There are few things in life more satisfying than Classic Blueberry Muffins on a Saturday morning. They are just so fun to make and they put such a smile on my face every time!
There are also few things that get eaten faster in my kitchen than these Classic Blueberry Muffins on a Saturday morning.
Last year, during our family beach vacation, we had some tremendously sweet neighbors, and I shared a batch of muffins with them.
We were instant friends after that. ????
If you’ve got blueberries in your house, then you probably have everything that you need to make these amazing muffins. They’re literally bursting with blueberry flavor (I tested them several times to see exactly how many blueberries I could get away with putting into this batter ????), and that blueberry flavor is enhanced by a lovely kiss of creme de cassis.
For those of you who have self-control, these muffins freeze amazingly well. So you can make a big batch and then enjoy muffins for a while.
You know what? Let me just…go on and have another muffin.
About these Classic Blueberry Muffins
These muffins work really well with fresh and frozen blueberries. If using frozen blueberries, run them under cold water to remove any ice, and then dry thoroughly before giving them their flour treatment. As with any fruit muffin, we don’t want too much liquid in our muffin!
I know that there are muffin purists who would rather do the two-bowl muffin method. While there are some good muffins out there that use that method, the flavors and texture in this Classic Blueberry Muffin really shine with the additional boost from creaming butter and sugar.
(psst….not sure what it means to cream butter and sugar? No worries! Check out this post!)
While the Creme de Cassis is purely an optional ingredient, I chose it because it really enhanced the bright, sweet-tart flavor of the berries and added a lovely depth of flavor. It also enhanced that sweet blueberry smell! In that last second before the muffin goes into your mouth, there’s a quick hint of blueberry that hits your nose. That’s the Creme de Cassis at work! While there’s only a teaspoon in this batter, it truly makes a huge difference.
For the turbinado sugar topping, make sure that you add it before the batter goes into the oven. Adding it too late does not allow the sugar disperse over the entire top of the muffin, and give that satisfying *crunch* to every bite.
Friends, I present to you, the Classic Blueberry Muffin!Print
For the Muffin Batter:
- 320 g flour, plus 2 tbsp for blueberries
- 1 tsp kosher salt (if using table salt, reduce by half)
- 1/2 tsp baking soda
- 170 g butter, room temperature
- 1 tbsp oil
- 200 g granulated sugar
- 2 eggs, room temperature
- 2 tsp pure vanilla extract
- 1 tsp creme de cassis (optional, but really yummy)
- 188g buttermilk, room temperature
- 185 g (1.5 c) blueberries, fresh or frozen (see note)
For the Topping:
- 50 g Turbinado Sugar
To Make the Muffins:
- Preheat oven to a true 350°F (using an oven thermometer ensures that you get to the right temperature!). Prepare a 12-cup muffin pan with muffin liners and set aside.
- Sift the 320 g flour, 1 tsp salt, and 1/2 tsp baking soda into a medium-sized bowl. Set aside.
- Place the butter and oil into a large mixing bowl or the bowl of your stand mixer. Mix until the butter and oil is completely smooth. Add the sugar and cream the mixture until light and fluffy. (Need help figuring out what it means to “cream butter and sugar until light and fluffy”? Check out this post!)
- Add eggs, one at a time, mixing until each egg is completely incorporated. Scrape the sides and bottom of the bowl as needed to ensure even mixing.
- Add the pure vanilla and Creme de Cassis (if using) and mix until completely combined.
- Add half of the flour mixture and mix until nearly combined. Scrape the sides and bottom of the bowl to make sure that there is no flour at the bottom.
- Add all of the buttermilk and mix until nearly combined.
- Add the second half of the flour mixture and mix until nearly combined.
- Finish mixing with a rubber spatula, mixing only until no streaks of flour remain.
- Place the blueberries and the remaining two tablespoons of flour into a small bowl. Stir thoroughly to coat.
- Use a sifter or fine mesh strainer to remove excess flour from the blueberries. We don’t want extra flour in this batter!
- Gently fold the blueberries into the batter. Using an ice cream scoop or a 1/3 cup measuring cup, place batter into the prepared muffin cups. Top each muffin generously with the turbinado sugar.
- Bake at 350°F for 25-30 minutes, or until a toothpick comes out clean. Allow to cool in the muffin pan for three minutes, then remove to a wire cooling rack to cool completely.
- Fresh or frozen blueberries work very well in this recipe. However, if using frozen blueberries, make sure to rinse the blueberries to remove any ice (or allow to thaw completely), and dry thoroughly before coating with flour.
- These muffins freeze beautifully, and can be stored in the freezer for up to a month.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Category: Breakfast
- Cuisine: American
- Serving Size: 1 Muffin
- Calories: 324
- Sugar: 23.5 g
- Sodium: 186.7 mg
- Fat: 14.3 g
- Carbohydrates: 44.5 g
- Protein: 4.5 g
- Cholesterol: 63.2 mg
Keywords: Blueberry Muffins
I hope you love these Classic Blueberry Muffins as much as my family and I do!
Until next time, Friends!