Here’s the fact about blueberry muffins – they are the prettiest kind of muffin. I mean that fully and wholeheartedly. It all stems back to the way that blueberries are called “blue” berries, but technically they’re purple when they get cooked? Yeah, prettiest muffins, hands down.

These muffins, though? They’re beautiful in both color and texture, flavor and appearance. They are so so simple to make, filled with beautiful berries, and quick to bake. Oh, and they small amazing, too. 😉

The best thing about these, though is that they’re light and fluffy, and made with simple ingredients that you probably already have in your home!

Should I use fresh or frozen blueberries?

Please only use fresh blueberries in this recipe! Frozen blueberries will cause extra moisture and weight in the batter which would lead to soggy bottoms. And we don’t want that!

I want to use brown butter instead of just melted butter! How do I do that?

Brown butter is simple but adds so much flavor (sort of a caramel-y note) to recipes! You’ll want to heat butter in a small stovetop pot or pan over low-medium heat. continuously lightly stir the butter over the heat until it is fully melted and begins to simmer. The butter will begin to brown and become frothy on top. The longer you summer it and lightly stir, the more brown it will become, thus developing more flavor. I like to brown my butter until it is very dark, but be sure to keep the heat on low- medium low, and stir continuously.

How do I measure the brown butter?

Always measure after you’ve made the brown butter! In this case, prepare the brown butter and then measure it. As you can imagine, you’ll love some of the butter as it heats up and simmers off. I like to measure about a 1 – 2 tablespoons more than the recipe calls for before browning the butter to be sure I will have enough.

What’s with the changing temps of the oven? Do I have to?

Baking these muffins at two different temperatures will help them rise beyond normal muffins! Think of them more as bakery-style (high domed muffins). This is achieved by first baking the muffins for 5 minutes at 425 degrees, and then continuing to bake them for the remainder of the time at 350.

As a quick tip for the changing oven temps – do not take the muffins out of the oven when you change the temperature! Just simply turn the oven down in temperature and continue baking. 🙂 Super simple!

Easy Fluffy Blueberry Muffins

5 from 1 vote

Recipe by Lindsey Goldschmidt

Servings

muffins

Cooking time

minutes

Ingredients

3/4 cup Blueberries
1/2 cup Butter (brown butter for extra flavor! 🙂 )
1/4 cup Cane Sugar
1/3 cup Brown Sugar
2 Eggs (room temp)
2 Tbsp Milk of Choice
1 tsp Vanilla Extract
1 & 1/4 cup All Purpose Flour
1/2 tsp Baking Powder
1/4 tsp Salt
Optional Topping
1 tsp Turbinado Sugar

Directions

Preheat oven to 425 degrees Fahrenheit and line a muffin tin (recipe makes 6-7 muffins!)
To a large mixing bowl, add butter, cane sugar, brown sugar, milk, eggs and vanilla to a bowl. Whisk until thoroughly combined.
In a separate bowl, combine flour, baking powder, and salt. Mix with a fork to make sure the dry ingredients are well incorporated.
Then, add the blueberries to the mixture of dry ingredients and toss with a fork to cover the blueberries in the dry ingredients – this is essential as it prevents the blueberries from sinking to the bottom of the muffins!
Next, add the mixture of blueberries and dry ingredients to the bowl with the wet ingredients. Fold the dry ingredients in with the wet until well combined. Try not to over mix past when everything is combined, though – over mixing will make your muffins less fluffy and more tough, and we love a fluffy muffin over here on Simply Unbeetable!
Next, scoop the batter into your lined muffin cups, almost to the top, and let the batter rest for about 10 minutes. Then, sprinkle with Turbinado sugar over top.
Then, put your muffins in the oven and bake for 5 minutes at 425 degrees.
Then, turn the oven down to 350 degrees Fahrenheit and continue baking for 17 minutes. During this step, leave the batter in! No need to wait for the oven to cool down, just reset it to 350 and keep the muffins in for the remaining time (17 minutes). 🙂
Once finished baking, remove the muffins from the oven and let them cool for 15 – 20 minutes. Enjoy!

Notes

Store in an airtight container or airtight food storage bag with a clean paper towel also in the container! This will help absorb any extra moisture and will keep the muffins fresher longer. Blueberry muffins tend to build moisture quickly.