These are the best Homemade Blueberry Muffins! This quick one-bowl recipe yields moist and fluffy muffins studded with fresh blueberries and the most epic crunchy muffin top made possible with coarse turbinado sugar. Yields 12 muffins.
Yesterday I reshot my recipe for homemade blueberry muffins. The recipe has been on SS for 10 years now and the post desperately needed some updated photos. Ironically, my daughter informed me that it just so happened to be National Blueberry Muffin Day and I swear it was purely coincidence because I never keep up with food holidays.
However, there’s no wrong day to enjoy a homemade blueberry muffin.
This one-bowl recipe yields perfectly moist muffins with the most incredible crunchy sugar muffin top. The best way (in my opinion) to enjoy these is to split in half horizontally and spread liberally with salted butter.
To Make These Homemade Blueberry Muffins You Will Need:
- unsalted butter (melted) – Adds moisture, richness and flavor.
- granulated sugar (white) – For sweetening and flavor.
- milk – Lends moisture to the batter. You can use a milk of your choice here.
- eggs – Set out 30 minutes before using or let sit in a bowl of lukewarm water.
- pure vanilla extract – Adds warmth and enhances all of the other flavors in this recipe.
- baking powder – Will create lightness in the batter, which affects the shape and rise of the muffins.
- baking soda – Creates a gas while baking which helps the muffins rise.
- fine salt – Use either sea salt or pink himalayan.
- unbleached all-purpose flour – The base to the muffin batter.
- blueberries (fresh) – Adds sweet and slightly floral flavor.
- turbinado sugar (aka sugar in the raw ) or sparkling sugar – Creates a crunchy sugary muffin top.
Preheat your oven to 375°.
Line 2 muffin pans with 12 liners (6 per pan) alternating the placement in ever other muffin cup. Set a side.
In a medium to large mixing bowl, measure and add 1 stick (1/2 cup) of melted (and cooled slightly) unsalted butter, 3/4 cup of sugar, 1/2 cup milk (room temperature), 2 eggs (also at room temperature) and 1-1/4 teaspoon vanilla extract.
Whisk to incorporate before measuring and adding 2 teaspoons baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon fine salt.
Lastly add 2 cups unbleached all-purpose flour and 8 ounces (rinsed and drained) fresh blueberries.
Switch over to a rubber spatula and gradually mix everything until combined.
Divide the batter among the parchment liners. I use a scoop but you can also eyeball it.
Sprinkle 1-1/2 teaspoons of turbinado sugar over top of each one. This is what adds the delicious crunch and the necessary sparkle ;).
Bake on the middle rack of your preheated oven for 18 to 20 minutes. Rotate the pan(s) halfway through baking to ensure even baking.
The muffins are done when they spring back when touched or until a tester (aka toothpick) comes out with only a few crumbs attached.
These are the prettiest homemade blueberry muffins I ever did see! And they are loaded with juicy plump blueberries!
Forks are optional. Salted butter is a must.
How To Store Homemade Blueberry Muffins:
Allow the muffins to cool completely on a wire rack. Store in an air-tight container or resealable bag between layers of paper towel.
How Long Will Homemade Blueberry Muffins Last On the Counter?
If stored properly, muffins will last on the counter for 3 to 4 days or up to 7 days in the refrigerator although the moisture in the fridge (or humidity in the air, if storing at room temperature) may affect the sugar topping.
Can You Freeze Blueberry Muffins?
Yes! It’s best to freeze them once they have cooled completely (on a wire rack). Individually wrap each muffin in plastic wrap and then foil. Place in a freezer safe container or bag and label and date before storing in your freezer for up to 3 months.
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Homemade Blueberry Muffins
- 1/2 cup melted unsalted butter, cooled slightly (not hot!)
- 3/4 cup granulated white sugar
- 1/2 cup whole milk, or milk of choice at room temperature
- 2 large eggs, at room temperature
- 1¼ teaspoon pure vanilla extract
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 2 cups unbleached all-purpose flour
- 8 ounces fresh blueberries
- 6 tablespoons turbinado sugar, aka sugar in the raw
- Preheat your oven to 375° and line 2 muffin tins with 12 paper liners (6 per pan) alternating every other muffin slot.
- In a large bowl add melted butter, sugar, milk, eggs and vanilla. Whisk to incorporate.
- Next measure and add in baking powder, baking soda and salt.
- Lastly add in the flour and blueberries. Use a rubber spatula to gently fold the ingredients until incorporated.
- Divide the muffin batter among the 12 muffin liners. Sprinkle each one with 1½ teaspoons turbinado sugar.
- Bake the muffins on the middle rack of your preheated oven for 18 to 20 minutes OR until a tester comes out with only a few crumbs attached. To ensure even baking, rotating the pans halfway through.
- Let cool 10 minutes before serving. Delicious when spread with salted butter.
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