This blueberry muffins recipe is a tall blueberry muffin with sugar on the crown. It is not a blueberry buckle or a blueberry cheesecake.
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Blueberry Muffins
- Total Time: 35 minutes
- Yield: 12 muffins 1x
Description
Blueberry Muffins. From Alissa.
Ingredients
- 2 cups (240g) flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (100g) sugar, plus 2 tablespoons for the tops
- 1/2 cup (120ml) oil
- 2 eggs
- 1/2 cup (120ml) milk
- 1 teaspoon vanilla
- 1 1/2 cups (220g) blueberries
Instructions
- Heat the oven to 400°F (200°C). Line a 12-cup tin.
- Whisk flour, baking powder, salt, and 1/2 cup sugar.
- Whisk oil, eggs, milk, and vanilla. Fold into the dry mix, then fold in the berries.
- Fill the cups and sprinkle the remaining sugar on top. Bake 16 to 20 minutes.
Notes
Toss the berries in a teaspoon of flour so they do not all sink to the liner.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Sugar top
The spoon of sugar browns into a crust. It is not a streusel.
Berries
Too many berries and the muffin falls apart. One and a half cups is the limit.
Milk
Whole milk or buttermilk. Water makes them bland.
Cool
Steam in a closed container softens the tops. Cool them on a rack.
Nutrition (estimated)
About 200 calories per serving. Estimate only, not a lab test.
FAQ
Frozen berries?
Add them frozen. Thawed berries streak the batter.
Sour cream?
Swap the milk for sour cream if you want a heavier crumb.
Paper liners stuck.
Let the muffins cool 10 minutes, or skip liners and grease the tin.
Dome
A hot oven, 400°F, gives the dome. A cooler oven makes a flat muffin.