Blueberry Muffins

These giant blueberry muffins are full of sweet juicy berries and topped with cinnamon and sugar for a decadent bakery experience you can make at home.

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These giant blueberry muffins are full of sweet juicy berries and topped with cinnamon and sugar for a decadent bakery experience you can make at home.

Did you know that July 10th, on top of being my mother-in-law’s birthday, is also National Blueberry Muffin Day?  I sure didn’t’, but I know that both are definitely worth celebrating.

There’s a reason that blueberry muffins are a classic.  The best blueberry muffins are tender and delicate with a crumbly texture, and full of juicy blueberry flavor.  Even if you grew up never eating blueberry muffins, there’s just something about a pan of muffins that just feels like home, you know?

These muffins are no exception – they’re giant – the batter is very thick, so you can pile the batter right to the top of the muffin cups which makes for a great big muffin top (which we all know is the best part) that gets sprinkled with cinnamon and sugar for a crispy crunchy muffin top. 

Shopping List for Blueberry Muffins

• Butter

• Sugar

• Salt

• Eggs

• Baking Powder

• Flour

• Milk

• Pure Vanilla Extract

• Blueberries

• Cinnamon

Tips for Making the best Blueberry Muffins:

• Start by making sure your butter is very soft.  I recommend leaving the butter out for at least 2-3 hours before starting the muffin baking process.

• If you don’t have time for that, you can soften butter more quickly using the following method:

1. Boil a pot of water and place a wrapped stick of butter on a plate, standing up on its end.

2. Once the water is boiling, pour some of it in a water glass, and let the glass sit for 3-5 minutes to get really hot. 

3. Pour the water out, and place the glass over the stick of butter, and let it sit for 8-10 minutes.

4. Repeat until the butter is fully softened.  This will get you pretty softened butter in about 20-30 minutes total.

• Use unsalted butter for this recipe.  If all you have is salted butter omit the salt in the recipe, or at least lower the amount to ¼ teaspoon to offset the salt in the butter.

• Don’t overmix the batter.  The more you mix, the tougher the muffins will turn out.  You can use a stand mixer for this recipe, but I prefer a hand mixer so that I can really see how the batter is coming together.

• Underbake the muffins by just a minute or two.  The muffins will continue to bake even after they’ve come out of the oven, so erring on the side of underbaking is best.

• These are great made the day before and reheated, which means you don’t have to spend a lazy Sunday morning slaving away in the kitchen.

• Reserve one tablespoon of the flour to toss the blueberries in before adding them to the batter.  This will keep the berries from all sinking to the bottom of the muffins during baking.

• After baking, cool the muffins in the tins for just a few minutes before removing them to a wire cooling rack.  If the muffins sit in the muffin tins, the heat will let them continue cooking and a tough crust will form.

Yield

12 Muffins

Author

Sara Rauckhorst

Prep time

5 Min

Cook time

30 Min

Total time

35 Min

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Blueberry Muffins

These giant blueberry muffins are full of sweet juicy berries and topped with cinnamon and sugar for a decadent bakery experience you can make at home.

Ingredients

Blueberry Muffins

• 1 stick of unsalted butter, room temperature
• 1 cup granulated sugar
• ½ teaspoon salt
• 2 large eggs
• 2 teaspoons baking powder
• 2 cups all purpose flour
• ½ cup whole milk
• 1 teaspoon pure vanilla extract
• 2 ½ cups fresh blueberries
• 2 teaspoons cinnamon sugar mixture for topping

Instructions

To Make Blueberry Muffins

1. Preheat your oven to 375 and line 12 muffin tins with paper liners.
2. In a medium bowl, cream together the butter, sugar, and salt until light and fluffy (if using a hand mixer this will take about 5-7 minutes).
3. Add the eggs one at a time, beating well after each addition.
4. Add the baking powder, and mix to incorporate.  
5. Add 1 cup of the flour and mix in.  Then add ¼ cup of the milk and mix to combine.  Repeat with remaining flour and milk.
6. Once the milk and flour are added, mash ½ cup of the blueberries with a fork, and stir those in.  Then add the vanilla extract and the blueberries, and stir until just combined.
7. Pour the batter into the prepared cups, going all the way to the top of the cups, if not a little bit over - the batter will hold.  
8. Combine 2 teaspoons of sugar with a ¼ teaspoon of cinnamon, and sprinkle that over the tops of the muffins.
9. Bake for 30 minutes.  
10. Let the muffins sit for 2 minutes before removing them to a wire cooling rack to finish cooling.

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