This is a very old muffin recipe which I first started making when Fuzz was little. At the time she didn't care for cooked fruit and preferred her muffins plain without add-ins. But these fresh blueberry muffins were an exception. She liked the cooked blueberries, and from that point on was okay with fruit in muffins. Or at least blueberries. Now she's in college and I'm pretty sure she'd try anything in a muffin.
Variation on Lawsuit Muffins
The recipe is a variation on Marcy Goldman’s famous Lawsuit Muffins. Marcy's recipe includes a streusel topping, but I leave it off and just sprinkle the muffins with a little sparkly sugar if I happen to have some around. I've also changed the ratios just slightly and I use a combination of granulated and brown sugar. As for the oil, the one in the photo was made with grapeseed oil, but you can use canola or whatever type you like. Coconut oil would be good to. You can also use melted butter or a combo of melted butter and oil.
Muffin Texture
These muffins are quite brown with crispy edges, a soft texture, and a rich brown sugar flavor that makes them different than your usual blueberry muffins. You can use different kinds of fruit if you don't have blueberries. Blackberries work well, as do peaches (in which case you can add a bit of cinnamon, too!). I call for 1 cup of blueberries, but I don't really measure them these days.
Baking Time and Temperature
These muffins bake at 400 degrees F. for the first 15 minutes, then at 350 degrees F. for another 15. The theory is that starting the muffins in a hotter oven helps them rise higher, then lowering the heat prevents them from getting overly brown. The first time I made these I baked at 400 for 20 minutes before reducing the heat. I now bake them at 400 for only 15 minutes and then reduce the heat. This prevents the muffins from getting quite so brown.
Rice at the Bottom of the Muffin Cup
The last time I made these I tried the trick of putting a little dry rise at the bottom of the muffin cup underneath the paper liner -- something you can only do if you choose to use paper liners. You really don't have to for these. Anyhow, the rice is supposed to absorb any excess grease that might soak into the muffin paper. I've never been bothered by that, but I don't make a ton of muffins and cupcakes these days. So I did the rice trick and found that it did absorb a little grease, but these muffins aren't greasy in the first place. Also, the muffin in the paper with rice under it rose a teeny, tiny, bit more, but that could have been a fluke.
Fresh Blueberry Muffins
2 ½ cups unbleached all-purpose flour (11.25 oz/315 grams)
½ teaspoon baking soda
2 ½ teaspoons baking powder
⅜ teaspoon salt
⅔ cup granulated sugar
⅔ cup light brown sugar
⅔ cup vegetable oil, scant ⅔
1 large egg
1 teaspoon vanilla extract
1 scant cup buttermilk
1 cup fresh blueberries, frozen**
Adjust rack to upper third of the oven and preheat oven to 400 degrees F. Line 11 or 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 frozen blueberries and stir just until blended. The batter will be thick. It reminded me of chocolate chip cookie dough, but runnier.
Spoon into cups, heaping as much as you can into the center. Bake for 15 minutes at 400, then reduce heat to 350 F and bake until done – about 15 minutes. 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
Makes 11 muffins.
**Freezing the blueberries helps keep them from bleeding into the batter.
Printable Recipe
Recipe
Fresh or Frozen Blueberry Muffins
Equipment
- 1 Muffin Tin
Ingredients
- 2 ½ cups unbleached all-purpose flour 315 grams
- ½ teaspoon baking soda
- 2 ½ teaspoons baking powder
- ⅜ teaspoon salt
- ⅔ cup granulated sugar 130 grams
- ⅔ cup light brown sugar 130 grams
- ⅔ cup vegetable oil (I like using grapeseed oil) Use a scant ⅔ cup of the oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup buttermilk, scant
- 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 11 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 frozen blueberries and stir just until blended. The batter will be thick. It reminded me of chocolate chip cookie dough, but runnier.
- Spoon into cups, heaping as much as you can into the center. Bake for 15 minutes at 400, then reduce heat to 350 F and bake until done – about 15 minutes. 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!