Blueberry muffins were a staple in our house. I remember a tower of Jiffy boxes stacked next to the cereal in our cupboard above the stove. My mom would pull one out, and we would beg her to let us help stir everything together. She taught us how to measure oil, and crack eggs, and not to over mix. It was  most exciting when she would make them at dinner [muffins with dinner! we were giddy!], the tiny specks of blueberries dazzled us, and we crammed the muffins in our mouth, still warm and soaked in butter.
Oh, famous blueberry muffin. How I’ve made you so many times, only to be disappointed. Anybody with me? I don’t know how many different recipes I’ve tried over the years – too many to count. They are either too dry, or boring, or have too many steps for something that should be easy.  Coffeehouses and cafes serve me blueberry mini-cakes that stick to my teeth and throat. And those boxed muffin mixes! Alas, they have lost their charm.

There is one recipe I always come back to – another jem from the Blue Heron Coffeehouse. It is easy to put together – no melting or creaming of butter, no cooking down fruit into jam, and the final product is rewarding. I’ve tweaked things just a bit over the years; changing baking temperatures and flour amounts, and I’ve been pleased with the tender crumb, the blueberry flavor, and those feelings of nostalgia that wash over me as I pull them out of the oven. Now I make them for my mom, bringing them over with the kids, and we once again revel in sweet blueberry goodness.

Blueberry Muffins
adapted from the Blue Heron Coffeehouse

Filling every other muffin cup helps insure a nice, domed top. I like to sprinkle the tops with vanilla sugar, but regular sugar is just fine. Start checking muffins at 18 minutes – over cooking will result in dry muffins. This recipe makes 12-14 muffins. 

2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon grated nutmeg
1 1/4 cups buttermilk
3/4 cup canola oil
1 egg
2 teaspoons vanilla
1/2 cup sugar, plus more for sprinkling
1 1/4 cup blueberries, fresh or frozen

Preheat oven to 350. Line two muffins tins.

Combine flour, baking powder, baking soda, salt and nutmeg in a large bowl. Whisk together, and make a well in the center. Combine oil, buttermilk, vanilla, sugar and eggs. Whisk wet ingredients together and pour over the dry ingredients. Mix wet ingredients together until almost mixed. Add blueberries and finish mixing until just combined, being careful not to over mix.

Scoop batter into prepared pans, filling the muffin cup to the top. Sprinkle with sugar. Bake until muffin edges are golden brown and a toothpick inserted comes out with the tiniest bit of crumb, 18-22 minutes.

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4 Responses to blueberry muffins

  1. Sophia says:

    I made these today. They looked like the photos but my problem was that they were not sweet at all. Are you sure it is only half cup of sugar? next time I’ll make them I will try with more sugar. Otherwise the texture was amazing. Thank you!

    • Sarah says:

      Hi Sophia! Yes, 1/2 cup sugar is correct. I’ve never thought them to be under-sweet. Were your berries extra tart? If you try more sugar, let me know what you think! And, I’m glad you liked them otherwise. 🙂

  2. Ava says:

    Could I replace the blueberries with raspberries in this recipe?

  3. Cameron says:

    Do you have a suggestion for a unrefined sugar substitute for the sugar in this recipe?

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