Blueberry muffins are a staple in this house. All three of the kids love them (they’re right up there with banana muffins), and I love how easy they are to make. In fact, I assumed for years that everyone had a blueberry muffin recipe, so there was no need to share mine.
Then, the kids had their Valentine’s day class parties, and I figured I’d make my blueberry muffins for the kids instead of cookies or cupcakes (assuming they were going to be chocolate’d out by the end of the day).
Blueberry muffins for everyone
My phone started pinging right after the parties started from both of the kids teachers. Each of them asked if I’d mind sending in my recipe, because they loved them.
This is why I’m honestly pretty terrible at this whole blogging thing. I forgot just how anal I am about finding the “perfect” recipe. I forget about the dozen or so blueberry muffin recipes I’ve made that got twisted and tweaked until I settled on this one.
So, the next day I wrote it out and sent it to the teachers. And then I forwarded it along to a couple people who saw it on facebook and instagram – because I over share EVERYTHING. And then I realized that I really should shoot (pictures people, I’m talking about pictures) the leftover muffins and get them up on the blog.
Frozen berries make it super easy!
My absolute favorite thing about this blueberry muffin recipe though – the fact that it uses FROZEN BLUEBERRIES! So many recipes tell you to use fresh berries – but they’re hit and miss for us here 9 months of the year. A lot of the time when I buy them in the winter they’re extremely sour. Sour blueberries are not the kids best friend. Frozen berries are a lot more consistent in their flavour (as is true for most frozen fruit and veg in the winter).
Something else that’s pretty damn awesome about using frozen berries – you can always have some on hand. I keep frozen strawberries, raspberries, and blueberries in the freezer all the time. Good for smoothies, a last minute buttercream, and muffins.
Take the blueberries out of the freezer just before stirring them into the batter. Just fold them into that batter in as few strokes as possible. The frozen berries will “stain” the batter more than fresh ones, but don’t worry, it doesn’t change the taste at all. The more you stir, the more purple your muffins will look. Actually, the kids may like them even more that way. They want EVERYTHING purple lately!
Kid friendly morning’s
If you’re into these blueberry muffins, I have a feeling you might like at least a few of these recipes too. I pulled together 15 of my favorite, kid-approved recipes for those hectic school mornings.
How to step up the basics
Blueberry muffins are pretty basic. They’re the muffin we grew up with, our parents grew up with, hell our grandparents grew up with. They’re the wholesome, easy, pantry staple basic recipe. But that doesn’t mean we can’t pump it up just a little bit.
I’m convinced the key to these blueberry muffins being the ones EVERYONE wants to eat, is the sugar I put on top. I use turbinado or demerara sugar.
Did you just say “Sugar what? What’s wrong with white sugar?”
Well, turbinado and demerara sugar are really chunky sugars. Turbinado is from the first press of the sugar cane, a bit less sticky, and slightly more flavoured than its demerara sibling. Both work great though, just use what you can find. It’s the kind you’ll find on top of store bought turnovers and muffins that give you that delicious, sweet crunch on top of things. If you can’t find it, just look for a nice and chunky sugar, but don’t substitute plain white sugar.
turbinado or demerara sugar is also a great sugar to make your simple syrup for cocktails with (much more flavourful than plain white sugar). I’m just saying.
Alright, now that I’ve talked your ear off about these blueberry muffins, you’re probably more than ready for the recipe. Sorry about that, I can rattle on some times.
- 1/2 cup butter, room temperature
- 1 cup white sugar
- 2 eggs
- 1 tsp vanilla
- 2 tsp baking powder
- 1/4 tsp salt
- 2 cups flour
- 1 cup milk
- 1 1/2 cups frozen blueberries (or fresh when in season)
- Turbinado or Demerara sugar for sprinkling on top
- Preheat your oven to 375ºF and line 18 muffin cups
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer (or another medium bowl), beat the butter on med-high speed until soft and creamy. Add the sugar, and beat until the mixture is pale yellow and fluffy (about 3 minutes).
- Add the eggs, one at a team, beating after each to incorporate. Mix in the vanilla.
- Add half of the flour and mix on low until combined. Add half of the milk, mix. Repeat with the remaining flour mixture and milk.
- Use a spatula or wooden spoon to fold the blueberries into the batter.
- Scoop the batter into the 18 prepared muffin cups (a cookie scoop works amazing for this!). Top each with a sprinkling of turbinado or demerara sugar.
- Bake for 18-22 minutes, until the tops are lightly browned, and a toothpick inserted into the center of a muffin comes out clean.
Make sure to take the blueberries out of the freezer just before adding to the batter. This helps prevent the batter from becoming stained purple. Don't worry if it does, it doesn't change the taste at all!
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