Packed with berries and finished with a sprinkle of sugar for a crunchy, sweet top, these tender, moist blueberry muffins are perfect for breakfast or an afternoon snack. Wash it down with our cold-brew coffee recipe.
Game plan: The muffins will last up to 3 days when stored at room temperature in an airtight container.
This dish was featured as part of our Recipes for Summer Ingredients photo gallery. If you want to put a little twist on the classic, try our Almond–Whole Wheat Blueberry Muffins recipe and our Blueberry Cornbread Muffins recipe too.
- Yield: 12 muffins
- Difficulty: Easy
- Total: 40 mins
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 3/4 cup granulated sugar, plus 2 teaspoons for sprinkling
- 8 tablespoons unsalted butter (1 stick), melted, plus more for coating the muffin pan if needed
- 1/2 cup heavy cream
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 cups fresh or frozen blueberries
- Heat the oven to 400°F and arrange a rack in the middle. Place cupcake liners in a 12-well muffin pan; alternatively, coat the wells with butter. Set the pan aside.
- Whisk together the flour, baking powder, and salt in a large bowl to break up any lumps and aerate the mixture; set aside.
- Whisk together 3/4 cup of the sugar, the melted butter, cream, eggs, and vanilla extract in a medium bowl until smooth. Add this and the blueberries to the flour mixture and stir until just evenly mixed (a few lumps will remain), about 30 strokes. (Do not overmix; the batter should be thick, but the ingredients should be evenly incorporated.)
- Fill the muffin wells completely, and then evenly sprinkle the remaining 2 teaspoons sugar over top. Bake until a toothpick inserted in the center comes out clean, about 20 minutes. Let the muffins cool in the pan on a wire rack for 5 minutes. Remove from the pan and serve.