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The Best Easy Blueberry Muffins Recipe makes delicious easy jumbo blueberry muffins, better than a bakery and a family favorite!

Ingredients

Scale
  • ½ cup unsalted butter, softened
  • 1 ¼ cups granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon fresh lemon juice
  • ½ cup buttermilk
  • 2 cups all-purpose flour
  • 1 ½ teaspoons fine-grain sea salt
  • 2 teaspoons baking powder
  • 2 cups blueberries
  • 3 teaspoons sanding sugar
  • Optional: 2 tablespoons melted salted butter

Instructions

  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Cream together ½ cup softened butter and 1 ¼ cups sugar until light and fluffy, preferably in a stand mixer or with a hand mixer.
  3. Add 2 eggs one at a time, beating well after each addition.
  4. Stir in 1 teaspoon vanilla, 1 teaspoon lemon juice, and ½ cup buttermilk; mix well to combine.
  5. Sift the flour, salt, and baking powder into the sugar, buttermilk, butter, and egg mixture.
  6. Lightly mash about half of the blueberries with the back of a spoon, then stir them into the batter.
  7. Fold in the remaining blueberries, reserving a couple for the muffin tops if desired.
  8. Line a 6-cup jumbo muffin tin or a 12-cup standard muffin tin with cupcake liners.
  9. Fill the liners, leaving one-third of the muffin tin or liner for the muffins to rise above.
  10. Sprinkle 3 teaspoons sanding sugar over the tops, reduce the oven heat to 375 degrees Fahrenheit, and bake jumbo muffins at 375 degrees for about 30 to 35 minutes.
  11. For regular-size muffins, bake 12 to 15 minutes or until a toothpick comes out clean from the top of a muffin.
  12. Optionally reserve the sanding sugar until the end of baking. During the final 10 minutes, brush the muffin tops with melted butter, top with sanding sugar, and continue baking until a toothpick inserted in a muffin comes out completely clean.
  13. Remove the muffins from the tin and cool for at least 30 minutes.
  14. Enjoy.

Notes

Lemon zest can be used instead of lemon juice for even more flavor., Milk can replace buttermilk. To make buttermilk, add a few drops of vinegar to whole milk and let it sit for about 5 minutes., Fresh, frozen, and dehydrated blueberries all work. Dehydrated blueberries can be rehydrated in warm water, drained, dried, lightly coated in flour, and folded into the batter., Margarine can replace butter if preferred., For extra crunchy sides, use a nonstick pan and skip the muffin baking cups., Cool the muffins completely before room-temperature storage or freezing.

Nutrition

Find it online: https://cookingcrumbs.com/the-best-blueberry-muffins/