My aunt just celebrated a milestone this weekend, so I baked a batch of fresh blueberry muffins for her and her family to enjoy. The recipe is based off this “best blueberry muffin” recipe I found on Pinterest. I skipped making the topping, reduced the sugar a bit, and also skipped the step for simmering blueberries in sugar. I find that blueberries will already burst while baking, and wanted the sweetness to come from the fruit itself, not from added sugar.
Birthday Blueberry Muffins
Makes approx. 18 muffins.
Ingredients
- 2 cups fresh blueberries
- 1 cup sugar
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1 tsp salt
- 2 large eggs
- 4 tbsp (1/2 stick) unsalted butter, melted and cooled slightly
- 1/4 cup vegetable oil
- 1 cup buttermilk (I substituted 1 cup of milk + 1 tbsp white wine vinegar)
- 1 1/2 tsp vanilla extract
Directions
- Preheat the oven to 425 F. Make sure the rack is in the upper-middle position. Spray muffin tin with nonstick cooking spray, or use paper baking cups.
- In a large bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, whisk together the sugar and eggs until thick. Slowly add in butter and oil until well combined. Stir in buttermilk and vanilla extract until combined.
- Fold the wet mixture and blueberries into the dry ingredients. Stir until just moistened — do not overmix. The batter should still be lumpy with a few spots of dry flour here and there.
- Divide the batter equally among prepared muffin cups.
- Bake for 17 minutes, or until muffin tops are golden and firm. Cool muffins in tin for 5 minutes before transferring to a wire rack to cool for an additional 5 minutes.
- Spread a little butter on the muffins and devour while warm. ;)