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Blueberry Muffins

Alex Kornswiet
These have a bit of a sugar finish on the top, which caramelizes as they bake, and make for an extra delicious muffins. Make these fresh for the weekend, or just any weekday for yourself. You can half the recipe if you don't need as many, or double it for guests (or yourself!). I also put an option for frozen blueberries, so you don't have to wait around to make these, but I prefer fresh. If you do go with frozen berries, make sure to follow the instructions below so you avoid turning the whole muffin blue. 
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 16 large muffins

Ingredients
  

  • 1 cup white sugar
  • 2 large eggs
  • 1 cup vegetable oil
  • 2/3 cup milk
  • 2 teaspoons vanilla extract
  • 2½ cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup plain or vanilla yogurt
  • 2 cups fresh or frozen blueberries
  • 2 tablespoons white sugar for topping

Instructions
 

  • Preheat the oven to 375ºF
  • Prepare muffin tin(s) with the liners.
  • Prepare the blueberries - you can use fresh if you have them, but frozen blueberries are at the peak of freshness, less expensive, and last for a very long time in your freezer. I always have some on hand, in case I feel like making these muffins.
    FRESH - If your blueberries are fresh, you don’t have to prep them. Just add them as is to the batter. 
    FROZEN - These need the prep. Measure out your 2 cups of frozen blueberries, and place them in a strainer in the sink. Run cold water over them until the water coming from the blueberries runs clear. The water will start out blue, and if you skip this step, your muffins will be tinted blue as well. Once this is done, let them start to dry (they don’t need to be bone dry).
  • Add sugar, eggs, oil, milk, and vanilla to your bowl. Mix until combined.
  • Add flour, baking powder, and salt. Mix until combined, but don’t overmix - you just don’t want lumps.
  • Add vanilla yogurt, and mix until combined.
  • Toss your prepared blueberries in a little bit of flour - this helps keep them from lumping together in the batter or sinking to the bottom of the muffins.
  • Carefully fold the blueberries into the batter. To do this, pour the blueberries into the batter, and use a rubber spatula to slowly incorporate the blueberries into the batter. Folding means taking the rubber spatula, and gently guiding it along the sides and bottom of the bowl, bringing it up to “fold” the batter over itself. This is a gentle way to incorporate ingredients.
  • Evenly distribute the batter into 16 muffins. For these, you will fill the batter to the top of the liner. This creates a much large muffin, but it’ll be delicious! If you want more regularly sized muffins, you can fill them about 2/3 of the way up, and it will allow you to make 24 muffins.
  • Sprinkle each muffin with a little bit of sugar.
  • Bake for 20-25 minutes. Use the toothpick check to make sure they’re done, however note that if you hit a blueberry, it will always come out wet. As long as you don’t have wet batter on the toothpick, they’re ready.
  • Enjoy warm or let cool!

Notes

Serving: Serve these at room temperature or warmed up, your preference. These go well with butter, on the side of another dish, or by themselves. They’re also easy to take on the go.
Storage: Store these in a seal container, at room temperature. Enjoy within 1-2 days for the best taste and texture.