I finally found my go-to blueberry muffin recipe. Took three tries, but this one’s a keeper.
- Tried two recipes that looked great, but turned out dry and disappointing
- Refused to use corn syrup
- Wanted a Dunkin-style muffin because their blueberry muffins are my favorite
- Found the perfect match that nails the flavor and texture
- If you love a moist, blueberry-packed muffin with a crispy top, this is the one to try
Nothing says, ‘hello fall’, more than a fresh baked muffin on a Saturday morning. Well, maybe a hot apple cider donut being eaten at a pumpkin patch in your flannel shirt would say it more? But why was it so difficult to find a delicious recipe for blueberry muffins?
It took me three tries. THREE. The first two recipes looked good. However, they turned out crumbly, dry, and bland. That was surprising because I liked the way the batter tasted for both of them. I can usually tell if a baked treat will be good if I try the batter, dough, or filling before it’s baked. Could there be some baking or measuring error on my part? Maybe. But muffins are not new for me. I’ve made plenty of delicious muffins on the first try.
The other dilemma I put myself in was I did not want to use corn syrup. I didn’t want to 1. buy a bottle of corn syrup just for this and 2. corn syrup is unhealthy so I just want to stay away from it.
Attempt #1
Attempt #2
Finding the right recipe for blueberry muffins
My favorite blueberry muffins are from Dunkin. I can feel the judgement, but I don’t care. They’re so moist, have the perfect amount of blueberry-to-batter ratio, and a crispy top. How I like to eat muffins is also a weird thing. I pull off the top. Eat the bottoms. Scoop and eat out of the top. Then, I eat the top shell last. So good.
After I hit a roadblock with the first two failed attempts, I started searching for recipes that were positioned as ‘Dunkin knockoffs’. And if you can believe it, the recipe I loved is exactly that. It’s a near identical match. It’s just perfect.
Blueberry Muffins
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 10 Jumbo
- Category: Breakfast
- Method: Baking
Description
A Dunkin Donuts inspired muffin.
Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup of sugar
- 1/2 cup of brown sugar
- 2 eggs
- 1 tbsp vanilla extract
- 2 1/3 cup of flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 1 cup buttermilk
- 1/4 cup sour cream
- 12 ounce package of frozen or fresh blueberries
- Coarse sugar for topping (can use granulated, too)
Instructions
- Preheat oven to 400 degrees F. Add muffin liners to your muffin tin.
- In a large bowl or stand mixer, beat butter and sugars together.
- Add in eggs, vanilla, and mix well.
- Combine remaining dry ingredients (flour, baking powder, baking soda, salt, and cinnamon) in a separate bowl.
- Pour the dry ingredients into the wet mixture and mix until combined.
- Add in the buttermilk then the sour cream and mix until incorporated.
- Time for blueberries. For fresh blueberries wash, dry, and remove any stems. For frozen, make sure they are thawed, drained, and pat dry. Take about 1/4 cup or less of the blueberries and crush them into the mix. Then gently fold in the remaining blueberries.
- Pour the batter into the cups all the way to the top. This recipe creates beautiful muffin tops that rise.
- Sprinkle coarse sugar (or granulated sugar) over the batter and place into the oven.
- Bake for about 25-30 minutes for jumbo muffins, or 15-20 minutes for regular sized muffins.
- Remove from the oven, let cool for 5 minutes in the muffin pans, and transfer muffins to a cooling rack.