Bursting with fresh blueberries, a moist tender crumb, and a sparkling sugar crust.
Muffins are one of the best breakfast treats. These particular muffins are packed with juicy blueberries and topped with a crunchy sparkly sugar top. Originally I started out testing blueberry muffins recipes to make them for my mother-in-law. I was determined to beat the fresh baked ones she loves from the grocery store.
These muffins are delicious eaten warm after they have baked (cooled slightly) and the next day.
I used to be a stanch Jiffy brand blueberry muffin girl. The little blueberry flavored chips were my favorite. Then I tried making muffins with real blueberries and I was hooked.
You can either use this recipe to make 12 small muffins or 6 jumbo muffins. The mix will be very thick when you put them into the cups, but don’t worry as they bake it will even out.
I like to use a cookie scoop to put the batter into the muffin pans. You can also just spoon it in, but I recommend using two spoons. One to scoop and the other to scrape the batter in to the liners.
My favorite type of sugar for topping is Bob’s Red Mill Sparkling Sugar. It creates a beautiful crust and doesn’t melt into the batter like some other kinds.
Some tips to getting delicious tender muffins:
Don’t over-mix: once the batter comes together stops mixing. If your using a mixer ( stand or hand), stir the blueberries in with a spoon or rubber spatula.
Get them in the oven: The baking powder in the recipe starts to react quickly. To guarantee a nice domed top and fluffy middle the muffins need to start baking right after mixing.
For this recipe you will need:
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 1/4 tsp almond extract*
- 2 cups AP flour
- 2 tsp baking powder
- 3/4 tsp salt
- 1/2 cup milk
- 2 1/2 cups blueberries*
- 3 Tbsp sparkling sugar or turbinado sugar
- Preheat oven to 375 F. Line your muffin tin with paper liners. I like to spray the top of the pan with cooking spray to help release any muffin tops that try to stick.
- Beat together butter and sugar until light and fluffy, about 2 minutes. Add in the eggs one at a time, beating in between each addition. Scrape the sides and the bottom of the bowl.
- Add in the extracts and mix together.
- In a separate bowl mix together the dry ingredients (flour, baking powder, and salt).
- Add in the dry ingredients in three additions, alternating with the milk. Be sure to use the low setting on your mixer at this point.
- Scoop the batter into the prepared tin. A cookie scoop works great, otherwise use two spoons, one to scoop and one to scrape into the liner. The cups will be very full.
- Sprinkle the tops of the muffins with the sparkling sugar.
- Bake for 28-32 minutes for small muffins (cupcake size) or 40-45 minutes for the jumbo muffins. once done let cool in the muffin tin for 10 minutes before removing to a wire rack.
Keep in a Ziplock or airtight container with a paper towel on top. The paper towel will help to absorb any extra moisture that the fresh blueberries release. Reheat in the microwave or eat as is.
Almond extract adds another depth of flavor to the muffins, but if you don’t have it or are opposed they will still be delicious without it.
You can use a little more or a little less of the fresh blueberries depending on your preference, but don’t go too far in either direction.