These muffins definitely live up to their name: best blueberry muffins. They’re a tried and true staple at our house. I first came across this recipe in my Everyday Food magazine, and we’ve been making them and eating them ever since!
Prep time: 10 minutes
Total time: 35 minutes + cooling
What you’ll need:
¾ cup (1 ½ sticks) unsalted butter, melted, plus more for pan
2 cups all-purpose floor (spooned and leveled), plus more for pan
2 large eggs
½ cup whole milk
½ teaspoon pure vanilla extract
¾ cup granulated sugar
2 teaspoons baking powder
½ teaspoon salt
2 tablespoons sanding sugar (optional)
What to do
1 – Preheat over to 375 degrees, with rack in lower third. Butter and flour a standard 12-cup muffin pan, tapping out excess. Set aside.
2 – In a small bowl, whisk together butter, eggs, milk, and vanilla; set aside. In a large bowl, whisk together dry ingredients; make a well in the center. Add egg mixture to well. With a rubber spatula, gently stir ingredients just until batter is moistened (do not overmix; a few lumps are fine). Add mix-ins, if desired.
3 – Spoon batter into prepared muffin cups, filling each about two-thirds full; sprinkle with sanding sugar, if desired. Bake until a toothpick inserted in center of a muffin comes out clean, 15 to 20 minutes. Loosen muffins and tip them on their sides to cool in pan. Serve warm or at room temperature (muffins are best the day they are made.
At the end of Step 2, fold 1½ cups semisweet chocolate chips or blueberries into batter.
Note: I almost never have unsalted butter or whole milk on hand, so I substitute salted butter and cut back on the salt. I also substitute 2 % milk, which works fine.