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These are the Best Blueberry Muffins that are easy to make, perfectly-domed in shape and will remind you of a perfect bakery-style muffin. Prep these the night before for a perfect weekend morning brunch. Pair them with my horchata coffee and delicious olive oil fried eggs.
Does the internet need another blueberry muffin? Absolutely not. But this is my story and my blog and I make what I want. Lol. So I present you: my Best Blueberry Muffins. All kidding aside, I wanted a blueberry muffin recipe that I could whip up when people came over. I wanted a very good and easy blueberry muffin recipe! And something I could make the night before.
I’m a breakfast lover of all kinds. I love nothing more than a big stack of lemon ricotta pancakes on a Sunday morning, breakfast burritos in the freezer for easy weekday breakfasts and I love a warm matcha latte.
What Makes The Best Blueberry Muffin?
- It should evoke warm and cozy feelings when eating.
- The flavor should be fresh, delicious and the crumb should be moist.
- I favor a bakery-style domed top that’s beautiful to look at.
How to Get a Domed Muffin Top
The wonderful dome topping is due to two things:
- Resting the batter for at least an hour, but ideally overnight.
- And setting the oven to 400 degrees for the first 7 minutes. The high temperature creates steam, making the muffins super puffy.
- The muffin is bakes for the remaining time at 350 degrees F.
Ingredients You’ll Need for the Best Blueberry Muffins
- Blueberries – I like using fresh blueberries for this recipe. You can use frozen but please note how to prepare them below.
- Buttermilk – I know sometimes calling for buttermilk is annoying but it’s really needed in this recipe to give it the best and lightest texture.
- Eggs – This gives it a nice toothsome and light texture.
- Melted butter + oil – My favorite combination in any cake (see my carrot sheet cake and most of my other cakes) is using butter and oil. Butter adds the best flavor, while oil adds a nice moisture level.
- Pure Vanilla Extract – This adds a nice hint of flavor. You can use store-bought or make your own using my homemade vanilla extract recipe.
For the rest of the ingredients, please see the recipe index card below!
How to Get a Crunchy Muffin Top!
- The crunchy top is thanks to the high temperature and a bit of turbinado sugar.
- And that’s it! Those two little things contribute to this super delicious muffin.
- These muffins are absolute perfect but it takes a bit of a strategy to take them from basic to best.
How To Make The Best Blueberry Muffins!
- Prep. I like to start with putting muffin liners in my muffin tin. It helps to get everything ready since this recipe is super easy!
- Toss the blueberries with flour. Add the blueberries to a small bowl and toss them with a bit of flour. This will help the blueberries sinking.
- Wet Ingredients. Whisk together the wet ingredients: buttermilk, melted butter, sugar, oil, eggs and vanilla extract.
- Dry Ingredients. Whisk together the dry ingredients: flour, salt, baking powder and baking soda.
- Rest the batter. For the blueberry muffins to really rise, the batter needs to rest at least an hour. What’s awesome is that this means you can keep it in the fridge overnight turning them into overnight muffins!
- Preheat the oven. Get it nice and hot!
- Fill up the muffin tin. Add the batter to the muffin tins about 3/4 of the way.
- Sprinkle the tops with turbinado sugar. This gives the muffins a nice crunchy top.
- Bake the muffins. They need to stay in the oven from 10-12 minutes. They’re ready when a toothpick inserted into the center comes out clean.
Tips and Tricks
To Freeze the Muffins: Cool the muffins completely to room temperature. When they’re cool, place the muffins back in the muffin tin cavities. Transfer to the freezer for 2 hours. At the 2-hour mark, transfer the muffins to a freezer-safe plastic bag or container. Label the container with the date and “blueberry muffins.” Freeze for up to 3 months.
To Thaw Frozen Muffins: To thaw the muffins, set them out at room temperature until they’re no longer frozen. And then warm up a bit in a 200F oven. OR, you can warm up frozen muffins in the microwave or oven.
To Warm Up Frozen Muffins: For a microwave, set the muffin on a napkin or microwave-safe plate. Microwave on “high” for about 30 seconds. For an oven, preheat oven to 350 degrees F. Wrap the muffins in foil and warm for about 15-17 minutes.
Recipe FAQs
Absolutely, add lemon zest to the sugar in the recipe. Rub the zest with your fingers into the sugar. This will infuse the sugar with a delicious lemon flavor. Proceed with the recipe as written.
Well, I suppose that depends on what recipe you’re using. I’m not a nutritionist, but I would suspect that they wouldn’t say that a muffin like this is to be eaten for health purposes. It’s delicious but should probably be eaten with balance in mind haha.
More Breakfast Recipes
If you tried this Best Blueberry Muffins Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
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Place muffin liners in a muffin tin and set aside. If your liners aren’t made of parchment and just paper, you might want to spray them with cooking spray.
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In a bowl, toss the blueberries with the teaspoon of flour and set aside.
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In medium bowl, whisk together the buttermilk, melted butter, sugar, neutral oil, eggs and vanilla extract. In a large bowl, whisk together the flour, salt, baking powder, baking soda. Pour the wet ingredients into the dry ingredients and mix until barely combined. Add the blueberries.
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Cover the bowl with plastic wrap and allow to rest for at least 1 hour or you can allow them to rest in the fridge overnight. If you’re resting them for an hour, no need to add them to the fridge.
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Preheat the oven to 400 degrees F. Divide the batter amongst the twelve cavities in the muffin tin. Sprinkle the tops with turbinado sugar.
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Transfer to the oven to bake for 7 minutes. Then immediately turn the oven’s temperature down to 350 degrees F and bake for an additional 10 to 12 minutes, until the tops are lightly golden brown and nicely domed.
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Let the muffins cool in the pan for 10 minutes and then carefully remove and allow to cool on a cooling rack. Muffins will last up to 3 days when stored in an air-tight container.
Cool the muffins completely to room temperature. When they’re cool, place the muffins back in the muffin tin cavities. Transfer to the freezer for 2 hours. At the 2-hour mark, transfer the muffins to a freezer-safe plastic bag or container. Label the container with the date and “blueberry muffins.” Freeze for up to 3 months.
To Thaw Frozen Muffins:
To thaw the muffins, set them out at room temperature until they’re no longer frozen. And then warm up a bit in a 200F oven. OR, you can warm up frozen muffins in the microwave or oven.
To Warm Up Frozen Muffins:
For a microwave, set the muffin on a napkin or microwave-safe plate. Microwave on “high” for about 30 seconds.
For an oven, preheat oven to 350 degrees F. Wrap the muffins in foil and warm for about 15-17 minutes.
Equipment:
Non-stick Muffin Tin | Stainless Steel Bowls | Silicon Spatulas | Muffin Liners |
Serving: 12g | Calories: 222kcal | Carbohydrates: 33.3g | Protein: 4.1g | Fat: 8.5g | Saturated Fat: 3.3g | Cholesterol: 42mg | Sodium: 216mg | Potassium: 129mg | Fiber: 1.2g | Sugar: 16.1g
Nutrition information is automatically calculated, so should only be used as an approximation.
