Description
These classic Blueberry Muffins feature a tender crumb and bursting berries, baked to golden perfection with a deliciously crunchy sugar topping. Perfect for breakfast or a snack, they combine buttermilk and cinnamon for subtly rich flavor and moist texture.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/2 teaspoon ground cinnamon (optional)
- 1 tablespoon flour (to toss with blueberries)
- 2 tablespoons coarse sugar (for topping, optional)
Wet Ingredients
- 2 large eggs
- 1 cup buttermilk (or 1 cup milk mixed with 1 tablespoon lemon juice, rested 5 minutes)
- 1/2 cup unsalted butter, melted and cooled (or neutral oil)
- 1 teaspoon vanilla extract
Fruit
- 1 1/2 cups blueberries, fresh or frozen (do not thaw)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 425°F (220°C) and line a 12-cup muffin pan with liners or grease it well to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and cinnamon if using. This ensures even distribution of leavening agents and flavor.
- Combine Wet Ingredients: In a separate bowl, whisk the eggs, buttermilk, melted butter, and vanilla extract until smooth and fully blended for a creamy batter base.
- Mix Batter: Pour the wet ingredients into the dry ingredients and gently stir just until combined. Be careful not to overmix to keep the muffins tender and fluffy.
- Prepare Blueberries: Toss the blueberries with 1 tablespoon of flour to prevent sinking to the bottom, then fold them gently into the batter.
- Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each approximately three-quarters full for nicely domed tops. Sprinkle with coarse sugar if using to add crunch and sweetness.
- Bake Muffins: Bake for 5 minutes at 425°F to help create tall muffin tops. Without opening the oven door, reduce the temperature to 350°F and continue baking for 14 to 18 minutes until golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool: Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. This helps them set and prevents sogginess.
Notes
- The initial high-heat baking phase encourages a taller, bakery-style muffin top.
- For a brighter flavor, add 1 tablespoon of lemon zest to the batter.
- If using frozen blueberries, fold them in at the very end to minimize blueberry streaks in the batter.
- Store muffins airtight at room temperature for up to 2 days, refrigerate for up to 5 days, or freeze for up to 2 months.
