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Blueberry Muffins Recipe

Blueberry Muffins Recipe

Learn how to make the best homemade blueberry muffins with this foolproof recipe! These bakery-style treats feature a tender, buttery crumb packed with juicy berries and topped with a crunchy sugar crust. Perfect for breakfast or brunch, these easy muffins will become your go-to weekend baking project.
Difficulty:
Beginner
Prep Time:
15 mins
Cook Time:
20 mins
Serves:
12 muffins
An overhead shot of freshly-baked blueberry muffins in a rustic muffin tin, some removed to showcase their golden, slightly domed tops with visible sugar crystals catching the morning light. A cross-section of one muffin reveals a tender, light crumb studded with plump blueberries that have created purple-blue bursts throughout. Scattered fresh blueberries and a small bowl of turbinado sugar sit alongside on a worn wooden table, with soft natural light streaming in to highlight the steam still rising from the warm muffins. A vintage linen napkin and antique silver spoon complete the homey scene, emphasizing the comforting, fresh-baked appeal.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">250g all-purpose flour</li><li class="ingredients-single-item">10g baking powder</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">2 large eggs, room temperature</li><li class="ingredients-single-item">120ml vegetable oil</li><li class="ingredients-single-item">120ml whole milk</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">250g fresh blueberries (or frozen, not thawed)</li><li class="ingredients-single-item">2 tbsp turbinado sugar (or granulated sugar) for topping</li><li class="ingredients-single-item">Zest of 1 lemon (optional)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">12-cup muffin tin</li><li class="equipment-single-item">Paper muffin liners</li><li class="equipment-single-item">Ice cream scoop or large cookie scoop</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 190°C (375°F) and line a 12-cup muffin tin with paper liners. Position your oven rack in the middle position for even baking.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large bowl, whisk together the flour, baking powder, and salt. The thorough mixing of these dry ingredients ensures your muffins will rise evenly without any pockets of baking powder.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a separate medium bowl, whisk the sugar, eggs, oil, milk, vanilla extract, and lemon zest (if using) until well combined. The oil, rather than butter, will give your muffins incredible moisture and a tender crumb that stays fresh longer.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Pour the wet ingredients into the dry ingredients and stir gently with a rubber spatula just until incorporated – you should still see some small streaks of flour. Overmixing develops gluten, which can make your muffins tough instead of tender.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Gently fold in the blueberries, being careful not to crush them. If using frozen berries, keep them frozen until the last moment – this prevents the color from bleeding too much into your batter.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Use an ice cream scoop or large spoon to divide the batter evenly among the muffin cups – they should be about 3/4 full. This ensures uniform baking and those beautiful domed tops we're aiming for.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Sprinkle the tops generously with turbinado sugar, which will create a delightful crunchy crust as the muffins bake – one of the hallmarks of professional bakery muffins.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake for 5 minutes at 190°C (375°F), then, without opening the oven, reduce the temperature to 180°C (350°F) and bake for an additional 15-17 minutes. This initial high heat helps create that coveted muffin dome.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Your muffins are done when they're golden brown on top and a toothpick inserted in the center comes out clean or with just a few moist crumbs (not wet batter). You might see some blue streaks on the toothpick from the berries – that's perfectly fine!</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack. The residual heat will help them set up properly without becoming soggy from condensation.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Enjoy warm or at room temperature. Store completely cooled muffins in an airtight container at room temperature for up to 2 days, or freeze for up to 3 months for a quick breakfast treat anytime!</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Blueberry Muffins Recipe?

This recipe uses all-purpose flour, baking powder, salt, granulated sugar, eggs, vegetable oil, whole milk, vanilla extract, fresh or frozen blueberries, turbinado sugar for topping, and optional lemon zest for a bright flavour that complements the sweet-tart berries.

How to cook Blueberry Muffins Recipe at home?

Learn how to cook Blueberry Muffins Recipe by mixing your dry and wet ingredients separately, then combining them with minimal stirring before gently folding in the blueberries. The key technique is starting with higher heat (190°C) for 5 minutes to create that bakery-style dome, then reducing to 180°C to finish baking until golden brown.

Why do my blueberries sink to the bottom of my muffins?

Blueberries sink when they're too heavy for the batter. To prevent this, try tossing fresh berries in a tablespoon of flour before folding them in. For frozen berries, add them directly from the freezer without thawing. Also, ensure your batter isn't too thin, which can happen from overmixing.

What's the secret to achieving a high domed top on muffins?

The secret to those impressive bakery-style domed tops is starting with a higher oven temperature (190°C/375°F) for the first 5 minutes, then reducing it without opening the oven door. Fill your muffin cups 3/4 full and make sure your baking powder is fresh for maximum rise.

Can I use frozen blueberries instead of fresh ones?

Absolutely! Frozen blueberries work brilliantly in muffins. Use them straight from the freezer without thawing to prevent colour bleeding throughout your batter. While fresh berries may hold their shape better, frozen ones often provide more intense flavour, especially when fresh aren't in season.

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You might see some blue streaks on the toothpick from the berries – that's perfectly fine!" }, { "@type": "HowToStep", "name": "Cool", "text": "Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack. The residual heat will help them set up properly without becoming soggy from condensation." }, { "@type": "HowToStep", "name": "Serve and store", "text": "Enjoy warm or at room temperature. Store completely cooled muffins in an airtight container at room temperature for up to 2 days, or freeze for up to 3 months for a quick breakfast treat anytime!" } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Sophia Bergmann", "datePublished": "2024-06-01", "reviewBody": "Perfect crumb, bursting with berries! These muffins are absolute perfection. The sugar topping adds such a nice contrast to the tender interior. My family requests these weekly now!", "name": "Bakery Quality at Home", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Raj Patel", "datePublished": "2024-05-28", "reviewBody": "Kids demolished these in minutes! I've tried many blueberry muffin recipes, but this one is exceptional. The muffins rose beautifully with perfect domes and the blueberries stayed juicy inside.", "name": "Family Favorite", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Elena Gonzalez", "datePublished": "2024-05-25", "reviewBody": "Better than my local bakery! The texture is spot on - tender but not too crumbly. I added a bit more lemon zest for extra brightness and it was divine. Will be making these again and again.", "name": "Professional Results", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Kwame Osei", "datePublished": "2024-05-20", "reviewBody": "Finally found my go-to muffin recipe! The temperature trick really works for getting those beautiful domed tops. I've made these three times now and they turn out perfect every time.", "name": "Consistently Excellent", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Anika Nilsson", "datePublished": "2024-05-15", "reviewBody": "That sugar topping is everything! I love how these muffins aren't too sweet, letting the blueberries shine. The oil instead of butter keeps them moist for days. I've frozen some and they thaw beautifully!", "name": "Perfect Balance of Flavors", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
{ "@context": "https://schema.org", "@type": "FAQPage", "mainEntity": [ { "@type": "Question", "name": "What ingredients are used in Blueberry Muffins Recipe?", "acceptedAnswer": { "@type": "Answer", "text": "This recipe uses all-purpose flour, baking powder, salt, granulated sugar, eggs, vegetable oil, whole milk, vanilla extract, fresh or frozen blueberries, turbinado sugar for topping, and optional lemon zest for a bright flavour that complements the sweet-tart berries." } }, { "@type": "Question", "name": "How to cook Blueberry Muffins Recipe at home?", "acceptedAnswer": { "@type": "Answer", "text": "Learn how to cook Blueberry Muffins Recipe by mixing your dry and wet ingredients separately, then combining them with minimal stirring before gently folding in the blueberries. The key technique is starting with higher heat (190°C) for 5 minutes to create that bakery-style dome, then reducing to 180°C to finish baking until golden brown." } }, { "@type": "Question", "name": "Why do my blueberries sink to the bottom of my muffins?", "acceptedAnswer": { "@type": "Answer", "text": "Blueberries sink when they're too heavy for the batter. To prevent this, try tossing fresh berries in a tablespoon of flour before folding them in. For frozen berries, add them directly from the freezer without thawing. Also, ensure your batter isn't too thin, which can happen from overmixing." } }, { "@type": "Question", "name": "What's the secret to achieving a high domed top on muffins?", "acceptedAnswer": { "@type": "Answer", "text": "The secret to those impressive bakery-style domed tops is starting with a higher oven temperature (190°C/375°F) for the first 5 minutes, then reducing it without opening the oven door. Fill your muffin cups 3/4 full and make sure your baking powder is fresh for maximum rise." } }, { "@type": "Question", "name": "Can I use frozen blueberries instead of fresh ones?", "acceptedAnswer": { "@type": "Answer", "text": "Absolutely! Frozen blueberries work brilliantly in muffins. Use them straight from the freezer without thawing to prevent colour bleeding throughout your batter. While fresh berries may hold their shape better, frozen ones often provide more intense flavour, especially when fresh aren't in season." } } ] }