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Blueberry Muffin Recipe
This 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 Time
10
minutes
mins
Cook Time
18
minutes
mins
Total Time
28
minutes
mins
Course:
Breakfast, Brunch
Cuisine:
American
Servings:
10
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
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.
Add the eggs, vanilla and buttermilk until combined on low or by hand.
In a bowl, combine flour, baking powder, corn starch and salt.
Gradually fold dry ingredients into wet mixture, but do not overmix.
Fold in blueberries.
Fill each cavity 3/4 full and sprinkle with sugar.
Bake 18 minutes, or until they pass the toothpick test.
Video
Notes
Tips
Use fresh or frozen blueberries.
Don't overbake!
How to Store
Allow them to cool in the tin for a few minutes and transfer to a wire rack
Store in an airtight container or ziplock bag on a paper towel to absorb any excess moisture
To freeze, wrap muffins in saran wrap and place them in a freezer bag to store up to 3 months
Nutrition
Calories:
267
kcal
|
Carbohydrates:
40
g
|
Protein:
3
g
|
Fat:
10
g
|
Saturated Fat:
7
g
|
Cholesterol:
13
mg
|
Sodium:
176
mg
|
Potassium:
157
mg
|
Sugar:
22
g
|
Vitamin A:
170
IU
|
Vitamin C:
1.4
mg
|
Calcium:
62
mg
|
Iron:
1.1
mg