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Homemade Best Blueberry Muffins photo

Best Blueberry Muffins

These Best Blueberry Muffins are a morning delight! Bursting with juicy blueberries and topped with a golden crust, they’re perfect for any occasion.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Muffins:
  • 1/4 cup all-purpose flour for coating blueberries
  • 1/4 cup packed light brown sugar
  • 2 1/2 tablespoons cold unsalted butter cut into small pieces
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/4 cup packed light brown sugar for moisture and flavor
  • 1/2 cup unsalted butter melted and cooled
  • 2 large eggs at room temperature
  • 3/4 cup buttermilk at room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 1 1/4 cups blueberries divided
  • 1 tablespoon flour for coating berries

Equipment

  • Mixing bowls
  • Whisk
  • Rubber spatula
  • Muffin tin
  • Oven
  • Cooling rack

Method
 

Baking Instructions:
  1. Step 1: Preheat your oven to 375°F (190°C).
  2. Step 2: In a small bowl, toss the blueberries with 1/4 cup of all-purpose flour.
  3. Step 3: In a large mixing bowl, combine 2 cups of all-purpose flour, 1/2 cup of granulated sugar, 1/4 cup of packed light brown sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of kosher salt.
  4. Step 4: In another bowl, melt the 1/2 cup of unsalted butter and let it cool slightly. Add 2 large eggs, 3/4 cup of buttermilk, and 1 1/2 teaspoons of pure vanilla extract. Whisk until smooth.
  5. Step 5: Pour the wet ingredients into the dry ingredients. Using a rubber spatula, gently fold the mixture together until just combined.
  6. Step 6: Gently fold in the coated blueberries.
  7. Step 7: Scoop the batter into a greased or lined muffin tin, filling each cup about 2/3 full.
  8. Step 8: Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
  9. Step 9: Let the muffins cool in the tin for about 5 minutes before transferring them to a cooling rack.

Notes

  • For gluten-free muffins, use a gluten-free baking blend.
  • For dairy-free, substitute almond milk and dairy-free butter.
  • For a lower sugar option, reduce sugar or use a substitute.