THE BEST Homemade Fresh Blueberry Muffins Recipe
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Published 2021-08-25
Blueberry muffins are essentially small light muffins that are baked with blueberries. Muffins have been around since the 18th century in England. They were easy to make and quickly became popularized. In no time, other ingredients like fruit and nuts were added to them to expand their makeup. They are incredibly easy to make and served in bakeshops and breakfast cafes and restaurants all across the world.
Ingredients for this Recipe:
For the Blueberry Muffins:
• 1 teaspoon salt
• 5 cups all-purpose flour + 3 tablespoons
• 1 ½ tablespoons baking powder
• 1 teaspoon baking soda
• 1 cup buttermilk
• 1/4 cup milk
• 1/4 cup oil
• 1 cup softened unsalted butter
• 1 cup sugar
• 1 cup brown sugar
• 4 eggs
• 1 tablespoon vanilla
• 4 cups blueberries
For the Crumb Topping:
• 1/2 cup softened unsalted butter
• ¾ cup all-purpose flour
• ¾ cup packed light brown sugar
• 1 teaspoon ground cinnamon (optional)
Makes 12 jumbo muffins
Prep Time: 15 minutes
Bake Time: 35 minutes
Procedures:
1. Preheat the oven to 375°.
2. Start by making the crumb topping. Add all of the ingredients to a medium-size bowl and using a pastry knife, or a fork, cut in butter with the other ingredients until it is about the size of rice. Set aside.
3. For the muffins, Mix the salt, baking powder, baking soda, and 5 cups flour together until completely mixed together. Set aside.
4. Next, in a separate medium-size bowl whisk together the milk and oil and set aside.
5. In a stand mixer with the paddle attachment cream together butter and the sugars on medium speed until light and fluffy, about 5-7 minutes.
6. Add in 1 egg at a time until completely mixed in and then add in the vanilla.
7. Turn the speed down to low and alternate in three batches adding in the dry flour ingredients with the wet milk ingredients just until mixed in.
8. In a medium-size bowl quickly toss the blueberries with 3 tablespoons of flour until coated and then add them to the mixing bowl the batter and fold them in using a rubber spatula until combined.
9. Evenly distribute the batter between 12 jumbo muffin cups.
10. Sprinkle on the crumb topping evenly to cover the tops of each muffin.
11. Bake at 375° for 30-35 minutes or until the tops are lightly brown and firm in the center.
12. Cool on a rack until room temperature before serving.
Chef Notes:
Make-Ahead: You can make these muffins up to 1 day ahead of time.
How to Store: Cover and keep in the refrigerator for up to 5 days. Cover and freeze for up to 3 months. Thaw in the refrigerator for 1 day before serving. You can also leave these covered at room temperature for up to 3 days.
If you are using a regular standard 12 muffin tin cut the recipe in half and reduce the amount of baking time by 5-7 minutes.
You can substitute the stand mixer with an electric hand mixer.
All Comments (21)
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Thank you chef. Since I can't have gluten, soy or lactose I appreciate you taking the time to show everyone the fundamentals. I can adjust the recipe.
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they are so good! Going to make them again tomorrow
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I cut the recipe in half. I used a regular muffin tin plus 4 silicone muffin cups. I used parchment baking cups. I got 16 amazing muffins! They tasted great and I was very pleased with how easy these were to make. Thank you!
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Perfect, thank you
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Love it Thanks million 😋👍🏼
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My kids are going to love these
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Thank you so much for this video. I was amazed when you were using the spray for the tins. I just made peach muffins and wanted to try that but didn't have the time ,in case they didn't come out , to make another batch. Glad I didn't. You did it for us and I'll stick with the paper cups. I will try those parchment ones you used. They looked interesting. Love your videos. I always learn something.
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Nice recipe , looks so delicious , Thanks for sharing
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TFS!! My family loves muffins! I feel like I am raising two little muffin men! They would eat muffins every day! I’m researching muffin recipes for a cooking video I want to make. This is inspiring! I’ve learned some new things from you! I hope we can learn from each other!
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you are wonderful ! thank you :)
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Blueberry muffins are one of my favorites. Definitely want to try making these. I make a lot of your recipes Chef :)
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Your instructions are always clear and concise. Your camera work is also very good, at least to me. Your recipes are interesting. I have tried a few myself, and they turned out well. Your enthusiastic with what your doing. You take the time to do it right. I think you really do deserve to catch on, and am hoping that the future holds that for you. I see your channel has grown, but want to see the wind catch your sail, and take you that much further. Stick with it chef, your doing an outstanding job.
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These are a Christmas Morning tradition with bacon, scrambled eggs, and Mimosas! 🎄🎅🏼❤️
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Dear Chef. I love this. I got a huge bag of frozen blueberries from Sam's club You are one of my favorite chefs ... Sir, can you Please make Orange 🍊Cranberry scones with a drizzle. Love this
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Hey Billy ,show me how to make BUCKWHEAT FLOUR Pancake thanks
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Thanks for the recipe Chef. I think I may add these to my up coming Sunday brunch.
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Making these now. They smell so darn good, who needs to diet?
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Omg I legit just took some blueberry muffins out of the oven
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nice
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Ice cream works best for muffins and cupcakes
