These Blueberry Muffins are so soft and tender with fresh blueberries in every bite. They're really easy to make and can be made quickly in one bowl. Adding turbinado sugar on top makes them feel like an extra fancy bakery muffin!
These muffins come together so quickly that they can be ready in under 30 minutes! They take about 10 minutes to make and 14 minutes to bake.
A FEW NOTES BEFORE WE GET STARTED
- Room Temperature Ingredients:
- Eggs: You also want to make sure that the eggs are at room temperature to ensure that they are properly incorporated into your batter. If you forget to leave them out before you start baking, place them in a bowl of warm water for about 15 minutes until they become room temperature.
- Measuring Your Ingredients: I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
- However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.
- Oven Temperature: Make sure to preheat your oven for at least 15 minutes before you start baking.
- I recommend purchasing an oven thermometer to get to know your oven so you can adjust your baking temperatures accordingly. Some ovens run slightly warmer or colder so its important to know yours to make sure your baked goods come out right.
Preheat your oven to 425º F.
Prepare a muffin pan with muffin liners.
In a large bowl and a handheld mixer, mix together the sugar, brown sugar and melted butter until light and fluffy.
Add the eggs, one at a time, and vanilla and mix until combined. Scrape down the sides of the bowl.
Add the flour, baking powder, baking soda, salt, and milk and continue to mix on low just until combined.
Gently fold in most of the blueberries, saving a handful to add on top later.
Scoop the batter into 12 muffins liners, so that each liner is about ¾ full. Add remaining blueberries on top as well as some turbinado sugar.
Bake muffins for 5 minutes. Turn oven down to 350º F and continue to bake for another 8-9 minutes until golden brown. Let muffins cool slightly on a cooling rack. Enjoy!
Baking for a vegan? Check out these Vegan Blueberry Muffins!
PrintBlueberry Muffins
These Blueberry Muffins are so soft and tender with fresh blueberries in every bite. They're really easy to make and can be made quickly in one bowl. Adding turbinado sugar on top makes them feel like an extra fancy bakery muffin!
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Total Time: 24 minutes
- Yield: 12 servings
- Category: Breakfast
Ingredients
- 99 grams (½ cup) sugar
- 53 grams (¼ cup) brown sugar
- 4 oz (½ cup) unsalted butter, melted
- 2 eggs
- 1 tsp vanilla
- 210 grams (1 ¾ cups) flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 56 grams (¼ cup) milk
- 1 cup fresh blueberries
- Turbinado sugar
Instructions
- Preheat your oven to 425º F. Prepare a muffin pan with muffin liners.
- In a large bowl and a handheld mixer, mix together the sugar, brown sugar and melted butter until light and fluffy.
- Add the eggs, one at a time, and vanilla and mix until combined. Scrape down the sides of the bowl.
- Add the flour, baking powder, baking soda, salt, and milk and continue to mix on low just until combined. Gently fold in most of the blueberries, saving a handful to add on top later.
- Scoop the batter into 12 muffins liners, so that each liner is about ¾ full. Add remaining blueberries on top as well as some turbinado sugar.
- Bake muffins for 5 minutes. Turn oven down to 350º F and continue to bake for another 8-9 minutes until golden brown. Let muffins cool slightly on a cooling rack. Enjoy!
Notes
- These muffins can be placed in an airtight container and kept at room temperature for up to five days. They are best enjoyed slightly warmed in the microwave.
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