Description
This Homemade Blueberry Muffins recipe delivers tender, moist muffins bursting with fresh blueberries and topped with a crunchy sanding sugar crust. Perfect for breakfast or a sweet snack, these bakery-style muffins are easy to make with simple pantry staples and require a resting period for enhanced texture before baking.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour (360 grams)
- 1 ½ cups granulated sugar
- 3 tsp baking powder
- ½ tsp salt
- ¼ tsp nutmeg or cinnamon
Wet Ingredients
- 2 large eggs
- ¾ cup buttermilk
- ½ cup vegetable oil
- 2 tsp vanilla extract
Fruit and Toppings
- 2 cups fresh blueberries (can also use frozen, do not thaw)
- ½ cup blueberries (for topping)
- Sanding sugar (for sprinkling)
Instructions
- Prepare dry ingredients: In a mixing bowl, combine the flour, granulated sugar, baking powder, salt, and nutmeg or cinnamon. Stir thoroughly with a spoon to mix all dry ingredients evenly.
- Mix wet ingredients: In a larger mixing bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract until combined.
- Combine wet and dry ingredients: Gradually add the dry ingredient mixture into the wet ingredients, stirring just until blended. Be careful not to overmix. Gently fold in the 2 cups of blueberries using a spatula, ensuring the batter remains thick.
- Rest and preheat oven: Cover the bowl with a towel and let the batter rest for 15 minutes. Meanwhile, preheat your oven to 425ºF (218ºC).
- Prepare muffin pan: Line a 12-count muffin pan with 6 muffin liners placed in every other well to create bakery-style large muffin tops. Fill each liner to the top with batter, smoothing the surface with a butter knife if the batter is lumpy.
- Add toppings: Press the remaining ½ cup blueberries gently on top of each muffin and sprinkle with sanding sugar to add a crunchy finish.
- Bake: Place the pan in the center rack of the oven and bake at 425ºF for 7 minutes. Then, without removing the muffins, reduce the oven temperature to 350ºF (177ºC) and bake for another 22-25 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan. Repeat the process with remaining batter, remembering to reset the oven to 425ºF before each new batch.
Notes
- Do not thaw frozen blueberries if using; this helps prevent the muffins from turning purple and keeps the batter thick.
- Resting the batter allows the flour to hydrate fully, resulting in moister muffins.
- Using every other muffin cup and filling liners fully helps achieve bakery-style large tops.
- Sanding sugar gives muffins a pleasant crunch and sparkle on top, but can be omitted if unavailable.
- Ensure not to overmix the batter to avoid dense muffins; folding in blueberries gently preserves their shape and prevents color bleed.
