These are 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.
Sprinkling a tablespoon of flour over the blueberries and tossing before adding to the batter prevents the blueberries from sinking to the bottom. Instead the blueberries are dispersed throughout the muffin.
This post may contain affiliate links.
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.
Look at those beautiful muffins. Now go make these so you can taste them too.
- 2 cups flour
- 1 1/4 cups sugar
- 1 tablespoon baking powder
- 3/4 teaspoons fine salt
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 1 cup heavy cream
- 1 tablespoon flour
- 1 1/2 cups blueberries - fresh or frozen*
- Sugar for sprinkling
Preheat oven to 425 degrees.
Use oil or baking spray to grease a 12 cup muffin pan. Alternatively, use paper liners.
In a large bowl, whisk the 2 cups of flour, sugar, baking powder, and salt combining well.
In a measuring cup, measure out cream, then add in eggs and extract and whisk with fork.
Sprinkle the tablespoon of flour over blueberries and toss to coat.
Pour the wet ingredients over the dry and use a spatula or fork to combine. The batter will be very thick.
Fold in blueberries with spatula.
Scoop batter into muffin pan filling to top.
Sprinkle tops with sugar to create a crunchy topping.
Bake at 425 for 5 minutes then lower oven to 375 without opening oven door.
Bake for 15 to 20 minutes.
Let cool for 5 minutes then remove from pan and continue to cool on wire rack.
This recipe makes 12 large (not jumbo) muffins or 24 mini muffins. Place in 425 degree oven for 5 minutes then bake at 375 degree for 10 - 12 minutes if making mini muffins.