Description
These homemade blueberry muffins are moist, tender, and bursting with fresh blueberries. Featuring a bakery-style dome top with a sprinkle of sanding sugar, this recipe yields 12 delicious muffins perfect for breakfast or a snack. The batter rests to enhance texture and the muffins bake first at a high temperature for a golden crust, then lower to finish cooking through.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour (360 grams)
- 1 ½ cups granulated sugar
- 3 tsp baking powder
- ½ tsp salt
- ¼ tsp nutmeg or cinnamon
Wet Ingredients
- 2 large eggs
- ¾ cup buttermilk
- ½ cup vegetable oil
- 2 tsp vanilla extract
Add-ins and Toppings
- 2 cups fresh blueberries (can also use frozen, do not thaw)
- ½ cup additional blueberries for topping
- Sanding sugar
Instructions
- Combine Dry Ingredients: In a mixing bowl, stir together the all-purpose flour, granulated sugar, baking powder, salt, and nutmeg or cinnamon until well combined. Set this mixture aside.
- Mix Wet Ingredients: In a larger bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract until fully incorporated.
- Combine Wet and Dry: Gradually add the dry ingredient mixture into the wet mixture, stirring gently just until combined. The batter will be thick. Fold in 2 cups of fresh or frozen blueberries carefully using a spatula to avoid breaking them.
- Batter Rest and Oven Preheat: Cover the batter bowl with a towel and let it rest for 15 minutes to hydrate the flour and improve texture. Meanwhile, preheat your oven to 425ºF (220ºC).
- Prepare Muffin Pan and Fill: Line a 12-cup muffin pan with 6 muffin liners placed in every other cup to create bakery-style tall muffin tops. Fill each liner to the top with the thick batter. Use a butter knife to smooth the tops if they appear lumpy.
- Add Toppings: Press the remaining ½ cup of blueberries gently onto the surface of each muffin and sprinkle with sanding sugar for a sparkling finish.
- Bake Muffins in Two Stages: Place one muffin pan in the center rack of the preheated oven and bake for 7 minutes at 425ºF. Then reduce the oven temperature to 350ºF (175ºC) without removing the muffins and continue baking for an additional 22-25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Repeat: Allow the muffins to cool in the pan briefly before removing. Repeat the high-heat and bake steps for the remaining batter, ensuring the oven temperature is brought back up to 425ºF before baking the next batch.
Notes
- You can use frozen blueberries directly without thawing to prevent the batter from turning purple.
- Resting the batter helps achieve a tender crumb.
- If you prefer more or less sweetness, adjust the granulated sugar accordingly.
- Using sanding sugar on top adds a nice crunch and decorative sparkle.
- Ensure not to overmix the batter to keep muffins light and fluffy.
- The initial high heat helps create a domed muffin top similar to bakery-style muffins.
