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A quick and easy recipe for the classic! Moist, tender, and bursting with juicy blueberries.
I told you I would likely be riding the muffin train for awhile, and here we are. Still on board. Still the engineer. No end in sight.
I actually whipped these blueberry muffins up on a whim last week for the birthday boy. I snapped some photos in case they wound up being super tasty, and thank goodness I did, because all 16 of these muffins were gone not long after Matt got home from his 2 day business trip.
His response, with a mouth full of blueberries was “you know me so well.” Yes, yes I do. Aren’t you glad you married me?
The truth of the matter in the April household is that Matt has a huge sweet tooth. HUGE. Good thing he works out, uhh, all the time, because he cannot be trusted with sweets.
Despite his affinity for sugar, he will always choose a muffin/pastry/donut over cake/cupcakes. So when his birthday rolls around, I will almost always bake him something that isn’t cake.
Bonus points if I can stick a candle in it (hi, muffin!).
I used the base of my peach almond streusel muffins to get this blueberry number done. Turns out that was a great decision on my part, because that muffin batter is a pretty good base to start with. It’s simple, there is no mixer required, and as much as I love streusel, these muffins didn’t need a streusel topping so the time from start to finish of these muffins is super quick.
Raise your blueberry-stained hand if you can get down with that one.
As far as the blueberries are concerned, I went with frozen for a couple reasons. The first– and I spoke about this last week when I reasoned with you about swapping blueberries for apples– blueberries are super expensive right now.
There’s no need to blow your grocery budget on them if you can help it, so frozen are the way to go.
Second, frozen blueberries tend to give more of a pop of color when they’re baked. Purpley-blue swirls in the batter lead to bursts of exploded blueberries in the final product. Yeah, gimme all of that.
The only thing you’ll need to be careful with regarding blueberries is that not only does that purple juice get all over everything, blueberries tend to be a bit “heavy” and can sink to the bottom of batter.
No problem: counteract these two “problems” by tossing your blueberries in a bit of flour. Just 2 Tablespoons! I prefer to do this in a colander so that extra flour doesn’t wind up in my batter, because you know how I feel about measuring flour improperly…
These blueberry muffins are mega-moist, so the one thing I definitely advise as far as storage is to toss them in the fridge if they last longer than a couple days. A moist environment + room temperature = mold city.
Pop them in an airtight container, throw in a paper towel to help soak up some extra moisture, and leave it in the fridge until you’ve consumed all of the muffins.
You can eat them cold, leave one out at room temperature for a few minutes to take the chill off, or my favorite– stick it in the microwave for about 10-15 seconds to warm it up then slather it with butter because now you have no other choice but to take advantage of that warm, tender blueberry muffin center!
These muffins would be perfect for Thanksgiving morning, Black Friday morning/day fuel for shopping, or really any excuse to eat a muffin. Because you know… Muffins are my life right now.
Everyone should have a good, solid blueberry muffin recipe in their life. Give this one a try and I’m sure you’ll be keeping it on hand!
- 2 and 1/2 cups + 2 Tablespoons all-purpose flour divided; be sure to measure properly
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup packed brown sugar
- ½ cup granulated sugar
- ½ cup (1 stick) unsalted butter melted
- 2 large eggs room temperature1
- 1 cup buttermilk2
- 1 teaspoon vanilla extract
- 1 and 1/2 cups frozen blueberries do not thaw3
- Coarse sugar for sprinkling optional
- Preheat oven to 400ºF. Spray 16 wells of two 12-count muffin pans with non-stick spray or line the wells with cupcake liners. Set aside.
- In a large bowl, toss together 2 and 1/2 cups of the flour, baking powder, baking soda, and salt. Set aside.
- In a medium size bowl, whisk together the brown sugar, granulated sugar, and butter until smooth. Add the eggs, buttermilk, and vanilla extract and whisk again until everything is combined.
- Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. Set aside.
- In a medium size bowl or a colander over the sink, toss the blueberries in the remaining 2 Tablespoons of flour. Carefully fold the blueberries into the muffin batter, being aware the purple color will spread a bit.
- Spoon batter equally into prepared muffin pans. Place additional blueberries in the tops of the muffins if desired. Sprinkle each muffin with coarse sugar, if using. Bake muffins for 5 minutes, then reduce heat to 350ºF and bake for an additional 15-17 minutes until tops start to brown and a toothpick inserted in the center comes out mostly clean. Remove from oven and allow to cool completely on a wire rack. Muffins will stay fresh in an airtight container at room temperature up to 3 days or in the refrigerator up to one week. Muffins freeze well, up to 2 months. Thaw in microwave for 45-60 seconds before eating.
- It is always a good rule of thumb to use room temperature eggs when using room temperature butter. To bring eggs to room temperature quickly, place in a bowl of warm water for 10 minutes.
- If you don't have buttermilk, you can easily make your own: see my post about homemade buttermilk.
- You may also use fresh blueberries or a combination of fresh and frozen.
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.