Blueberry Muffins

Light, airy, and bursting with juicy blueberries in every bite.

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Storytime

Who says blueberry muffins are only for breakfast? These fluffy blueberry muffins have a crunchy and caramelized demerara sugar topping are a breakfast favorite that can be enjoyed any time of day. Made with a simple batter and fresh blueberries, these muffins are easy to whip up and perfect for satisfying a sweet tooth. The key to their fluffiness lies in the baking powder, which gives them a light and airy texture that melts in your mouth. Topped with the slightly crunchy demerara sugar, these muffins are the perfect combination of sweet and savory. They're perfect for a lazy weekend brunch, or as a midday snack to satisfy your cravings.

Tools

Want to know what equipment I use to make this recipe? Check out the Tools for Blueberry Muffin Makers.

FAQs

I don't have a stand mixer...

That's not a question but I'll go with it. You can use a hand mixer but I definitely don't recommend trying to do this without some sort of mixing device.

Almost everything is in grams, can you convert it to US Standard?

I could, but no. I highly recommend getting a kitchen scale. It's honestly a lot easier to mise en place and scale things. Weighing your ingredients also guarantees the same results every time.

Can you make this into a traditional cake?

Yes, you can! The recipe below only makes 1 9-inch round, so double or triple it as you see fit and pair it with your preferred frosting.

For the cake: I'd recommend using a prepared 9-inch pan (greased and lined with parchment paper) and bake at 375 °F for 30-45 minutes. Check the center with a cake tester for doneness.

I don't like blueberries, so can I swap them for something else?

Try another berry! Raspberries and blackberries work really well here... Haven't tried strawberries though. Let me know what you try and how that goes!

Recipe