These quick and easy Blueberry Muffins are a great way to start the day or have as a snack! They’re light, fluffy, not-to-sweet, full of juicy blueberries and topped with a sugary crust. Just a side note, I like to review only the most complicated details in my posts, so at any moment if you would like to see the full recipe, please use the “Jump to Recipe” button above.
Notes on how to make these blueberry muffins:
To start off, let’s begin by preparing the muffin pan and the ingredients. For the muffin pan, there are two options. The first is to line and grease cupcake liners. To grease the cupcake liners, spray a little bit of non-stick baking spray into the liners and set aside. The second option is to go without liners and instead grease and lightly flour the muffin cups. Next, there are some ingredients that need to be prepared before baking starts – namely the butter and the buttermilk. The buttermilk only needs to be prepared if you’re planning to use a substitute. To prepare the butter, melt it in the microwave or over the stove top and set aside. If you don’t have buttermilk, you can make your own by adding 1/2 tablespoon of white vinegar to 1/2 cup milk, stirring and leaving it to sit for 10 minutes.
Once the muffin pan and ingredients are prepared, we can move onto baking. In one large bowl, we’ll have the dry ingredients and in another bowl we’ll have the wet ingredients. We’ll then add the dry ingredients together with the wet ingredients and whisk until it starts to thicken and smooth out a little – about a minute. We don’t want to over-mix the batter because it will create tough muffins. The batter will still have some lumps in it, but that’s okay.
Next, we’ll toss the frozen blueberries in 2 tablespoons of flour and then add it all into the muffin batter. Using a rubber spatula, fold in the blueberries. Once the blueberries are folded in, we want to divide the batter into the cups filling to 2/3rd full. I use a standard sized muffin pan, but they can vary slightly in size so this recipe can yield anywhere between 12 to 14 muffins. Before baking, sprinkle the muffins with a thick layer of granulated sugar.
Bake the muffins at 400℉ and then reduce the oven to 375℉ and bake for another 15 to 20 minutes. We do this so that the tops of the muffins become crispy initially with the higher temperature, then we reduce it so we don’t dry out the rest of the muffins by baking at a too high of a temperature for too long. Remove the muffins from the oven and allow to cool on a rack for 10 minutes, then remove the muffins from the pan.
How to store these blueberry muffins:
These muffins can be stored in an airtight container, in the refrigerator, for 3 to 4 days. They can also be wrapped up and stored in the freezer for up to 3 months. When ready to eat, remove from the freezer and thaw at room temperature.
Blueberry Muffins
Ingredients
- 1 3/4 cups (210g) All-purpose Flour
- 1/2 tsp Salt
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 cup Vegetable Oil
- 4 tbsp Unsalted Butter – melted
- 1 cup (200g) Granulated Sugar
- 2 Large Eggs
- 1 1/2 tsp Pure Vanilla Extract
- 1/2 cup Buttermilk* – see notes for substitute
- 1/2 cup Whole or 2% Milk
- 1 cup Frozen Blueberries
- 2 tbsp All-purpose Flour
- 3 tbsp Granulated Sugar
Instructions
- Preheat the oven to 400℉. Grease or line 12 muffin cups. If choosing to grease cups, also lightly flour muffin cups. If using liners, spray with nonstick baking spray, set aside.
- In a large bowl, whisk together the flour, salt, baking powder, and baking soda.
- In another large bowl, whisk together the vegetable oil, melted butter, sugar, eggs, vanilla extract, buttermilk and milk.
- Whisk the wet ingredients into the dry ingredients, whisk for about 1 minute until combined and slightly thickened.
- Toss the frozen blueberries into the 2 tbsp flour. Using a rubber spatula, fold into muffin batter.
- Divide between muffin cups, filling to 2/3rd full in each muffin cup.
- Sprinkle generously with sugar.
- Bake at 400℉ for 10 minutes, reduce heat and bake at 375℉ for 15 to 20 minutes, until the tops of the muffins are golden brown and a toothpick inserted into one comes out clean.
- Remove from the oven and allow to cool on a rack for 10 minutes then remove from the muffin pan and allow to cool until an edible temperature is reached.
Notes
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