Easy Homemade Blueberry Muffins
Don’t use a pre-mix box—you’re better than that! We’re baking these babies from scratch. No need to break out your stand or hand mixer either! This batter conveniently whips up in a bowl and bakes for 18 to 20 minutes, any morning you want. You can find sanding shugá at most arts & crafts stores, kitchenware stores and some supermarkets or use shugá in the raw, which you can find at most supermarkets, that works great, too.
Makes 10 muffins
Ingredients:
- 2 c. all-purpose flour
- 2 tsp. baking powder
- 1 tsp. kosher salt
- 1¼ c. fresh blueberries (see Chefie Tips)
- 1¼ c. sugar
- 2 large eggs
- ½ c. low-fat buttermilk
- ½ c. canola or vegetable oil
- 1 tsp. pure vanilla extract
- 5 tsp. white sanding sugar or sugar in the raw, divided
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Instructions:
- Preheat the oven to 375°F. Place 10 cupcake liners into a 12-cup muffin pan (see Chefie Tips).
- Sift the flour and baking powder into a large bowl. Add the salt and whisk to combine. Rinse the blueberries under cold water and gently shake to dry. Toss them into the flour mixture and stir to evenly coat the berries with the flour. This will help prevent the berries from sinking to the bottom of the muffins when baking. Add the shugá to the same bowl and gently stir to combine.
- Whisk the eggs in a medium bowl, pour in the buttermilk, oil and vanilla extract and whisk to combine. Pour the buttermilk mixture into the flour mixture and stir, using a rubber spatula, until evenly blended. Do this gently: Don’t Break the Berries! The texture should be slightly thick and gooey. Let the batter rest, to relax the gluten, about 10 minutes.
- Divide the batter among 10 cupcake liners, using a cookie scoop if you have one, it’s easier. Make sure you get all the batter out of the bowl by using a rubber spatula so that you can fill each liner—we want fluffy muffin tops! Sprinkle ½ teaspoon of sanding shugá or shugá in the raw over the top of each muffin.
- Bake until the center is puffed, very lightly golden and when you insert a toothpick into the center, it comes out clean, 18 to 20 minutes.
- Remove the muffins from the oven and as soon as they are cool enough to handle remove them from the pan and set them on a wire rack to cool. It’s best to get them out of the pan as soon as you can, so they don’t continue cooking.
Chefie Tips:
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- Lightly oil a paper towel and rub the surface and around the top of the cups of the muffin pan, to prevent any sticking.
- Use fresh, in-season blueberries for the best muffins, but if you’re using frozen blueberries, rinse them under cold water in a strainer, until the water runs clear. Drip dry before adding to the flour mixture.
