classic blueberry muffins

 

 

mornings are so much better when they start with a freshly baked blueberry muffin slathered with butter + a good cup of coffee. if we’re being honest, I’ll eat a blueberry muffin with my dinner or as dessert—basically, there is no wrong time to have one.

 

i am just here fore the muffins, and I assume you are too. let’s be honest, the blueberry muffin is the BEST muffin there is. they’re “Mother Muffin” of ALL muffins. with that being said, there are so many variations of them that it’s hard to keep track. some with sugary toppings, oat toppings, streusel toppings, no topping. some with added flavors like lemon or lavender. some that are extra buttery and some with not too many blueberries. whichever variation is your favorite, I am of the belief that you have to master the classic blueberry muffin. i am still on a quarantine baking binge so timing is perfect and I’m bringing you all of the buttery + blueberry goodness.

in this recipe, we’re using 2 cups of fresh blueberries. half of the blueberries are smashed before adding to the batter to give them that “burst” effect in the muffins. this recipes yields about 16-18 regular sized muffins. the muffins are baked for the first few minutes at a high temperature and then the temperature is lowered for the remainder of the baking time.

[lt_recipe name=”classic blueberry muffins” summary=”equipment needed : at least one 12-count muffin pan. cupcake/muffin pan liners. mixing bowls. handheld or stand mixer. spatula.” print=”yes” ingredients=”2 cups flour;2 teaspoons baking powder;1/4 teaspoon baking soda;1/2 teaspoon kosher salt;1/2 cup butter, softened;1 and 1/4 cups granulated sugar;2 eggs;1 teaspoon vanilla extract;2 tablespoons vegetable or canola oil;1/2 cup milk;2 cups fresh blueberries” ]preheat oven to 400 degrees F. spray a 12-count muffin pan with non-stick spray and/or use cupcake liners. grease and line a second pan with 4-6 liners because this recipe yields about 16-18 muffins (or re-use after the first batch).;;in a small mixing bowl, combine flour, baking powder, baking soda, and salt. set aside.;;in a large mixing bowl, using a handheld or stand mixer with a whisk attachment, combine butter and sugar until smooth. then add eggs one at a time, incorporating into the mixture after each one. add in vanilla and oil.;;slowly incorporate the dry flour mixture into the wet mixture, mixing in about 1/3 of the flour mixture at a time. during the last flour addition, add milk and mix until smooth. no flour should be visible. you don’t need the hand mixer anymore after this.;;transfer 1 cup of the blueberries to a separate small bowl, using a fork or the back of a spoon, smash the blueberries so that they burst. the blueberries should still have their form, but be burst open (you want the consistency of burst whole blueberries, not blueberry purée). using a spatula, fold the both cups of the blueberries (smashed and non-smashed) into the muffin batter – don’t use the hand mixer, just fold in.;;spoon the batter into the muffin pan liners, filling them all the way to the top. bake at 400 degrees for 5 minutes, and then reduce the oven temperature to 375. bake for another 20-25 minutes, or until a toothpick or knife inserted in the center comes out clean. allow the muffins to cool for about 10 minutes. store in an airtight container in the fridge for up to 5 days. ;[/lt_recipe]