These are deliciously moist muffins packed with juicy blueberries and sprinkled with a coarse sugar topping.
I have a confession to make….
I’d never made “real” blueberry muffins before I came across this recipe. *GASP ! I know! 😉
I’d always wanted to try “real” blueberry muffins because we usually make the ones from the package with the little rock hard berry bits.
Also, I may or may not have broken open one of those muffin packages and eaten most of the rock hard berry bits out of it. So I know that I do like those “fake” blueberries. So, I thought I would try some “real blueberry” muffins.
I took to Pinterest, and went on a search for a recipe.
I looked at several different blueberry muffin recipes, and this is the one I finally settled on. I mean, just look at these beauties.
This recipe comes from Jenn at deliciouslysprinkled.com . I love these muffins, even though I didn’t do the cinnamon crumb topping, because my niece thought she wouldn’t like it with blueberries.
(Let me just say, make sure your blueberries are good and sweet or you might need to add a little extra sugar.)
Really the only thing that I changed about this recipe was the topping.
For the topping, I just pushed a few reserved berries into the top of each muffin and then sprinkled them with coarse granulated sugar. I had a box of coarse turbinado sugar, so that’s what I used.
I have to say, I’m kinda in love with how pretty these turned out.
They tasted great too.
Jenn has some great step by step photos on her site for these muffins which you can check out here.
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups brown sugar
- 1/2 cup (1 stick) unsalted butter, softened
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- 1 1/2 cups fresh or frozen blueberries
- 1/4 cup of blueberries to push down in the tops of the muffins
- coarse granulated sugar for sprinkling on top (coarse turbinado sugar is what I used)
- Before you get started making the muffins, you need to preheat your oven to 425 F. These muffins will cook at a higher temperature and then you will turn down the oven and cook them at a lower temperature.
- In a bowl, whisk together the flour, baking soda, baking powder, and salt. Set it aside.
- Using an electric mixer and a large bowl, or using a stand mixer, combine the brown sugar, butter, egg, vanilla extract, and buttermilk and mix until combined.
- Now mix the flour mixture into the wet mixture. Mix it together just until it's combined. The batter will be very thick.
- When the batter is all mixed together, dump the blueberries in (Remember to reserve about a 1/4 cup of berries to stick on top) . Fold them gently into the batter, being careful not to beat them up.
- Scoop the batter into prepared muffin pans. (I like to spray some nonstick cooking spray on the muffin papers, so they won't stick.) I use a large cookie scoop to scoop out the muffin batter. I like to fill them just under full.
- Push a few of the reserved berries on top of each muffin and then sprinkle with coarse turbinado sugar.
- Bake the muffins in the preheated 425 F oven for 5 minutes. After 5 minutes turn the oven temperature down to 350 F and continue to bake the muffins for 12 - 15 minutes or until a toothpick inserted in the center comes out clean.