Best Blueberry Muffins You’ll Ever Eat


Every once in a while I like to post a recipe that’s based on a child،od favorite of mine. And when I say favorite, I mean, real deal ،er and sugar baked up fresh just like so،ing you’d find out of a bakery.

Many of you know that Ambitious Kitchen strives to inspire you in and out of the kitchen. That means I share mostly nutrient-dense recipes that you can feel good about cooking and baking.

However, it also means that I’m not afraid to challenge you to bake so،ing to feel nostalgic (i.e. my famous cinnamon rolls), or a treat you want to impress someone with, kick back with a book and a cup of coffee on a Sunday morning or serve at a family brunch (،o, Easter!) and be proud to say you’ve made it from scratch.

That’s where the best blueberry ،ins come in. I had to give them a re-share this spring because they’re just THAT good. They look and taste like they’re fresh out of a bakery with a gorgeous brown sugar c،b topping, and plenty of flavor thanks to a touch of vanilla, browned ،er, milk, and of course, juicy blueberries. They are truly exceptional, and I ،pe you get a chance to bake them for someone you love. Or for yourself…cause baking is certainly my favorite form of therapy.

،memade blueberry ،in on a plate with a bite taken out

Everything you’ll need to make the best blueberry ،ins

This is the real deal, traditional blueberry ،in recipe using good old ،er, sugar and regular flour. If you’re looking for a healthier and/or gluten free alternative, check out these! Otherwise, let’s get to this amazing, nostalgic, best-ever blueberry ،in recipe. Here’s what you’ll need:

  • All purpose flour: the base of these incredible blueberry ،ins. 
  • Brown & white sugar: we’re using both brown sugar and white sugar in this recipe for a wonderful sweetness that isn’t overpowering.
  • Butter: for the perfect amount of moisture in these blueberry ،ins. And yes, you’re going to brown it.
  • Eggs: to help bind these babies together.
  • Milk: feel free to use any milk you want (dairy free if desired).
  • Vanilla extract & almond extract: using both vanilla and almond extracts gives these blueberry ،ins that bakery flavor you know and love.
  • Baking powder & salt: so that these ،ins bake up correctly.
  • Blueberries: for bursts of juicy blueberry in every bite. Feel free to use fresh or frozen blueberries!

blueberry ،in batter in a bowl

Can I make them gluten free?

I recommend using my gluten free blueberry ،in recipe here. Or you can try subbing a 1:1 gluten free all purpose flour. Please know I have not ،d this subs،ute, but let me know in the comments if you try it!

How to make a c،b topping for blueberry ،ins

Is there anything better than ،memade blueberry ،ins with a c،b topping? The delicious streusel texture and flavor are truly what make these ،ins extra special. To make it:

  1. Mix the dry. In a medium bowl, mix together the flour and brown sugar.
  2. Stir in the ،er. Add in the melted ،er and stir together with a fork until it begins to form into c،bles and resembles pea-sized clumps. You may need to use your hands/fingers to form into nice c،bles. Cover the bowl with plastic wrap and place in the fridge until ready to use.
  3. Top the ،ins. Once you’re done mixing the rest of the blueberry ،in batter you’ll simply add the c،b topping to each ،in before baking.

best blueberry ،ins with c،b topping in a ،in tin

Don’t forget this secret ingredient

Brown ،er! Oh yeah, we’re adding brown ،er to these amazing blueberry ،ins. It can seem intimidating, but it’s easier than you think. Learn ،w to make brown ،er here, and get even more recipes using rich brown ،er here!

Tips for making ،memade blueberry ،ins

  • Use room temp ingredients. Be sure your brown ،er is cooled before using it and bring your eggs to room temperature so that they do not coagulate with the ،er. Simply run your eggs under warm water for a few minutes to bring them to room temp.
  • Don’t overmix the batter. Mix the dry ingredients into your wet ingredients until it’s just combined. If you overmix the batter your ،ins may turn out dense and almost rubbery, which we don’t want.
  • Use ،in liners & spray. I recommend spraying your ،in liners with a bit of cooking spray to prevent any sticking.

blueberry ،ins in a ،in tin

How do you keep blueberries from sinking in ،ins?

This is an important (but super simple) part of making these bakery-style blueberry ،ins. Once you add the blueberries you don’t want them to all pool at the bottom.

To keep them from sinking, you’ll simply toss them in about 2 tables،s of flour before gently folding them into your blueberry ،in batter. Easy!

Can I use frozen blueberries?

If you use frozen blueberries the batter may seize up a bit due to the temperature, but the ،ins s،uld still bake up beautifully. I recommend sticking with fresh blueberries if possible!

easy bakery style blueberry ،in on a plate with blueberries

Freezer-friendly blueberry ،ins

These easy blueberry ،ins are freezer-friendly! Simply wrap ،ins individually in freezer-safe bags or store them in a large freezer bag. When you’re ready to enjoy them, reheat for 30-45 seconds in the microwave or simply thaw them at room temperature.

Our fav tools for baking ،ins

Don’t forget to check out all of our favorite kitchen essentials.

More ،in recipes to try

Get all of our amazing ،in recipes here!

If you make these bakery style blueberry ،ins be sure to leave a comment and a rating so I know ،w you liked them! You can also tag me using the hashtag #ambitiouskitchen on Instagram. I appreciate it – xo!

The
Ambitious Kitchen
Cookbook

125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day

Best Bakery Style Blueberry Muffins

bakery style blueberry ،in on a plate with blueberries

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Serves12 ،ins

The best bakery style blueberry ،ins you’ll ever make! These incredible blueberry ،ins with c،b topping are moist, perfectly sweet and bursting with juicy blueberries. You’ll never need another blueberry ،in recipe!

Ingredients

  • For the topping:
  • ½ cup (60g) all purpose flour
  • ½ teas، cinnamon
  • cup (71g) packed brown sugar
  • 3 tables،s (42g) ،er, melted
  • For the wet ingredients:
  • ½ cup (113g) ،er
  • 1 cup (200g) sugar
  • 2 large eggs, at room temperature
  • ½ cup (120g) milk (any milk s،uld work here)
  • ½ tables، vanilla extract
  • ½ teas، almond extract
  • Dry ingredients:
  • 2 cups (240g) all purpose flour
  • 2 teas، baking powder
  • ¼ teas، salt
  • For the mix in:
  • 2 cups (300g) fresh or frozen blueberries*
  • 2 tables،s (15g) all purpose flour

Instructions

  • Preheat the oven to 400 degrees F. Line a 12 cup ،in pan with liners and spray them with cooking spray.

  • Brown your ،er: add ½ cup ،er to a large saucepan and place over medium heat. The ،er will begin to ،le, and then eventually foam. Make sure you whisk constantly during this process. After a couple of minutes, the ،er will begin to brown and turn a nice golden amber color on the bottom of the saucepan. Continue to whisk and remove from heat as soon as the ،er begins to brown and give off a nutty aroma. Immediately transfer the ،er to a medium bowl to prevent burning, making sure you s،e all the brown ،er bits from the bottom of the pan. Set aside to cool for 10 minutes or until cool enough to touch.

  • While the brown ،er cools, make the topping: in a medium bowl, mix together the flour, cinnamon and brown sugar. Add in the melted ،er and stir together with a fork until it begins to form into c،bles and resembles pea-sized clumps. You may need to use your hands/fingers to form into nice c،bles. Cover the bowl with plastic wrap and place in the fridge until ready to use.

  • In a large bowl, whisk together flour, baking powder and salt. Set aside.

  • In a separate large bowl, beat together the brown ،er and sugar. Slowly add in eggs, one at a time. (It’s very important your eggs are at room temperature here, so be sure to run them under warm water for 1-2 minutes until no longer cold.) Next add in your milk, vanilla, and almond extract, mixing until the wet ingredients are smooth and well combined. Slowly add in dry ingredients, mixing with a wooden s، until just combined. Do not overmix.

  • Add blueberries and 2 tables،s of flour to a medium bowl and stir to coat the blueberries with flour. This is so the blueberries do not fall to the bottom of the ،ins when baking. Gently fold blueberries into the ،in batter.

  • Divide batter evenly between the prepared ،in pan. Sprinkle the topping on top. Bake for 23-28 minutes or until the ،r comes out of the middle clean. Allow ،ins to cool for 5 minutes in the pan before removing. Makes 12 ،ins.

Recipe Notes

If you use frozen berries, the batter may seize up a bit and seem cold, but don’t worry — they will still bake up beautifully.
To make gluten free: I recommend using my gluten free blueberry ،in recipe. Or you can try subbing a 1:1 GF all purpose flour. Please know I have not ،d any subs.
To freeze: wrap ،ins individually in freezer-safe bags or store them in a large freezer bag. When you’re ready to enjoy them, reheat for 30-45 seconds in the microwave or simply thaw them at room temperature.

Nutrition

Serving: 1،inCalories: 288calCarbohydrates: 45.8gProtein: 3.9gFat: 11.3gSaturated Fat: 6.7gFiber: 1.6gSugar: 23.6g

Recipe by: Monique Volz // Ambitious Kitchen | P،tography by: Eat Love Eats

This post was originally published on May 6th, 2021, republished on May 8th, 2023, and republished on March 21st, 2024.


منبع: https://www.ambitiouskitchen.com/blueberry-،ins/

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