The Best Blueberry Muffins EVER

This moist and fluffy blueberry muffins recipe is made wtih 8 ingredients in just one bowl so you can have the best blueberry muffins in no time!


 

THE BEST BLUEBERRY MUFFINS

I first posted this muffin recipe over three years ago. It was long overdue for some updated pics and a re-share incase you all missed it the first time. Here is the original post: YOU HAVE TO TRY THESE MUFFINS . . . . I LOVE THEM! I was watching an episode of America's Test Kitchen the other day and they were making these blueberry muffins. Great, just another blueberry muffin I thought. I was just about to turn the channel, when I heard it . . . music to my ears. . . . they were using fresh blueberries and turning them into smooth jam. If you know me, then you probably know that I have a big problem with fruit. I LOVE the flavor, but it's the texture that I struggle with. I can eat fresh pineapple, fresh strawberries, fresh apples, sometimes grapes and a few other fresh fruits. Other than that, whether fresh or cooked, I can't stand to bite into it. It sends shivers down my spine just thinking about it. I love blueberry muffins, but I always pick out the chunky berries. Now, I can eat a muffin, which I love and have all that delicious blueberry flavor without chunky berries. (The recipe actually adds fresh blueberries in addition to the jam, but I left them out). These muffins have the perfect texture, not too cakey and not too heavy. The blueberry flavor is just right and the sugar topping adds just enough lemon flavor to know it's there, but not to overpower the blueberry flavor. These are best eaten on day one or two. I keep them in the muffin tin overnight and loosely cover them with a clean kitchen towel. I have tried storing them in a zip-top bag before, but the tops get sticky and I am not a fan of sticky top muffins. THE BEST BLUEBERRY MUFFINS adapted from: America's Test Kitchen (Printable Recipe) or (Printable with Picture) Topping: 1/4 c. sugar 1 1/2 tsp. grated lemon zest Muffins: 2 c. fresh blueberries, picked over 1 1/8 c. + 1 tsp. sugar 2 1/2 c. all-purpose flour 2 1/2 tsp. baking powder 1 tsp. salt 2 large eggs 4 Tbl. unsalted butter, melted & cooled slightly 1/4 c. vegetable oil 1 c. buttermilk 1 1/2 tsp. vanilla 1. For the topping: Stir the sugar and lemon zest together in a small bowl until combined; set aside. 2. For the muffins: Preheat oven to 425 degrees. Spray a standard muffin tin with vegetable oil spray (or line with paper liners and spray). Bring 1 cup of the blueberries and 1 tsp. of the sugar to a simmer in a small saucepan over medium heat. Cook, mashing the berries with a spoon several times and stirring frequently, until the berries have broken down and the mixture is thickened about 6 minutes. Transfer to a small bowl and cool to room temperature, 10-15 minutes. 3. Whisk the flour, baking powder and salt together in a large bowl. Whisk the remaining 1 1/8 cups sugar and eggs together in a medium bowl until thick and homogeneous, about 45 seconds. Slowly whisk in the butter and oil until combined. Whisk in the buttermilk and vanilla until combined. Using a rubber spatula, fold the egg mixture and the remaining 1 cup blueberries into the flour mixture until just moistened (if adding whole blueberries - I don't add them). The batter will be very lumpy with a few spots of dry flour; do not overmix. 4. Fill muffin cups 1/2 full with batter and top with a teaspoon or so of the cooked berry mixture. Use a toothpick and swirl together. Divide the remaining batter between muffin cups. The batter should completely fill the cups and mound slightly. Divide the remaining cooked berry mixture between muffin cups. Use a toothpick and gently swirl the berry filling into the batter using a figure-eight motion. Sprinkle the lemon sugar evenly over the muffins. 5. Bake until the muffin tops are golden and just firm, 17-18 minutes, rotating the muffin tin halfway through. Cool the muffins in the muffin tin for 5 minutes, then remove to a wire rack and cool 5 more minutes before serving. Yield: 12 muffins.


 

Vegan Blueberry Muffins

Easy and delicious vegan blueberry muffins. These moist and perfectly sweet muffins are packed with blueberries and simply divine spread with vegan butter. #vegan #dairyfree


 

Lemon Blueberry Muffin Recipe

Lemon Blueberry Muffins Recipe on twopeasandtheirpod.com Soft and tender lemon muffins with juicy blueberries and a sweet lemon glaze!


 

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Himmlische Muffins mit Nutella-Wirbel – ELBCUISINE

Du liebst Muffins? Du liebst Nutella? Dann ist dieses Rezept genau das Richtige für dich! Himmlische Muffins mit Nutella-Wirbel! Einfach und lecker.


 

Bakery-Style Lemon Blueberry Muffins

These bakery-style lemon blueberry muffins are incredibly scrumptious!  The lemon zest and lemon juice added to the batter is like waving a magic wand over the muffins and brightening them up with a kiss of sunshine. The Jordan Marsh Blueberry Muffins recipe it's inspired by calls for 2 full teaspoons of granulated sugar sprinkled on top. For this recipe we dial things down to 1/2 teaspoon of sanding sugar.


 

Best Blueberry Muffins


 

Die Welt der kleinen Dinge: Der letzte Beitrag zu meinem Päckchen: Blueberry Muffins


 

Blueberry Muffins with Streusel Crumb Topping

This Blueberry Muffins recipe will become your favorite breakfast to make! You can stop your search for the best breakfast muffin because these are made with fresh blueberries and a cinnamon crumble!


 

To Die For Blueberry Muffins

These muffins are extra large and yummy with the sugary-cinnamon crumb topping. I usually double the recipe and fill the muffin cups just to the top edge for a wonderful extra-generously-sized deli style muffin. Add extra blueberries too, if you want!


 

Saftige Blaubeer Streusel Muffins - Kuchen fürs Büro

Rezept für super saftige Blaubeermuffins mit buttrig knusprigen Streuseln. Ganz einfaches Rezept und schnell zu machen. Perfekt als Kuchen fürs Büro!


 

Gluten-Free Vegan Blueberry Muffins


 

Schokoladenmuffins mit Erdbeer-Cheesecake-Füllung backen - Erdbeeren

Schokoladenmuffins mit Erdbeer-Cheesecake-Füllung - Rezeptideen mit Erdbeeren - ein einfaches, sommerliches Muffinrezept mit einer Erdbeerfüllung. Schnell gemacht, von der Hand zu essen und einfach lecker!


 

Vegane Blaubeer-Muffins

Super einfaches Rezept für vegane Muffins mit Blaubeeren. Die veganen Muffins kommen ganz ohne Öl aus.


 

Homemade Blueberry Muffins (From Scratch!) | foodiecrush .com

Blueberry Muffins | foodiecrush.com #muffins #easy #healthy #best #blueberry #breakfast #recipes


 

Bakery Style Blueberry Muffins - Craving Home Cooked

These Bakery Style Blueberry Muffins are decadently moist and perfectly browned. Discover the secret to these professional worthy baked breakfast treats with the perfect muffin dome! #muffins #blueberrymuffins


 

Blueberry-Muffins wie aus dem Coffeeshop

Den Umweg zum Coffeeshop kannst du dir ab sofort sparen. Mit diesem Rezept backst du dir ganz einfach deine eigenen supersaftigen Blaubeermuffins.


 

5 Minuten Blueberry-Muffin-Oatmealpudding - Pudding Oats - Eine Prise Lecker

Diese Pudding Oats schmecken wie ein Blueberry-Muffin, sind aber viel gesünder. In nur 5 Minuten kannst diese schnellen Haferflocken genießen. Egal ob zum Frühstück oder als Snack zwischendurch, immer lecker. #schnell #einfach #puddingoats #kalorienarm


 

#Breakfast #Brunch #Bundt #cake #Clever #Crowd #DIY #easy #ideas #Party #Recipes #StressFree This easy blueberry breakfast bundt cake recipe tastes just like homemade blueberry muffins. Simple and easy breakfast idea for a crowd, Christmas morning or for brunch.


 

Ohne Zucker und ohne Mehl! Frühstücksmuffins mit Blaubeeren

Ab sofort gibt es Kuchen zum Frühstück. Keinen Schokokuchen und keine Donauwelle, sondern diese knusprigen Frühstücksmuffins ohne Zucker und ohne Mehl.


 

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VEGAN BLUEBERRY MUFFINS


 

Vegan Blueberry Oat Muffins

Dreamy blueberry muffins with a crunchy oat crumble topping.


 

Cupcakes als Clowns #halloweenkuchen Cupcakes als Clowns #clowns #cupcakes #rezepteideen


 

Homemade Blueberry Muffins (From Scratch!) | foodiecrush .com

Blueberry Muffins | foodiecrush.com #muffins #easy #healthy #best #blueberry #breakfast #recipes


 

Grandma's Blaubeermuffins von demelzea | Chefkoch

Grandma's Blaubeermuffins. Über 271 Bewertungen und für sehr lecker befunden. Mit ► Portionsrechner ► Kochbuch ► Video-Tipps! Jetzt entdecken und ausprobieren!


 

THE BEST BLUEBERRY MUFFINS

I first posted this muffin recipe over three years ago. It was long overdue for some updated pics and a re-share incase you all missed it the first time. Here is the original post: YOU HAVE TO TRY THESE MUFFINS . . . . I LOVE THEM! I was watching an episode of America's Test Kitchen the other day and they were making these blueberry muffins. Great, just another blueberry muffin I thought. I was just about to turn the channel, when I heard it . . . music to my ears. . . . they were using fresh blueberries and turning them into smooth jam. If you know me, then you probably know that I have a big problem with fruit. I LOVE the flavor, but it's the texture that I struggle with. I can eat fresh pineapple, fresh strawberries, fresh apples, sometimes grapes and a few other fresh fruits. Other than that, whether fresh or cooked, I can't stand to bite into it. It sends shivers down my spine just thinking about it. I love blueberry muffins, but I always pick out the chunky berries. Now, I can eat a muffin, which I love and have all that delicious blueberry flavor without chunky berries. (The recipe actually adds fresh blueberries in addition to the jam, but I left them out). These muffins have the perfect texture, not too cakey and not too heavy. The blueberry flavor is just right and the sugar topping adds just enough lemon flavor to know it's there, but not to overpower the blueberry flavor. These are best eaten on day one or two. I keep them in the muffin tin overnight and loosely cover them with a clean kitchen towel. I have tried storing them in a zip-top bag before, but the tops get sticky and I am not a fan of sticky top muffins. THE BEST BLUEBERRY MUFFINS adapted from: America's Test Kitchen (Printable Recipe) or (Printable with Picture) Topping: 1/4 c. sugar 1 1/2 tsp. grated lemon zest Muffins: 2 c. fresh blueberries, picked over 1 1/8 c. + 1 tsp. sugar 2 1/2 c. all-purpose flour 2 1/2 tsp. baking powder 1 tsp. salt 2 large eggs 4 Tbl. unsalted butter, melted & cooled slightly 1/4 c. vegetable oil 1 c. buttermilk 1 1/2 tsp. vanilla 1. For the topping: Stir the sugar and lemon zest together in a small bowl until combined; set aside. 2. For the muffins: Preheat oven to 425 degrees. Spray a standard muffin tin with vegetable oil spray (or line with paper liners and spray). Bring 1 cup of the blueberries and 1 tsp. of the sugar to a simmer in a small saucepan over medium heat. Cook, mashing the berries with a spoon several times and stirring frequently, until the berries have broken down and the mixture is thickened about 6 minutes. Transfer to a small bowl and cool to room temperature, 10-15 minutes. 3. Whisk the flour, baking powder and salt together in a large bowl. Whisk the remaining 1 1/8 cups sugar and eggs together in a medium bowl until thick and homogeneous, about 45 seconds. Slowly whisk in the butter and oil until combined. Whisk in the buttermilk and vanilla until combined. Using a rubber spatula, fold the egg mixture and the remaining 1 cup blueberries into the flour mixture until just moistened (if adding whole blueberries - I don't add them). The batter will be very lumpy with a few spots of dry flour; do not overmix. 4. Fill muffin cups 1/2 full with batter and top with a teaspoon or so of the cooked berry mixture. Use a toothpick and swirl together. Divide the remaining batter between muffin cups. The batter should completely fill the cups and mound slightly. Divide the remaining cooked berry mixture between muffin cups. Use a toothpick and gently swirl the berry filling into the batter using a figure-eight motion. Sprinkle the lemon sugar evenly over the muffins. 5. Bake until the muffin tops are golden and just firm, 17-18 minutes, rotating the muffin tin halfway through. Cool the muffins in the muffin tin for 5 minutes, then remove to a wire rack and cool 5 more minutes before serving. Yield: 12 muffins.


 

Vegan Blueberry Muffins

Easy and delicious vegan blueberry muffins. These moist and perfectly sweet muffins are packed with blueberries and simply divine spread with vegan butter. #vegan #dairyfree


 

To Die For Blueberry Muffins

These muffins are extra large and yummy with the sugary-cinnamon crumb topping. I usually double the recipe and fill the muffin cups just to the top edge for a wonderful extra-generously-sized deli style muffin. Add extra blueberries too, if you want!