With a tender and sweet crumb and bursts of juicy blueberries, these Blueberry Muffins are a simply irresistible treat! For the best results, use room temperature ingredients and scoop the muffin cups full of batter.
Preheat to 400°F. Line a 12-cup muffin pan with paper liners.
In a medium bowl, whisk together the flour, baking powder, and salt and set aside.
In a small bowl, combine the blueberries with about a tablespoon of the dry mixture and toss to combine. (This will help prevent them from sinking in the batter.)
In a large mixing bowl, beat the sugar, butter, and eggs together on medium speed until light and fluffy, about 2 minutes. Beat in the vanilla. Add the flour mixture into the butter mixture in 3 parts, alternating with half of the milk between flour additions. Stir in the blueberries. Divide the batter among the paper liners. (They will be full.) Scatter more blueberries on top and sprinkle with coarse sugar or streusel, if desired.
Bake for about 20 minutes or until the tops are golden brown and a toothpick inserted into the center comes out with a few moist crumbs. Let the muffins cool in the tin for a few minutes before removing them and cooling on a wire rack.
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Notes
Use room temperature ingredients. Bring the butter, eggs, and whole milk to room temperature will allow for the fluffiest and lightest muffins. This is important because room temperature ingredients form an emulsion that traps air bubbles. The bubbles will then grow as they bake, creating superior loft.
Toss the berries with flour before stirring in. Doing so will keep the berries from sinking into the batter and collecting at the bottom of the muffin
Fill the muffin cups full. Only use 12 cupcake liners and divide the batter amongst them. The cups will be full, but doing so will create beautifully domed muffins.
Make extra moist muffins. Place a small ramekin of water on the shelf next to or underneath the muffin tray to add extra moisture while baking.
Optional: Make lemon blueberry muffins. For a delightful lemon zing, add 1 tablespoon of lemon zest to the butter mixture, and replace ½ cup of milk with ¼ cup of lemon juice and ¼ cup of sour cream.