World's Best (and Easiest!) Blueberry Muffin Recipe
Ahhh... homemade blueberry muffins!
When the season arrives for fresh blueberries, it's time to bake homemade muffins!
This recipe is fool-proof, and you'll be astonished at the results. These are the best blueberry muffins ever.
By the way, you must follow my directions exactly, okay?
The ingredient list for this recipe is divided into WET and DRY ingredients. This will be explained in the next section titled "How To Make Perfect Blueberry Muffins."
You're going to need two bowls, one LARGE, and one SMALL (I use my two cup measure)
1 1/2 cups of flour
3/4 cup of sugar
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. cinnamon
1 cup of fresh blueberries (you can also use frozen blueberries -- add the frozen blueberries to your dry ingredients, and you're good to go!)
1/3 cup butter, melted
1/3 cup sour cream
2 tbsp. leftover coffee (you can use water if you don't have any coffee already made)
1 tsp. vanilla
buttermilk (how much? enough to make a total of 1 3/4 cups of WET INGREDIENTS)
How To Make Perfect Blueberry Muffins
Spray your muffin tin with Pam cooking spray. Make sure each of the muffin "holes" is thoroughly coated.
Preheat the oven to 350 degrees.
This recipe requires two bowls -- a large one, and a small one (I use my 2 cup measure for the small one.)
Into the LARGE bowl, put all of your dry ingredients, and mix thorougly. Make sure your baking soda and baking powder are fully incorporated. Gently fold in the cup of blueberries.
Into the SMALL bowl, put the 1/3 cup of melted butter, sour cream, egg, coffee (or water) and vanilla, then add in buttermilk until you have one and 3/4 cups total of WET ingredients.
(Here's the easiest way to do this for the wet ingredients: use 2 cup measure: put in the 1/3 cup butter, then microwave for about 30 - 40 seconds to melt it, then add the other ingredients. Pour in enough buttermilk to bring the wet ingredients to a TOTAL of 1 3/4 cups.)
(Voice of experience: don't add more liquid than is called for in the recipe -- you'll end up with gummy and oddly-shaped muffins.)
Pour the WET INGREDIENTS all at once into the DRY INGREDIENTS, and use a spoon to lightly mix the two, using 12 - 15 strokes. You'll be tempted to mix it more, but DON'T. There will be dabs of flour here and there still dry -- this is the way it's supposed to look. You're going to be tempted to keep mixing this batter, but don't. This mixing technique is the key to making these incredible muffins.
Spoon the batter into the prepared muffin tins. Go ahead and fill the muffin holes all the way to the top.
Sprinkle sugar -- be generous! -- on the top of each muffin, then spray the tops, lightly, with cooking spray. This sugar, and the cooking spray, will create a crunchy, sweet crust that is fantastic.
This is what the batter looks like, with "dry" places here and there
Now You're Ready To Bake
Put the muffins into your pre-heated 350 degree oven, and bake until the tops are nicely browned. Oven temperatures vary. Your muffins may be ready in 20 minutes; others might not be ready for another 3 minutes or so. If your oven runs hot, your muffins may be ready in 18 minutes.
Look at the photo to get a good idea of what the muffins will look like once they're fully baked. They have a golden color, and the sugar "crust" has formed.
Let the muffins sit for about 10 minutes, then carefully remove them with a fork to a platter. Serve warm with glasses of cold milk, or freshly-made coffee. You're going to love these muffins.