Isn't it time you baked a small batch of To Die For Blueberry Muffins? These delicious muffins are bursting with blueberries and taste just like they were made in a bakery. They rise up high to make crunchy muffin tops, while the cake stays tender and juicy!
Why You'll Love This Recipe
- Packed with fruit: Who wouldn't love a muffin packed with berries and topped with a dusting of sugar?
- Versatile: These little cakes are delicious by themselves, or even better eaten straight from the oven with a little butter on top.
- Gift worthy: And, if you want to make a friend for life, share this delicious recipe with your neighbors, or anyone else who needs a pick-me-up. It's definitely gift-worthy.
- Tastes Bakery Fresh: There's nothing like a warm blueberry muffin that's tender on the inside, yet perfectly crunchy on the outside. This is the best blueberry muffin recipe for that very reason!
If you'd like to make a coffee cake for breakfast or brunch, try this recipe for a scrumptious Blueberry Cream Cheese Coffee Cake!
The best muffin batter is loaded with fresh blueberries in every nook and cranny. And, it's even better when it rises up to make cute little muffin tops!
To make these easy blueberry muffins, you'll need the following ingredients. See recipe card for quantities.
- white sugar - one cup of sugar is all you need
- canola or vegetable oil - either one works better than butter because it adds moistness to the batter
- large egg - you'll only need one egg for this recipe
- vanilla extract - adds that special touch
- buttermilk - reacts with the baking soda to make muffins rise and creates a moist crumb
- all-purpose flour - White Lily flour is the brand I recommend
- baking powder - a little goes a long way
- baking soda - reacts with buttermilk to make the muffins tops rise up high
- salt - regular table salt works just fine
- raspberries - crushed raspberries are the secret ingredient
- blueberries - dust with flour to prevent them from dropping to the bottom
- coarse sugar for topping - to sprinkle on top
- large bowl
- muffin pan
- muffin liners
1 - With a mixer, blend the sugar and oil together until smooth in a large bowl. Add a large egg and beat well. Stir in the vanilla extract.
2 - In a separate mixing 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 the flour mixture is 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 wet mixture gently, then spoon batter into the paper liners of a prepared muffin tin pan. Fill cups to the very top with batter. Sprinkle coarse sugar on top of each little cake.
How to Bake Blueberry Muffins
If you've ever made moist 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 little cakes very happy.
It also helps to set your preheated oven to 425 degrees. Bake the muffins for 5 minutes at a high temperature until they start to rise.
Turn the heat down to 375 degrees and bake for an additional 15 to 20 minutes until golden brown on top. The total cooking time is less than 30 minutes. They should spring back to the touch when done.
- 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 add 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.
- To top it off, I add a total of 3 cups of fresh berries! How's that for bursting at the seams? You can also substitute frozen blueberries in this amazing recipe.
- Finally, I dust the tops with a little sugar to create that crunchy topping everyone craves. Oh my, my. The juicy blueberries in these muffins are truly to die for!
- Speaking of sweetness, it's a good idea to only use 1 cup of white sugar. Honestly, I think it makes all the difference. The muffin is incredibly light and perfectly balanced with a large amount of fruit.
- Lemon Blueberry Recipe: Add a little twist by including lemon zest and juice into the batter.
- Streusel Topping: Make a crunchy streusel crumb topping and sprinkle over the muffin batter before baking.
- Whole Wheat: Use whole wheat flour to add extra fiber to the muffins.
- Cream Cheese: Fill the center of each muffin with a dab of sweetened cream cheese before baking.
- Oatmeal: Stir in rolled oats to the batter for a hearty texture and healthy twist.
- Almond Extract: Try using almond extract instead of vanilla for a different flavor profile.
Storage and Freezing
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Freeze muffins after baking by letting them cool to room temperature. Wrap tightly in plastic wrap and place in freezer bags. Store in the freezer for up to 3 months.
Allow the muffins to thaw in the refrigerator overnight, or place them on a plate on the kitchen counter. They'll be ready to enjoy for breakfast in the morning!
What to Serve with Blueberry Muffins
The sweetest blueberry muffins go great with a big glass of milk, or a great recipe like the ones you'll find below:
To Die For Blueberry Muffins
*See notes in blog post for detailed tips, photos and instructions.
- muffin tin pan
- muffin liners
- 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.
- View the Google Web Story for Blueberry Muffins!
Nutrition info is an auto generated estimate.