Blueberry Muffins

The best blueberry muffins recipe! Bursting with blueberries, moist and fluffy with amazing scent of almond and vanilla, covered with crunchy cinnamon sugar.
The best blueberry muffins recipe! Bursting with blueberries, moist and fluffy with amazing scent of almond and vanilla, covered with crunchy cinnamon sugar.

Meet your new favorite muffins!

Easy Bakery Style Blueberry Muffins

These homemade Blueberry Muffins are bursting with blueberries, so delicious, moist and fluffy inside with perfect golden dome top covered with crunchy cinnamon sugar. What makes them more
special is vanilla and almond flavor, really the best blueberry muffins! Extra easy to make from basic ingredients, perfect for snack or breakfast and easy to make double batch for weekends or when
having company.

What Ingredients You Need For This Easy Blueberry Muffins

All-purpose flour
Granulated sugar
Sea salt
Baking powder
Neutral-flavored oil; canola, vegetable and grape seed are great
Egg
Milk dairy and non-dairy
Vanilla extract
Almond extract
Blueberries
Brown sugar

The best blueberry muffins recipe! Bursting with blueberries, moist and fluffy with amazing scent of almond and vanilla, covered with crunchy cinnamon sugar.

Can You Use Frozen Blueberries

Yes, you can make these with fresh or frozen blueberries. Obviously, you can’t find fresh sweet blueberries all year round. If you use frozen, do not thaw the blueberries, just mix them in the batter
gently otherwise they will color the muffins purple!

How To Create Perfect Top

All refrigerated ingredients should be at room temperature before making the batter for at least 30 minutes.
Muffin batter must be thick.
Fill your muffin tins all the way to the top.
Bake at initial high temperature for 5 minutes then lower it. Initial high temperature baking quickly lifts up muffin tops.

The best blueberry muffins recipe! Bursting with blueberries, moist and fluffy with amazing scent of almond and vanilla, covered with crunchy cinnamon sugar.

Why Muffins Turn Out Dry

Your muffins turned out dry and crumbly instead of moist and soft?

In order to avoid that make sure not to over mix the batter and don’t over bake muffins.

Should Batter Be Thick?

The batter should be thick (but not as a dough) not runny or dry. If the batter is too runny, add flour, a tablespoon at a time until correct consistency. If the batter is dry or too thick, add milk, a tablespoon at a time until the proper consistency.

The best blueberry muffins recipe! Bursting with blueberries, moist and fluffy with amazing scent of almond and vanilla, covered with crunchy cinnamon sugar.

How To Make Batter

Preheat oven to 425°F. Spray a 12 cup muffin pan (or jumbo 6-cup muffin pan) with non-stick cooking spray or line with paper liners.
In a large bowl whisk the flour, sugar, baking powder and salt and set aside.
Place oil into a measuring bowl, add the egg and add enough milk to reach the 1-cup mark (1/3 to 1/2 cup milk).Add vanilla and almond and whisk to combine.

Add milk mixture to the bowl with dry ingredients then use a fork to combine. Do not over mix the batter. The muffin batter will be quite thick and that’s exactly what you need. Gently fold in the blueberries.

Bake Muffins

Divide batter between each muffin cup, filling all the way to the top.
Sprinkle with sugar for extra crunchiness (highly recommended).
Bake at 425°F for 5 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 350°F and continue to bake for 15-20 minutes until the tops are lightly golden brown and centers are
set. To check for doneness stick a toothpick in the center of a muffin, if it comes out clean, the muffins are done. Do not over bake or the muffins will be dry. Let them cool for about 5-10 minutes and enjoy warm.

The best blueberry muffins recipe! Bursting with blueberries, moist and fluffy with amazing scent of almond and vanilla, covered with crunchy cinnamon sugar.

How To Store And Freeze Blueberry Muffins

You can store these blueberry muffins sealed in a plastic bag at room temperature for 2 to 3 days.
To freeze, cool completely then wrap them tightly in aluminum foil or place them in freezer bags.
Freeze for up to 3 months. Thaw in refrigerator or keep them for 3-4 hours on counter.
To reheat, microwave on high for about 20 seconds or out them in the oven.

Tips:

You can use fresh or frozen blueberries.
The batter is extremely thick and a pleasure to work with, and really holds the blueberries in place preventing them from sinking to the bottom before it cooked all the way.
If the batter is too runny, add flour, a tablespoon at a time until correct consistency.
If the batter is dry or too thick, add milk, a tablespoon at a time until the proper consistency.
Do not over bake or the muffins will be dry.

The best blueberry muffins recipe! Bursting with blueberries, moist and fluffy with amazing scent of almond and vanilla, covered with crunchy cinnamon sugar.



Blueberry Muffins

The best blueberry muffins recipe! Bursting with blueberries, moist and fluffy with amazing scent of almond and vanilla, covered with crunchy cinnamon sugar.
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Course: Blueberry Muffins, Breakfast, Easy Dessert
Cuisine: American, English
Keyword: Blueberry, Breakfast, Muffins
Prep : 15 minutes
Cook : 25 minutes
Total : 40 minutes
Servings: 8
Author: Dan

Ingredients

  • 1 1/2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1/4 teaspoon fine sea salt
  • 2 teaspoons baking powder
  • 1/3 cup neutral-flavored oil canola, vegetable or grape seed
  • 1 large egg
  • 1/3-1/2 cup milk dairy and non-dairy both work
  • 1 1/2 teaspoons vanilla extract
  • 1/4 tsp almond extract
  • 1 1/2 cups fresh or frozen blueberries see note below about frozen berries
  • 2 tbsp brown sugar

Instructions

  • Preheat oven to 425°F. Spray a 12 cup muffin pan (or jumbo 6-cup muffin pan) with non-stick cooking spray or line with paper liners.
  • Whisk the flour, sugar, baking powder and salt in a large bowl. Set aside.
  • Place oil into a measuring bowl, add the egg and add enough milk to reach the 1-cup mark (1/3 to 1/2 cup milk). Add vanilla and almond and whisk to combine.
  • Add milk mixture to the bowl with dry ingredients then use a fork to combine.
  • Do not over mix. The muffin batter will be quite thick. Gently fold in the blueberries.
  • Divide batter between each muffin cup, filling all the way to the top. Sprinkle with sugar (for added crunch, recommended!).
  • Bake at 425°F for 5 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 350°F and continue to bake for 15-20 minutes until the tops are lightly golden brown and centers are set.
  • Stick a toothpick in the center of a muffin, if it comes out clean, the muffins are done.
  • Do not overbake or the muffins will be dry. Let cool for about 5-10 minutes and enjoy warm.

 

The best blueberry muffins recipe! Bursting with blueberries, moist and fluffy with amazing scent of almond and vanilla, covered with crunchy cinnamon sugar.

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