Blueberry Muffins: Classic Comfort with Crunchy Topping
By Noah Bennett
Prep
15 min
Cook
30 min
Total
45 min
Servings
4
Level
Medium
These Blueberry Muffins are a good recipe to make in advance on weekends and other free days when you want to prepare snacks․ The recipe includes blueberries and turbinado sugar on top for added taste and texture․ You may want to make extra to give to friends and family․ Blueberry muffins freeze well for later consumption․
The main ingredients are all-purpose flour and baking powder for structure‚ butter and sugar for a tender crumb‚ blueberries for flavor and sweetness‚ and turbinado sugar on top for a crunchy exterior that improves appearance․
When baking muffins‚ signs that they are fully baked include rising and browning on the sides․ One error to avoid is failing to preheat the oven‚ which can result in dense muffins․ Other tips for baking muffins include watching your oven and preheating correctly to help the muffins rise and form domed tops․
These muffins are best served warm․ Leftover muffins can be stored in an airtight container․ They can be frozen and used as part of breakfast or snacks during the week․
Why you'll love this recipe
- These muffins can be frozen and are convenient to prepare ahead of time for breakfast or other snacks‚ both at home and while traveling․
- A versatile recipe can be doubled successfully for flavor and efficiency when cooking for family and friends․
- Beginner bakers can easily bake impressive muffins that taste homemade with minimal preparation․
- Each muffin has a crispy top and tender crumb for a different texture in every bite․
- Mixing for this dessert recipe is done in a single bowl․ You can do other tasks while making this dessert․
- Correctly stored muffins will maintain quality and flavor throughout the week․ Muffins can be eaten throughout the week without a loss in quality or flavor․
Ingredients
- •2 cups all-purpose flour (spooned into measuring cup and leveled-off)
- •2 teaspoons baking powder
- •3.4 teaspoons salt
- •½ cup unsalted butter (softened)
- •1 cup granulated sugar
- •2 large eggs (room temperature)
- •1 ½ teaspoons vanilla extract
- •¼ teaspoon almond extract (optional)
- •½ cup milk (warmed or room temperature)
- •2 ¼ cups fresh blueberries (fold gently into batter to prevent crushing)
- •2 tablespoons turbinado sugar (for topping)
Instructions
- 1
Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
- 2
In a medium bowl, whisk together the flour, baking powder, and salt.
- 3
In the bowl of an electric mixer, beat the softened butter and granulated sugar for about 2 minutes.
- 4
Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition.
- 5
Beat in the vanilla extract and almond extract.
- 6
Gradually add the flour mixture, alternating with the milk, beating on low speed to combine.
- 7
The batter will be very thick.
- 8
Add the blueberries to the batter and fold gently with a spatula until evenly distributed.
- 9
Scoop the batter into the prepared muffin tin, filling them nearly to the top.
- 10
Sprinkle the turbinado sugar evenly on top of the muffins.
- 11
Bake for about 30 minutes, until lightly golden.
- 12
Let the muffins cool in the pan for about 10 minutes.
- 13
Run a knife around the edge of each muffin to free it from the pan if necessary, then transfer the muffins to a rack to cool completely.
FAQ
Nutrition (per serving)
Calories
220
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