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–+ servings
Greatest Blueberry Muffins

The Greatest Blueberry Muffins - Soft and Perfect Every Time

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 servings

Ingredients
  

  • 2 cups (250 g) all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 2/3 cup (135 g) granulated sugar, plus 1–2 tablespoons for topping
  • 1/4 cup (60 ml) melted unsalted butter, slightly cooled
  • 1/4 cup (60 ml) neutral oil (canola or sunflower)
  • 2 large eggs, at room temperature
  • 3/4 cup (180 ml) buttermilk, at room temperature (or milk plus 1 tablespoon lemon juice)
  • 1 teaspoon pure vanilla extract
  • 1–2 teaspoons finely grated lemon zest (optional but excellent)
  • 1 1/2 cups (about 225 g) fresh blueberries, rinsed and dried (or frozen, unthawed)
  • 1 tablespoon flour (for tossing the berries)
  • Coarse sugar for sprinkling (optional, for crunchy tops)

Instructions
 

  • Prep the pan: Heat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.
  • Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Whisk in the 2/3 cup sugar to evenly distribute.
  • Whisk the wet ingredients: In a separate bowl or large measuring cup, whisk the eggs, buttermilk, melted butter, oil, vanilla, and lemon zest until smooth.
  • Combine gently: Pour the wet mixture into the dry ingredients. Use a spatula to fold just until the flour is mostly moistened. The batter should be thick and a little lumpy. Do not overmix.
  • Prep the berries: Toss the blueberries with 1 tablespoon flour to help keep them from sinking. Fold them into the batter with as few strokes as possible.
  • Fill the cups: Divide the batter evenly among the 12 muffin cups, filling them almost to the top for nicely domed muffins. Sprinkle with coarse sugar or the extra granulated sugar.
  • Bake hot, then finish: Bake at 400°F (200°C) for 8 minutes to boost the rise. Without opening the door, reduce the oven to 350°F (175°C) and bake 10–12 more minutes, or until the tops are golden and a toothpick comes out with moist crumbs.
  • Cool slightly: Let the muffins cool in the pan for 5 minutes, then transfer to a rack. Serve warm or at room temperature.
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