Wednesday, June 20, 2012

Recipes :: Best Blueberry Muffins

I took a minute this week and recreated these amazing muffins {pssst...this is an updated post from 2011} after finding a heap of beautiful blueberries at our local market. Blueberries are in season across the eastern US - so head out, grab some at your market, pick your own or perhaps you rob your blueberry bush outside your front door {hehe} to create these memorable treats.
Slightly crunch tops on these delicious blueberry muffins will have you indulging in more than one!
Blueberry muffins...I know, seems simple right? And this recipe is simple, but I think they are by far, the best blueberry muffins I've ever had! The flavors of the buttermilk and blueberries together is light, yet creamy and makes a great "wake-up" treat!

The thing that makes these so delicious for me, is the delicate nature of these muffins! I'm used to dense, overly sweet, and super greasy muffins and these are so soft with the crunchy sugary top, moist on the inside and oh so delicious. You can't have just one...Seriously...More pics and full recipe after the jump!

Blueberry Muffins
This recipe was adapted from Food Network

2 cups bread flour - all purpose works too!
2 teaspoons baking powder
1/4 teaspoon fine salt
1/2 cup unsalted butter, softened
Pam to spray your muffin tin or muffin cups
1 teaspoon finely grated lemon zest {optional}
2/3 cup sugar, plus 1-2 tablespoons to sprinkle on the top of the muffins
2 large eggs, at room temperature
1/4 cup buttermilk
1/4 cup half/half or whipping cream
1 1/2 cups fresh blueberries, rinsed and dried
1 tsp cinnamon powder

Freshly washed blueberries!
Butter, sugar, eggs and vanilla!
Combine cinnamon, baking powder, salt and flour before adding it to your creamed mixture.
Incorporate your blueberries gently!


Preheat the oven to 375 degrees F. Lightly brush a 12-muffin tin with butter and set aside. Mix the flour, baking powder, cinnamon powder and salt into a medium bowl and set aside.

In a standing mixer fitted with the paddle attachment, or with an electric hand-held mixer in a large bowl, cream the butter, lemon zest {optional}, and 2/3 cup of the sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time, beating well after each addition. Remove the bowl from the mixer. Combine 1/4 cup of buttermilk and 1/4 cup of heavy cream in a bowl/or measuring cup.

Using a rubber spatula, fold the flour in 3 parts into the butter mixture, alternating with the heavy cream/buttermilk mixture in 2 parts, until just combined. Fold in the blueberries. Take care not to over mix the batter. Divide the batter evenly into the muffin tin and sprinkle the tops with sugar. Bake until golden brown, about 25 minutes. Cool muffins in the pan on a rack. Serve warm.

I say, they look good enough to eat! Enjoy! xo

Until next time, happy baking!

- Chief Caramel Girl

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  1. So delicious looking! Now you just need to regularly make trips down to me with food so I can be your Chief Sample Taster! :)