Topped with a crispy sugar topping and packed with juicy blueberries, these blueberry muffins will make your morning right. The recipe can be conveniently made with either fresh or frozen blueberries and takes almost no time to make and get in the oven!
Types of Toppings for Blueberry Muffins
A muffin isn’t really a muffin unless it has a delicious muffin top! I personally prefer simply using Turbinado sugar and that’s what I’m doing here in this recipe. It’s easy and the muffin top comes out crunchy and sweet. Here are a few other ideas to top your blueberry muffins.
- Streusel
- Walnuts and Brown Sugar
- A Flavored Glaze
- Oatmeal and Brown Sugar
- Poppyseeds
Adjust Your Seasoning for the Season!
There’s no reason why you can’t make slight adjustments to this very simple recipe. Small changes make a big different. In the winter, I like to add cinnamon and nutmeg to my batter. This creates a warm and cozy blueberry muffin that seems to scream a hot cup of tea beside the fire. In the spring and summer, I like to add stick with vanilla, lemon, or almond extract. This makes a brighter and lighter flavor for the muffin.
How to Bake Blueberry Muffins in a Tiny Kitchen
Baking this blueberry muffin recipe from scratch is pretty easy, but you need to have the right equipment. Obviously, you need access to an oven to bake them. The other logistical challenge is the muffin pan. I have a microwave/convection oven in my RV, so I don’t have the oven space for a traditional muffin/cupcake pan.
Originally I was looking at getting a circular muffin pan. I ended up using these silicone baking cups and I absolutely love them. You don’t even need to use I don’t even use anything to hold them. Just sit them on my circular oven tray and fill them up. The silicone is sturdy enough to let the muffins (or cupcakes) rise without losing side support. It’s lovely.
The cleanup is super easy and consists of a bowl, measuring tools, a spoon, and your baking pan (or baking cups). I personally prefer my muffins to be completely cooled before eating them, so I recommend making them the evening before you want them. That way you benefit from baking when it’s cool–so you don’t heat up your house–and you don’t have to put in a lot of effort when you first wake up.
That’s it!
Give this recipe for Blueberry Muffins a shot and let me know what you think. Don’t forget to come back and give me your rating. If you have any questions or find other substitutions that are yummy, feel free add those in your comments! As always, if you like this recipe, please share it on social media so other people know about it too. Let’s eat!
Ingredients
- 1/2 cup unsalted butter (softened)
- 1 cup sugar
- 2 large eggs (room temperature)
- 1/2 cup half and half
- 2 cups all-purpose flour (plus 1 tbsp for the blueberries)
- 2 tsp baking powder
- 1/2 tsp salt
- 2 1/2 cups blueberries (fresh or frozen)
- 1 tsp almond extract
- 1/4 cup turbinado sugar (for sprinkling on top)
Instructions
- Heat the oven to 400℉.
- In medium mixing bowl, cream the butter and sugar then add eggs, almond extract, and half and half. Mix well.
- Add the baking powder, salt, and 1/2 of the flour. Mix until incorporated. Add the remaining flour and mix until there are no large pockets of flour left. Do not over mix.
- Toss the blueberries in 1 tablespoon of flour until lightly coated, then gently fold into the batter.
- Spoon the batter evenly into a greased muffin cups or cupcake liner about 2/3 full then sprinkle the tops with a generous layer of turbinado sugar.
- Bake for 20 minutes or until they are golden brown and a toothpick tested in the middle-most muffin comes out clean.
- Cool before serving.
Nutrition
Notes
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