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Homemade Blueberry Muffins Recipe

4 from 82 reviews

  • Author: admin
  • Total Time: 1 hour 5 minutes
  • Yield: 12 muffins 1x
  • Diet: Vegetarian

Description

This homemade blueberry muffins recipe yields bakery-style muffins with a tender crumb and a soft, juicy burst of fresh blueberries in every bite. The batter rests before baking to ensure fluffy muffins with beautifully domed tops, complemented by a sprinkle of sanding sugar for a delicate crunch. Perfect for breakfast or a sweet snack, these muffins balance sweetness with a hint of cinnamon or nutmeg.

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 & Toppings

  • 2 cups fresh blueberries (can also use frozen, do not thaw)
  • ½ cup blueberries (for topping)
  • Sanding sugar (for sprinkling)

Instructions

  1. 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 until thoroughly mixed and set aside.
  2. Mix wet ingredients: In a larger mixing bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract using a spatula to ensure everything is well blended.
  3. Combine wet and dry ingredients: Gradually add the dry ingredients into the wet ingredients, mixing just until combined. Avoid overmixing to keep the muffins tender. Then gently fold in the 2 cups of blueberries using a spatula.
  4. Rest the batter and preheat oven: Cover the bowl with a towel and let the batter rest for 15 minutes. Meanwhile, preheat the oven to 425ºF (218ºC), which will help create a strong initial rise.
  5. Prepare muffin pan: Line a 12-count muffin pan with 6 muffin liners, filling every other muffin well. Fill these liners to the top with batter. Use a butter knife to smooth the tops for an even finish.
  6. Add toppings: Press the remaining ½ cup of blueberries onto the surface of the filled muffin liners. Sprinkle them evenly with sanding sugar for a subtle sparkle and crunch.
  7. Bake: Place one muffin pan in the center of the preheated oven and bake for 7 minutes at 425ºF to set the muffin tops. Then lower the oven temperature to 350ºF (177ºC) without removing the muffins and continue baking for an additional 22-25 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool and repeat: Allow the muffins to cool in the pan before removing. Repeat the baking process with the remaining batter, reheating the oven to 425ºF before baking the next batch.

Notes

  • Use frozen blueberries directly without thawing to prevent the batter from turning blue and watery.
  • Resting the batter before baking enhances muffin rise and texture.
  • Filling every other muffin well creates bakery-style domed tops.
  • You can swap nutmeg with cinnamon based on preference for subtle flavor variations.
  • Sanding sugar adds a decorative, sweet crunch on top.
  • Make sure not to overmix the batter to avoid tough muffins.
  • Allow muffins to cool slightly in the pan for easier removal and better setting.
  • Prep Time: 20 minutes
  • Cook Time: 32 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

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Find it online: https://homegrownbeets.com/homemade-blueberry-muffins-recipe/