These are special. This is my absolute favorite blueberry muffin recipe. I have been making these almost as long as I’ve been a mom, and that’s a looooong time!
A simple, tried and true, delicious recipe with basic pantry ingredients.
AND, it’s blueberry season so I will share it for all of you hearty Michiganders needing to bite into the juiciest, yummiest, no-butter-needed muffin.
I truly make these about once a week all winter long from berries in my freezer. They are pretty low in sugar, and if you use a good oil (I use coconut), there’s not too much to feel guilty about. Yes, in a pinch, I’ve used butter and while it works, it’s not quite the same. In a lot of muffin recipes, I substitute applesauce for the oil. It does NOT work in this recipe.
Just trust me.
So, here you go…
Begin by mixing 1 1/2 cups of flour in a bowl with 1/2 cup of sugar, 2 tsp. baking powder, and 1/2 tsp. salt.
At this point, you can either make a well in the center of the ingredients into which you will put your remaining ingredients, or you can use a separate bowl. Mix one egg, 1/2 cup of milk or buttermilk, and 1/4 c. oil together.
Now, this part is really important! The key to making moist, tender muffins is that you do not over-stir. You need to gently mix the wet and dry ingredients just until combined.
Carefully, stir in one heaping cup of blueberries. Like I said before, mine are usually frozen, and this helps keep them from squishing and turning the muffin batter blue.
You can also use a mixture of blueberries and raspberries if you’d like!
Now, here’s my big secret. Are you ready? Get out your muffin tin and liberally coat each muffin cup with softened butter. Then, generously sprinkle each buttered cup with cinnamon sugar. This is perfect for lots of sweet breads and muffins to use instead of greasing and flouring the pan.
Gently fill each muffin cup about 2/3 full making sure there seems to be an even number of blueberries in each muffin.
Sprinkle the tops with cinnamon-sugar.
Bake these beauties at 400 degrees for about 20 minutes, watching them closely after 18. You are looking for all doughiness to be gone from the center (try a toothpick) and the tops to be barely golden brown.
Let them cool for at least ten minutes and then run a knife around the muffin to get them out of the pan. Cool on a wire rack.
- 1½ c. flour
- ½ c. sugar
- 2 tsp. baking powder
- ½ tsp. salt
- 1 egg
- ½ c. milk or buttermilk
- ¼ c. oil (coconut)
- 1 c. blueberries
- Cinnamon sugar
- Preheat oven to 400 degrees.
- Mix flour and sugar with baking powder and salt.
- Make a well and to it add egg, milk or buttermilk, oil. Mix wet ingredients.
- Gently mix wet and dry ingredients JUST until combined.
- Gently fold in blueberries.
- Grease muffin tin and sprinkle with cinnamon sugar.
- Fill muffin cups ⅔ full and sprinkle again with cinnamon sugar.
- Bake in preheated 400 degree oven for 18-22 minutes or just until tops are barely golden.
- Cool in pan for 10 minutes and then remove to wire rack to cool completely.