Blueberry Muffins

5 from 12 votes

My blueberry muffin recipe has a crunchy muffin top that glistens and adds incredible texture. Butter and oil make these easy blueberry muffins an incredibly moist breakfast or snack. Bakery quality blueberry muffins - without the effort!

Prep Time10

Cook Time18

Total Time28

Course: Breakfast, Brunch

Cuisine: American

Servings:

Author: Julie Blanner

Ingredients

4 tablespoons butter melted, salted or unsalted
¼ cup vegetable oil
1 cup white granulated sugar
1 large egg
1 large egg white
2 teaspoons vanilla extract
½ cup buttermilk
1¾ cups all purpose flour
2 teaspoons baking powder
2 teaspoons corn starch
½ teaspoons salt
1 cup blueberries
sugar to dust

Instructions

Preheat oven to 350℉. Grease or line muffin tin.
In a large mixing bowl, combine melted butter, oil and sugar.
4 tablespoons butter, ¼ cup vegetable oil, 1 cup white granulated sugar
Add the eggs, vanilla and buttermilk until combined on low or by hand.
1 large egg, 1 large egg white, 2 teaspoons vanilla extract, ½ cup buttermilk
In a separate medium mixing bowl, combine flour, baking powder, corn starch and salt.
1¾ cups all purpose flour, 2 teaspoons baking powder, 2 teaspoons corn starch, ½ teaspoons salt
Gradually fold dry ingredients into wet mixture, but do not overmix.
Fold in blueberries.
1 cup blueberries
Fill each cavity 3/4 full and sprinkle with sugar.
sugar to dust
Bake 18 minutes, or until they pass the toothpick test.

Video

Notes

Don’t Overfill Your Muffin Pan Cavities – Fill no more than 3/4 full to compensate for rise.
Use the Toothpick Test – Insert a toothpick in the center. When it comes out clean, it’s done.
Cooling the Muffins - Try removing them from the muffin tin to a wire rack to cool. Muffins are meant to be very moist, but sometimes the extra heat in a muffin tin gets trapped and "steams" the muffins inadvertently as they cool.

Substitutions

Sugar – While you can use extra granulated white sugar for the topping on these muffins, turbinado sugar is often used in bakeries for its crunchy, coarse crystal texture!
Buttermilk - No buttermilk, no problem. Learn how to make buttermilk with just two staple ingredients.
Salt - If you use salted butter, you can cut back on the salt.
Blueberries - Fresh blueberries are best for this recipe, but if you prefer, use frozen blueberries. Swirl them into the batter direct from the freezer to avoid purple muffins.

Storage Notes

Store these muffins in a sealed plastic bag or covered in saran wrap at room temperature for up to five days. Refrigerate for up to seven in an airtight container or sealed bag.

To freeze muffins, wrap tightly in heavy foil or plastic wrap. Then place them in freezer bags and freeze for up to 3 months. To warm, wrap an individual muffin in a damp paper towel and heat in the microwave for 20-30 seconds.

Nutrition