Sometimes… you just can’t go wrong with a classic. While I like blueberry muffins with cream cheese, or mixed berry muffins, or bran blueberry muffins, every now and then I like going back to the original.
Soft, tender, lightly sweetened muffins exploding with a bounty of blueberries. Delicious for a quick morning breakfast or a snack to go in the afternoon, I don’t know anyone who doesn’t like blueberry muffins.
While there are countless different versions of the classic blueberry muffin, I chose this recipe for a number of reasons. First, it used only 2 ounces of butter or 1/4 cup. Sometimes muffins can end up like little cupcakes disguised as breakfast food, and I wanted a recipe that wasn’t loaded with butter or oil.
For the same reason, the amount of sugar also appealed to me, 1 cup for 12 muffins which isn’t bad as far as muffin recipes go.
I also had some buttermilk and plain Greek yogurt leftover from some previous recipes, and I wanted a muffin that incorporated these because it lends such a nice flavour and texture to muffins. I used 3/4 cup of buttermilk, and 1/2 cup Greek yogurt, but you can use an entire 1 and 1/4 cup of either. Or try using sour cream.
I also switched out a cup of the flour with whole wheat flour to make them slightly more nutritious, and increased the amount of blueberries from the original recipe. Like the raspberries I posted about last week, we bought an entire flat of blueberries when we went to the farm on the weekend. They’re just amazing this time of year, so sweet and juicy! We also end up freezing quite a lot too, so that we have perfect blueberries throughout the year.
A dusting of sugar on the top of the muffins before baking gives them a nice sweet crust when they come out from the oven.
You should definitely give these a try if you’re in the market for a new blueberry muffin recipe. They are really easy to whip up, and everyone will love them. Who doesn’t like blueberry muffins!
Classic Blueberry Muffins
1 cup all-purpose flour
1 cup whole wheat flour
1/4 teaspoon salt
1 large egg
1 cup granulated sugar + 1 Tbsp for topping
4 Tbsp (2 ounces) salted butter, melted and cooled
1 and 1/4 cups buttermilk, plain Greek yogurt, or sour cream
1 tsp vanilla extract
1 and 3/4 cups fresh or frozen blueberries
Preheat oven to 350 degrees F. Line a standard 12-cup muffin tin with paper liners and set aside.
Whisk the flour, baking powder and salt in a medium bowl until combined. Whisk the egg in a separate medium bowl until well combined and light-coloured, about 20 seconds. Add the sugar and whisk vigorously until thick. Add the melted butter gradually, whisking continuously to combine. Add the sour cream in 2 additions, whisking just to combine then stir in the vanilla extract.
Add the berries to the dry ingredients and gently toss to coat (this will prevent them from sinking to the bottom). Add the sour cream mixture and gently stir until the batter comes together and the berries are evenly distributed. DO NOT over mix.
Using a large spoon, divide the batter into the individual muffin cups. Lightly sprinkle each muffin with granulated sugar with a spoon or your fingers. Bake until the muffins are light golden brown and a toothpick inserted into the centre of a muffin comes out clean, 25-30 minutes. Immediately remove muffins and let cool in tin for at least 5 minutes. Remove muffins from tin, and place on a wire rack to cool completely, or serve warm.
Yield: 12 muffins
(Adapted from Brown Eyed Baker)