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Best Blueberry Muffins

What makes the BEST blueberry muffins? Loads of fresh blueberries, a soft, moist crumb and delicious flavor in absolutely ever single bite!
Course Breads-Muffins
Cuisine American
Keyword easy muffin recipes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 muffins
Calories 380kcal

Ingredients

For the Muffins:

  • 2 cups fresh blueberries picked over
  • 1 ⅛ cups granulated sugar plus 2 teaspoons
  • 2 tablespoons water (might need a little more)
  • 2 ½ cups unbleached all-purpose flour
  • 2 ½ teaspoons baking powder
  • 1 teaspoons salt
  • 2 large eggs
  • 4 tablespoons unsalted butter melted and cooled slightly
  • ¼ cup vegetable oil
  • 1 cup buttermilk
  • 2 teaspoons vanilla extract

Streusel:

  • 3 tablespoons granulated sugar
  • 3 tablespoons brown sugar
  • cup all purpose flour
  • 5 tablespoons melted butter

Sugar:

  • cup granulated sugar
  • teaspoons lemon zest

Instructions

  • 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.

For Streusel:

  • 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.

Nutrition

Calories: 380kcal | Carbohydrates: 58g | Protein: 5g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 56mg | Sodium: 355mg | Potassium: 98mg | Fiber: 1g | Sugar: 34g | Vitamin A: 354IU | Vitamin C: 3mg | Calcium: 88mg | Iron: 2mg