Best Blueberry Muffins
The Best Blueberry Muffins with a crunchy top and a sweet, moist, tender crumb. Blueberry muffins should be quick and simple to make and this recipe is both. No creaming of ingredients and no mixer involved. If you're looking for high domed, delicious, moist blueberry muffins, then look no further.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 large
- 2 1/2 cups flour
- 1/4 cup cornstarch
- 1 1/4 cups sugar
- 4 teaspoons baking powder
- 3/4 teaspoon fine salt
- 1 cup heavy cream
- 1/2 cup neutral oil
- 1/4 cup milk
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups blueberries - fresh or frozen*
- 2 tablespoons sugar for sprinkling
Preheat oven to 400 degrees.
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. In a large bowl, whisk the 2 cups of flour, cornstarch, sugar, baking powder, and salt combining well.
In a 2 cup measure, add cream, oil, milk, eggs, and extract. Whisk with a fork and combine well.
Pour the wet ingredients over the dry and use a spatula or fork to combine. The batter will be thick. Mix just until combined. Over mixing will result in tough muffins with tunneling throughout.
Fold in blueberries with spatula. Don't worry if a few burst and the batter is tinted blue.
batter into muffin pan filling to top.
Sprinkle tops with sugar to create a crunchy topping.
Place in oven and bake 25 - 30 minutes. Check after 22 as oven temperatures run differently.
Let cool for 5 - 10 minutes, then remove from pan and continue to cool on wire rack.
*I use fresh blueberries when they're in season. When using frozen berries, don't thaw or they'll be mushy, create added liquid, and turn your muffins blue.
This recipe makes 12 large (not jumbo) muffins.