Classic Blueberry Muffin Recipe




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We woke up to a thunderstorm this morning.  Waking up to wild weather on a weekend when you don’t have anywhere you have to be is one of life’s great pleasures, and after two trembling Bichons were fed, walked, and towel dried within an inch of their lives, I sat down to enjoy it.  I love the serendipitous quality of coastal storms.  It’s black as night one minute, and then rays of light break through the clouds the next.  Pounding rain alternates with a silent drizzle.

We’re out of Thomas’s English Muffins, our go-to breakfast. That, combined with the dark cozy ambiance of the storm, and the fact that there is a pint of blueberries sitting in a colander next to the sink made me think of blueberry muffins.  Muffins are possibly one of my top ten favorite foods.  I have been searching for the perfect recipe for years…the kind I would be able to call up at a moment’s notice on a morning like this and whip up with whatever’s at hand.  They would be light, fluffy, moist and full of fruit and nuts.  But for some reason the perfect muffin has always eluded me.
This morning I did a quick Internet search for—not particularly imaginative, but it’s early—the best blueberry muffins.  I figure confidence is a good marker here…I want to quickly get passed all the mediocre muffins and head right for the winners.  I went with To Die For Blueberry Muffins,  A good title, and almost 5,000 reviews.  A promising starting point.
When I’m looking for a basic recipe I usually bypass my cookbooks.  Cookbook recipes tend to be complex and quirky, as if the authors feel like they have to justify themselves by being super creative. Ironically I won’t turn to my beloved Fannie Farmer for this either, because vintage muffin recipes don’t yield the super-sized, fluffy, chocked full of stuff kind of 21st century muffin that I crave.  There’s definitely a muffin generation gap going on here.
The recipe below reflects my changes…I added almonds, and almond and vanilla extracts for crunch and flavor, and substituted buttermilk for the milk.  I omitted the crumb topping and just sprinkled sugar on them.  They turned out great.

Classic Blueberry Muffins
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Classic Blueberry Muffins

Ingredients

  • 1 1/2 cups all-purpose flour
  • 3/4 cup white sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/3 cup buttermilk
  • 1/4 tsp almond extract
  • 1/4 tsp vanilla extract
  • 1 heaping cup fresh blueberries
  • 3/4 cup sliced almonds
  • sugar for dusting

Instructions

  1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
  2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt, baking powder and almonds. Place vegetable oil into a 1 cup measuring cup; add the egg and enough buttermilk to fill the cup. Add the extracts. Mix this with flour mixture. Fold in blueberries. Fill 6 muffin cups, (they will be heaping) and sprinkle with sugar.
  3. Bake for 20 to 25 minutes in the preheated oven, or until done

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13 Comments

  • Reply
    Sue
    June 27, 2011 at 12:10 pm

    Thanks, Louise. The Barefoot Contessa is my favorite these days, and I haven’t tried her recipe. I think I will while the blueberries are in season.

  • Reply
    Louise
    June 26, 2011 at 12:26 pm

    Those muffins look super yummy!! The addition of almonds and almond extract is a very good idea. Up until now I have been using the Barefoot Contessa recipe for blueberry muffins (in her Back to Basics book), which uses lemon zest. I also omit the crumble topping as I feel it is a bit too sweet. I will give your recipe a try!

  • Reply
    Sue
    June 26, 2011 at 1:19 am

    J and L—the muffins you are talking about must be like the pre-packaged Thomas’s English muffins I usually eat for breakfast. It makes me wonder what the origins of the American muffin are…I’ll have to look that up.

  • Reply
    Sue
    June 26, 2011 at 1:17 am

    Mary—I didn’t realize how much of a difference it would make using local blueberries in season. They were so much better than any blueberry muffins I’ve had in years. I’m determined to make the most of blueberries for the next month or so.

  • Reply
    Sue
    June 26, 2011 at 1:15 am

    mycustardpie—I know how you feel. When I lived in California I missed all kinds of weather. Even though it’s almost July, I am fine with the rain and cold. It just feels right to me.

  • Reply
    Sue
    June 26, 2011 at 1:13 am

    Susan and Rose—
    I’m addicted to all things almond, and I do think it was a good addition.

  • Reply
    Sue
    June 26, 2011 at 1:09 am

    Cathy–I think the best blueberry muffins I ever had were in Ogunquit! Was it the Grey Gull Inn?

  • Reply
    Rose
    June 25, 2011 at 11:09 pm

    Those muffins look YUMMY!

  • Reply
    Cathy
    June 25, 2011 at 6:22 pm

    will definitely try this recipe!

  • Reply
    From Beyond My Kitchen Window
    June 25, 2011 at 5:52 pm

    I woke up to thunder storms too this morning, but no delicious blueberry muffins. These look wonderful and I love the addition almond extract.

  • Reply
    mycustardpie.com
    June 25, 2011 at 5:26 pm

    I really like your changes to the recipe. I miss rain!

  • Reply
    Mary
    June 25, 2011 at 4:12 pm

    The finished muffins look delicious and blueberry muffins at this time of year are one of God’s gift to men. Do you have that lovely earthen smell following your storms? We do here and it is almost as good as a rainbow. Have a wonderful weekend. Blessings…Mary

  • Reply
    Jane and Lance Hattatt
    June 25, 2011 at 3:50 pm

    Hello Sue:
    Are muffins for breakfast a very American tradition? In the UK they were, in the past, always plain and flat, rather like a crumpet, and upon which one spread butter and ate them for afternoon tea around 4pm. Indeed, we still have a small domed dish, the base of which is about the size of a tea plate, which is called a Muffin Dish. Sometimes they are silver plated.

    That aside, yours really do look very delicious and we should be happy to eat them at any time of day.

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