Description

These homemade blueberry muffins are the perfect combination of sweet and tangy, with a tender crumb and bursting with juicy blueberries. The recipe yields bakery-style muffins with beautifully domed tops, making them an ideal breakfast treat or afternoon snack.

Ingredients

Units Scale

3 cups all-purpose flour (360 grams)
1 1/2 cups granulated sugar
3 tsp baking powder
1/2 tsp salt
1/4 tsp nutmeg or cinnamon
2 large eggs
3/4 cup buttermilk
1/2 cup vegetable oil
2 tsp vanilla extract
2 cups fresh blueberries (can also use frozen, do not thaw)

For topping:

1/2 cup blueberries
Sanding sugar

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Instructions

Prepare dry ingredients: In a mixing bowl, combine the flour, granulated sugar, baking powder, salt, and nutmeg or cinnamon. Stir with a spoon to combine and set aside.
Mix wet ingredients: In a larger mixing bowl, combine the eggs, buttermilk, vegetable oil, and vanilla extract. Stir to combine with a spatula.
Combine wet and dry ingredients: Gradually mix the dry ingredients into the wet ingredients, mixing just until combined. Using a spatula, gently fold in the blueberries. The batter will be very thick.
Rest and preheat: Cover the bowl with a towel and allow the batter to rest for 15 minutes. During this time, preheat the oven to 425ºF.
Prepare muffin pan: For bakery-style muffin tops, line a 12-count muffin pan with 6 muffin liners, filling every other muffin well. Fill the liners to the top with batter. Use a butter knife to smooth the tops of the muffins if lumpy.
Add toppings: Press the additional 1/2 cup of blueberries on top of the muffins and sprinkle with sanding sugar.
Bake: Place one pan in the center of the oven and bake for 7 minutes at 425ºF. Then, keeping the muffins in the oven, turn the temperature down to 350ºF and bake for 22-25 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan. Repeat with the remaining batter, making sure to bump the temperature back up to 425ºF.

Notes

You can use frozen blueberries in this recipe. Use the same amount as fresh and add them to the batter while still frozen.
This recipe works well with gluten-free flour. King Arthur’s Gluten Free Measure for Measure Flour is recommended as a one-for-one substitute for regular flour.
The initial high baking temperature helps create the domed muffin tops.

Nutrition

Serving Size: 1 muffin
Calories: 280
Sugar: 25g
Sodium: 180mg
Fat: 9g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 4g
Cholesterol: 30mg