Fresh or Frozen Blueberry Muffins
Made with oil and a mix of granulated and brown sugar, they stay tender longer than most muffins. The thick batter helps them rise high and hold plenty of blueberries. Use fresh or frozen berries and finish with a sprinkle of sugar for a lightly crisp top.
Servings 12 muffins
Cost 5
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.
Notes
These were originally called Fresh Blueberry Muffins, but they work well with frozen blueberries too, so I've changed the name. With cold batter and frozen berries, they'll take about 15 minutes at 400 plus another 15 at 350. With room temperature batter and fresh berries, they'll most likely take about 15 minutes at 400 plus another 8 to 10 at 350F.