Introduction
There is arguably no better way to start a weekend morning than with a warm, fluffy, homemade blueberry muffin. This recipe is for the perfect classic American-style muffin: tall, tender, and bursting with juicy blueberries. Unlike dry, crumbly store-bought versions, our method ensures a moist interior and a beautiful, golden dome top. This recipe relies on a simple technique—keeping the wet and dry ingredients separate until the very last moment—which guarantees a light texture every time.
Ingredients
- 2 cups (240g) All-Purpose Flour
- ¾ cup (150g) Granulated Sugar, plus 1 tbsp for sprinkling
- 2 tsp Baking Powder
- ½ tsp Salt
- 1 large Egg, lightly beaten
- ½ cup (120ml) Milk (whole or 2%)
- ½ cup (113g or 1 stick) Unsalted Butter, melted and cooled
- 1 tsp Vanilla Extract
- 1 ½ cups (250g) Fresh or Frozen Blueberries (do not thaw if using frozen)
Step-by-step Preparation
- **Prepare the Oven and Muffin Tin:** Preheat your oven to 400°F (200°C). Line a standard 12-cup muffin tin with paper liners or grease thoroughly. The slightly higher temperature initially helps the muffins rise quickly, creating that desirable dome top.
- **Combine Dry Ingredients:** In a large bowl, whisk together the flour, ¾ cup sugar, baking powder, and salt. Use a large balloon whisk to ensure the leavening agent is evenly distributed.
- **Mix Wet Ingredients:** In a separate medium bowl, whisk the lightly beaten egg, milk, melted and cooled butter, and vanilla extract until fully combined. *Tip: Ensure the butter is cool, not hot, otherwise it might scramble the egg when mixed.*
- **Combine and Mix:** Pour the wet ingredients into the dry ingredients. Use a spatula to gently fold the mixture until just combined. The batter should look lumpy and slightly streaky—**do not overmix**, as this develops gluten and results in tough muffins.
- **Fold in Blueberries:** Gently fold in the blueberries until they are evenly distributed. If using frozen berries, folding them in while still frozen prevents them from bleeding color into the batter.
- **Fill and Bake:** Divide the batter evenly among the 12 muffin cups. Sprinkle the remaining 1 tablespoon of sugar over the tops for a crunchy, caramelized crust. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- **Cool:** Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Nutritional Information
Based on 12 servings, each muffin contains approximately 280-310 calories. While muffins are a treat, blueberries are nutritional powerhouses, rich in antioxidants, particularly anthocyanins, which contribute to brain and heart health. They also provide a good source of dietary fiber.
Storage
Blueberry muffins are best enjoyed the day they are baked. To store leftovers, place cooled muffins in an airtight container at room temperature for up to 3 days. Avoid refrigerating, as this tends to dry them out. For longer storage, muffins can be frozen for up to 3 months. Thaw overnight at room temperature or reheat gently in a microwave or toaster oven.
Conclusion
These classic blueberry muffins are perfect served warm alongside a cup of coffee or tea. If you want to elevate this recipe further, try adding the zest of one lemon to the wet ingredients for a bright, citrusy twist. Alternatively, sprinkle a simple streusel topping (flour, butter, and brown sugar) over the batter before baking for added crunch. Enjoy this timeless, comforting baked good!