Best Blueberry Muffins Recipe ~ You’ll Make Them All the Time!

This is the best blueberry muffin recipe I’ve ever made–and it might be yours soon too! It’s one of the most popular pages on my blog. They turn out so perfect with that slightly crisp top and they’re really easy to make too. I’m super excited to share this one with you!

Get the RECIPE: https://icookandpaint.com/best-blueberry-muffins/

#baking #blueberry #easyrecipe

This blueberry muffin recipe is one of the most popular pages on my website they turn out so perfect with that Bakery style burst in the middle and they’re brimming with Juicy blueberries this is honestly the best blueberry muffin recipe I’ve ever made and if you stick around long enough I’ll even show

You how to make your own muffin liners I’m going to start with 6 tbspoon of butter if you’re going by grams this is 84 G and this is really really soft you can use an electric mixer if you want but if your butter is really soft like

This doing it by hand will be pretty easy so I’m just creaming it for a second here and now I’m going to add one cup of sugar so you just want to add it gradually maybe A4 out of time so just keep mixing that and one cup of sugar is 200

G so just add more and mix it really well so we’ll just do that or I will’ll add the rest there we go this is a really important step because creaming the butter and the sugar together a little bit in the beginning like this will help aate the

Batter and that’s what makes it light and fluffy you’ll see this step in a lot of cake recipes so once it’s kind of creamy like this I’m going to add two eggs one at a time and you want to beat that first one in really well before you add the second

One now we’re going to add number two there we go wow just like that all right so once it’s all nice and smooth like this we’re going to add 1/4 cup or about 60 G of sour cream you can also use Greek yogurt or any plain yogurt and to add that in

There I’m also going to add in 2 tbspoon of vegetable oil whoops got a little bit of extra in there but that’s okay and about 1 and 1/2 tpoon of vanilla and I’m just measuring with my heart all right we’re going to mix that really well whoa wait a minute and I almost

Forgot got we need 1/4 cup of milk wow don’t leave out that milk that was close all right now I’m going to weigh out 300 G of flour so that’s about 2 and 1/2 cups get that and it’s the one ingredient that I like to actually

Weigh I’m 5 G over now I’m going to add 2 tpoon of baking powder and now now this is half a teaspoon of baking soda and half a teaspoon of salt so now I’m going to whisk this so it gets all nice and Incorporated all right now we’re going

To add our blueberries right here I have one cup of fresh blueberries you can either use fresh or frozen both of them work great and I’m actually going to use both fresh and frozen because these muffins are much better when you use 1 and 1/2 cups of blueberries so just

Going to eyeball about half a cup and these ones are frozen there we go that’s about half a cup I’m going to mix this so that the blueberries get all coated with that flour and this is a really good thing to do because quite often it can prevent

The berries from sinking to the bottom of the muffins we’re just going to start slowly adding that dry mixture into the butter mixture so that’s a little bit there we’re going to add a bit more okay this looks really nice it’s almost all of it and that’s the rest

All right so for this part you don’t want to over mix it you just want to mix those dry ingredients in until you can’t see any traces of flour left so this looks like we’re about there and before I get these into the oven I have to get

A pan ready so I have a 6 cup muffin pan this is a jumbo muffin pan if you’re doing regular size muffins like this one here then you would get 12 muffins but if you’re making jumbo you’re going to get six so you have an option you can

Either grease and flour these or you can line them with cups if you have the right size cups I’m going to line this with cups but I’m going to make my own so I’m going to show you how to do that you’re going to need to cut out some

Parchment paper squares so if you’re doing jumbo muffins you want them to be about 7 or 8 in or so if you’re doing the smaller muffin cups for the Reg size you need about 6 in squares so the first thing you want to do is take your square and simply fold it in

Half two times so once this way once this way and your squares don’t have to be perfect at all okay just like that okay and you want to make nice sharp creases so now we’re going to unfold it and I’m going to cut about 2/3 of the

Way down each of these folds towards the center so just going to go about 2/3 again it doesn’t have to be super exact 2/3 like so and like so and now you want to make a little bit of a crease this step is optional but I always like to make a little fold

Going from each end of the cut to the other so I’m just going to fold it where that cut ends make a nice little fold there that just kind of helps things out a little bit you don’t have to do those this step this these

Folds but you’ll see in a second now I’m going to take my muffin tin and with the curls going upward I’m just going to push this in the Middle with my finger so you’re going for the center of the bottom of that cup and then you just

Press really firmly with your fingers on the corner of that just press it down firmly and it kind of forms itself you can kind of play around with the overlapping of the folds but this is really probably going to happen automatically and it almost looks like a

Little tulip so that’s a nice little trick so now just go ahead and do that to the rest of your cups they take a little practice just press really firmly in that corner to almost form a little bit of a crease and by your fifth or

Sixth one you’ll be really good at it wow it’s so Bakery style now I’m going to use an ice cream scoop to scoop the batter into the cups if the papers are kind of getting in the way you just kind of move them around with your fingers and by the time

You get batter in there they kind of fall into place so I’m putting about Two Scoops in each one so far I just want to evenly divide this among all the cups you want them to be overfilled I know a lot of recipes say

To fill them 2/3 or 3/4 but you don’t do that with this one you fill these right to the top and even Beyond use the spatula to sort of get all of it in there I think these are more or less even you just have to kind of look for

The ones that need more when you get to the end all right now I’m going to try and sort of smooth these down a little bit just kind of level them off and double check that they there’s an even distribution cuz I think we chined out

On him now I purposely did not preheat my oven yet I’m going to preheat it now to 400° F the reason why I’m waiting till now to preheat it is because I don’t mind if these muffins sit for about 10 20 minutes minutes before they get baked I found that when you let

Muffin batter sit for a while like maybe 30 minutes before you bake it you can even put it in the fridge overnight it kind of improves and almost makes a better tasting somewhat fluffier muffin so another little trick to remember I’m going to preheat the oven and we have

One more thing to do before we bake these this here is turbinado sugar it’s kind of a light golden brown sugar it’s not clumpy it’s very granular I really love sprinkling this on muffins and scones it really adds a lot of nice texture there we go so now I’m going to

Bake these for 25 to 30 minutes and this is what they look like when they come out aren’t they beautiful these papers make them look so good now to be sure that these are done you just take a skewer and stick it into one of the

Muffins and if it comes out clean then they’re fully cooked you can also just kind of press on it and usually you can tell if it needs more baking but these are good so I’m going to let these cool for about 5 minutes in the pan before I

Take them out and then they’ll just come out really easily so we’ll just put them all on there wow look how lovely that looks ooh they’re still really really hot you can serve these warm but I would let them cool for a little bit so here we are these muffins have basically

Cooled it’s been about an hour or so since they came out look at how really delicious that looks I’m so happy how these turn out and they’re brimming with Juicy blueberries I’m pretty sure when you start making these blueberry muffins you’re going to make them over and over again