Sweet Treats for a Refreshing Morning
Imagine starting your day with a tender, moist, and sweet blueberry muffin, paired with a refreshing cup of cold-brew coffee. Sounds like the perfect way to kick-start your morning, doesn’t it?
The Perfect Blueberry Muffin Recipe
Our blueberry muffin recipe is a game-changer. With a crunchy sugar topping and packed with fresh or frozen blueberries, these muffins are perfect for breakfast or an afternoon snack. Plus, they’re incredibly easy to make and will last up to 3 days when stored at room temperature in an airtight container.
Twist It Up!
If you’re feeling adventurous, try putting a twist on the classic recipe with our Almond-Whole Wheat Blueberry Muffins or Blueberry Cornbread Muffins recipes. The possibilities are endless!
Yield and Difficulty
Yield: 12 muffins
Difficulty: Easy
Total Time: 40 minutes
Gather Your Ingredients
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 3/4 cup granulated sugar, plus 2 teaspoons for sprinkling
- 8 tablespoons unsalted butter (1 stick), melted, plus more for coating the muffin pan if needed
- 1/2 cup heavy cream
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 cups fresh or frozen blueberries
Let’s Get Baking!
- Preheat and Prep: Heat your oven to 400°F and arrange a rack in the middle. Place cupcake liners in a 12-well muffin pan or coat the wells with butter.
- Mix and Match: Whisk together the flour, baking powder, and salt in a large bowl to break up any lumps and aerate the mixture. Set aside.
- Sweet and Creamy: Whisk together 3/4 cup of the sugar, the melted butter, cream, eggs, and vanilla extract in a medium bowl until smooth.
- Combine and Fold: Add the sugar mixture and blueberries to the flour mixture and stir until just evenly mixed (a few lumps will remain), about 30 strokes. Be careful not to overmix!
- Fill and Sprinkle: Fill the muffin wells completely, and then evenly sprinkle the remaining 2 teaspoons sugar over top.
- Bake and Enjoy: Bake until a toothpick inserted in the center comes out clean, about 20 minutes. Let the muffins cool in the pan on a wire rack for 5 minutes before serving.
Happy baking!
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