American
Blueberry Muffins
Tall bakery-style blueberry muffins with a tender crumb and berries that stay juicy. A spoon of sugar on the batter bakes into a thin crackly top.
- Prep
- 15 min
- Cook
- 22 min
- Total
- 37 min
- Servings
- 12
- Difficulty
- Easy
Why you’ll love it
- Buttermilk and a little melted butter keep the crumb soft without a mixer.
- Tossing the blueberries with a spoon of flour stops them from sinking into a purple stripe.
- The oven starts hot so the tops rise, then the centers finish before the berries dry out.
- A toothpick in the center, not in a berry, is the real doneness test.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Heat the oven to 375°F. Line a 12-cup muffin pan with paper liners.
- 2
Whisk the flour, granulated sugar, baking powder, baking soda, and salt in a large bowl.
- 3
In a second bowl, whisk the melted butter, eggs, buttermilk, and vanilla until smooth.
- 4
Pour the wet mixture into the dry mixture. Stir just until the flour disappears. A few lumps are fine. Do not eat the raw batter.
- 5
Toss the blueberries with any flour clinging to the spoon, then fold them in with five gentle strokes.
- 6
Divide the batter among the cups. Sprinkle the turbinado sugar over the tops.
- 7
Bake 20 to 22 minutes, until the tops spring back and a toothpick inserted in the center of a muffin comes out clean, not wet.
- 8
Cool in the pan 5 minutes, then move the muffins to a rack. They finish setting as they cool.
Pro tips
- If the blueberries are wet from rinsing, pat them dry or the batter turns purple.
- Frozen blueberries work if you add them frozen and give the muffins 2 extra minutes.
- Do not overmix. That is what makes a muffin tough.
Easy substitutions
- buttermilk
- 1 cup milk plus 1 tbsp lemon juice, rested 5 minutes
- fresh blueberries
- 1 1/2 cups frozen blueberries, unthawed
- unsalted butter
- 1/2 cup neutral oil
Storage and reheating
Storage
Keep covered at room temperature up to 2 days, or refrigerate up to 4 days.
Reheating
Warm a muffin in a 300°F oven for 6 to 8 minutes, or microwave one muffin for 12 to 15 seconds.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 233
- Protein
- 4 g
- Carbs
- 34 g
- Fat
- 9 g
- Fiber
- 1 g
Budget friendly · Oven
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A heavy 12-inch skillet
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An air fryer with a real basket
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A half-sheet pan
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A sharp chef’s knife
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Dry cups and a liquid cup
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An instant-read thermometer
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