What makes the BEST blueberry muffins? Loads of fresh blueberries, a soft, moist crumb and delicious flavor in absolutely ever single bite!
I love the Crazy Cooking Challenge – it’s a fun way to meet new food bloggers, make delicious recipes and share with others.
This month was Blueberry Muffins which is perfect for me, because I love muffins, and I especially love Blueberry Muffins.
I used the little Food Blog Recipe Search I have at the bottom of my page and typed in “blueberry muffins” and after skimming through a whole page of results, I found a whole bunch I wanted too try.
Yep, her recipe is that good. I only made minor tweaks and the first time I didn’t make either of the toppings. I did the second time and I prefer the lemon sugar one. VERY delicious.
It wasn’t until after I had already made them and got this blog post together that I realized she also participates in the Crazy Cooking Challenge which I figured out via the graphic for the challenge on her blog. I love it! I cannot wait to see what she does for this challenge since these Blueberry Muffins are titled The Best Ever Blueberry Muffins.
She wasn’t kidding either – they are the best ever, which is why I chose them!
Here are my previous entries:
- Ultimate Chocolate Chip Cookie Recipe
- Ultimate Macaroni and Cheese Recipe
- World’s Creamiest Mashed Potato Recipe
- Ultimate Fudge Recipe
- Ultimate Chicken Noodle Soup Recipe
- Ultimate Chocolate Cake
- Spaghetti (Red Sauce)
- and of course this one, is the 8th – Blueberry Muffins.
Best Blueberry Muffins
For the Muffins:
- 2 cups fresh blueberries picked over
- 1 ⅛ cups plus 2 teaspoons granulated sugar
- 2 tablespoons water (might need a little more)
- 2 ½ cups unbleached all-purpose flour
- 2 ½ teaspoons baking powder
- 1 teaspoon table salt
- 2 large eggs
- 4 tablespoons unsalted butter melted and cooled slightly
- ¼ cup vegetable oil
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 3 tablespoons white sugar
- 3 tablespoons brown sugar
- ⅓ cup flour
- 5 tablespoons melted butter
- ⅓ cup granulated sugar
- 1½ teaspoons finely grated zest from 1 lemon
- Preheat oven to 375 degrees F.
- Prepare your muffins tins.
- In a saucepan on the stove, bring 1 cup of blueberries, the water and 2 teaspoons sugar to simmer in small saucepan over medium heat. Cook, mashing the berries with your potato masher or fork several times and stirring frequently, until the berries have broken down and mixture is thickened and reduced by about half. Put it all in a bowl and allow it to cool until it is room temp.
- In your stand mixer or a medium bowl, whisk together the remaining sugar (1 1/8 cups) and the eggs. Slowly add the butter and the oil. Whisk until combined. Then add the buttermilk and the vanilla and whisk until combined.
- In another bowl, whisk the flour, the baking powder and the salt together. Using a spatula or large kitchen spoon add the dry ingredients to the wet ingredients a little at a time. Mix until combined – batter will still be very lumpy with a few spots of dry flour. Gently fold in the blueberries and stir just until they are moistened. You don’t want to over mix.
- Using a measuring cup, large spoon or an ice cream or cookie scoop, divide the batter equally among prepared muffin cups.
- Spoon a teaspoon of cooked berry mixture into the center of each bit of batter. Using a fork, a chopstick or skewer, gently swirl the berries through the top.
- If you are using any of the toppings (directions below) sprinkle these on now.
- Bake until muffin tops are golden and just firm, about 20-30 minutes. Start checking at about the 20 minute mark and remove as soon as a toothpick comes out clean of batter (not the blueberries). Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.
- Combine the four ingredients listed until completely blended and sprinkle on top of muffins before baking.
For Sugar: (my favorite)
- Stir together sugar and lemon zest in small bowl until combined; sprinkle on top of muffins before baking.