These Blueberry Muffins are soft and juicy and loaded with plump blueberries. They are perfect whether you eat them plain or warmed and slathered with creamy butter.
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.
These Blueberry Muffins are tender and full of plump juicy blueberries. They are great at room temperature or served warm with a slathering of butter. Great for lunch boxes too!
- 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.
- Category: Breads
- Method: Bake
- Cuisine: American
Keywords: Blueberry Muffins, Muffins, Blueberry,