Tender Blueberry Overload Muffins
Fluffy and moist muffins dotted with an overload of plump, juicy blueberries for a bakery-style muffin right at home!
Servings: 18 muffins
Equipment
Ingredients
- 1 cup (125 g) all-purpose flour
- 1 cup (120 g) whole wheat flour
- ½ cup (100 g) granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- ½ cup (114 g) unsalted butter melted and cooled
- ¼ cup (55 g) packed dark brown sugar
- 2 large eggs room temperature
- ¾ cup (177 ml) buttermilk room temperature
- 1 ½ teaspoons vanilla extract
- 1 ⅔ cups (247 g) fresh blueberries plus more for topping
- 2 tablespoons sparkling sugar / decorating sugar
Instructions
- Preheat oven to 400 °F (204 °C) and line two muffin pans with muffin liners. Lightly spray the muffin liners with cooking spray (I prefer coconut oil baking spray from Trader Joe's) and set aside.
- In a large bowl, whisk together both flours, granulated sugar, baking powder, and salt. Set aside.1 cup all-purpose flour, 1 cup whole wheat flour, 1/2 cup granulated sugar, 1 tablespoon baking powder, 1/2 teaspoon kosher salt
- In the bowl that you melted the butter, add dark brown sugar and whisk until clumps are dissolved and broken up. Add the eggs, buttermilk, and vanilla extract. Whisk until combined.1/2 cup unsalted butter, 1/4 cup packed dark brown sugar, 2 large eggs, 3/4 cup buttermilk, 1 1/2 teaspoons vanilla extract
- Make a well in the center of the dry ingredients then pour the wet ingredients in and gently incorporate the flour into the wet mixture until just combined and no flour remains at the bottom of the bowl.
- In a small bowl, toss fresh blueberries in 1 tablespoon of flour.1 2/3 cups fresh blueberries
- Gently fold in the blueberries into the batter then using a large cookie scoop, fill muffin cups with batter and add two to three blueberries on top, gently pressing it into the batter. Do not press it so that it completely sinks into the batter; you just want it to not roll off so a gentle press will do!
- Evenly divide and sprinkle decorating sugar on the top of the batter.2 tablespoons sparkling sugar / decorating sugar
- Bake for 18-20 minutes, or until the tops of the muffin are starting to brown and a toothpick insert into the center comes out clean.
- Let cool for 5 minutes in muffin pan then place on a wire cooling rack to cool completely.
- Store at room temperature for no longer than 5 days.
Notes
If you don't want to use or don't have whole wheat flour, you can just use two cups of all-purpose flour.
Nutrition
Serving: 1 Muffin | Calories: 148 kcal | Carbohydrates: 21 g | Protein: 3 g | Fat: 6 g | Fiber: 1 g | Sugar: 10 g
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