The Very Best Blueberry Muffins

Moist and fluffy, the best blueberry muffins! This recipe is very quick and easy. Fresh or frozen blueberries are great!

This tried-and-true recipe is a keeper and the only recipe you’ll need if you’ve been looking for an easy, go-to blueberry muffin recipe!

blueberry muffin dough

First, whip the wet ingredients.

• oil (melted butter works too)
• egg
• sugar
• buttermilk or milk
• lemon zest (optional, but adds a nice bright note to the muffins)
• vanilla

Then add the usually questionable dry ingredients.

• all purpose flour
• baking powder + baking soda + salt

and mix until blended.Actually stop some stirring Before Or When adding blueberries, there should be a few dry streaks throughout the batter.

fresh or frozen blueberries

Fresh or frozen blueberries are great for this blueberry muffin recipe.

If using frozen berries, do not thaw them first.

Mix the blueberries with 1-2 teaspoons of flour, then gently mix into the batter.

Again, don’t over mix here. Not only does that mean the death of your lovely fluffy muffin, but it can also thin out your blueberries, leaving sad blue streaks in your batter (and your soul).

Raw Sugar: Recipe for Lumpy Tops

I highly recommend topping the muffin dough with raw sugar. It gives muffins the most enjoyable crunch and lumpy top.

However, the muffins are fluffy and fluffy even without sugar.

You can use turbinado sugar, coarse sanding sugar, sparkling sugar, or granulated sugar. Fine-grained granulated sugar doesn’t provide the same crunch on top as coarse sugar does, though.

best muffin tins

These blueberry muffins are baked at 375 degrees. This extra temperature rise (beyond the usual “bake at 350”) helps with perfect domed muffin tops.

These muffins (in fact, all the muffin recipes on my site) are best baked in light-colored muffin tins rather than dark-colored muffin tins.

If you only have dark or colored muffin tins, lower the oven temperature to 350 degrees Fahrenheit.

I can’t say enough good things about USA brand muffin tins (no sponsors, I really love them). After using them a few years ago, I completely converted and got rid of the others.

They don’t stick together and everything bakes evenly (and perfectly). If this blog post is a love song, these muffin tins {aff. link}that’s how much I love them.

I love how easy and simple these blueberry muffins are.

But beware, the melted blueberry craters on the muffins are hot right out of the oven. Let the mayyybbbeee cool for a minute or two as you don’t want to mess around with them. signature: A loving friend with direct experience and a burnt tongue that may never recover

At first glance, these muffins look like nothing out of the ordinary, but they are actually excellent.

{FYI: This old (old!) recipe for blueberry muffins is great. I’m definitely not turning my back on it, but this new and improved recipe is super simple and the muffins are just as delicious.}

As long as you remember the 3 basic rules of the best blueberry muffins:

• do not mix too much
• do not mix too much
• do not mix too much

You will feel better and you will be able to eat moist and fluffy muffins.

And for all my Huckleberry loving friends, Yes, huckleberries work very well in these muffins. We recognize that when and how you use hand-picked huckleberries is an important decision, but these muffins are well worth it. We can prove that there is

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best blueberry muffins

yield: 16 muffin

Preparation time: 20 minutes

Cooking time: 16 minutes

total time: 36 minutes

• 1 cup (212 g) Granulated sugar
• ½ cup Neutral flavored oils (vegetables, canola, grapeseed, etc.)
• ½ cup milk or buttermilk
• 2 big egg
• 1 tablespoon fresh lemon zest (see note)
• 1 tea spoon vanilla extract
• 2 cup (284 g) all purpose flour
• 1 ½ tea spoon baking powder
• ½ tea spoon salt
• ¼ tea spoon baking soda
• 2 cup (340 g) Blueberries, fresh or frozen (if frozen, do not thaw)
• 1-2 tea spoon all purpose flour
• ⅓～½ cup Raw sugar, for topping (optional)

• Preheat oven to 375 degrees Fahrenheit. Line 2 muffin tins with a paper liner or lightly grease with cooking spray (recipe says he makes 16 muffins).

• In a large bowl, combine sugar, oil, milk (or buttermilk), eggs, lemon zest, and vanilla.

• Add flour, baking powder, salt and baking soda and mix until a few dry streaks remain. Do not overmix.

• Mix blueberries with 1-2 teaspoons of flour, then add blueberries and flour to the batter.

• Mix gently so as not to crush the blueberries. Mix until the dough comes together. Do not overmix.

• Fill muffin liners about 2/3 full and sprinkle each muffin with brown sugar (optional).

• Bake for 16-18 minutes until the top is lightly springing back. Remove from oven, immediately remove muffins from molds and allow to cool completely on wire racks.

lemon peel: If you don’t have lemon zest on hand, you can omit it, but if you have it, it’s a good idea to use it. It adds a very subtle bright lemon note to the muffins.
Raw sugar: You can also use raw sugar for topping. I love the lumpy/crackling top it gives the muffins. Instead of raw sugar you can use turbinado or regular granulated sugar.

Serving: 1 muffin, calorie: 209kcal, carbohydrates: 32g, protein: 3g, obesity: 8g, saturated fat: 1g, cholesterol: twenty fourmg, sodium: 142mg, fiber: 1g, sugar: 19g

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Recipe source: From Mel’s Kitchen Cafe