Best Blueberry Muffins…
The Best Blueberry Muffins with a crunchy top and a sweet, moist, tender crumb.
Blueberry muffins should be quick and simple treat to make. I don’t believe you should have to take out the mixer and there should be no creaming or alternating dry ingredients with wet. That, to me, describes a cupcake, not a muffin.
I’ve been searching for the perfect blueberry muffin recipe for years to no avail. Then came countless attempts of creating my own recipe. I’ve tried different extracts, added spices, streusel toppings, and each time my family shook their heads and said the extra ingredients didn’t belong there. A great blueberry muffin deserves to stand on its own.
Mix the dry ingredients in one bowl, measure the wet in another, mix the two by hand, add the blueberries, and bake. That’s it. That’s what making a muffin should be – easy and not complicated.
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Dump the wet ingredients into the dry and mix with a fork just until combined. Fold the blueberries into the batter using a spatula. I use fresh blueberries when they are in season. Otherwise, I tend to use frozen. When using frozen berries, do not defrost them because they will be mushy, create added liquid, and turn your muffins blue. Scoop the batter into your prepared muffin pan. Using an ice cream scoop works wonderfully.
I’m torn with using paper liners versus greasing the pan. If you grease the muffin pan with a little oil or baking spray, the bottom of the muffins will turn out golden and you won’t remove a good layer of the bottoms when a paper liner is peeled off. However, using liners and not worrying about the muffins sticking to the pan is convenient. Use whichever method appeals to you.
A sprinkle of sugar before baking creates a sweet crunchy top – my favorite part. Sprinkle over each muffin before baking.
Baking the muffins in a hot 425 degree oven for the first 5 minutes is key for a domed top. The exterior of the muffin sets quickly but the interior continues to rise. After five minutes, turn down the heat to 375. Bake for about 20 minutes and you will have beautifully, high-domed muffins.
After the muffins are baked, turn them out onto a cooling rack. If you leave them in the pan, they will end up soggy from the steam coming out of the muffin being trapped in the pan.
High-domed Blueberry Muffins…
Look at those beautiful muffins. Now go make these so you can taste them too.
Be happy, eat well…
The Best Blueberry Muffins with a crunchy top and a sweet, moist, tender crumb.
- 2 1/2 cups flour
- 1/4 cup cornstarch
- 1 1/4 cups sugar
- 1 tablespoon baking powder
- 3/4 teaspoons fine salt
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup heavy cream
- 1/2 cup neutral oil
- 1 1/2 cups blueberries - fresh or frozen*
- 2 tablespoons sugar for sprinkling
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Preheat oven to 425 degrees.
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Use oil or baking spray to grease a 12 cup muffin pan. Alternatively, use paper liners. If you want them to peel off easily, you can spray the liners.
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In a large bowl, whisk the 2 cups of flour, cornstarch, sugar, baking powder, and salt combining well.
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In a 2 cup measure, add cream, oil, eggs and extract then whisk with fork.
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Pour the wet ingredients over the dry and use a spatula or fork to combine. The batter will be very thick.
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Fold in blueberries with spatula.
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Scoop batter into muffin pan filling to top.
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Sprinkle tops with sugar to create a crunchy topping.
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Place in oven then lower temperature to 375 degrees. Bake 20 - 25 minutes. Check after 18 as oven temperatures run differently.
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Let cool for 5 - 10 minutes, then remove from pan and continue to cool on wire rack.
*I use fresh when they are in season. When using frozen berries, do not thaw because they will be mushy, create added liquid, and turn your muffins blue..
This recipe makes 12 large (not jumbo) muffins or 24 mini muffins.
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