Blueberry Muffin Recipe
Make Blueberry Muffin Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Muffin Batter
Topping (optional)
Method
Muffin Batter
- 1
Preheat and prepare pan
Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups. Position a rack in the center of the oven.
- 2
Dry ingredients
In a large bowl, whisk together 2 cups all-purpose flour, 3 tablespoons granulated sugar, 2 teaspoons baking powder, and 1 teaspoon fine salt until evenly combined.
- 3
Wet ingredients
In a separate medium bowl or large measuring cup, whisk together 1 cup whole milk, 1 large egg, 4 tablespoons (1/4 cup) melted and slightly cooled unsalted butter, 1 teaspoon vanilla extract, and 3 tablespoons milk (extra) until blended.
- 4
Combine batter
Make a well in the center of the dry ingredients and pour the wet mixture in. Using a rubber spatula or wooden spoon, gently fold the ingredients together just until no dry streaks remain. The batter should be slightly lumpy — avoid overmixing to keep muffins tender.
- 5
Add blueberries
Lightly toss 1 cup blueberries with 1 teaspoon of flour (reserve from dry) if desired to prevent sinking. Gently fold the blueberries into the batter until evenly distributed. If using frozen blueberries, fold them in straight from the freezer to minimize color bleed.
- 6
Portion batter
Divide the batter evenly among 12 muffin cups, filling each about two-thirds full (roughly 3 tablespoons to 1/4 cup per cup depending on size). Smooth tops slightly with a spoon.
Topping (optional)
- 7
If using the topping, combine 2 tablespoons demerara or turbinado sugar, 2 teaspoons all-purpose flour, and 2 tablespoons cold cubed unsalted butter in a small bowl. Use your fingertips or a pastry cutter to rub the butter into the sugar and flour until coarse crumbs form. Sprinkle a pinch of the crumb topping over each muffin cup just before baking.
Bake and finish
- 8
Bake in the preheated 400°F (200°C) oven for 5 minutes, then reduce the oven temperature to 375°F (190°C) and continue baking for 12–15 minutes more, or until the muffin tops are golden and a toothpick inserted into the center (avoiding blueberries) comes out clean or with a few moist crumbs. Total bake time ~17–20 minutes.
- 9
Remove muffins from the oven and let them cool in the tin for 5–10 minutes. Transfer muffins to a wire rack to cool completely or serve warm.