This classic blueberry muffin is light and tender and will not dry out overnight. A crunchy sugar topping provides a nice contrast to the fluffy muffin. You’ll want to make these muffins again!
It was Teacher Appreciation Week at preschool recently, and I knew what I wanted to bake Addie’s teacher. I wanted to bake her some classic blueberry muffins since she gets to school pretty early and barely has time to eat a good breakfast. Addie said that she sees her teacher eating yogurt in the mornings.
I’ve brought them Greek yogurt muffins before and thought it would be fun to try a classic blueberry muffin recipe. This came from a cookbook that I already own, and the authors are good old Southern bakers. Having gone to college in the South, I know that Southerners really know their food. I knew this recipe would not disappoint. Normally, I would replace the butter and oil with applesauce, but I left the ingredients as-is to see how the muffins would turn out.
As expected, the muffins were soft and fluffy. Each bite yielded a tender and light crumb, and the muffins did not dry out overnight. The coarse sugar on the muffin tops provided a nice textural contrast to the airy muffin base. This is definitely a recipe worth keeping if you aren’t counting calories. Addie said she wasn’t hungry yet ate one and a half of these one afternoon. For a girl who wasn’t hungry, she certainly ate her share of muffins!
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Classic blueberry muffins
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup canola oil
- 4 Tablespoons unsalted butter melted and cooled slightly
- 1/2 teaspoon vanilla extract
- 2 large eggs
- 3/4 cup milk of choice
- 1 cup fresh or frozen blueberries if frozen, do not thaw
- Coarse sugar for sprinkling optional
- Preheat your oven to 350 degrees F. Generously grease a standard muffin pan and set aside (I used a silicone muffin pan and did not grease it).
- In a large bowl, whisk together the flour, sugar, baking powder and salt. Set aside.
- In a medium sized bowl, mix together the oil, melted butter, vanilla, eggs and milk. Transfer this to the large bowl with the dry ingredients. Fold gently until a few dry streaks remain.
- Gently add the blueberries and fold until no dry streaks remain. You do not want to overmix the batter.
- Evenly distribute the batter into your prepared muffin pan and bake in your preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow muffins to cool before serving.