These bakery-style muffins are soft, tender and bursting with fresh blueberries. Homemade blueberry muffins are a family-favorite and ready in 45 minutes!
2cupsfresh blueberries, or wild Maine frozen blueberries
Instructions
Preheat the oven to 375°F. Line a 12-cup muffin pan with cupcake liners.
In a large bowl, cream together the butter and sugar with an electric mixer 1 to 2 minutes. Mix in 1 egg at a time, beating well after each egg. Stir in the vanilla.
In a medium bowl, sift the flour, salt and baking powder together.
Stir 1/3 flour mixture, alternating with 1/3 buttermilk, to the creamed mixture until all ingredients are added and combined.
In a bowl, toss 1 1/2 cups blueberries with 1 Tablespoon flour, reserving 1/2 cup to press into the muffin tops. Then fold into the batter.
Using a large cookie scoop, fill the liners 2/3 of the way full. Press remaining 1/2 cup blueberries into the batter and sprinkle sugar over the top.
Bake 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Let cool 5 minutes in the pan before transferring to a wire rack to cool completely.
Notes
Frozen blueberries: Frozen blueberries have a tendency to bleed when added to the batter. To help with this, rinse the frozen berries under cold water until the water is lighter in color (it will be dark blue at first). Then dry completely with paper towels before adding to the batter.Variations
Adding mashed berries to the batter helps infuse the blueberry flavor, while keeping them moist.
Add in the zest from 1 lemon for an extra burst of flavor.
Storage: These will keep stored in an airtight container or bag at room temperature 3 to 4 days. Freeze: Let muffins cool completely, then add to an airtight container or freezer bag. Store in freezer up to 2 months.Thaw: Let muffins sit at room temperature or place in microwave 15 to 30 seconds.