Isn’t it time you made the Best Ever Blueberry Muffins? These muffins are bursting with blueberries and taste better than those you find in a bakery!
What Makes These The Best Muffins?
From the moment I popped a blueberry muffin in my mouth at our local bakery, I haven’t been happy with any other muffin recipe. I’ve been on a quest to make the Best Ever Blueberry Muffins since I tasted their fluffy burst of blueberry goodness.
You know what I’m talking about. There’s nothing like a warm blueberry muffin that’s tender on the inside, yet perfectly crunchy on the outside.
Of course, the best muffins are also swirled with tons of berries in every nook and cranny. And, they’re even better if they rise up to greet the sun!
But, what ingredients make the best muffins ever?
A good southern cook uses buttermilk to make a moist cake. So, why not add it to muffins? The buttermilk gives the perfect tanginess to this recipe. But, that’s not the only secret ingredient included.
I also added a cup of raspberries to the mix. Why? Well, I noticed my local bakery uses this trick. The raspberries break down into the batter. Their tartness gives the muffin more flavor in every bite and offsets the sweetness.
Speaking of sweetness, I only used 1 cup of sugar. Honestly, I think it made all the difference. The muffin is incredibly light and perfectly balanced with a large amount of fruit.
Yep. I added a total of 3 cups of berries! How’s that for bursting at the seams?
Finally, I dusted the tops with a little sugar to create that crunchy topping everyone craves. Oh my, my.
Why You’ll Love This Recipe
Who wouldn’t love a muffin packed with berries and topped with a dusting of sugar? I can’t think of anybody.
These muffins are delicious by themselves, or even better eaten straight from the oven with a little butter on top. Now, that’s better than a bakery!
And, if you want to make a friend for life, take a few of these babies to your neighbors, or anyone else who needs a pick-me-up. They’re definitely gift-worthy.
Ingredients You’ll Need
To make the best muffins ever, you’ll need the following ingredients. See recipe card for quantities.
- canola or vegetable oil
- a large egg
- all-purpose flour
- baking powder
- baking soda
- blueberries, dusted with flour
- coarse sugar for topping
How to Make Bakery Style Muffins
1 – With a mixer, blend the sugar and oil together until smooth. Add egg and beat well. Stir in the vanilla.
2 – In a separate bowl, add flour, baking powder, baking soda and salt. Mix well, then gradually pour the dry ingredients into the wet ingredients as you alternate with the buttermilk. Mix with a spatula until just wet. The batter will be thick, but try not to over mix.
3 – Add the raspberries and stir a couple of times. Don’t worry if they break down…that’s what you want! Dust the blueberries with a little flour to keep them from falling to the bottom while baking, then add to the bowl.
4 – Stir gently, then line the cups of a muffin tin pan (ad) with liners. Fill cups to the very top with batter. Sprinkle sugar on top of each muffin. Bake as directed below.
What Makes Muffin Tops Rise?
If you’ve ever made muffins, you know they have a hard time rising into little mounds. Actually, they often go flat. I’ve made about a hundred flat muffins in my life. But, not this time!
The acid in the buttermilk reacts with the baking soda and causes carbon dioxide to release. All this science creates a bubbly effect which makes these muffins very happy.
It also helps to preheat your oven to 425 degrees. Bake the muffins for 5 minutes at a high temperature until they start to rise. Then, turn the heat down to 375 degrees and bake for an additional 15 to 20 minutes until golden brown on top. They should spring back to the touch when done.
More Brunch Recipes
If you’re looking for some great brunch recipes to go along with blueberry muffins, check these out…
- Blackberry Cheese Danish
- Sausage Cheese Bake
- Cat Head Biscuits
- Herbed Bacon Gravy
- Pimento Cheese Grits
- Banana Chocolate Chunk Muffins
Best Ever Blueberry Muffins
*See notes in blog post for detailed tips, photos and instructions.
- 1 cup white sugar
- ⅓ cup vegetable or canola oil
- 1 large egg
- 1 tsp. vanilla extract
- ½ cup buttermilk
- 2 cups all-purpose flour
- 1 ½ tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 1 cup raspberries
- 2 cups blueberries dusted with flour
- 2 tsp. coarse sugar for topping
- Preheat oven to 425 degrees.
- With a mixer, blend sugar and oil together until smooth.
- Gradually add egg and beat for 1 minute on medium speed.
- Stir in vanilla extract.
- In a separate bowl, add flour, baking powder, baking soda and salt. Mix well.
- Alternate adding dry ingredients to wet ingredients with buttermilk. Use a spatula and scrape the edges. The batter will be thick, but try not to over mix.
- Add raspberries and stir gently. Don't worry if they break down. This is a good thing.
- Dust blueberries with flour and stir in gently.
- Scoop batter into lined muffin tins (ad), filling them to the top. Sprinkle batter with sugar.
- Bake at 425 degrees for 5 minutes, then lower the temperature of the oven to 375 degrees and bake for 15 to 20 more minutes. Oven temps may vary, so check frequently to make sure muffins are not over baked. They should spring back to the touch in the middle when done.
- Cool muffins for 5 minutes before serving.
- Ovens vary, so you may need to increase baking time depending on the temperature.
- Store leftover muffins in the refrigerator.
- Muffins can be frozen in freezer safe plastic bags up to 3 months. Thaw overnight in the refrigerator for best results.
Nutrition info is an auto generated estimate.
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