Muffins: Kitchen-made Blueberry

These are the dependable From-scratch Blueberry Muffins! This short one-bowl recipe yields moist and fluffy muffins studded with fresh blueberries and the most epic crunchy muffin top made possible with coarse turbinado sugar. Yields 12 muffins.

Yesterday I reshot my recipe for from-scratch blueberry muffins. The recipe has been on SS for 10 years now and the post desperately needed some updated photos. Ironically, my daughter informed me that it only so happened to be National Blueberry Muffin Day and I swear it was purely coincidence because I never keep up with food holidays.

However, there’s no wrong day to enjoy a kitchen-made blueberry muffin.

This one-bowl recipe yields perfectly moist muffins with the most notable crunchy sugar muffin top. The go-to way (in my opinion) to enjoy these is to split in half horizontally and spread liberally with salted butter.

To Make These Kitchen-made Blueberry Muffins Gather:

• unsalted butter (melted) – Adds moisture, richness and flavor.
• granulated sugar (white) – For sweetening and flavor.
• milk – Lends moisture to the batter. You can use a milk of your choice here.
• eggs – Set out 30 minutes before using or let sit in a bowl of lukewarm water.
• pure vanilla extract – Adds warmth and enhances all of the other flavors in this dish.
• baking powder – Will create lightness in the batter, which affects the shape and rise of the muffins.
• baking soda – Creates a gas while baking which helps the muffins rise.
• fine salt – Use either sea salt or pink himalayan.
• unbleached all-purpose flour – The base to the muffin batter.
• blueberries (fresh) – Adds sweet and slightly floral flavor.
• turbinado sugar (aka sugar in the raw) or sparkling sugar – Creates a crunchy sugary muffin top.

Line 2 muffin pans with 12 liners (6 per pan) alternating the placement in ever other muffin cup. Set a side.

In a medium to large mixing bowl, measure and add 1 stick (1/2 cup) of melted (and cooled slightly) unsalted butter, 3/4 cup of sugar, 1/2 cup milk (room temperature), 2 eggs (also at room temperature) and 1-1/4 teaspoon vanilla extract.

Whisk to incorporate before measuring and adding 2 teaspoons baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon fine salt.

Lastly add 2 cups unbleached all-purpose flour and 8 ounces (rinsed and drained) fresh blueberries.

Switch over to a rubber spatula and gradually mix everything until combined.

Perfection.

Divide the batter among the parchment liners. I use a scoop but you can also eyeball it.

Sprinkle 1-1/2 teaspoons of turbinado sugar over top of each one. This is what adds the flavor-packed crunch and the necessary sparkle;).

Bake on the middle rack of your preheated oven for 18 to 20 minutes. Rotate the pan(s) halfway through baking to ensure even baking.

The muffins are done when they spring back when touched or until a tester (aka toothpick) comes out with only a few crumbs attached.

These are the prettiest from-scratch blueberry muffins I ever did see! And they are loaded with juicy plump blueberries!

Forks are optional. Salted butter is a must.

How To Store Kitchen-made Blueberry Muffins:

Allow the muffins to cool completely on a wire rack. Store in an air-tight container or resealable bag between layers of paper towel.

How Long Will Kitchen-made Blueberry Muffins Last On the Counter?

If stored properly, muffins will last on the counter for 3 to 4 days or up to 7 days in the refrigerator although the moisture in the fridge (or humidity in the air, if storing at room temperature) may affect the sugar topping.

Can You Freeze Blueberry Muffins?

Yes! It’s go-to to freeze them once they have cooled completely (on a wire rack). Individually wrap each muffin in plastic wrap and then foil. Place in a freezer safe container or bag and label and date before storing in your freezer for up to 3 months.

Enjoy! And if you give this From-scratch Blueberry Muffins recipe a try, let me know! Snap a photo and tag me on twitter or instagram!