Since it’s Summer and blueberry season, I decided to finally post my blueberry muffin recipe. I’m not one to like my muffins tasting like a cupcake, but I do like them to have a soft like texture. I also don’t like them to be overly sweet. I like to be able to taste the natural sweetness of the added fruit.
Do you ever find yourself wondering what the difference is between a cupcake and a muffin? Trust me you’re not alone. Maybe I can put some clarity on the differences for you…
- are usually more dense and dry than a cupcake
- have a thick batter that doesn’t get overly mixed, resulting in a dense texture
- aren’t as sweet as a cupcake
- usually contain fruits, oats, chocolate chips, nuts, etc.
- sometimes have a streusel or crumb topping,
- are usually light and fluffy
- have a thin batter and gets mixed longer to incorporate air into the batter for fluffiness
- have more sugar than muffins
- cannot be made savory
- usually have frosting
Perfect muffin batter is nice and thick, and not overly mixed. Also, I used the perfect amount of baking powder for a nice rise, but not too much, therefore, I was able to fill the muffin holders all the way full.
- 2 1/2 cups all purpose flour, spoon and leveled
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 3 teaspoons baking powder
- 1 cup granulated sugar
- 1 cup buttermilk, full fat
- 1/2 cup canola oil
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 1/2 cups fresh blueberries
- Turbinado or coarse sugar for sprinkling tops, optional
- Preheat oven to 350 degrees. Line muffin tins with paper liners or grease or spray them. Set aside.
- In a large bowl, whisk together the flour, cinnamon, salt and baking powder and sugar and set aside.
- In a medium bowl or 2 cup measuring cup, whisk together the buttermilk, canola oil, eggs and vanilla. Add the wet ingredients to the dry and mix with a wooden spoon just until the dry ingredients are almost incorporated. This only takes a few seconds. Fold in the blueberries.
- Pour batter into prepared muffin tins, filling to almost the top. I use a cookie scoop for easier filling. If you prefer, you can sprinkle turbinado or coarse white sugar over the tops.
- Bake muffins until tops are light golden, about 40 minutes. You can also check doneness by inserting a toothpick into the center of one. The toothpick should come out clean.
- Allow muffins to cool for 5 minutes and remove from muffin tins. If the blueberries have bubbled over onto pan, run a thin sharp knife around edges of muffins before removing.
- Serve warm with butter.
- Muffins are best if eaten the day they are made. Store in an airtight container and eat within 1 day for the best freshness.
- Muffins can be frozen for up to 3 months.