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Blueberry Muffins

Deliciously soft and tender blueberry muffins with a bakery-style sugar-crusted top, perfect for cozy mornings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups All-purpose flour Gives structure, do not overmix.
  • 3/4 cup Granulated sugar Sweetens and helps with browning.
  • 1 tbsp Baking powder Use fresh for best lift.
  • 1/2 tsp Salt Balances sweetness.
Wet Ingredients
  • 1/2 cup Unsalted butter, melted Rich taste, can swap with neutral oil.
  • 2 large Eggs Bind and add richness.
  • 1/2 cup Milk or buttermilk Buttermilk adds tang.
  • 1 tsp Vanilla extract Adds warmth.
Fruits & Toppings
  • 1 cup Blueberries, fresh or frozen Keep frozen until folding in.
  • 1 tbsp Coarse sugar Optional for a crunchy topping.

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C).
  2. In a bowl, mix the dry ingredients: flour, sugar, baking powder, and salt.
  3. In another bowl, mix the wet ingredients: melted butter, eggs, milk, and vanilla extract.
  4. Pour the wet mixture into the dry ingredients and stir until just combined. Lumps are fine.
  5. Let the batter rest for 15 minutes at room temperature.
Baking
  1. Line a muffin pan and fill the cups 90-95% full.
  2. Sprinkle coarse sugar on top if desired.
  3. Bake at 425°F for 5-8 minutes, then reduce the heat to 350°F (175°C) and bake for an additional 12-15 minutes until a toothpick comes out clean.
  4. Keep oven closed during the first 10 minutes to allow the muffins to rise.
Cooling and Storing
  1. Let muffins cool in the pan for 5-10 minutes before transferring to a wire rack.
  2. Store in an airtight container at room temperature lined with a paper towel for 2-3 days or freeze for up to 3 months.

Notes

Avoid overmixing to ensure tender muffins. A sprinkle of lemon zest on top after baking is a lovely addition.