These fresh blueberry muffins are one of the oldest recipes on Cookie Madness, and one I've been making since Emma (aka "Fuzz") was little. Back then she didn't like cooked fruit and would pick around it, but for some reason, she loved these. The blueberries softened into the moist buttermilk crumb just enough to win her over. After that, muffins with fruit were officially allowed.
Now she's an adult and would probably eat anything baked into a muffin, but these are still the ones I come back to.
Variation on Lawsuit Muffins
This recipe is loosely based on Marcy Goldman's famous Lawsuit Muffins. Her version includes a streusel topping, but I skip that and go with a sprinkle of coarse sugar instead. It gives the muffins a light crunch without extra steps.
I've also adjusted the ratios slightly and use a mix of granulated and brown sugar for better flavor and moisture.
As for the fat, I usually use grapeseed oil or sunflower, but any neutral oil works. You can substitute melted butter or even do a mix of butter and oil if you want a little butter flavor in there.
What Makes These Muffins Different?
These aren't your typical light and fluffy blueberry muffins. They're deep golden with slightly crisp edges. The buttermilk crumb is soft and rich with brown sugar flavor.
You can use more or less fruit depending on what you have. Blueberries are classic, but blackberries or chopped peaches also work well. If using peaches, a pinch of cinnamon is a nice addition.
How to Get Taller Muffin Tops
The baking method is key.
- Start the muffins at a higher temperature, then lower it partway through: 400°F for the first 15 minutes gives the muffins a strong initial lift. Reduce to 350°F to finish baking. This prevents over-browning. I used to bake them longer at 400°F, but shortening that initial blast keeps the tops nicely domed without getting too dark.
- Also, don't overfill the cups. These muffins are tender and will spread if pushed too far, but if you mound the batter slightly in the center, you'll still get beautiful crowns.
Optional Trick: Using Glycerin for Extra Softness
Glycerin is a neutral, slightly sweet ingredient that helps baked goods retain moisture. I bought some for ice cream making and have been experimenting with it in baked goods. In muffins, it does not add flavor, but it can help them stay soft for an extra day or two. That said, these muffins are already quite moist, so this is completely optional. If you happen to have some food grade glycerin, mix 1 teaspoon in with the wet ingredients.
A Note About Liners (and the Rice Trick)
At one point I tested the trick of putting a little dry rice under the muffin liners to absorb grease. It does work to a degree, but honestly, these muffins aren't greasy enough for it to matter much. I do have a new favorite type of liner, though, and it's parchment squares damped with water and pressed into the cups. The parchment squares prevent sticking, give the muffin a cool shape and provide "walls" for the batter to climb.
Why This Recipe Still Works
Even after all these years, this recipe holds up because it gets a few key things right:
- Oil + brown sugar = moist, flavorful crumb
- Thick batter = tall muffins instead of flat ones
- Two-stage baking = better rise and color control
- It's simple, reliable, and just a little more interesting than your average blueberry muffin-which is probably why I've kept it around this long.
Printable Recipe
Recipe
Fresh or Frozen Blueberry Muffins
Equipment
- 1 Muffin Tin
Ingredients
- 2 ½ cups unbleached all-purpose flour (330 grams)
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ⅜ teaspoon salt
- ⅔ cup granulated sugar (130 grams)
- ⅔ cup light brown sugar (130 grams)
- ½ cup vegetable oil (sunflower or grapeseed)
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup plus 2 tablespoon buttermilk
- 1 cup fresh blueberries (Use more or less to taste) frozen**
Instructions
- Adjust rack to upper third of the oven and preheat oven to 400 degrees F. Line 12 muffin cups with paper liners or spray with baking spray.
- Stir flour, baking soda, baking powder and salt together in a bowl and set aside.
- In another mixing bowl, whisk together the granulated sugar, brown sugar, oil, egg, vanilla and buttermilk. Gently stir the flour mixture into the liquid mixture. When halfway mixed, add the fresh or frozen blueberries and stir just until blended. The batter should be smooth and fairly thick.
- Spoon into cups, heaping as much as you can into the center, but don't overfill.
- Bake for 15 minutes at 400, then reduce heat to 350 F and bake until done - about 15 minutes (or 8 to more minutes if muffins are smaller). To check for doneness, stick a toothpick in the center and make sure it comes out clean. Let muffins sit in the pan for about 5 minutes, then carefully remove.
Katherine says
I made these this morning. Great muffins and easy. I did not freeze the blueberries. The only thing I would change is the time and temperature. Mine were getting too done on top so I dropped the temp to 350 before the 20 mins. They ended up kind of sinking in the middle. However, I did just get a new oven and it may run hot.
Anna says
Maybe it just takes some getting used to. What's funny about Fuzz is she's picky about muffin textures (less so now, I guess), but the most adventurous eater in the family. She'll gobble down things like wild hare and quail eggs, but raisins in muffins??? Forget about it.
Anna says
Shannon, I hardly ever butter muffins. I think it's because I tend to pick muffins that are already kind of rich and don't seem to need it. I'm sure if I started buttering them I'd get used to it ;).
Shannon says
I love blueberry muffins!!! Especially when they are smeared with butter.
C L says
It's nice to know I am not the only picky muffin eater. 🙂 I am not fond of large blueberries in muffins, or raisins and chocolate being together. I like the flavor of fruit in muffins, just not the texture of fruit chunks. These muffins do look tasty, though. Perhaps an exception will be made for these gems. 😉 I should take a leave from Fuzz's lead and be willing to be more adventurous with food. 🙂
Claudia says
Isn't it nice when your kids discover they actually like a food they'd previously didn't?! My son recently tried fresh blackberries at a potluck dinner and announced he loved them (before he wouldn't eat them). Ahhh, signs of maturity. BTW, our favorite blueberry muffins are made using Lee Bailey's blueberry buckle recipe. I made some yesterday as part of my 5 dozen muffin/5+ dozen cookie baking spree for our upcoming beach vacation!
Rebecca says
Delicious! I'll have to try them.
Jenn (Jenn's Menu and Lifestyle Blog) says
I just bought a pint of blueberries, I'm tempted! These look delish.
Jenn
Tia @ ButtercreamBarbie says
you and i both - marcy goldman fans. yummy looking muffins!
ayu says
i've been looking for blueberry muffins recipe and bam! you posted it here, THANK YOU!
Kristen says
Sounds great--I've got some blueberries AND peaches in my freezer.
vanillasugar says
ok i love muffins that rise nice & high.
anna do you have a apricot crumb cake recipe, one that i think is made w/ shortbread crust by chance? lol did you do the alton brown muffins yet?
Carol A, says
LOL! Boxed mixes - the marijuana of baked goods...
Louise says
So what did Fuzz think of these muffins?
snooky doodle says
yummy muffins
Anna says
Stacie, I'm having one today and the muffins taste even better on day 2.
Stacie @ Imperfectly Healthy says
I bought fresh blueberries today just to make muffins! I'll have to try this recipe tomorrow morning!