Blueberry Muffins
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Breakfast
Blueberry Muffins
These blueberry muffins bake up tall with domed, sugar-crackled tops. A short blast of high heat at the start gives them the lift. This makes a dozen.
Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar, plus more for topping
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen blueberries
Directions
- Heat the oven to 425F and line a 12-cup muffin tin.
- Whisk the flour, sugar, baking powder, and salt in a bowl.
- In another bowl, whisk the eggs, oil, milk, and vanilla.
- Fold the wet into the dry just until combined, then gently fold in the blueberries.
- Divide among the cups, filling each near the top, and sprinkle with sugar.
- Bake 5 minutes at 425F, then lower to 375F and bake 16 to 18 minutes more, until a pick comes out clean.
Tips and variations
- The high-heat start sets the tops and gives the domed bakery look.
- Toss frozen blueberries in a little flour so they do not sink or bleed.
- Do not overmix. Lumpy batter makes tender muffins.
- Fill the cups full for tall tops.
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Common questions
- How do I get domed muffin tops
- Start hot at 425F for 5 minutes, then lower the heat, and fill the cups near the top.
- Can I use frozen blueberries
- Yes. Do not thaw them, and toss them in flour to limit bleeding.
- Why did my blueberries sink
- The batter was thin or the berries were wet. Coat them in flour first.
- How do I store muffins
- Airtight at room temperature for three days, or freeze up to two months.
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