Easy Blueberry Muffin Recipe

I know nearly everyone has their own blueberry muffin recipe and everyone will tell you their is the best blueberry muffin recipe. Well, I’m gonna buck the trend and tell you, I’m not sure if mine is the best, but it’s really good—like you’ll eat three-at-a-time good.

Blueberry Muffins by Bakers Royale

See the ones with the glaze, I don’t always add it, in fact I generally just sprinkle coarse sugar on top, but I was craving a bright burst of lemon to go with blueberry muffins. The glaze took care of that along with adding a natural bright burst of color. That’s right, no color dye—just some lemon juice and blueberry syrup. It’s not like I have an aversion to dye, but anything deeply colored artificially just kinda grosses me out. Keep it subtle and I can go with it. If it goes neon, I’m out. These are almost on that neon border, but as I mentioned natural dyeing- no problem. The bright color comes from the blueberries.

Blueberry Muffins via Bakers Royale

And that glaze, I’ll be sharing the recipe in an upcoming post so stay tuned. It’s totally worth it to check back.

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Easy Blueberry Muffin Recipe

Yield: 1 dozen

Ingredients:

  • 2 1/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 cup sour cream
  • 1/3 cup buttermilk
  • 1/2 teaspoon vanilla extract
  • 4 tablespoons lemon zest (optional)
  • 1/2 cup unsalted butter
  • 1 cup granulated sugar
  • 2 large eggs
  • 6 oz. blueberries
  • 1/4 cup coarse sugar (optional)

Directions:

Preparation: Heat oven to 375 degrees F. Line muffin pan wells with liners.

  1. In a bowl mix together flour, baking powder, baking soda and salt; set aside. In a second bowl mix together sour cream, buttermilk, vanilla extract and lemon zest; set aside.
  2. Place butter and sugar in an electric mixer bowl fitted with a paddle attachment and mix on medium-high  until pale and fluffy, about 2-3 minutes. Make sure to scrape down the sides of the bowl halfway through. Turn the mixer down to medium and add in one egg at a time, making sure each egg is fully incorporated before adding in the next one. Add the dry ingredients and the wet ingredients to the batter in 3 additions, alternating with wet and dry and ending with dry. Do not over mix. Toss blueberries with 1 tablespoon of flour, using a wooden spoon or a sturdy spatula fold blueberries into batter.
  3. Evenly divide the batter between 12 wells and sprinkle tops with coarse sugar. Bake at 375 degress F for about 23-26 minutes or until muffins are golden and baked through (to test, insert a cake tester in the middle of a muffin some crumbs maybe present, but no wet batter should be).

 

 

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16 Responses to “Easy Blueberry Muffin Recipe”

  1. #
    1
    Olivia - Primavera Kitchen — June 3, 2014 @ 9:14 pm

    Gorgeous pictures. I bet those muffins taste as good as they look on the picture. I can’t wait for the glaze recipe ;-)

    Reply

  2. #
    2
    Bec {Daisy and the Fox} — June 3, 2014 @ 9:23 pm

    fantastic shots!
    i always love trying a new blueberry recipe – so naturally this ones a go-go :)
    and that glaze looks like a dream!

    Reply

  3. #
    3
    Laura (Tutti Dolci) — June 3, 2014 @ 9:28 pm

    I’m always up for a new blueberry recipe, love that pretty glaze!

    Reply

  4. #
    4
    Meg@ Beard and Bonnet — June 3, 2014 @ 9:32 pm

    I love that we were both noshing on blueberry muffins this week! That glaze is just stunning.

    Reply

  5. #
    5
    Averie @ Averie Cooks — June 3, 2014 @ 11:54 pm

    They’re gorgeous and if they taste anything like they look, it’s gotta be incredible! pinned

    Reply

  6. #
    6
    Katrina @ Warm Vanilla Sugar — June 4, 2014 @ 2:10 am

    Blueberry muffins are always a good idea. Love these!

    Reply

  7. #
    7
    Taylor @ Food Faith Fitness — June 4, 2014 @ 2:27 am

    I just woke up, saw these on IG and had to come check them out. Blueberry muffins are my weakness, so I want all of them…and I can’t wait for the glaze recipe! These are gorg, as always! Pinned :)

    Reply

  8. #
    8
    Kate @ Diethood — June 5, 2014 @ 5:52 am

    Yes!!! Blueberry muffins are SO good and yours definitely look like the best-est. I’m about to lick the screen to get to that glaze… TMI?? Oh well. ;-)

    Reply

  9. #
    9
    dina — June 5, 2014 @ 7:08 am

    they look yummy!

    Reply

  10. #
    10
    Online Cake Network — June 5, 2014 @ 9:44 am

    Yummy! gonna try my hands on it.

    Reply

  11. #
    11
    Mimi @ Culinary Couture — June 5, 2014 @ 10:40 am

    Gorgeous! I love that glaze!

    Reply

  12. #
    12
    Heather @ French Press — June 5, 2014 @ 4:48 pm

    I nnever glaze my muffins, but yours look to good not to try, and I love that you colored it with blueberry syrup…that is brilliant, and delicious I’m sure

    Reply

  13. #
    13
    Ellen — June 22, 2014 @ 12:50 pm

    If these are anything like your banana chocolate chip muffins I’ll be making them all the time.

    Reply

  14. #
    14
    Jane — July 21, 2014 @ 5:05 am

    These blueberry muffins were the best I’ve ever eaten! Light and fluffy and sooooo good. I made with fresh blueberries and added quite a few extra! WONDERFUL, YUMMY, THIS RECIPE IS A KEEPER!

    Reply

  15. #
    15
    Jessica — July 23, 2014 @ 11:19 am

    THANK YOU SO MUCH! I just made them and they are AMAZING! THE BEST BLUEBERRY MUFFINS I HAVE EVER HAD! The glaze is seriously unbelievably good! Thank you so much! I loved them and so did my family, definately keeping this as my blueberry muffin recipe whenever I make them! :)

    Reply

  16. #
    16
    Kate — July 23, 2014 @ 8:19 pm

    These were delicious! Did you already post the glaze recipe? I’d love to try it with the next batch!

    Reply

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