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Best Blueberry Muffins

June 8, 2017 by Audra 35 Comments

Best Blueberry Muffins

 

This post was originally published August 2012. I updated the photos and recipes as of June 2016.

I am constantly on the hunt for a collection of classic recipes I’ll have for ages. You know- the ones that someday will turn into “Mom’s famous recipe for….” A my kids are getting older and Hugo is becoming more involved with helping me bake, cook, and taste test, I love when he says things to his friends like, ” My Mama makes the best cookies ever!” Hopefully that sticks and someday he’ll be requesting these muffins in his college care packages. (wait…time slow down!) When it comes to a perfect blueberry muffin- I found it! These are the only blueberry muffin recipe I’ll ever need and I hope you agree.

Best Blueberry Muffins

In the past, I have struggled with finding a fruit-based muffin that has a thick enough batter for the fruit to not sink to the bottom. I wanted my blueberries to be evenly distributed throughout so you got one with every bite. I also wanted nice round domes with a crumbly topping. These were perfect on all accounts. The berries were so plump and juicy and right there in every single bite. The crumb topping was the perfect touch, adding a bit of crisp texture and a touch of spice from the cinnamon.

With this new update of the recipe, I tried cutting the sugar down and I think these are really wonderful with up to half  the original amount. I’ve listed the options in the recipe so you can decide how sweet you want them. 1 cup of sugar yields a very sweet cake-like muffin. 1/2 cup of sugar is just lightly sweet and the perfect balance for me was 3/4 cup. But feel free to experiment with it based on your sweetness preference!

Best Blueberry Muffins

Print
Perfect Blueberry Muffins
Yield: 12 muffins
 
Ingredients
Streusel Topping:
  • 4 tablespoons brown sugar
  • 4 tablespoon flour
  • 2 tablespoons melted butter
  • large pinch of cinnamon
For the Muffins:
  • 2 cups all purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup (1 stick) unsalted butter, softened
  • ¾ cup sugar*
  • 2 large eggs, room temp
  • 2 teaspoons vanilla extract
  • ½ cup buttermilk, room temp
  • 2 cups blueberries, fresh or frozen
Instructions
  1. Preheat oven to 350º. Lightly grease a muffin tin with cooking spray or vegetable oil, or line with paper muffin liners.
Prepare streusel topping:
  1. In a small bowl, stir together the melted butter, brown sugar, flour and cinnamon. Stir until well-combined and crumbly.
For the Muffins:
  1. In another small bowl, whisk together flour, baking powder and salt and set aside.
  2. In a large bowl, beat butter and sugar until light and fluffy.
  3. Add eggs, vanilla and buttermilk.
  4. Add flour mixture and stir until just combined.
  5. Gently fold in blueberries.
  6. Divide batter evenly into 12 muffin cups. (Batter will be thick!)
  7. Sprinkle muffins with streusel topping.
  8. Bake at 350º for 20 to 25 min, until a tester inserted into the center comes out clean.
Notes
*The range of ½ cup -1 cup of sugar will work depending on how sweet you want them. For me ¾ cup was perfect.
3.5.3251

best blueberry muffins EVER

Filed Under: Breakfast, Classics, Muffins, Recipes Tagged With: Blueberry, Cinnamon

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Comments

  1. Katrina @ Warm Vanilla Sugar says

    August 7, 2012 at 10:12 am

    I love the look of those blueberries bursting out. These DO look perfect!

    Reply
  2. Yasmeen says

    August 7, 2012 at 10:57 am

    Husband and I make our favorite classic recipes (crepes, tea cakes, etc) for weekend brunches. Since getting married I swear my passion for these tried-and-trues has grown tenfold (must be all the nesting, ha).

    I totally agree that it’s hard to find a batter which distributes the berries perfectly. You seem to have found it, and they look perfect.

    Reply
  3. I'm At Home Baking says

    August 7, 2012 at 11:33 am

    These look yummy! I’ve been searching for “the” blueberry muffin, will have to try these!

    Reply
  4. Averie @ Averie Cooks says

    August 7, 2012 at 1:27 pm

    glad you found THE recipe for blueberry muffins – love it when I can check off recipes like that from my bucket list!

    Reply
  5. Cassie @ Bake Your Day says

    August 7, 2012 at 2:04 pm

    I love classic recipes too. I go on kicks where all I want are the “back to basics” classic recipes that I have always loved. Looks like you nailed this one. And I love that shot of the blueberries!

    Reply
  6. Sallysbakingaddiction says

    August 7, 2012 at 4:04 pm

    It’s been my mission to begin the search for classic recipes. I tackled chocolate chip cookies yesterday and now I’m onto blondies. I love these Audra, they actually look like my mom’s :)

    Reply
  7. Maggie G. says

    August 7, 2012 at 4:18 pm

    These look delicious! Nothing beats a fresh out of the oven blueberry muffin!

    Reply
  8. Jenn says

    August 7, 2012 at 4:47 pm

    These look delish! My go-to blueberry muffin recipe is from the pioneer woman… it’s fluffy but has a nice little crunch, bc it’s topped with raw sugar.

    Reply
  9. claire says

    August 7, 2012 at 7:36 pm

    These are STUNNING.

    Reply
  10. Amy | Amy's Cooking Adventures says

    August 7, 2012 at 8:21 pm

    These look lovely! And I just bought a pint of blueberries!!

    Reply
  11. Audra says

    August 8, 2012 at 12:41 am

    Ooh- raw sugar would be great as a topper as well!

    Reply
  12. Audra says

    August 8, 2012 at 12:42 am

    Thanks Sal! Let me know when you find your perfect blondie!

    Reply
  13. Audra says

    August 8, 2012 at 12:43 am

    Thanks Cassie! I have one really well lit spot on my windowsil and the pictures always turn out better than the others. I need to find a way to reproduce that!

    Reply
  14. Audra says

    August 8, 2012 at 12:44 am

    I agree Yas- it’s a getting married thing for me too! I feel like nesting makes me want to gather all the best recipes!

    Reply
  15. Audra says

    August 8, 2012 at 12:44 am

    Thanks Katrina!

    Reply
  16. Audra says

    August 8, 2012 at 12:44 am

    Yes I hope you do- they are really great!

    Reply
  17. Audra says

    August 8, 2012 at 12:44 am

    Thanks! I’m glad too :)

    Reply
  18. Audra says

    August 8, 2012 at 12:45 am

    That’s perfect!

    Reply
  19. Audra says

    August 8, 2012 at 12:46 am

    Thanks Claire!

    Reply
  20. Audra says

    August 8, 2012 at 12:46 am

    Thanks Maggie! I agree!

    Reply
  21. Barbara @ Barbara Bakes says

    August 13, 2012 at 1:50 pm

    We love this recipe too. So nice to have a perfect recipe. Thanks for linking to my post. I’ll have to try it with brown sugar in the topping.

    Reply
  22. Laurelcluthe says

    August 13, 2012 at 8:12 pm

    These look so tasty! Good work! A tip that has helped me keep the blueberries from sinking to the bottom of the muffin: Fold in frozen blueberries to the batter. Just a thought! Good luck with wedding, marriage, and all of that!

    Reply
  23. cristina says

    August 17, 2012 at 11:12 pm

    Ive been searching for the perfect bb muffin recipe too! these look amazing! quick question tho… i just got married two weeks ago (i know you are about to be married too, congrats- enjoy it, its been the best day of my life) and i got a muffin pan from my registry. the muffin cups are huge (not like a regular cupcake tin). can i make this recipe in the big muffin cups? or will the size affect the consistency?

    Reply
  24. cristina says

    September 11, 2012 at 7:17 pm

    so, i made these, both in small sized muffins and in the large ones i got from the registry! they were both great! even tho, i was a bit surprised that the muffin texture is almost like angel food cake-y gone dense. i know that sounds like a mouthfull. it is very moist and yummy tasting. but maybe the whiteness of the cake freaked me out. i am used to brownish more muffin texture like muffins.
    hubby on the other hand LOVED them. had three for breakfast :)

    Reply
  25. Abby says

    July 3, 2014 at 4:26 pm

    I just made these. I was a little surprised at the whiteness of the batter as well, as I thought they were under cooked but weren’t. They are yummy! My kiddos helped me make them and I thought maybe we made a mistake, but they are great. They are so soft and fluffy, they’re almost like blueberry cupcakes. Needless to say, my children love them.

    Reply
  26. Yana says

    October 20, 2014 at 4:06 pm

    Can I substitute whole milk instead of buttermilk?

    Reply
  27. Comfort Foodie Mom says

    June 18, 2015 at 12:55 pm

    Thank you so much for this one. I have tried a plethora of blueberry muffin recipes and had yet to find, “The One”. This is it. Delicious, fluffy, blueberries float perfectly. My kids thought that they didn’t like blueberry muffins, they devoured these. Seriously. Thank you.

    Reply
  28. Colleen says

    June 8, 2017 at 2:56 pm

    Yum! Thoughts on using Greek yogurt in place of the buttermilk?

    Reply
    • Audra says

      June 8, 2017 at 3:19 pm

      That should work fine!

      Reply
    • ROSEMARY Lumpkins says

      August 22, 2017 at 7:01 pm

      I did add vanilla Greek yogurt to the milk (I expanded the recipe by half, so I added 1/4 c. Yogurt to 1 c. milk), and it was great, so I cut both the sugar and the vanilla! Also used almond flour and added a few finely chopped walnuts to the topping. They turned out wonderful!

      Reply
  29. Tricia Paoluccio says

    June 8, 2017 at 2:59 pm

    have you tried browning the butter audra? thats what I do and I love the nuttier taste it adds…..love the crumble top on these! xo love and miss you audra!

    Reply
  30. Cara says

    June 20, 2017 at 11:25 pm

    These are now my staple blueberry muffin recipe. Thank you so much for this recipe!

    Reply
  31. Francesca says

    September 16, 2017 at 7:38 pm

    I made them today and they were delicious! Thank you for sharing the recipe. I substituted the buttermilk with organic yogurt and it worked well. They are the best blueberry muffins I have ever had!

    Reply
  32. Erica Coggins says

    November 19, 2017 at 8:19 pm

    Hello! I made these and my muffins were VERY purple. Did I do something wrong? I used two cups of frozen blueberries.

    Reply
    • Audra says

      November 20, 2017 at 2:36 pm

      Sometimes frozen blueberries tend to bleed a bit- mine do too- you can make with fresh berries next time if you want them to look differently :)

      Reply

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