Blueberry Muffins
Blueberry muffins with tall domed tops, a tender crumb, and juicy blueberries. Made with buttermilk, honey, and a hot-start bake for the best rise.
Equipment
- mixing bowls
- Stand mixer with paddle attachment
- muffin tin
- measuring cups and spoons
- spatula
- cooling rack
Ingredients
- 1 ½ cups all-purpose flour (210 g)
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon cinnamon OR 1 teaspoon lemon zest
- ⅓ cup unsalted butter, softened (75 g)
- ½ cup + 2 tablespoons granulated sugar (125 g)
- 2 tablespoons honey (or granulated sugar, brown sugar, or molasses)
- 2 large eggs, room temperature
- ½ teaspoon pure vanilla extract
- ½ cup buttermilk (120 ml)
- 1 cup blueberries (if using frozen, do not thaw)
- 2 tablespoons coarse sugar or demerara sugar, for sprinkling
Instructions
- Preheat oven to 425°F (215°C). Butter 10–12 muffin cups or line with paper liners.
- In a medium bowl, sift together flour, baking powder, baking soda, salt, and cinnamon (if using). Set aside.
- In a stand mixer with paddle attachment, beat butter, sugar, honey, and lemon zest (if using) on medium speed for 3 minutes until light and fluffy. Scrape down the bowl as needed.
- Beat in eggs one at a time, mixing well after each addition. Add vanilla and mix until combined.
- With mixer on low, add half the dry ingredients and mix just until combined. Add buttermilk and mix until combined. Add remaining dry ingredients and mix briefly or fold by hand until just combined. Do not overmix.
- Gently fold in blueberries.
- Divide batter between muffin cups, filling almost to the top. Sprinkle with coarse sugar.
- Bake 5 minutes at 425°F, then reduce oven temperature to 375°F (190°C). Bake 8–13 minutes more, until a toothpick comes out clean or with a few moist crumbs.
- Cool in pan for 8 minutes, then transfer to a wire rack to cool completely.
Notes
Muffins taste best the day they’re made.
Freeze tightly covered for up to 2 months. Thaw covered on the counter or overnight in the fridge.
For the tallest tops, bake immediately after filling the cups.
Freeze tightly covered for up to 2 months. Thaw covered on the counter or overnight in the fridge.
For the tallest tops, bake immediately after filling the cups.
Nutrition
Calories: 230kcalCarbohydrates: 31gProtein: 4gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 45mgSodium: 170mgPotassium: 90mgFiber: 1gSugar: 15gVitamin A: 300IUVitamin C: 1mgCalcium: 60mgIron: 1mg