4.5 from 2 votes
Blueberry Muffins
Prep Time
15 mins
Cook Time
26 mins
Total Time
41 mins

How to make the best blueberry muffins from scratch by using the cake method rather than the muffin method, producing a perfect muffin and a tender crumb.

Course: Dessert
Cuisine: American
Servings: 12 Muffins
Author: Kelly Anthony
  • Non-stick cooking spray
  • 1 heaping cup fresh blueberries rinsed and dried
  • 1/2 cup unsalted butter
  • 2 cups plus 2 teaspoons, all-purpose flour, separated
  • 1 tablespoon baking powder
  • 3/4 teaspoon fine sea salt
  • 2/3 cup granulated sugar plus 2-3 teaspoons for topping (use decorative sparkling sugar for topping, if desired)
  • 1 large egg room temperature
  • Juice of a lemon
  • 1 teaspoon pure vanilla extract
  • 1 cup whole milk room temperature
  1. Place rack in center of oven and preheat the oven to 375°. Have ready a standard muffin tin with paper liners, and lightly spritz with nonstick cooking spray. In a small bowl, toss the dried blueberries in 2 teaspoons of flour and set aside until ready to use.
  2. In a small saucepan over medium heat, melt the butter and set aside to cool. If you do not have a stand mixer, cut butter into chunks and melt in a heat-proof measuring pitcher in 30 second increments in the microwave. Set aside, and allow to cool until luke-warm.
  3. In a medium-sized mixing bowl, whisk together the flour, baking powder and salt. Set aside until ready to use.
  4. In the bowl of a stand mixer fitted with a paddle attachment, combine 2/3 cup of sugar, egg, lemon juice and vanilla. Mix on medium speed until combined. Alternatively, use a large mixing bowl and a handheld mixer, or mix by hand.
  5. Slowly stream in the butter with the mixer on low, until well combined.
  6. Again, with the stand mixer on low, gradually add the dry ingredients in 3 additions, alternating with the milk. The additions will go in this order: Dry ingredients, milk, dry ingredients, milk, and lastly, dry ingredients. Do not overmix. Gently, fold in the blueberries using a mixing spoon.
  7. Fill the liners or muffin cup 3/4 of the way full, sprinkle with remaining sugar and bake 26-28 minutes, or until the tops are golden brown.
Recipe Notes

Consider using parchment paper muffin liners. If you don't have this kind, it's best to spray the muffin liners and the pan with cooking spray before adding the batter.