Everyone needs a good recipe for blueberry muffins, and this recipe is it! These muffins are soft and buttery, packed with blueberries and topped with a crunchy streusel topping.
There are two secrets to making the very best blueberry muffins every time. First, don’t over mix the batter. This will ensure a tender crumb. Second, toss the blueberries with a bit of flour before folding them into the batter. This will ensure your batter stays yellow, rather than turning purple.
If you’re not in the mood to make the streusel topping, generously sprinkle muffins with Sugar In The Raw for a crunchy, golden finish. Yum! Need some other easy breakfast ideas? Try our Buttermilk Biscuits, Simple Vanilla Scones, Easy Egg Cups, Coffee Cake, or Sausage & Egg Casserole. Enjoy!
4 Responses
A couple of years ago purchased the blue muffin pan recommended for your muffins. Do you still recommend it or do you prefer the ceramic coated pan. Just curious.
Thank you for the blueberry muffin recipe.. can’t wait to try. Louise
Hi Louise! I do like the blue silicone muffin tray. The only downside is that the muffin cups are a little small, especially for bigger bakery-style muffins. For bigger muffins, I like the ceramic coated pan. Also, after using both, I’ve found that the ceramic coated pan is easier to clean than the silicone version. Some crumbs can get stuck down in the edge of the silicone cups. I haven’t had that issue with the ceramic pan. Hope that helps! Thank you for watching. Big hugs, Marie
I would like the new blueberry muffins recipe that you have on your YouTube channel a few days ago please
Hi George! Sorry for the delay. I just posted the bakery-style recipe. Here is the link: https://mariesaba.com/recipes/bakery-style-blueberry-muffins/
Let me know if you need anything else. I’m happy to help! Hope you enjoy the muffins. Best, Marie