These Blueberry Muffins are effortless to make. Bursting with plump berries and finished with a sprinkle of coarse sugar for a crisp top, they’re perfect for breakfast or brunch.
I tested this muffin recipe three times to get the texture and flavor right. The first batch was a bit dry and mild, so I adjusted the oil and sugar. The second was better but flattened and too brown, so I tweaked the ratios again and lightly crushed some blueberries. The third batch had tall, moist tops and great flavor, so that’s the version I’m sharing here.
Homemade blueberry muffins usually have a milder berry flavor than some bakery versions, which often use extracts or concentrated blueberry pieces. To boost the fruit taste without artificial flavoring, I crush about half a cup of berries with a pastry blender or fork, then toss them with a small amount of sugar. This macerates the berries slightly and releases more juice and aroma into the batter.
I experimented with methods to reduce blueberry bleeding. Tossing berries in flour, cornstarch, or leaving them uncoated each produced some bleed, but saving a few whole berries to place on top gives a nicer presentation and cleaner bites. This batter is semi-thick, so the berries held their place well. If you’ve had trouble with berries sinking in the past, dusting them with a bit of flour can help.
These muffins are delicious fresh or a day or two later. Fresh from the oven they have a lightly crisp top from the coarse sugar. Stored in an airtight container overnight, they stay moist and may even taste better the next day.
For a different flavor, try adding lemon for tangy lemon-blueberry muffins.
Blueberry Muffins
Ingredients
- 3 cups (360 g) all-purpose flour (stir, spoon, and level each cup)
- 3 tsp baking powder
- ½ tsp salt
- 2 large eggs
- 1 ¼ cup (250 g) granulated sugar, divided
- 1 cup (237 ml) milk*
- ½ cup (136 ml) + 1 Tbsp oil (canola or vegetable)
- 2 tsp vanilla
- 2 cups (280 g) blueberries (about 12 oz fresh), divided
- Coarse sugar crystals or granulated sugar for sprinkling
Instructions
- Preheat oven to 400°F (204°C). Line muffin tins with paper cups.
- In a large bowl, whisk together the flour, baking powder, and salt.
- In another large bowl, whisk the eggs and 1 cup of the sugar until thick and pale. Add the milk, oil, and vanilla. Stir the wet ingredients into the dry ingredients until almost combined; do not overmix.
- In a small bowl, crush ½ cup of the blueberries with a pastry blender or fork and toss with the remaining ¼ cup sugar until coated.
- Fold the crushed and remaining whole blueberries into the batter gently. Scoop batter into prepared muffin cups about 2/3 full. Sprinkle tops with coarse sugar.
- Bake at 400°F for 14–16 minutes, or until a toothpick inserted into the center comes out clean. Cool slightly and store in an airtight container.
Notes
*Use any milk you prefer; whole milk or buttermilk gives best flavor. To mimic buttermilk, stir 1 tsp lemon juice or white vinegar into 1 cup milk and let sit a few minutes.
**If you bake at sea level, you can increase the baking powder by 1 tsp and reduce oven temperature to 375°F, baking about 20–25 minutes.
***Frozen blueberries can be used, but fresh are recommended for best texture and appearance.
Recipe adapted from a classic muffin technique.
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