Blueberry Muffins
Soft bakery-style blueberry muffins with tall golden domes and a sugary top. Works with fresh or frozen blueberries straight from the freezer.
32% of it needs you at the counter
- Hands-on
- 15 min
- Cooking
- 22 min
- Resting
- 10 min
- Serves
- 12
- Calories
- 230
- Protein
- 4 g
- Per serving
- $0.50
Why this recipe works
Blueberry muffins are a breakfast staple and a good first bake. Two simple steps make them look like they came from a bakery: filling the cups right to the top and starting with a hot oven. Frozen berries work just as well as fresh.
- Starting at 425°F gives the muffins a burst of rise for tall domes, then dropping to 375°F bakes the centers through without burning.
- Buttermilk and melted butter make a tender, moist crumb that stays soft for days.
- Tossing the berries in a spoonful of flour helps keep them from sinking to the bottom.
Ingredients
You will need
- 12-cup muffin pan
- Paper liners
- Large and medium mixing bowls
- Whisk
- Spatula
Method
Tap a step number to mark it done.
Heat the oven
Heat the oven to 425°F and line the muffin pan with paper liners.
Mix the dry ingredients
Whisk the 2 cups flour, baking powder, baking soda and salt in a large bowl.
Mix the wet ingredients
In a medium bowl whisk the melted butter and ¾ cup sugar, then the eggs, buttermilk and vanilla until smooth.
Combine
Pour the wet ingredients into the dry and fold just until no dry flour remains; the batter should be thick and lumpy. Toss the blueberries with 1 tablespoon flour and fold them in gently.
Fill and bake
Fill the liners to the top and sprinkle with the 2 tablespoons sugar. Bake 5 minutes at 425°F, then lower the oven to 375°F without opening the door and bake until golden and a toothpick comes out clean, 15 to 18 minutes more.
Cool
Cool in the pan for 10 minutes, then move to a rack.
Cook's notes
- With frozen blueberries, fold them in straight from the freezer and expect 2 to 3 extra minutes of baking. Thawed berries bleed and turn the batter purple.
- Overmixing makes tough muffins with tunnels. Stop as soon as the flour disappears.
- Keep muffins at room temperature in a container lined with a paper towel for up to 3 days, or freeze for 3 months.
Nutrition per serving
230 calories
$0.50 estimated cost per serving
Where the calories come from
| Protein | 7% of calories | 4 g |
|---|---|---|
| Carbs | 59% of calories | 35 g |
| Fat | 34% of calories | 9 g |
| Fiber | 1 g | |
| Sodium | 280 mg |
Calculated from USDA FoodData Central values for the listed ingredients and amounts; not lab-tested. Cost estimated from average US retail prices.
Questions people ask
Can you use frozen blueberries in muffins?
Yes. Keep them frozen, toss them in a little flour and fold them in at the very end. Add 2 to 3 minutes to the bake.
How do you get tall muffin tops?
Fill the liners all the way to the top and start the bake at 425°F for 5 minutes before lowering the heat. The initial blast of heat makes the batter rise fast and dome.
Why do blueberries sink to the bottom of muffins?
Thin batter can't hold them up. This batter is thick, and tossing the berries in flour helps them stay suspended.
