+

Very Blueberry Muffins

Very Blueberry Muffins

Ingredients (9)

  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon fine salt
  • 3/4 cup granulated sugar, plus 2 teaspoons for sprinkling
  • 8 tablespoons unsalted butter (1 stick), melted, plus more for coating the muffin pan if needed
  • 1/2 cup heavy cream
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 2 cups fresh or frozen blueberries
Try Amazon Fresh
Nutritional Information
  • Calories178
  • Fat4.72g
  • Saturated fat2.58g
  • Trans fat0.0g
  • Carbs30.64g
  • Fiber1.09g
  • Sugar15.43g
  • Protein3.32g
  • Cholesterol44.59mg
  • Sodium173.84mg
  • Nutritional Analysis per serving (12 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Packed with berries and finished with a sprinkle of sugar for a crunchy, sweet top, these tender, moist blueberry muffins are perfect for breakfast or an afternoon snack. Wash it down with our cold-brew coffee recipe.

Game plan: The muffins will last up to 3 days when stored at room temperature in an airtight container.

This dish was featured as part of our Recipes for Summer Ingredients photo gallery. If you want to put a little twist on the classic, try our Almond–Whole Wheat Blueberry Muffins recipe and our Blueberry Cornbread Muffins recipe too.

Instructions

  1. 1Heat the oven to 400°F and arrange a rack in the middle. Place cupcake liners in a 12-well muffin pan; alternatively, coat the wells with butter. Set the pan aside.
  2. 2Whisk together the flour, baking powder, and salt in a large bowl to break up any lumps and aerate the mixture; set aside.
  3. 3Whisk together 3/4 cup of the sugar, the melted butter, cream, eggs, and vanilla extract in a medium bowl until smooth. Add this and the blueberries to the flour mixture and stir until just evenly mixed (a few lumps will remain), about 30 strokes. (Do not overmix; the batter should be thick, but the ingredients should be evenly incorporated.)
  4. 4Fill the muffin wells completely, and then evenly sprinkle the remaining 2 teaspoons sugar over top. Bake until a toothpick inserted in the center comes out clean, about 20 minutes. Let the muffins cool in the pan on a wire rack for 5 minutes. Remove from the pan and serve.
Load Comments

Recommended from Chowhound

What Is Chuseok (aka, Korean Thanksgiving)?
Explore

What Is Chuseok (aka, Korean Thanksgiving)?

by Eileen Cho | As a Seoul born, Korean American raised on the west coast of the United States, I always felt like...

Did You Know Oktoberfest Started as a Wedding Celebration?
Explainers

Did You Know Oktoberfest Started as a Wedding Celebration?

by Toniann Pasqueralle | This year, from September 21 to October 6, the world is celebrating Oktoberfest. To most (myself included...

The Ultimate "Farewell Summer, Hello Fall" Guide
Recipe Round-Ups

The Ultimate "Farewell Summer, Hello Fall" Guide

by Chowhound Editors | Summer produce—heirloom tomatoes, peaches, corn—is still available in many places, but we can feel...