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Blueberry Muffins

If you are looking for bakery style muffins, you’ve come to the right place! These simple blueberry muffins are packed with fresh blueberries and offer just the right amount of sweetness. If you’ve baked with blueberries before, you know that it can sometimes be a challenge to make the blueberry flavor shine through. What really brings out the flavor in these muffins is the addition of ground coriander.

Looking for more blueberry recipes? Try my recipe for easy blueberry mini pies!

For as long as I can remember, I’ve opted for something sweet for breakfast. There’s nothing quite like fresh, homemade blueberry muffins! In Charleston, local farms open blueberry picking to the public around early June; it is an activity my family enjoys year after year! Most local farms also sell freshly picked berries, if you don’t have time to pick them yourself. To locate a local farm near you, visit Pickyourown.Farm!


What to prepare in advance for blueberry muffins

  • Measure and set out all ingredients ahead of time
  • Wash and dry the blueberries
  • Generously grease the muffin tin with cooking spray
  • Set out the following ingredients to bring to room temperature
    • 2 large eggs (100 g)
    • 275 ml whole milk
Print
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Blueberry Muffins


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5 from 2 reviews

  • Author: Amy @ The Pastry Blog
  • Total Time: 55 minutes
  • Yield: 12 muffins 1x

Ingredients

Units Scale

For the muffins:

  • 141 g unsalted butter, melted
  • 275 g unbleached all-purpose flour
  • 250 g granulated sugar
  • 2 tsp ground coriander
  • 2 1/2 tsp aluminium free baking powder
  • 1 1/4 tsp fine sea salt
  • 2 large eggs (100 g), at room temperature
  • 275 ml. whole milk, at room temperature
  • 1 tsp pure vanilla extract
  • 300 g fresh blueberries

For the streusel topping:

  • 45 g unbleached all-purpose flour
  • 15 g granulated sugar
  • 15 g brown sugar
  • 30 g unsalted butter, melted
  • 1/4 tsp. ground cinnamon

Instructions

For the muffins:

  1. Very generously grease the muffin tins with cooking spray and preheat the oven to 375°F.
  2. Coat the blueberries in a small amount of flour and set aside.
  3. Melt the butter and set aside to let cool slightly.
  4. Sift the flour, sugar, coriander, baking powder and salt, and set aside.
  5. In the bowl of a stand mixer using a whisk attachment, whisk the eggs, milk, vanilla, and melted butter (while still slightly warm) until thoroughly combined.
  6. Add the sifted dry ingredients into the bowl of the stand mixer and mix until just combined. Do not over mix!
  7. Remove the mixing bowl from the stand and scrape the bottom and sides of the bowl with a rubber spatula, being sure to incorporate any hiding ingredients.
  8. Using a rubber spatula, gently fold in the floured blueberries.
  9. Evenly distribute the batter in the muffin tins, filling to the very top. Top with streusel topping (see below).
  10. Bake for 25 minutes or until a toothpick inserted into the center of the muffins come out dry.

For the streusel topping:

  1. Combine all ingredients into a small bowl and mix by hand until fully incorporated. Sprinkle evenly on top of the muffin batter before baking.

Notes

For even more blueberry flavor, add in (or substitute) freeze dried blueberries! They can be a bit expensive and hard to find, but they will add a punch of flavor!

In place of (or in addition to) the streusel topping, you can add some coarse sugar to the top of the muffins for a some extra sweetness and texture!

  • Prep Time: 30 minutes
  • Cook Time: 25 minutes

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