Just like in your favorite coffee shop these blueberry muffins will brighten any morning. The topping of the turbinado sugar gives that extra hint of sweetness on the muffin tops.
A good blueberry muffin is a great way to start off a morning. Just grab a cup of coffee and you have a nice a little breakfast. Plus Baldr absolutely loves these. It is always funny watching him do a little happy dance when they come out of the oven because he thinks they are all for him.
Making blueberry muffins
I like this recipe because it uses both buttermilk and regular milk instead of only regular milk. This will give a nice little tang to balance out the sweetness of the blueberries and turbinado sugar. However if you do not care for buttermilk using all regular milk works jus as well.
When making the muffins it is good to mash up a portion of the blueberries instead of using all whole blueberries. This will allow the flavor to mix well within the muffins. It also has the added benefit of keeping the muffins from feeling like they are 80% blueberry and 20% muffin.
Have you ever baked muffins or cake before and the fruit sinks all the way to the bottom and there is very little spread throughout? Well there are two reasons that happen. The first is the size of the fruit. You want to make sure that the fruit is cut relatively small. In the case of blueberries they are already the correct size.
The other reason is the lack of flour. By tossing the fruit in flour first it will create a small barrier that causes the flour to stick to the fruit better. Also with fresh fruit this flour will help absorb some of the liquid from the fruit making it less “slippery”. This will help keep the fruit from sinking to the bottom during baking.
Favorite Café Blueberry Muffins
- Stand mixer with paddle attachment
- Muffin pan
- Muffin/Cupcake liners optional
- Mixing Bowl
- ½ cup butter unsalted, softened
- ¾ cup brown sugar packed
- ¼ cups sugar
- 2 eggs room temperature
- ½ tbsp vanilla extract
- 2 cups flour
- ½ tsp salt
- 2 tsp baking powder
- ¼ cup milk
- ¼ cup buttermilk
- 2 cups blueberries washed, stems removed
- 1 tbsp turbinado sugar
- Preheat the oven to 375 or gas mark 5. Grease or line muffin pan.
- Remove 2 tablespoons of flour and set aside. In a bowl whisk together the remaining flour, salt and baking powder and save for later.
- In a stand mixer with paddle attachment on medium high speed cream the butter with the sugar and brown sugar. Do not add the turbinado sugar that this step it will be used at the end. Once the mixture is pale and light add the eggs, one at a time, beating for a minute after each addition the add the vanilla.
- Reduce the speed to slow and add half of the flour mixture and mix until just incorporated. Add the milk and buttermilk and mix until just incorporated and finish with the rest of the flour mixture.
- Remove 1/2 cup blueberries and place in a mixing bowl, and crush with a fork, and mix into the batter. Toss the remainder of the blueberries the remaining 2 tablespoons of flour and fold into the batter.
- Fill the greased/lined muffin pan with the batter and sprinkle the tablespoon of turbinado sugar over the tops of the muffins, and bake about 30 minutes. Or until a toothpick or knife inserted comes out clean. (It can have some blueberry reside on it)
- Remove muffins from tin and cool at least 30 minutes.