Blueberry Muffins
Blueberry Muffins

These are literally the BEST blueberry muffins Ever. I rarely call things “THE BEST”. Those words are saved for sacred occasions, like my Best Buttercream Icing Ever recipe. That is, according to me and the hundreds of comments on that post, the verified-by-real-people, truly best icing ever. I don’t like how the word “best” gets tossed around casually and after 6 years of developing recipes, I can count on one or two hands the number of times I have used that phase. The best is reserved for the cream of the crop.

But my friends, so are these blueberry muffins. And so I use the phrase here, albeit carefully….to announce that these too, have reached the hallowed level of “THE BEST.”

The Best Bakery Style Blueberry Muffins Ever from @kitchenmagpie

How to Make The Best Blueberry Muffins

There are two secrets to making these blueberry muffins. It’s almond extract and a little bit of cornstarch in the flour mixture.  Of course you must add the finishing sugar on top, but we all knew that.

  • Pre-heat the oven to 375 degrees F.
  • Fill a 12 well muffin tray with muffin liners, or spray the muffin wells with non-stick cooking spray.
  • In a medium bowl, whisk together the flour, cornstarch, baking powder and salt.
  • In a larger bowl attached to stand mixer or with a hand held beater, beat the butter, oil and sugar for two minutes, until creamy.
  • Add the eggs one at a time, making sure that you are scraping down the sides of the bowl and beating well after each addition.
  • Beat in the vanilla and almond extract.
  • Gradually add the flour mixture and milk, alternating between the two, mixing on low speed the entire time to combine.
  • Fold in the blueberries until mixed throughout the batter evenly.
  • Divide the batter evenly between the muffin wells. Sprinkle some finishing sugar on top of the muffins.
  • Bake for 20-25 minutes, until the tops are beautifully browned and the top springs back when touched.

Can you use fresh blueberries in muffins?

Absolutely! Fresh blueberries are the best in muffins especially in the summer months when blueberries are cheap.

The Best Bakery Style Blueberry Muffins Ever from @kitchenmagpie

How do you stop blueberries from sinking in muffins?

Don’t bother tossing the berries in flour, it hasn’t ever helped me! I usually put a spoonful of plain batter into the bottom of the muffin tin and then fill it up as usual with the remaining blueberry batter.

Can I substitute frozen blueberries for fresh?

You can use frozen blueberries in this recipe as well. Just make sure to add them at the very end so that you aren’t making the batter too purple! As soon as you add the frozen blueberries they start to release juice into the batter.

Using Sanding Sugar on Top of Muffins

While you should use a sanding/finishing sugar on top, I didn’t have any. Yup. That’s Magpie for you. I just used whatever was in my cupboard, which was normal white sugar. While it doesn’t have the visual appeal or the large crunch factor, it added just that little bit of needed sweetness to the muffin top.

 The Best Bakery Style Blueberry Muffins Ever

Tips and Tricks for Making the Best Blueberry Muffins

  1. Cornstarch. Gives it that cakey texture that we love.
  2. Almond extract. Gives it that unique flavour that should be cherry, but our mind tricks us into thinking blueberry.
  3. Butter AND Oil.  Butter based muffins are just not the same texture, you need oil to attain that. This way you get the best of both worlds!
  4. Finishing Sugar.  It goes without saying that bakery style blueberry muffins almost always have raw sugar on top.
  5. These can be made in pretty muffin liners, but I always prefer a muffin that has a slightly crunchy bottom, as well as the muffin top, and you attain that golden brown crisp all around by spraying the muffin tins with cooking spray and forgoing the muffin liners.

More Muffin Recipes For You to Try

Happy baking everyone! This is a keeper!

Love,

Karlynn

PIN THIS RECIPE to your BAKING RECIPES Boards and Remember to FOLLOW ME ON PINTEREST!

How to make The best blueberry muffins ever, thanks to a couple of secret ingredients in the batter! These blueberry muffins are perfection! #muffins #blueberry #muffins

5 from 16 votes
The Best Blueberry Muffins Ever
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 
How to make The best blueberry muffins ever, thanks to a couple of secret ingredients in the batter! These blueberry muffins are perfection!
Course: Breakfast Meals
Cuisine: American
Keyword: blueberry muffins
Servings: 24
Calories: 145 kcal
Author: Karlynn Johnston
Ingredients
  • 2 cups flour
  • 2 tbsp cornstarch
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup butter softened
  • 1/2 cup vegetable oil
  • 1 cup of white sugar
  • 2 large eggs
  • 1 1/2 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1/2 cup whole milk
  • 2 cups of fresh blueberries
  • Optional: finishing sugar to top raw sugar
Instructions
  1. Pre-heat the oven to 375 degrees F.
  2. Fill a 12 well muffin tray with muffin liners, or spray the muffin wells with non-stick cooking spray.
  3. In a medium bowl, whisk together the flour, cornstarch, baking powder and salt.
  4. In a larger bowl attached to stand mixer or with a hand held beater, beat the butter, oil and sugar for two minutes, until creamy.
  5. Add the eggs one at a time, making sure that you are scraping down the sides of the bowl and beating well after each addition.
  6. Beat in the vanilla and almond extract.
  7. Gradually add the flour mixture and milk,  alternating between the two, mixing on low speed the entire time to combine.
  8. Fold in the blueberries until mixed throughout the batter evenly.
  9. Divide the batter evenly between the muffin wells - they will be full! I like to use a cookie dough scoop or an ice cream scoop with a wire scraper inside to get nice, rounded muffin tops.
  10. Sprinkle some finishing sugar on top of the muffins.
  11. Bake for 20-25 minutes, until the tops are beautifully browned and the top springs back when touched. If you have one, insert a cake tester to make sure that they are done.
  12. Remove from the oven and cool.
Nutrition Facts
The Best Blueberry Muffins Ever
Amount Per Serving
Calories 145 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 5g 25%
Cholesterol 19mg 6%
Sodium 73mg 3%
Potassium 74mg 2%
Total Carbohydrates 19g 6%
Sugars 9g
Protein 1g 2%
Vitamin A 1.9%
Vitamin C 1.4%
Calcium 2.9%
Iron 3.4%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Author

Hey guys, I'm Karlynn! Welcome to The Kitchen Magpie, my website full of family friendly recipes, cocktails & homesteading tales of chickens & cows from the family farm! Make sure to check out my bestselling cookbook, Flapper Pie & a Blue Prairie Sky ,stay tuned for info on my second cookbook!

17 Comments


  1. FANTASTIC! The sanding sugar makes them exactly like the bakery and I didn’t use the muffin liners either. THat’s a real key, thanks for that tip! The crunch outside and the soft inside….dang man, perfect!!!!

  2. Hi there! Absolutely loved these and used frozen berries. Thank you!

    • thekitchenmagpie Reply

      @BakerB Yes, just defrost them on a paper towel first!


  3. Two thumbs up – the famiyl ate them in an hour. I will make a double batch next time.


  4. Loved the flavor that the almond extract added, your brilliant! Thanks.


  5. These were better than some I have had in bakeries around here, so thank you. I used the almond extract and yoiu are definitely on to the secret.

  6. Pamela Innes Reply

    I have a dumb question…can you use Saskatoons in a muffin recipe??…I’ve never heard of saskatoon muffins


  7. If i can make these then anyone can. Thank you for the good instructions the wife loved them and I was a hero today.

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