Looking for a reliable blueberry muffin recipe? This one, which yields tender and sweet muffins bursting with blueberries, can be your new go-to. Not only does it do very well with any kind of berry, but the mixed batter will keep for up to a week in the refrigerator and baked as needed. That means that you can wake up and pop a couple of muffins into the oven. By the time you've made your coffee, fetched the paper, and let the dog back in, you're ready to settle down for a wonderful, warm, fresh-baked treat.
Ingredients
- 2 1/4 cups(270g) King Arthur Unbleached All-Purpose Flour
- 1 1/2 teaspoonsbaking powder
- 1/2 teaspoonbaking soda
- 1/2to 3/8 teaspoon table salt, to taste
- 1/4 cup(50g) vegetable oil or 4 tablespoons (57g) unsalted butter, at room temperature
- 3/4to 7/8 cup (149g to 174g) granulated sugar*
- 2large eggs
- 2 teaspoonsKing Arthur Pure Vanilla Extract
- 1/2 cup(113g) sour cream or yogurt, (full-fat will yield the most tender muffins)
- 1 1/2 cups(213g) blueberries, fresh or frozen
- coarse sparkling sugar, for garnish, optional
Instructions
- 1
Preheat the oven to 375°F. Line a muffin pan with papers, and grease the papers.
- 2
Measure the flour by gently spooning it into a cup, then sweeping off any excess. In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt, then set aside.
- 3
In a large bowl, beat the butter or vegetable oil and sugar with a hand-held or stand mixer, until light and fluffy. Start the mixer at low speed until the ingredients are incorporated, then gradually increase speed to medium-high. If using butter, the mixture should turn almost white in color; if using oil, the mixture should look frothy.
- 4
Scrape down the bowl to make sure all the butter or oil is incorporated, then add the eggs one at a time, beating well after each addition.
- 5
Add the vanilla and sour cream or yogurt, and mix until incorporated.
- 6
Add the dry ingredients and mix on low speed just until the batter is smooth. The batter will be very thick, almost like cookie dough.
- 7
Fold in the berries by hand. If you use frozen berries, the batter will become even stiffer; don't worry about it, it's fine.
- 8
Scoop the batter into the prepared muffin cups, using a heaping 1/4-cup for each. Again, the batter will be thick and stiff; don't expect it to settle. Sprinkle with regular granulated or coarse white sugar, if desired.
- 9
Bake the blueberry muffins for 18 to 24 minutes, until a cake tester inserted in the center of one comes out clean.
- 10
Remove the blueberry muffins from the oven, and take them out of the baking pan as soon as you can and transfer to a rack to finish cooling. (Leaving hot muffins in the pan creates steam that will toughen the muffins as they sit.)
- 11
Store leftovers for a couple of days at room temperature in an airtight container, or freeze for up to 1 month.