Best of the Best Blueberry Muffins
Big Blueberry muffins with a crusty sugar topping. A recipe I got from my Grandma. The blueberries and the sweet batter are fabulous together. Favorites of all who have tried them. Quick and easy, made with few ingredients. Remember to use paper liners!
Big Blueberry muffins with a crusty sugar topping. A recipe I got from my Grandma. The blueberries and the sweet batter are fabulous together. Favorites of all who have tried them. Quick and easy, made with few ingredients. Remember to use paper liners!
- Carbohydrate 32.9858100308398 g
- Cholesterol 22.1227777943992 mg
- Fat 8.2698650066199 g
- Fiber 0.563236121761952 g
- Protein 3.60540277998766 g
- Saturated Fat 5.13736178184941 g
- Serving Size 1 1 muffin (90g)
- Sodium 312.073805878228 mg
- Sugar 32.4225739090779 g
- Trans Fat 0.624094139421653 g
- Calories 219 calories
Step-by-step
- Position rack in the middle of oven. Preheat oven to 375 degrees F (190 degrees C). Spray the top of a muffin pan with non-stick coating, and line with paper liners.
- In a large bowl, cream together the butter, 1 1/4 cups sugar and salt until light and fluffy. Beat in the eggs one at a time. Mix together 1 3/4 cup of the flour and baking powder. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Crush 1/4 of the blueberries, and stir into the batter. Mix the rest of the whole blueberries with the remaining 1/4 cup of the flour, and fold into the batter. Scoop into muffin cups. Sprinkle tops lightly with sugar.
- Bake in preheated oven for 30 minutes, or until golden brown, and tops spring back when lightly tapped.
Buttermilk does the foundational structural work in this batter by introducing acid that reacts with baking powder while tenderizing the gluten network of the flour. Fat molecules from unsalted butter trap air during the creaming stage, building the initial lift that prevents a heavy, dense crumb. Fresh fruit requires deliberate handling to avoid sinking to the bottom of each cavity. Tossing a portion of the berries in dry flour creates friction against the batter, keeping the fruit suspended evenly throughout the bake at 375 degrees F. Crushing a small fraction of those berries directly into the mixture releases natural pectin and moisture, dyeing the crumb while heightening fruit intensity without adding excess liquid.
The Mechanics of Texture and Crust
High sugar content produces the characteristic crunchy exterior. Sprinkling granulated sugar over the batter just before baking creates a crystalline crust as surface moisture evaporates during the 30-minute oven time. Overmixing the flour activates excess gluten development, which turns tender cakes rubbery. Folding ingredients gently until just incorporated preserves microscopic air pockets. Lining the pan with paper prevents the edges from frying in rendering butter.
- Prevent sunken fruit by ensuring blueberries are completely dry before coating them in flour.
- Test donateness by pressing the crown gently; it should spring back immediately without leaving an indentation.
- Store baked goods in an airtight container at room temperature for up to three days, or freeze them individually wrapped for up to two months.
- Reheat frozen specimens in a 300 degrees F oven for ten minutes to restore the crisp sugar crust.
