There is nothing quite like fresh homemade blueberry muffins for breakfast. Fresh blueberry anything, actually! Growing up my mom always made the Betty Crocker blueberry muffins from a box. I always loved them. I liked to help make them and draining the blueberries was especially fun because how many foods do you get to play with that are blue? I would smother my muffin in butter and gobble it up. I could really throw down when I was younger.
As I grew up, I carried on the same tradition and made my blueberry muffins the same way. From a box! Along the way I have tried to make blueberry muffins from scratch here and there, but they always came out really heavy and cakey or too bland. I had given up on making them.
About a week ago I came across this blueberry muffin recipe and honestly the muffins on her blog looked so good that I thought I would give it a try. Little did I know that I made the best decision of my day. I did have a whole box of fresh blueberries that needed a higher purpose after all. I am glad that I made them because they are THE BEST BLUEBERRY MUFFINS THAT I HAVE EVER EATEN!!! Did I yell that?!?!
- •2 1/2 cups all-purpose flour
- •1 teaspoon baking soda
- •1 teaspoon baking powder
- •1/2 teaspoon salt
- •1 1/4 cup brown sugar
- •1/2 (1 stick) cup unsalted butter, softened
- •1 large egg
- •2 teaspoons vanilla extract
- •1 cup buttermilk
- •1 1/2 cups fresh or frozen blueberries, plus 1/4 cup to press on top
- •2 teaspoons unsalted butter, melted
- •1/2 cup granulated sugar
- •2 teaspoons ground cinnamon
- PRE-STEP: Preheat oven to 425F degrees. Lightly spray 12 muffin cups with non-stick cooking spray or line with muffin liners.
- STEP 1: In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
- STEP 2: In a large bowl, using an electric or stand mixer combine brown sugar, butter, egg, vanilla extract, and buttermilk, mix until combined.
- STEP 3: Mix flour mixture until just combined. MUFFIN BATTER WILL BE THICK!
- STEP 4: Gently, fold in blueberries.
- STEP 5: In a small bowl, mix together sugar, flour, cinnamon, and butter until mixture becomes crumbly. Set aside.
- STEP 6: Using an ice cream scooper, scoop muffin batter into prepared muffin tins.Sprinkle each muffin with the crumb mixture. Using the 1/4 cup of the blueberries you have leftover, press a few of them into the tops of each muffin.
- STEP 7: Bake at 425F for 5 minutes. Keeping the muffins in the oven, reduce the oven temperature to 350F and continue to bake for 12-15 more minutes or until a toothpick inserted in the center comes out clean.
- STEP 8: Let muffins cool for 5-10 minutes before enjoying!
- *STORE: In an airtight container at room temperature for up to 5 days. Muffins can be frozen for up to 3 months.
After you make these yummy little blueberry babies, smother them in butter and enjoy them with a glass of milk. That is my favorite way to eat them. I hope you get a chance to make these muffins and that you enjoy them as much as I do. I have a new favorite blueberry muffins recipe and I will be holding onto this one for a while.