Blueberry Muffins
Santa Anna
•
June 10, 2025
Maybe even sadder now that the house is no longer always full of muffins, but he now knows what a great muffin is: Not all that sweet but still sweet enough to be described as “a nice little treat.” Pleasantly eggy in the way a good pancake is, moist but not cake-y, domed with a nice little mushroom top but without sacrificing the quality of the interior (nobody will be eating just the top off these muffins, they are good the whole way through). No crumble topping because I find that to be distracting and annoying to make and if I wanted coffee cake, that’s what I would make (side note: I should make a coffee cake soon). More blueberries than you think possible to fit inside, but they do. Doesn’t require any sort of electric mixer or complicated technique. Is great with some nice salted butter but doesn’t depend on it. And perhaps most importantly, a great muffin is excellent (maybe even better) the next day.
Ingredients (13)
Ingredients (13)
Instructions
Preheat oven to 425 °F.
Line 12 standard muffin tins with liners, parchment or simply spray with nonstick spray; set aside.
Whisk flour (2 cups), baking powder (1 Tbsp), salt (1 tsp) and baking soda (½ tsp) in a small bowl; set aside.
Whisk light brown sugar (¼ cup), eggs (2 large) and sugar (¾ cup) in a large bowl.
Whisk in buttermilk (¾ cup) and butter (½ cup).
Using a spatula, stir the flour mixture into the buttermilk mixture until well combined– a few bits of visible flour are okay (be gentle and don't overmix).
Fold in about two cups of blueberries until well distributed.
Divide among prepared muffin tins and top with remaining blueberries.
Sprinkle each muffin with a good amount of sugar and bake until nicely golden brown, significantly puffed up and baked through, 17–20 minutes.
Let cool on a wire rack or just on the counter at room temperature.
Notes
Notes
Do ahead
Muffins can be made a few days ahead, stored wrapped and at room temperature (I like them best the next day, honestly).
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