Classic Blueberry Muffins Recipe

Name: Classic Blueberry Muffins Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces all-purpose flour (2 1/3 cups; 340g); 5 1/4 ounces sugar (3/4 cup; 145g); 2 teaspoons (8g) baking powder; 3/4 teaspoon (3g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight; 1/4 teaspoon baking soda; 1/4 teaspoon ground coriander seed; 1/8 teaspoon grated nutmeg; 6 ounces unsalted butter (1 1/2 sticks; 170g), cut into 1/2-inch cubes; 4 ounces milk, any percentage (1/2 cup; 115g); 2 large eggs, cold; 2 teaspoons (9ml) vanilla extract (optional); 12 ounces fresh blueberries (2 cups; 340g); 2 ounces sparkling sugar (1/3 cup; 55g) (optional)

Servings: persons

12 ounces all-purpose flour (2 1/3 cups; 340g)
5 1/4 ounces sugar (3/4 cup; 145g)
2 teaspoons (8g) baking powder
3/4 teaspoon (3g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight
1/4 teaspoon baking soda
1/4 teaspoon ground coriander seed
1/8 teaspoon grated nutmeg
6 ounces unsalted butter (1 1/2 sticks; 170g), cut into 1/2-inch cubes
4 ounces milk, any percentage (1/2 cup; 115g)
2 large eggs, cold
2 teaspoons (9ml) vanilla extract (optional)
12 ounces fresh blueberries (2 cups; 340g)
2 ounces sparkling sugar (1/3 cup; 55g) (optional)

1
Adjust oven rack to middle position and preheat to 350u00b0F (180u00b0C). Prepare a nonstick or aluminum muffin pan by greasing lightly or lining with tinfoil or paper liners. Combine flour, sugar, baking powder, salt, baking soda, coriander, nutmeg, and butter in the bowl of a stand mixer fitted with a paddle attachment. Mix at low speed to form a mealy powder, about 2 minutes. Add milk, eggs, and vanilla (if using), mixing briefly to form a thick batter.
2
Drop a heaping tablespoonful (about 1 ounce, or 28g if you want to be mathematically precise) of plain dough into the bottom of each muffin cup. Fold blueberries into remaining dough, which will be extremely stiff. Divide evenly between each cup. If you like, top each muffin with sparkling sugar, about 1 teaspoon each or to taste. Bake until muffins are puffed and firm, about 25 minutes. Enjoy immediately and store leftovers in an airtight container for up to 1 day.

960

kcal

Calories

Fat

132

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 12 ounces all-purpose flour (2 1/3 cups; 340g), 5 1/4 ounces sugar (3/4 cup; 145g), 2 teaspoons (8g) baking powder, 3/4 teaspoon (3g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight, and more.

Yes, Classic Blueberry Muffins Recipe falls under the Drinks & Smoothies category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!