This is the best blueberry muffin recipe ever. These big blueberry muffins are loaded with smashed and whole blueberries, moist from buttermilk, and have a crunchy sugar crust topping.
Prep Time15 minutesmins
Cook Time25 minutesmins
Total Time40 minutesmins
Course: Bread/Muffin, Breakfast, brunch
Keyword: blueberry muffin recipe, how to make blueberry muffins, the best blueberry muffins
Author: Amanda Finks
1/4cupunsalted butter1/2 stick
2cupsblueberriesdivided (fresh, or thawed & patted dry if from frozen)
1 1/2teaspoonsbaking powder
4Tablespoonscourse sugarturbinado sugar like Sugar In The Raw, or sanding sugar
Preheat oven to 375°F. Line a muffin tin with 12 paper liners. Lightly spray the inside of the paper liners with cooking spray.
In a large mixing bowl, add the butter. Heat until the butter is just melted (either in a microwave or double boiler on the stove top).
Add the granulated sugar and oil to the melted butter. Whisk together.
Add 1/2 cup of blueberries to the bowl. Use the back of a fork to mash the berries and release some of their blueberry juice.
Add the buttermilk, eggs, vanilla, lemon zest, and salt to the bowl. Whisk until the eggs are completely incorporated in the liquid.
Add the baking powder and baking soda. Whisk to incorporate.
Add the flour and remaining 1 1/2 cups of blueberries. Gently stir/fold the batter just until no dry flour remains (batter will be thick & a little lumpy).
Divide the batter between the 12 muffin cups (the muffin liners will be completely full & mounded in the center). Sprinkle each muffin with 1 teaspoon of turbinado sugar.
Bake on a center oven rack for 25-27 minutes. Cook until the tops are golden and a toothpick inserted into the center of a muffin comes out with moist crumbs or blueberries, but no raw batter. Cool for 10 minutes in the muffin pan. Then, remove the muffins to cool on a wire rack until ready to serve warm or room temperature.