Vanilla Blueberry Muffins
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.
Ingredients
- 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
Instructions
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Preheat the oven to 400F.
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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.
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Mix in eggs and beat until incorporated. Add buttermilk and vanilla extract and blend.
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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.
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Fold in the blueberries.
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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.
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Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Cool 15 minutes. Remove from the pan and serve.