Oh. My. Gosh. When I saw this recipe boasting to be “the best blueberry muffins”, I was a little skeptical; however, these are really the BEST blueberry muffins I have ever made (or eaten), they are the blueberry muffin that will make me seek no other (which is big for me, because I’m ALWAYS on the hunt for a new version of an old recipe). I know it sounds a little extreme, but I seriously love these so much that I only just made them yesterday and I had to share them immediately! They are dense and light at the same time, slightly sweet but not overbearing, and jam packed with blueberry flavor (literally, you make a jam to stuff in the muffins to intensify the flavor). If I am ever lucky enough to achieve my dream of opening a bakery, these WILL be served. So enough already, get to baking these!
The Best Blueberry Muffins (Print Me)
Yield: 12 standard or 6 large muffins
Ingredients:
Jam:
1 cup fresh or frozen blueberries
1 tsp sugar
Muffins:
1 cup fresh or frozen blueberries
1 1/8 cups sugar/splenda*
2 1/2 cups unbleached all-purpose/white wheat flour*
2 1/2 tsp baking powder
1 tsp table salt
2 large eggs
4 tablespoons unsalted butter , melted and cooled slightly**
1/4 cup vegetable oil**
1 cup buttermilk
1 1/2 tsp vanilla extract
Directions:
Begin by making the jam: bring 1 cup of blueberries and 1 teaspoon of sugar to a simmer in a small saucepan over medium heat. Cook the berries, mashing with a spoon several times to break some of the berries open, stir frequently until mixture is thickened and reduced to about a ¼ cup (about 6 minutes). Transfer to small bowl and cool to room temperature, 10 to 15 minutes.
Meanwhile, adjust your oven rack to upper-middle position and heat 425º. Spray muffin tin with nonstick cooking spray. Whisk flour, baking powder, and salt together in large bowl. Whisk 1 1/8 cups sugar and eggs together in a medium bowl until thick and texture is consistent (about 45 seconds). Slowly whisk in butter and oil (or applesauce) until combined. Whisk in the buttermilk and vanilla until combined. Using a rubber spatula, fold the egg mixture and the remaining cup of blueberries into the flour mixture until just moistened (batter will be very lumpy with a few spots of dry flour; do not over mix).
Divide the batter equally among the prepared muffin cups (batter should completely fill cups and mound slightly). Spoon a teaspoon of cooked berry mixture into center of each mound of batter. Use a chopstick or skewer to gently swirl the berry jam into the batter using figure-eight motion. Bake until the muffin tops are golden and just firm, about 17 to 19 minutes (about 25 minutes for large muffins) rotating muffin tin from front to back halfway through baking. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.
* I always use a combination of sugar and splenda, and white and white-wheat flours so the
splenda & wheat flavors are not noticeable
** I omitted the butter and the oil and used 1/2 cup of applesauce in their place
Adapted from: America’s Test Kitchen
Gorgeous!
Oh, my! These look super! I'd love a couple for my breakfast…so wonderful!
Yummy I LOVE blueberry muffins and your recipe looks fantastic!! Saved this to my favorites! 🙂
They look perfect – yum!
I agree that these are the best blueberry muffins ever. Yours sure look a lot prettier than mine did!
What a beautiful muffin! Definitely going to be trying these =)
They look SOOO delicious! My boyfriend is mad about blueberry muffins. I'm from Denmark, so I wonder what kind of apple sauce you substituted for butter and oil. Is it like apple juice?
@Maiken Applesauce is like a very fine apple puree. I'm not so sure apple juice would work, but I have never tried it.
Is it ok for me to substitute buttermilk with regular milk?
@Erin That would be perfectly okay! Buttermilk just adds a little tang, you can always put a tablespoon of lemon juice into a measuring cup before filling it with milk (1 Tbsp per cup called for) then let it stand for 10 minutes before using. This is a great substitute for buttermilk.
I've had this recipe saved in my favorites for awhile, waiting for the perfect day. I finally baked them today using the applesauce substitution. They were by far the best blueberry muffins I have ever baked. Thank you so much for the recipe, definately a keeper 🙂
Krista, I'm so glad you loved them! Thanks for commenting!
Just found your recipe on pinterest. It is now under my "made it, loved it & recommend it" section! They are awesome! Only thing I might do different is add more berries to the batter. Thank you!
I just made these. They were absolutely amazinggg !
Nice recipe 🙂 I love blueberry muffins… Such a great snack.
Here's another recipe you might like.
http://www.wascene.com/food-drink/recipes/blueberry-muffin-recipe/
Thanks for sharing.
Nat
I just made these and couldn't understand why they were so bland then I realized I left out the remaining cup of sugar! Do I add to dry ingredients cause that step was left out?
No, the sugar is whisked in with the eggs, if you look in the second paragraph you will see it is explained there.
Do you think it would be ok to put this in a loaf pan or a rectangular pan (smaller than 9×13) ?
Can i make this without the blueberry jam part? Would it still be as good?
Hey Brooke! I made your blueberry muffins for Valentine's Day and the hubby and I both LOVED them. I blogged about them on my site and linked back to you (several times!). Thanks so much for the wonderful recipe! http://www.firesidedreamers.com/blueberry-muffins-at-their-finest/