You know, in the process of making today’s recipe, I really had to stop and ask myself an important question. Why in the hell don’t I make muffins more often? Honestly, they’re quite possibly one of the easiest baking items to make. They are a perfectly acceptable thing to eat for breakfast, or dessert, or even just as a snack. And due to their never-ending amount of possible flavor combinations, It’s almost impossible to get tired of eating them. They’re like the greatest thing ever! And what better way to get reacquainted with them than by making one of the most iconic muffin types of all time, the blueberry muffin.
Now, despite the fact that blueberry muffins are a timeless and classic recipe I have always found that most people like to put their own twist on them. And when it comes to my family we’re no exception. For starters, we like to cover our muffins with a streusel topping. Not only does this add another great layer of flavor. But as the topping bakes it becomes hard and crunchy which makes a nice contrast to the soft and moist center of the muffin.
The second way our blueberry muffins differ from most is in how much blueberries we tend to use. It’s a lot more! In fact, just comparing a few recipes online to our family recipe I’ve found that ours sometimes calls for twice as many blueberries. And no offense to them, but I mean come on, these are blueberry muffins, they better be loaded with the good stuff.
But enough of my ramblings, let’s get into today’s recipe.
Tips, Tricks & Suggestions
- As always when it comes to baking nothing beats the toothpick test. When you think that the muffins are done simply poke a few with a toothpick. If the toothpick comes out dry then the muffins are cooked. However, if the toothpick comes out covered in batter, then the muffins still need to cook.
- If you’re a fan of muffins then check out our other classic muffin recipe, Mom’s banana nut muffins.
Blueberry Muffins Recipe
Prep time: 20 minutes
Cook time: 20 minutes
Servings: 12 muffins
Ingredients
Dry ingredients:
2 Cups of all-purpose flour
¾ Cup of Sugar
1 Tablespoon of baking powder
½ teaspoon of salt
2 Cups of blueberries
Wet ingredients:
2 Large eggs
¾ Cup of buttermilk, room temperature
½ Cup of neutral oil, i.e. canola, or vegetable
1 Teaspoon of vanilla extract
½ Teaspoon of almond extract
For the streusel topping:
¼ Cup of light brown sugar
¼ Cup of all-purpose flour
1 Teaspoons of ground cinnamon
2 ½ Tablespoons of unsalted butter, cold
Instructions
- Preheat your oven to 400 degrees Fahrenheit
- Mix up the dry ingredients: Get out a large mixing bowl and add all of the dry ingredients except to the blueberries to it. Whisk all of these ingredients together until they are incorporated. Next, add in the blueberries and mix them into the dry ingredients.
Doing this should coat the blueberries with enough flour so that they don’t sink to the bottom.
- Mix up wet ingredients: Get out another mixing bowl and add all of the wet ingredients to it. Then use a whisk to mix them all together.
- Combine dry and wet ingredients to make the batter: Add the wet ingredients to the dry ingredients and use a spatula to mix them together. Don’t over mix them, just keep going until everything is incorporated and you have a uniform batter.
Then let the batter sit and rise for 15 minutes.
- Make Streusel topping: While the batter is rising let’s make the streusel topping. Get out a small bowl and add sugar, flour, cinnamon, and butter to it. Then use either your hands or better yet a pastry cutter to mix everything together until you have small crumbs.
- Get the muffins ready for baking: Get out either one 12 cup muffin tin or two 6 cup muffin tins. Then place muffin cups into each recess, and pour enough of the muffin batter into each cup so that it just about fills them. Finish these off by sprinkling the streusel topping over each of the muffins.
- Place the muffins in your oven and bake them for 15 to 20 minutes. You will know they are done when the tops are set and golden, and they pass the toothpick test.
- When the blueberry muffins are done, take them out and let them cool in the tin for 5 minutes. Then carefully take them out of the tin and let them cool on some racks for 10 minutes before eating.
Blueberry Muffins Recipe
Equipment
- muffin tins
Ingredients
Dry ingredients
- 2 Cups of all-purpose flour
- ¾ Cup of Sugar
- 1 Tablespoon of baking powder
- ½ teaspoon of salt
- 2 Cups of blueberries
Wet ingredients
- 2 Large eggs
- ¾ Cup of buttermilk room temperature
- ½ Cup of neutral oil i.e. canola, or vegetable
- 1 Teaspoon of vanilla extract
- ½ Teaspoon of almond extract
For the streusel topping
- ¼ Cup of light brown sugar
- ¼ Cup of all-purpose flour
- 1 Teaspoons of ground cinnamon
- 2 ½ Tablespoons of unsalted butter cold
Instructions
- Preheat your oven to 400 degrees Fahrenheit
- Mix up the dry ingredients: Get out a large mixing bowl and add all of the dry ingredients except to the blueberries to it. Whisk all of these ingredients together until they are incorporated. Next, add in the blueberries and mix them into the dry ingredients. Doing this should coat the blueberries with enough flour so that they don’t sink to the bottom.
- Mix up wet ingredients: Get out another mixing bowl and add all of the wet ingredients to it. Then use a whisk to mix them all together.
- Combine dry and wet ingredients to make the batter: Add the wet ingredients to the dry ingredients and use a spatula to mix them together. Don’t over mix them, just keep going until everything is incorporated and you have a uniform batter. Then let the batter sit and rise for 15 minutes.
- Make Streusel topping: While the batter is rising let’s make the streusel topping. Get out a small bowl and add sugar, flour, cinnamon, and butter to it. Then use either your hands or better yet a pastry cutter to mix everything together until you have small crumbs.
- Get the muffins ready for baking: Get out either one 12 cup muffin tin or two 6 cup muffin tins. Then place muffin cups into each recess, and pour enough of the muffin batter into each cup so that it just about fills them. Finish these off by sprinkling the streusel topping over each of the muffins.
- Place the muffins in your oven and bake them for 15 to 20 minutes. You will know they are done when the tops are set and golden, and they pass the toothpick test.
- When the blueberry muffins are done, take them out and let them cool in the tin for 5 minutes. Then carefully take them out of the tin and let them cool on some racks for 10 minutes before eating.
Check out these other blogs for inspiration
From Once Upon A Chef
