Blueberry Muffins
This Blueberry Muffins recipe gives me everything I look for in a homemade bake with soft, moist texture, a buttery crumb, and sweet, fresh blueberries in every bite. These muffins take a little finesse, but with the techniques I’ve learned over the years, you’ll have a batch of delicious muffins in under an hour, perfect for breakfast or a quick treat.
Ingredients
For the Blueberry Muffins:
- 1 teaspoon salt
- 5 cups all-purpose flour + 3 tablespoons
- 1 ½ tablespoons baking powder
- 1 teaspoon baking soda
- 1 cup buttermilk
- 1/4 cup milk
- 1/4 cup oil
- 1 cup softened unsalted butter
- 1 cup granulated sugar
- 1 cup brown sugar
- 4 eggs
- 1 tablespoon vanilla
- 4 cups blueberries
For the Crumb Topping:
- 1/2 cup softened unsalted butter
- ¾ cup all-purpose flour
- ¾ cup packed light brown sugar
- 1 teaspoon ground cinnamon, optional
Instructions
- Preheat the oven to 375°.
- Start by making the crumb topping. Add all of the ingredients to a medium-size bowl and using a pastry knife, or a fork, cut in butter with the other ingredients until it is about the size of rice. Set aside.
- For the muffins, mix the salt, baking powder, baking soda, and 5 cups of flour together until completely mixed together. Set aside.
- Next, in a separate medium-size bowl whisk together the milk and oil and set aside.
- In a stand mixer with the paddle attachment cream together butter and the sugars on medium speed until light and fluffy, about 5-7 minutes.
- Add in 1 egg at a time until completely mixed in and then add in the vanilla.
- Turn the speed down to low and alternate in three batches adding in the dry flour ingredients with the wet milk ingredients just until mixed in.
- In a medium-size bowl quickly toss the blueberries with 3 tablespoons of flour until coated and then add them to the mixing bowl the batter and fold them in using a rubber spatula until combined.
- Evenly distribute the batter between 12 jumbo muffin cups.
- Sprinkle on the crumb topping evenly to cover the tops of each muffin.
- Bake at 375° for 30-35 minutes or until the tops are lightly brown and firm in the center.
- Cool on a rack until room temperature before serving.
Notes
Here’s a really important tip for you, and I’m sharing it because I’ve already tested it myself. Don’t spray the muffin tins with nonstick spray and pour the batter straight in - it doesn’t work. I’ve tried it, and the muffins still stick. I always recommend using muffin liners for this recipe. It makes things so much easier, and you’ll get a clean release every single time.
Do not overmix: I always mix just until the ingredients come together. Overmixing can make the muffins dense instead of tender.
Gently fold ingredients: I fold in the blueberries gently so the batter stays light and fluffy.
Do not overbake: I keep a close eye on the muffins near the end of baking to make sure they stay moist and don’t dry out.
Add acid for fluffiness: I use buttermilk to bring in a little acidity, which makes the muffins fluffier and more tender.
Use standard muffin tin: If you are using a regular 12-cup muffin tin, just cut the recipe in half and shorten the baking time by about 5 to 7 minutes.
Mixer options: If you don’t have a stand mixer, an electric hand mixer works just as well.
Use frozen blueberries: Frozen blueberries work great here. I toss them with a little flour before folding them in so they don’t sink to the bottom.
Make-Ahead: You can make these muffins up to 1 day ahead of time.
How to Store: Cover and keep in the refrigerator for up to 5 days. Cover and freeze for up to 3 months. Thaw in the refrigerator for 1 day before serving. You can also leave these covered at room temperature for up to 3 days.
Nutrition
Calories: 718kcalCarbohydrates: 103gProtein: 9gFat: 31gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 118mgSodium: 524mgPotassium: 361mgFiber: 3gSugar: 54gVitamin A: 857IUVitamin C: 5mgCalcium: 150mgIron: 4mg