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The Best Blueberry Muffins
- Tiffany
- May 15, 2021
- 3 min read
Updated: Jun 9, 2021
A bakery–style blueberry muffin recipe that yields sky high domes, is packed full of fresh blueberries, and a sprinkling of sugar on top.
This muffin recipe is super easy and takes just a few minutes to whip up. It'll soon become your go– to breakfast recipe! They might even be better than the ones you get at Costco 😏.
This blueberry muffin recipe is made with fresh blueberries, but you can certainly replace them with frozen ones if you don't have any fresh ones on hand! Just pay attention to how much you stir the muffin batter when you fold the frozen blueberries in to avoid the juices from dying the batter purple.
To ensure delicious, soft blueberry muffins, make sure you measure the dry ingredients correctly (don't pack the flour in the cup, or better yet, use a kitchen scale) and DON'T overmix. This will cause the gluten to develop which leads to dense, gummy muffins. We're not here to make bread!
Ingredients for Blueberry Muffins:
White all-purpose flour – If you want to make the muffins more wholesome, I recommend using regular whole wheat flour. I have not tried this with other types of flour and I can't guarantee that the muffins will turn out well if you choose to use a different flour. Changing the flour will slightly affect the texture of the muffins.
Granulated sugar – makes the blueberry muffins flavorful and tender.
Brown sugar – lends moisture and sweetness
Greek yogurt – I often used Greek yogurt because that's what I have on hand, but you can replace it with sour cream.
Eggs – provides structure and stability to the muffins. I used large eggs. If you want to use a non-egg substitution, I'd opt for flax eggs, but it won't be the muffins will be a bit different.
Butter - I love using melted butter! It lends so much flavor to these muffins. We stir the sugar into the melted butter because butter is about 20% liquid (water and milk solids). Sugar is water soluble, so mixing it in the butter first helps to dissolve it better.
Oil – I like to use a small amount oil when making muffins. Oil is 100% fat versus butter, which is 80% fat. Oil also slows down the production of gluten.
Baking powder – no, it isn't a typo! 1 TBSP baking powder ensures that these muffins are going to get those sky-high domes!
Salt – Balances the sweetness
Fresh or frozen blueberries – either will work in this recipe. It’s hard to find sweet fresh blueberries all year round and are usually quite expensive during the fall or winter. When using frozen blueberries, add them when they are still frozen and don't mix the batter too much. Also, for frozen blueberries, I recommend rinsing them and then coating with flour to prevent the batter from turn purple.
Tips for the fluffiest blueberry muffins
Sprinkle the tops with turbinado sugar to get that extra crunchy muffin top! Granulated sugar works well if you don't have any turbinado sugar on hand!
Preheat the oven to a high temperature to blast those muffin tops sky-high. After five minutes, lower the temperature down (I choose to use 420 degrees f and then 375 degrees f)
Use a mixture of oil and butter (butter makes things flavourful, and oil keeps things moist)
How to store blueberry muffins:
These muffins are best eaten the day baked! To store the extras they’ll keep well at room temperature in an air-tight container for 2-3 days or in the fridge for around a week.
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