Description
These homemade blueberry muffins are delightfully moist and bursting with fresh blueberries, featuring a tender crumb and a crisp, sugar-crusted top. Perfect for breakfast or a snack, this easy-to-follow recipe combines simple pantry ingredients with fresh fruit, producing bakery-style muffins with a lovely dome and sweet flavor. The batter rests before baking to enhance texture, and the two-step baking process ensures golden, perfectly cooked muffins every time.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour (360 grams)
- 1 ½ cups granulated sugar
- 3 tsp baking powder
- ½ tsp salt
- ¼ tsp nutmeg or cinnamon
Wet Ingredients
- 2 large eggs
- ¾ cup buttermilk
- ½ cup vegetable oil
- 2 tsp vanilla extract
Fruit and Topping
- 2 cups fresh blueberries (can also use frozen, do not thaw)
- ½ cup blueberries (for topping)
- Sanding sugar (for topping)
Instructions
- Prepare dry ingredients: In a mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, salt, and nutmeg or cinnamon. Stir with a spoon to evenly mix the dry ingredients and then set aside.
- Mix wet ingredients: In a larger mixing bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract until fully blended and smooth.
- Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently with a spatula just until combined. Be careful not to overmix. Then, carefully fold in the 2 cups of blueberries to distribute them evenly throughout the thick batter.
- Rest the batter and preheat oven: Cover the bowl of batter with a towel and let it rest at room temperature for 15 minutes. Meanwhile, preheat your oven to 425ºF (220ºC) to prepare for baking.
- Prepare the muffin pan: Line a 12-count muffin pan with 6 muffin liners, placing them in every other well to create bakery-style muffin tops. Fill each lined well to the top with batter. Use a butter knife to smooth out any Lumpy tops for even baking.
- Add toppings: Press the remaining ½ cup of blueberries gently on top of each muffin and sprinkle with sanding sugar for a sweet, crunchy finish.
- Bake the muffins: Place the muffin pan in the center of the preheated oven and bake for 7 minutes at 425ºF. Without removing the muffins, reduce the oven temperature to 350ºF and bake for an additional 22 to 25 minutes, or until a toothpick inserted in the center comes out clean. Let the muffins cool in the pan before removing. Repeat the baking process with the remaining batter, remembering to heat the oven back up to 425ºF before starting the next batch.
Notes
- Using frozen blueberries directly without thawing prevents the batter from turning blue and keeps the muffins fluffy.
- Resting the batter allows the flour to hydrate and helps make the muffins tender.
- Filling every other muffin well creates those signature tall and rounded bakery-style muffin tops.
- Sanding sugar adds a nice crunchy texture and sparkle on top but can be omitted if desired.
- Make sure not to overmix the batter to avoid dense muffins.
- To store, keep muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
