Making fluffy and delicious blueberry muffins has been a part of my morning tradition since I was a child. And honestly, nothing beats muffins fresh out of the oven.
When I was a little girl, my mom owned a catering business and worked a lot of nights. Back then, I would have sleepover parties at my Nonnie’s house and every morning we would get up and make blueberry muffins together. I loved this morning tradition and still do.
I love to bake, but I do not necessarily want to have baked goods around. You see, I lack self-control. So I usually bake to my heart’s content and then pawn off my baked goods to some unsuspecting person.
The thing that I love about muffins is that the whole process from conception to eating can be completed in about 30 minutes. Really, it is just a matter of mixing dry into wet and putting them into the oven. And with a cold brew coffee, they’re the perfect way to start a morning. A tender muffin full of fresh berries. A crumb top that adds a little something extra. A truly simple and delicious blueberry muffin.
Make-Ahead
You can make your blueberry muffin batter up to 24 hours in advance. In fact, letting the mix rest for a little while before baking can yield even more flavorful muffins. Just follow the above directions and, before baking them, wrap your batter bowl in plastic wrap and let chill in the fridge.
When it’s time to bake, give your muffin batter a stir. You may need to add a pinch more baking powder to make sure your muffins rise, as chilling can have a funny effect on the baking powder.
Serving Suggestions
I’m sure you don’t need me to tell you that a blueberry muffin doesn’t need anything served alongside, except maybe some sweet butter. But because they make for a great breakfast item, serving your delicious blueberry muffins on a platter along with a vegan rice pudding and a homemade Russian tea would be an incredible start to the morning.
FAQs
Can I use frozen blueberries instead of fresh?
You can! I would recommend keeping them frozen when adding them into the batter. When you defrost frozen blueberries, they can get mushy and bleed into your batter, which will make your muffins blue. I mean, unless that’s what you’d like!
What else could I add to this recipe?
With the muffin base, you can make really any type of muffin. Try adding a little cinnamon to this recipe or a touch of lemon zest for a different flavor. You can also swap out the blueberries for raspberries, cherries, or cranberries (with some orange, yum).
Does it matter what type of flour I use?
Somewhat. I would try using whole wheat pastry flour. It is finer than whole wheat and makes for a more moist muffin. If you don’t see this flour at your grocery store, try using half whole wheat, half all-purpose.
How to Store Delicious Blueberry Muffins
I love displaying my freshly baked goods in a glass cake dome. It makes them readily accessible and reminds the family they need to be eaten within 2 days. You can also keep them in a single layer in a plastic container or Ziplock bag on the counter.
If you want them to last even longer, wrap your muffins individually in either plastic wrap or foil and keep them in a big Ziplock bag in the freezer for up to 3 months. You can reheat them in the oven for 5 to 10 minutes at 350 degrees in the oven, or just put them in the microwave for a minute or so.
Delicious Blueberry Muffins
Ingredients Â
The Muffins:
- 6 tablespoons unsalted butter
- 1/3 cup whole milk
- 1 large egg
- 1 egg yolk
- 3/4 teaspoon vanilla
- 1 1/2 cups flour
- 3/4 cup sugar
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 2 cups blueberries
The Crumb Topping:
- 3 tbsp cold butter cut into small cubes
- 1/2 cup flour
- 3 1/2 tablespoons sugar
InstructionsÂ
- Preheat your oven to 375 degrees. Melt the butter and let cool slightly. Whisk in milk, egg, egg yolk, and vanilla until well blended.
- In another bowl, whisk together the flour, sugar, baking powder, and salt.
- Wash and pick over your blueberries.
- Add the dry ingredients to the wet ones.
- Mix until just combined. Fold in the blueberries.
- In a small bowl, fork together the crumb topping ingredients (butter, flour, and sugar) until the mixture is crumbly.
- Add the batter to muffin liners and sprinkle the top with the crumb mixture. Bake for 18 to 20 minutes or until a toothpick comes out clean.
Could I use evaporated milk instead of whole milk? If so what would the ratio be?
I haven’t tried but it should work. Just add 1/6 cup water and 1/6 cup evaporated milk.
@bakedbree,
Hello I collect Muffin recipes ,have hundreds .Would love your recipe for Cherry and Rum Muffins please
My little sister first baked these delicious muffins I swear probably at least 10 years ago. And we both keep coming back to this recipe and everyone RAVES about them!!! SO DELICIOUSLY GOOD!!
So happy to read this Sarah, thanks for letting me know!