Blueberry muffins are my VERY favorite muffins. Ever. Ever. Ever. I’ve tried so many different muffin recipes, I can’t even count them all. I can definitively say this one is my absolute favorite. It is just sweet enough to satisfy, and its tender and moist.
It was inspired by this recipe over at Sugar Cooking. (Congrats on the new baby! Can’t wait to see what you post next!) I set out to make this recipe exactly as it was written. Something I NEVER do. That is when I started running into some issues.
My mixer is a Bosch . I LOVE it. I would cry if anything ever happened to it. I use it ALL the time, and I don’t know HOW I got by without it before. I attached my cookie paddles to it and started creaming the butter and sugar. The only “problem” I have with the Bosch, which isn’t really a problem at all, is that it is made for big batches. The cookie paddles pretty much just compressed the sugar and cold butter to the bottom of the mixer. I have never had this issue before. Anyway, I decided to scrape it out of the mixer and just go for a hand mix for these muffins, since that is closer to the traditional muffin method anyway.
So I went through the rest of the recipe, and discovered that because I was starting with cold butter, I was going to have to cut that into the rest of the dry mixture before I added the wet ingredients so I didn’t end up over mixing. See…user error.
By the end of this I wasn’t sure HOW it was all going to turn out. Ends up being the BEST muffins I have ever made. They are light, and tender, with a great crumb. The puff up exceptionally well. I changed a few proportions in the original recipe as well. I used the baking method that is written about at Sally’s Baking Addiction, and my muffins have never been so high or delicious!
So, without further ado…here is the step-by-step, and complete recipe for the Best Blueberry Buttermilk Muffins I have ever made.
Begin these by combining all of the dry ingredients and whisking well to combine. Cut up the butter and using your hands or a pastry blender, combine the dry ingredients with the butter until small pea-sized chunks form.
Next, combine the buttermilk, eggs, and vanilla and whisk until well combined. Pour slowly into the dry mixture, giving a half stir now and then to make sure it is evenly distributed. Stir just until the flour is moistened and there are no large pockets of flour. This batter is REALLY thick. This is what helps suspend the blueberries in the muffin. Have you ever made muffins and had all the fruit sink to the bottom? Your batter was too thin!
Gently fold in your blueberries. You can also substitute chocolate chips if you’d like. My kids have been begging for chocolate chip muffins, so I divided this batter in half and did half blueberry, and half chocolate chip. Fresh berries are ideal for muffins, but this time I only had frozen, so I coated them lightly with flour to stop the blue streaks in the batter.
Line 24 regular sized muffin cups with liners, and spray with non-stick spray. FILL liners to the top with batter, and sprinkle with coarse sugar or your favorite streusel topping.
Place in a preheated 425 degree oven for 10 minutes, then reduce heat to 350. Bake an additional 20-30 minutes, or until the tops are light golden brown and a toothpick comes out with small moist crumbs.
Need more breakfast ideas? Check out all of my breakfast recipes here!