The Daily Whisk

Muffins & Quick Breads

Blueberry Muffins

Tall, bakery-style blueberry muffins with crisp sugar-topped domes and soft, tender centers bursting with blueberries.

By amine Published
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Two blueberry muffins, one broken open to show the blueberries inside
Photo: Blueberry muffins, whole and partial by SKopp, CC BY-SA 3.0, via Wikimedia Commons

These blueberry muffins have everything you want from a bakery muffin: high, rounded tops with a crunchy sugar crust, a soft and moist crumb, and blueberries in every bite. They are mixed by hand in two bowls and baked using a simple trick that helps them rise tall: a few minutes in a very hot oven, then a lower temperature to finish.

Why this recipe works

  • A hot start. Baking at 425°F (220°C) for the first 5 minutes makes the batter rise quickly, forming tall domes. Reducing the heat lets the centers bake through without burning.
  • Filling the cups to the top. A thick batter piled high in the liners produces big, bakery-style muffins.
  • Butter and milk. Melted butter gives flavor and moisture without the need for a mixer.
  • Tossing berries in flour. A light coating helps stop the blueberries sinking to the bottom.

Fresh or frozen blueberries?

Both work. Use frozen berries straight from the freezer without thawing, and fold them in at the very end so they do not streak the batter purple. Frozen berries may add 2 to 3 minutes to the baking time.

FAQ

Why did my muffins turn out dense?

The batter was overmixed. Stir just until the flour disappears; lumps are fine.

Can I make them with less sugar?

You can reduce the sugar to ½ cup (100 g); the muffins will be a little less tender and brown less. For a moist loaf with fresh produce, try our zucchini bread.

Blueberry Muffins

Print recipe

Prep time
Cook time
Total time
Servings
12
Yield
12 muffins
Difficulty
Easy
Course
Breakfast
Cuisine
American

Ingredients

Conversions are rounded for convenience. For baking, use the original measurements where possible.

Instructions

  1. Heat the oven to 425°F (220°C, or 200°C (390°F) fan, gas mark 7). Line a 12-cup muffin pan with paper liners.

  2. In a large bowl, whisk together the flour, sugar, baking powder and salt.

  3. In another bowl, whisk the melted butter, eggs, milk and vanilla.

  4. Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined. Do not overmix.

  5. Toss the blueberries with 1 tablespoon of flour and fold them gently into the batter.

  6. Divide the batter between the liners, filling them to the top. Sprinkle with the coarse sugar.

  7. Bake for 5 minutes, then, without opening the door, reduce the temperature to 350°F (180°C, or 160°C (320°F) fan, gas mark 4) and bake for 15 to 18 minutes more, until golden and a toothpick comes out clean.

  8. Cool in the pan for 5 minutes, then transfer to a wire rack.

Notes

  • If you have only 10 or 11 muffins' worth of batter, fill the empty cups halfway with water so the pan heats evenly.

Tips

  • Add the finely grated zest of 1 lemon to the wet ingredients for lemon blueberry muffins.

Substitutions

  • Buttermilk or yogurt: replace the milk for a more tender, tangy crumb.
  • Other berries: raspberries or chopped strawberries work in the same quantity.

Storage and reheating

  • Store in an airtight container lined with a paper towel at room temperature for up to 3 days.
  • Freeze for up to 3 months. Warm from frozen in the microwave for 30 seconds.
Muffins & Quick Breads Breakfast & Brunch Beginner Friendly #blueberries #breakfast #muffins #one bowl

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