Blueberry muffins rate #1 in muffin flavor polls; who conducts these things, anyway? Not that we disagree. A tender, cakey interior bursting with blueberries and a crunchy sprinkling of sugar on top is what we were aiming for. In terms of flavor, while there are many muffin recipes that use buttermilk, sour cream or yogurt as the dairy component – and quite successfully we might add – we like blueberry muffins made with milk, because it allows the fruit flavor to really shine. Crushing some of the blueberries adds to the moistness, so don’t skip that step.
Makes: Makes 12 standard sized muffins
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, at room temperature, cut into pieces
- 1 cup plus 2 tablespoons sugar, divided
- 2 teaspoons vanilla extract
- 2 large eggs, at room temperature
- ½ cup whole milk, at room temperature
- 2 ¼ cups fresh blueberries
- Position rack in the middle of your oven. Preheat to 375° F. Line 12 standard muffin tin wells with paper liners. Coat tops of pans with nonstick spray.
- Whisk together the flour, baking powder and salt in a medium bowl to aerate and combine; set aside.
- Beat butter on medium-high speed with flat paddle until creamy, about 3 minutes. Add 1 cup of sugar and beat until lightened, about 2 minutes, scraping down the bowl once or twice. Beat in vanilla, then beat in the eggs one at a time, scraping down after each addition, allowing each egg to be absorbed before continuing. Add the flour mixture in three additions, alternately with the milk. Do not combine completely; there should be streaks of flour left.
- Remove ⅔ cup of blueberries from the total amount, place in a bowl and crush with a potato masher. Fold these crushed blueberries, along with any juice, and the whole blueberries into the muffin batter.
- Divide batter evenly in muffin pans. Sprinkle tops with remaining 2 tablespoons of sugar.
- Bake for about 20 to 25 minutes or until a toothpick inserted in center shows a few moist crumbs. Cool pan(s) on rack for 5 minutes then remove muffins and place directly on rack to cool. Serve as soon as possible, either warm or at room temperature. Store at room temperature in airtight container for up to 1 day.
- As with all muffins, do not over bake. They dry out very easily, so err on the side of more moist crumbs clinging rather than less.
- Frozen blueberries can be used, but they will bleed as they defrost and tint your muffin batter. If you don’t mind – go for it. They also chill the dough, so baking time will most likely be longer.
- If you have extra coarse sugar in your pantry, you could sprinkle that on top in lieu of the regular granulated. We did batches side by side and were shocked that it didn’t make that much of a difference.
I like to make these with added lemon juice and lemon zest on top 🙂