, commented: “Greatest blueberry muffins I’ve ever had in my 80 years! ★★★★★”
And one other reader, Kathy, commented: “This really is my favourite blueberry muffin recipe. You simply can’t go flawed with it. Everybody loves the streusel topping. ★★★★★“
Why Are These Our Favourite Blueberry Muffins?
They’re a texture lover’s dream with a buttery gentle crumb, juicy blueberries, and a candy crunch on prime. They’re not as giant and dense as my jumbo blueberry muffins and have a little bit extra taste from the brown sugar and butter.
These muffins stand out from the remaining as a result of they’re:
- Buttery and moist
- Mushy and cakey, not dense
- Straightforward to organize
- Made with EXTRA blueberries (and you should use recent or frozen)
- Topped with a simple 3-ingredient candy streusel
Since I first developed this blueberry muffin recipe, I’ve baked dozens of variations—swapping blueberries for apples, peaches, and different fruits. The truth is, this blueberry muffin recipe shortly become my go-to base muffin recipe, a batter you possibly can flip into infinite muffin flavors. I even have the recipe in my latest cookbook, Sally’s Baking 101.
Make the Greatest Blueberry Muffins
There are not any secret elements or difficult steps on this blueberry muffin recipe. You solely want a number of bowls and a mixer… and a muffin pan, in fact!
- Whisk the dry elements: Flour, leaveners, and salt.
- Combine the moist elements: Butter, sugars, eggs, bitter cream, and vanilla.
- Mix moist & dry, then add milk: You need to use any sort of milk, dairy or nondairy, and even buttermilk (see Notes).
- Spoon into muffin pan: Fill these liners all the way in which to the highest!
- Add streusel topping: Simply brown sugar, cinnamon, and chopped walnuts. See under for steered options.
- Bake!
That’s it! The bitter cream is the magical ingredient as a result of it provides a lot moisture and produces the softest blueberry muffins ever. For those who don’t have bitter cream, you should use yogurt like we do in lemon blueberry muffins. Or you should use buttermilk to switch each the milk and the bitter cream.
Create the Good Tall Muffin Tops
For tall bakery-style domed muffin tops, there are 3 instructions to comply with intently:
- Ensure that your muffin batter is THICK. (This one is!)
- Fill your muffin tins/liners all the way in which to the highest.
- Bake the muffins for five minutes at a excessive temperature, after which decrease the temperature whereas maintaining the oven door closed. This preliminary excessive oven temperature shortly lifts up the muffin prime. As soon as the temperature is diminished, the facilities of the muffins bake. I like to recommend this in practically all of my muffin recipes. (These crumb cake muffins are an exception to the rule!)
Have I discussed what a deal with these are with a swipe of do-it-yourself honey butter, too? Cinnamon butter can be an incredible pairing with these muffins!
It is determined by the recipe. My staff and I wouldn’t contemplate these wholesome blueberry muffins as a result of they’re made with butter, flour, and sugar. Nevertheless, they’re do-it-yourself and you realize precisely what’s in them, vs. one thing store-bought. In case you are searching for a more healthy different, you’ll recognize these blueberry banana muffins, bran muffins, or applesauce muffins.
Completely. You’ll be able to merely omit the nuts, or swap the streusel right here for the crumb topping from this recipe for peach streusel muffins. Or skip the streusel topping solely, and simply prime the muffins with some coarse glowing sugar for a candy crunch that’s additionally fairly!
Sure! If utilizing frozen blueberries, don’t thaw them earlier than including to the batter.
You’ll be able to toss the blueberries with a Tablespoon of flour earlier than you add them to the batter, however it’s probably not needed right here as a result of the muffin batter is so thick.
Freeze Blueberry Muffins
You’ll be able to freeze the muffins for as much as 3 months. Cool utterly after which place the muffins in a freezer-friendly container or bag. When able to eat, thaw within the fridge (in a single day) or at room temperature on the counter. To heat up, microwave the thawed muffins for about 20 seconds or bake at 300°F (149°C) for six–10 minutes.
Blueberry Muffin Variations
Favourite Breakfast Recipes
Description
These blueberry muffins are buttery, gentle, and moist. For that bakery-style goodness, add a simple cinnamon brown sugar topping. This thick muffin batter mixed with my preliminary excessive oven temperature trick ensures tall muffin tops. Ready with primary elements and a pair mixing bowls, you’ll recognize this straightforward breakfast recipe.
- Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use muffin liners. Put aside.
- For the topping: Combine all the topping elements collectively. Put aside.
- For the muffins: Whisk the flour, baking soda, baking powder, and salt collectively in a big bowl. Put aside.
- Utilizing a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter, granulated sugar, and brown sugar collectively on excessive pace till clean and creamy, about 3 minutes. On medium pace, add the eggs one after the other, beating nicely after every addition. Beat within the bitter cream and vanilla extract on medium pace till mixed. With the mixer working on low pace, add the dry elements and milk into the moist elements and beat till mixed. Batter is thick and creamy. Fold within the blueberries.
- Spoon the batter into liners, filling all of them the way in which to the highest. Spoon brown sugar topping on every, gently urgent it down into the floor so it sticks. Bake for five minutes at 425 then, maintaining the muffins within the oven, cut back the oven temperature to 350°F (177°C). Bake for a further 18–20 minutes or till a toothpick inserted within the heart comes out clear. The full time these muffins take within the oven is about 23–25 minutes, give or take. Enable the muffins to chill for five minutes within the muffin pan, then switch to a wire rack to proceed cooling.
- Muffins keep recent coated at room temperature for a number of days or within the fridge for as much as 1 week.
Notes
- Freezing Directions: Freeze baked & cooled muffins for as much as 3 months. Thaw within the fridge or at room temperature earlier than having fun with.
- Particular Instruments (affiliate hyperlinks): 12-count Muffin Pan | Muffin Liners | Glass Mixing Bowls | Whisk | Electrical Mixer (Handheld or Stand) | Cooling Rack
- Bitter Cream: Bitter cream provides a lot moisture. Plain yogurt is a good substitute—I like to recommend plain Greek yogurt, any fats content material. Unsweetened applesauce or mashed banana might also be used.
- Milk: You need to use any milk, dairy or nondairy. I like to recommend avoiding nonfat milk, nevertheless.
- Can I Use Buttermilk? Sure, you should use buttermilk on this recipe. Use it to switch BOTH the bitter cream and milk. Use 3/4 cup (180ml).
- Blueberries: If utilizing frozen blueberries, don’t thaw.
- Can I Make the Streusel With out Nuts? Sure! You’ll be able to merely omit the nuts, or swap the streusel right here for the crumb topping from this recipe for peach streusel muffins. Or skip the streusel topping solely, and simply prime the muffins with some coarse glowing sugar for a candy crunch that’s additionally fairly!
- Why the preliminary excessive oven temperature? As instructed, bake the muffins for five minutes at an preliminary excessive temperature, then decrease it. This preliminary excessive oven temperature shortly lifts up and units the tall muffin prime. As soon as the temperature is lowered, the facilities of the muffins bake. I do that in all my muffin recipes together with zucchini muffins, lemon poppy seed muffins, and banana muffins, too.
- Jumbo & Mini Muffins: For a jumbo muffin pan: 425°F for five minutes, then cut back to 350°F for 22–25 minutes for a complete of 27–half-hour. Makes about 6. For mini muffins: 350°F (complete time) for 12–14 minutes. Makes about 36–40.
- Fast Bread: Right here is my blueberry muffin bread, which is basically the identical recipe in a loaf pan.
- Why is every part at room temperature? All refrigerated elements ought to be at room temperature so the batter mixes collectively simply and evenly.
