The Best Blueberry Muffins
Submitted by TOUCAN
Buttery blueberry muffins bursting with berries thanks to a clever trick: mashing half a cup of blueberries into the batter for intense fruit flavor in every single bite.
YIELD
6 servingsPREP
10 minCOOK
20 minREADY
30 minThe secret weapon in these blueberry muffins is so simple you’ll wonder why you never thought of it.
Half a cup of blueberries gets mashed with a fork and stirred right into the batter, which turns it purple and fills every crumb with real berry flavor. The remaining two cups of whole berries go in after, so you get juicy pockets of fruit throughout.
The base is a classic butter-and-sugar creamed batter with eggs and vanilla, which bakes up tender and golden with a slight dome on top.
These come together in about 30 minutes, start to finish.
Kitchen Tips
- Mashing that extra half cup of berries is the whole game. It stains the batter and distributes blueberry flavor into every bite, not just where the whole berries land
- Toss the whole blueberries in a tablespoon of flour before folding them in so they don’t all sink to the bottom
- Fill the muffin cups generously. These are meant to be big, bakery-style muffins with proud tops
Ingredients
Directions
Bursting with berries, these are the best blueberry muffins of all.
The secret is an extra half cup of blueberries, which are mashed and then added to the batter.
½ cup (1 stick) butter, at room temperature 1 cup granulated sugar, or slightly less depending on tartness of blueberries 2 large eggs 1 teaspoon vanilla extract 2 teaspoons baking powder ¼ teaspoon salt 2½ cups blueberries (mash ½ cup with a fork
Comments
