AMAZING Vanilla Blueberry Muffins for the muffin connoisseur. These Vanilla Blueberry Muffins are the muffins you search for at a bakery or coffee shop – crispy on top with a soft and fluffy middle. Flecked with vanilla bean and full of frozen wild blueberries. You’ll keep coming back for more.
More often than not I’m disappointed in homemade muffins. They never seem to have the perfect texture. Sometimes I’m unimpressed with bakery and coffee shop muffins too. What can I say, I’m a muffin snob. I mean if I’m going to consume the calories, they better be worth it.
So when I came across this recipe post on the SewFrench blog I thought it might just be the one. It’s a classic blueberry muffin recipe that was originally from Taste of Home Magazine. The batter is thick and very similar to my favorite Blueberry Coffee Cake recipe here – so I knew I was onto something.
I made a few tiny tweaks to boost the muffin height and cinnamon flavor. The only other change I want to try in the future is to make them into jumbo muffins because one is never enough.
How to soften butter for baking
When breakfast calls for blueberry muffins, I definitely don’t have time to wait for butter to soften on the counter. Here’s my trick to soften butter quickly:
- Place butter in wrapper on a hard surface.
- Using your palm, press down with your body weight and squish the butter to flatten it out.
- Repeat a few times, flipping it from one side to another until pliable and ready for creaming.
How to make vanilla blueberry muffins
These Vanilla Blueberry Muffins use Wyman’s frozen wild blueberries. They’re available at most grocery stores in the freezer section. Wild blueberries make a big difference in these muffins because they’re smaller which means you can distribute more blueberries throughout the batter. Plus wild blueberries are packed with flavor and better yet more antioxidants than regular blueberries- check out more info on wild blueberries and a Wild Blueberry Chai Smoothie recipe.
In 15 minutes you’ll have muffins in the oven.
Another 20 minutes and you’ll be ready to dig in.
I know it will be tough, but you need to let these cool for 15 minutes. The blueberry flavors come through so much more when they’ve had a chance to cool down.
These Vanilla Blueberry Muffins are crispy on top with a soft and fluffy middle. Flecked with vanilla bean and full of frozen wild blueberries. It's guaranteed to become your favorite blueberry muffin recipe.
- 1/2 cup unsalted butter, softened
- 1 cup sugar (reserving 1 Tbsp to top muffins)
- 1 Rodelle vanilla bean, scraped
- 2 large eggs
- 1/2 cup buttermilk
- 2 teaspoons Rodelle vanilla extract
- 2 cups all purpose flour
- 1 tsp cinnamon (plus extra to sprinkle on tops)
- 2.5 tsp baking powder
- 1/4 tsp Kosher salt
- 2 cups frozen wild blueberries I used Wyman's of Maine
Preheat the oven to 400F.
Grease a 12 cup muffin tin.
TIP: Unwrap the butter and use the wax wrapper to grease the cups.
In the bowl of standing mixer or a large bowl cream the butter, sugar and vanilla bean. Scraping down the sides a few times.
Mix in eggs and beat until incorporated. Add buttermilk and vanilla extract and blend.
In another bowl, whisk flour, baking powder, cinnamon, and salt. Add the dry mixture to the wet mixture. Mix just until everything is combined. The batter will be thick.
Fold in the blueberries.
Fill each muffin cups with the batter. Sprinkle the tops with reserved 1 Tbs sugar and a dash of ground cinnamon and a pinch of sea salt.
Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Cool 15 minutes. Remove from the pan and serve.
Can blueberry muffins be frozen?
Yes! These can absolutely be frozen. They are just as delicious warmed up for 20-30 secs in the microwave and I’ve done this many times to extend the freshness of my blueberry muffin for breakfast week. Of course the tops aren’t crispy anymore, but satisfying nonetheless.