What Makes These So Good?
These simple blueberry muffins are the perfect combination of tender, moist, and flavorful with a beautiful high dome and golden exterior. They bake up beautifully and will for sure be your go-to muffin recipe after you've tried them.
How Do You Get Tall Muffin Tops?
The secret to getting those pretty high domes for your muffin tops is to blast the muffins with a hotter oven at the beginning of the bake, and then lower the temperature about 5 minutes later. This causes the outer shell of the muffins to set quickly while the batter inside continues to rise, giving these simple blueberry muffins their pretty tops.
Tips For Success
- Use a light metal pan - I'm a firm believer that dark pans have no place in baking. The dark metal absorbs heat and will cause the bottom and outside of your baked goods to get too brown or crispy before the inside has time to get done. I like this standard light metal muffin pan
- Don't overmix the batter - true for any baking recipe. When you add the dry ingredients to the wet, stop mixing when you still see a few flour streaks. Then when you fold the blueberries into the batter, the act of folding will finish mixing the batter.
- Proper oven temperature - another one that's critical for every baking recipe. Know your oven. Get an oven thermometer and make sure that the temperature you set it to is the temperature that's actually being reached on the inside. If you know your oven has hot spots, get in the habit of rotating your pans halfway through the bake, or moving the pan to a more evenly heated area (for example: if the back right corner is a hot spot, keep the pan closer to the front left corner).
- Measure flour correctly - I recommend using the "spoon and level" technique, which means spooning the flour from the container into the measuring cup until it's overflowing, and then leveling it off with a spoon. This is a more accurate way of measuring flour than dunking the measuring cup directly into the container, which will pack the flour and may result in adding too much flour to the batter.
What Substitutions Can I Use?
- Milk: You can use any milk you want in this recipe, including skim or non-dairy options like almond or soy. Keep in mind, however, that the use of lower fat milk products will alter the texture of the muffins and they will not be quite as rich or tender as they would using full fat milk.
- Frozen Blueberries: You can substitute frozen blueberries for fresh in this recipe. Don't thaw the blueberries before adding them to the batter. Be sure to break them apart if they are frozen together in clumps, and don't skip the step of dusting them with flour to help prevent them from sinking to the bottom while baking.
- Salted Butter: If you only have salted butter in your fridge, reduce the added salt to ¼ tsp.
How Do I Store These Muffins?
You can keep the muffins at room temperature, stored in an airtight container, for a few days and they will be fine. You can keep them in the refrigerator to extend their life, though the fridge will dry them out. I recommend zapping fridge-cold muffins in the microwave for 5-10 seconds and adding a small smear of butter for best result.
Print
Simple Blueberry Muffins
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 minutes
- Yield: 12 muffins 1x
Description
Tender and moist blueberry muffins with a high domed top bursting with whole, fresh blueberries. A perfect sidekick for breakfast or snacking any time of day.
Ingredients
- 2 ½ cup all-purpose flour, spooned and leveled, plus a little extra for tossing blueberries.
- 1 TBS baking powder
- 1 tsp baking soda
- ½ tsp salt
- ½ cup (1 stick) unsalted butter, melted and cooled down
- 1 cup white granulated sugar
- 2 large eggs at room temperature
- 1 cup whole milk
- 1 TBS vanilla extract or vanilla bean paste
- 1 ½ cups fresh, whole blueberries, rinsed and patted dry
Instructions
- Preheat oven to 425F. Butter a 12-cup light metal muffin tin (or spray with butter-flavored nonstick spray) and set aside.
- In a bowl, mix together the 2 ½ cups of flour, baking powder, baking soda, and salt.
- In a small bowl, whip the room temperature eggs vigorously until fully combined and a little fluffy.
- In a large bowl, use a hand or stand mixer to combine the melted butter with the sugar. Then add the eggs, milk, and vanilla extract. Mix until well combined.
- Slowly add the dry ingredients to the wet, mixing on low speed and stopping when just a few flour streaks remain.
- Toss the rinsed and dried blueberries with a little flour, just enough to coat. Add the blueberries to the batter, ensuring that you don't add the excess flour that has shaken off of the blueberries.
- Use a nonstick spatula to gently fold the berries into the batter, being careful not to crush them.
- Divide the batter between the muffin tins, filling each one to the very top.
- Bake at 425F for about 5 minutes, and then lower the temperature to 375F and continue baking for about 15 minutes or until a toothpick inserted into the center of a muffin comes out with a few moist crumbs attached. Take care not to overbake, or muffins can dry out. Bake times will vary slightly due to differences in oven.
- Allow to cool in the pan for a few minutes, then carefully remove to a cooling rack to continue cooling.
- Serve alone or with a smear of butter or softened cream cheese.
Notes
Make sure to use a light metal or goldtouch pan. This one is a good, basic muffin tin.
- Method: Oven
Keywords: muffins, blueberry, breakfast, brunch
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