When an adorable little four year-old belly asks for blueberry muffins, you feed the belly!
These are pretty perfect.
You should eat them.
But, not every day (because you don’t want a four year-old belly).
These blueberry muffins are the reason muffins became a thing. That and it basically makes it okay to eat a cupcake for breakfast. I digress, the inside is soft and beautiful. The blueberries explode into perfect purple pockets of juicy perfection and the muffin top. Oh, the muffin top is the best kind of muffin top. Just the right amount of crisp to give a satisfying crunch as your teeth sink into to the squish of gluteny goodness inside. Breakfast will never be the same. And, don’t even think of trying to go back to vending machine muffins. There will be spatting. Yes, for real. Your disgust at anything less will broil out in a French spat. So, save yourself and cook these now!
- 2 c. all-purpose flour
- 2 tsp. baking powder
- 3/4 tsp. salt
- 1/2 c. unsalted butter, softened
- 1 c. granulated sugar
- 2 large eggs
- 2 scant tsp. vanilla extract
- 1/2 c. buttermilk or milk with 1 tsp. white vinegar (mix and let sit 5 minutes before using)
- 2 c. fresh blueberries
- 2 Tbsp. turbinado sugar (raw sugar or a decorating sugar that has large crystals)
- Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners. Spray the pan and the liners with non-stick cooking spray.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a larger separate bowl, using a hand-mixer, blend the butter and granulated sugar. Add the eggs l until they are incorporated into the butter and sugar. Add in the vanilla extract, mix again.
- Incorporate about a third of the flour mixture, then add in half the milk. Another third of the flour mix and then the rest of the milk. Finally, the last third of the flour mixture and fully mix on a low speed until combined. Add the berries to the batter and fold gently with a spatula until evenly distributed. Do not over-mix.
- Scoop the batter into the prepared muffin tin (an ice-cream or cookie scoop with a wire scraper works well here); they will be very full. Sprinkle the turbinado sugar over the top of the muffins.
- Bake for about 30 minutes, until lightly golden and a cake tester comes out clean. Let the muffins cool in the pan for about 5 minutes. Transfer the muffins to a rack to cool completely.