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The Best Blueberry Muffins Ever

Behold the ultimate blueberry muffin! After weeks of experimentation and fine-tuning, it’s finally here. Moist and fluffy, just as I envisioned, it boasts a tall, beautifully cracked crown dusted with sparkling sugar. It even passed the squish test, offering that perfect pillowy softness when gently squeezed. Best of all, this recipe only dirties one bowl!

Tips for Baking the Perfect Blueberry Muffin

  1. Use Fresh Blueberries:
    Fresh blueberries yield the best flavor and texture. If using frozen, do not thaw them beforehand to prevent the batter from turning blue.
  2. Don’t Overmix the Batter:
    To keep your muffins light and fluffy, mix until the ingredients are just combined. Overmixing can lead to dense muffins.
  3. Sift Dry Ingredients:
    Sifting your flour, baking powder, and salt can help to aerate the mixture, resulting in a lighter muffin.
  4. Room Temperature Ingredients:
    Ensure your eggs, milk, and sour cream are at room temperature for better mixing and texture.
  5. Toss Blueberries in Flour:
    Coating blueberries in a bit of flour before folding them into the batter helps prevent them from sinking to the bottom during baking.
  6. Fill Muffin Cups Generously:
    For high, domed tops, fill your muffin cups all the way to the top. If you want taller muffins, consider using a bit less batter for each cup and making more muffins.
  7. Use a Hot Oven:
    Preheat your oven properly. A higher initial temperature helps to create a nice dome on your muffins. Start at 375°F (190°C) or even 400°F (200°C) for the first few minutes before lowering to 375°F.
  8. Add a Crumb Topping:
    For extra texture and flavor, sprinkle a cinnamon-sugar crumb topping on your muffins before baking.
  9. Let Them Cool in the Pan:
    Allow muffins to cool in the pan for a few minutes before transferring them to a wire rack. This helps them set and makes them easier to remove.
  10. Store Properly:
    To keep muffins moist, store them in an airtight container at room temperature. You can also freeze them for longer storage.

Search for More Blueberry Muffin Recipes!

If you’re looking for even more delicious blueberry muffin recipes, consider trying variations like lemon blueberry muffins, streusel-topped muffins, or even gluten-free options. Simply search online for “blueberry muffin recipes” to find a variety of delicious options to suit your taste!

The Best Blueberry Muffins Ever
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The Best Blueberry Muffins Ever

Recipe by snackonmeatCourse: Uncategorized
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • Muffin Ingredients:

  • 2/3 cup granulated sugar

  • 1 large egg

  • 1/2 cup vegetable oil or melted butter

  • 1/3 cup milk

  • 1 teaspoon vanilla extract

  • 1 1/4 cups all-purpose flour (or a gluten-free flour mix)

  • 1 teaspoon baking powder

  • 1/4 teaspoon salt

  • 1/2 cup sour cream (or yogurt)

  • 1 cup fresh blueberries

  • About 1 tablespoon granulated sugar for topping (optional)

Directions

  • Preheat the Oven:
  • Preheat your oven to 375ºF (190ºC). Optionally, lightly grease your muffin tin to prevent sticking, or place eight muffin liners in the pan.
  • Mix Wet Ingredients:
  • In a mixing bowl, combine the sugar, egg, vegetable oil (or melted butter), milk, and vanilla extract. Stir until well blended.
  • Combine Dry Ingredients:
  • Sprinkle the flour, baking powder, and salt directly over the wet mixture. Stir gently to distribute the dry ingredients into the wet ones, being careful not to over-mix; just combine until there are no lumps.
  • Add Sour Cream and Blueberries:
  • Fold in the sour cream until well incorporated, then gently fold in the blueberries. If you want some berries on top for decoration, set aside a few.
  • Fill the Muffin Tin:
  • Evenly distribute the batter into the muffin tin, filling each cup all the way to the top for high-crowned muffins. If desired, press the reserved blueberries into the tops and sprinkle with granulated sugar.
  • Bake:
  • Bake the muffins for about 25 minutes, or until a toothpick inserted into the center comes out clean. If using frozen blueberries, increase baking time by about 5 minutes. Adjust the baking time based on the number of muffins you’re making.
  • Cool and Store:
  • If you’re making jumbo muffins, bake at 350ºF (175ºC) for about 40 minutes. Once baked, let the muffins cool slightly in the pan before transferring them to a sealed container while still warm to keep them moist (if they last that long!).