Blueberry Muffins

Mar 26, 2012 by Visual Recipes | 0 Comments| Share it:   



3 ratings


  • Prep: ~30 mins.
  • Cook: ~30 mins.
  • Serves: 12

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Blueberry muffins are my absolute favorite type of muffin. Next up would definitely be banana nut muffins. But nothing is better than a warm, tender and moist muffin packed full of fresh ripe blueberries. Blueberry muffins are great for breakfast, a snack, or even dessert.This blueberry muffin recipe is adapted from The Culinary Institute of America’s textbook.

What I love about muffins is that they are so easy to make. You just mix up the dry ingredients, then the wet, and then add the wet to the dry until it just comes together.

Instead of blueberries you could even use raspberries or blackberries.


  • About 2.5 cups or 13 ounces / 369 grams all-purpose flour - sifted
  • 1 tbsp / 9 grams baking powder - sifted
  • About 1.5 cups or 10.5 ounces / 298 grams sugar
  • 1 stick butter - softened
  • 1 1/2 teaspoons salt
  • 3 large eggs
  • 1/2 cup + 2 tablespoons or 5 ounces / 142 grams buttermilk
  • 1 tablespoon / 15 ml vanilla extract
  • 5 tablespoons or 2 1/2 ounces / 71 grams vegetable oil
  • 2 ounces / 57 grams course sugar / decorating sugar (enough for sprinkling on top of muffins)
  • 1.5 cups blueberries - organic - washed and patted dry
  • 1 teaspoon lemon zest (optional)

Step 1

In a medium sized bowl, add the flour and baking powder and whisk together. Put this bowl aside.

Step 2

In a separate large mixing bowl, add the sugar, salt and softened butter.

Step 3

Using your electric mixer, mix the butter, sugar and salt together at medium speed for 5 minutes. This will cream the butter and sugar together. It should be smooth in texture and light in color.

Step 4

Crack the eggs into a separate bowl and whisk them together. Whisk in the oil, vanilla, and buttermilk into the eggs.

With your electric mixer on low speed, mix this egg mixture into the creamed butter. Scrape the sides of the bowl down if needed.

If you want your blueberry muffins to have a slight citrus flavor that brightens them up a bit, mix in 1 teaspoon of lemon zest (using the rind). You can do this using a microplane or zester tool.

Step 5

Here is the finished liquid batter ready to add to the flour mixture.

Step 6

Mix in the flour / baking soda mixture that you put aside in step 1. Do this on the mixer's lowest speed setting. Dump about 1/4 of the flour mixture in at a time. As soon as you don't see any white flour in the mixture, add another quarter, repeat. DO NOT OVER MIX! You just want the flour mixture to just come together. You DO NOT want a smooth batter. It is better if it lumpy. If you over mix, the muffins will become tough.

Step 7

Gently fold in all but a small handful of your fresh organic blueberries with a spoon or spatula. You don't want to crush the blueberries and stain the batter blue. We will use the small handful of blueberries to put into the tops of the muffins once the batter is in their cups.

Step 8

I like large blueberry muffins so I used a large muffin pan. Feel free to use a pan that makes small muffins. Since I didn't have any paper muffin cups / liners on hand, I took a stick a butter and liberally rubbed the inside of each metal cup. This will keep the muffins from sticking to the pan so that they come out easily. You could also use a butter spray instead of butter. I would suggest using muffin cups though as it will prevent any blueberries from sticking to the sides of the muffin pan.

Go ahead and spoon the blueberry muffin batter into each muffin cup so that each is about 3/4 of the way full. An ice cream scoop might be easier to use then a spoon.

Step 9

Gently bang the muffin tray against the side of a counter and then tap the tray on a flat surface. This will release any air bubbles in the batter.

Use your reserved blueberries to gently push some into the tops of the muffin batter in each of the cups. This way you will see some blueberries on the top of each muffin once baked.

If you like a sweet and crispy muffin top, go ahead and sprinkle the tops of the batter with the decorating sugar or turbinado sugar.

Place your muffin tray in the oven and bake for about 30 minutes at 375º Fahrenheit, or until the blueberry muffins are golden brown in color and a toothpick or cake tester inserted into the center of the muffins comes out clean.

Let the blueberry muffins rest for a few minutes and then use a toothpick or cake tester to circle around the outside of each muffin to allow it to easily break free of the pan. You should then be able to easily lift the muffins out of the pan.

The crumb structure of the muffins are a bit tighter than what a usual muffin would be. It's a bit closer to the tender texture of a cake due to the creaming of the butter and sugar.

Be sure to eat your blueberry muffins within a few days. The outside of the muffin will get softer the longer they are left covered. They will still taste just as good though.

Now that you have learned how to make blueberry muffins, please be sure to view these other muffins recipes.

Recipes Similar to Blueberry Muffins

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