Blueberry muffins were a staple in our house. I remember a tower of Jiffy boxes stacked next to the cereal in our cupboard above the stove. Whenever my mom would take one down, we would beg her to let us help stir everything together. She taught us how to measure oil and crack eggs and not to over-mix.
The tiny specks of blueberries poking out in the batter dazzled us, and we devoured the muffins straight out of the oven, still warm and soaked in butter.
I started making muffins from scratch when I worked at the Blue Heron Coffeehouse, and the recipe has been used everywhere I have worked.
Over the years I’ve made changes: adding a little more sugar and fruit and a bit of butter along with the oil.
It’s much better than breakfast out of a box, but that same nostalgic feeling is there.
More Muffin Recipes:
Quick and Easy Blueberry Muffins
- 2 1/2 cups [355 g] all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons grated lemon zest
- 4 tablespoons [57 g] unsalted butter melted and slightly cooled
- 1/2 cup [112 g] canola oil
- 1 1/4 cups [300 g] buttermilk
- 2 teaspoons pure vanilla extract
- 3/4 cup [150 g] granulated sugar plus extra for sprinkling
- 1 large egg
- 1/4 cup [60 g] lemon juice
- 2 heaping cups [285 g] blueberries fresh or frozen
- Adjust an oven rack to the lower middle position and preheat the oven to 375F [190C]. Place liners in two standard 12-cup muffin tins.
- Whisk the flour, baking soda, baking powder, salt, and lemon zest in a large bowl. Make a well in the center.
- In a large bowl or liquid measuring cup, whisk the butter, oil, buttermilk, vanilla, sugar, egg, and lemon juice until completely combined. Pour the wet ingredients into the well in the dry ingredients and mix gently with a spatula until almost combined. Fold in the blueberries until just incorporated, being careful not to overwork the batter (the batter should not be completely smooth; there should be some visible lumps and bumps).
- Scoop the batter into the prepared tins, filling the muffin cups two-thirds full. Sprinkle the tops generously with sugar. Bake 18 to 22 minutes, until the edges are golden brown and a wooden skewer or toothpick inserted int the center comes out clean.