Does the internet need another blueberry muffin? Absolutely not. But this is my story and my blog and I make what I want. Lol.
All kidding aside, I wanted a blueberry muffin recipe that I could whip up when people came over. I wanted a very good blueberry muffin recipe!
But I had some particulars:
I wanted it to be moist, not dry and gross. I wanted the top to be crispy and delicious. I wanted that bakery-style domed top that is so hard to achieve but looks so beautiful. And I wanted it to be easy, easy!
Well, good news is that most muffins are super easy to make. This one is super simple: wet ingredients are poured into dry ingredients. Using both butter and oil mean good flavor (hello butter) and oil means they’re super moist.
The wonderful dome topping is due to two things: resting the batter for at least an hour, but ideally overnight. And having the oven set to 400 degrees for the first 7 minutes. The high temperature creates steam, making the muffins super puffy.
The muffin is then baked for the remaining time at 350 degrees F. The crunchy top is thanks to the high temperature and a bit of turbinado sugar.
And that’s it! Those two little things contribute to this super delicious muffin.
Bakery-Style perfectly domed blueberry muffins. These are moist, delicious, not overly sweet and are very good blueberry muffins.
Prep Time: 15 minutes
Cook Time: 19 minutes
Total Time: 34 minutes
Serving Size: 12 muffins
- 2 cups blueberries, tossed in a teaspoon of flour
- 1 cup shaken buttermilk
- 1/4 cup unsalted butter, at room temperature
- 2/3 cup white granulated sugar
- 3 tablespoons neutral oil (such as grapeseed, vegetable oil or avocado oil)
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon kosher salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 tablespoons turbinado sugar, for topping
Place muffin liners in a muffin tin and set aside. If your liners aren’t made of parchment and just paper, you might want to spray them with cooking spray.
In a bowl, toss the blueberries with the teaspoon of flour and set aside.
In medium bowl, whisk together the buttermilk, melted butter, sugar, neutral oil, eggs and vanilla extract. In a large bowl, whisk together the flour, salt, baking powder, baking soda. Pour the wet ingredients into the dry ingredients and mix until barely combined. Add the blueberries.
Cover the bowl with plastic wrap and allow to rest for at least 1 hour, ideally overnight.
Preheat the oven to 400 degrees F. Divide the batter amongst the twelve cavities in the muffin tin. Sprinkle the tops with turbinado sugar.
Transfer to the oven to bake for 7 minutes. Then immediately turn the oven’s temperature down to 350 degrees F and bake for an additional 10 to 12 minutes, until the tops are lightly golden brown and nicely domed.
Let the muffins cool in the pan for 10 minutes and then carefully remove and allow to cool on a cooling rack.