Soft and fluffy, and full of fresh plump blueberries, this recipe for The Best Blueberry Muffins put the rest to shame!
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What makes these the best blueberry muffins? Because I have eaten my fair share of blueberry muffins throughout my life, and these are the best ones I’ve had. They remind me of the big blueberry muffins you get from the coffee shop on the corner.
We went blueberry picking a couple of weeks ago, and I was able to make only a couple of things with the gallon of blueberries that Kelsie and I picked, since we were all snacking on them every time we walked by the container. I made Blueberry Lemon Scones which were amazing, and I used some to make blueberry pancakes. Nothing fancy there, just a regular boxed mix, where I dropped blueberries on them as they were cooking, and then I made these muffins.
Theses muffins are fat, soft, moist, and studded with blueberry deliciousness! They make the perfect breakfast, afternoon snack, or pairs perfectly with that bedtime glass of milk. (chocolate milk in Kelsie’s case) Sure, you could grab a box or pouch of blueberry muffins and make them, but why would you when these are so easy to make! Plus the pouch is made with dehydrated blueberries, and the box has a can of blueberries that are the size of pencil erasers, not very plump; like blueberries should be!
What kitchen essentials did I use to make this dish possible?
The Best Blueberry Muffins
- 2 1/2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sugar
- 1 stick butter melted
- 2 eggs beaten
- 1 cup buttermilk
- 1 tablespoon vanilla extract
- 1 1/2 cups blueberries
- ::crumb topping:: optional, but highly encouraged!
- 1/4 cup sugar
- 1 tablespoon flour
- 1/2 tablespoon butter
- 1/8 teaspoon cinnamon
Heat oven to 425 degrees, and line a muffin pan with liners. (12)
Prepare the crumb topping if going to use, and set aside.
In a large bowl mix together the flour, baking powder, baking soda, and salt. Set aside.
In a medium bowl mix together the melted butter, sugar, beaten eggs, milk and vanilla.
Pour the wet ingredients into the flour mix, and mix together. (don't over mix, just until combined)
Fold in the blueberries, carefully.
Pour into the muffin cups, top with crumb topping (if using), and bake for 5 minutes at 425 degrees. Drop the temperature to 375, and continue to bake for another 18 minutes or until a toothpick comes out clean.