This Blueberry Muffin Recipe is a breeze to whip up, and the result is pretty close to a doughnut in terms of taste! After baking, dunk them in melted butter and coat them in sugar for a seriously scrumptious dessert.
As for the ease of making blueberry muffins, I agree! They’re an excellent quick, easy homemade breakfast or snack option. The ingredients are simple and easy to find, and making the batter is straightforward. Plus, you can easily customize the recipe to your liking – add more or less sugar, use different types of flour or milk, etc. – to make it your own.
Today’s recipe is among a Mother’s Day Brunch blog hop. And I’m sharing my friend’s yummy dishes at the bottom of this post. So make sure to scroll to see them.
I want to share a blueberry muffin recipe with you all to celebrate Mother’s Day. I put my spin on it with a sweet sugar and cinnamon topping that takes it to the next level.
I have a fond childhood memory of my mom’s muffin recipe, which involved rolling the muffins in melted butter and a cinnamon sugar mixture. There was nothing better than waking up to the sweet aroma of these sugary-coated muffins. I loved it so much that I would ask for it during sleepovers with my cousin.
Sadly, my mom passed away about four years ago, and her recipe and many others were lost. I searched for it but to no avail.
One morning, I woke up with the urge to bake muffins and decided to try making a blueberry version using the same butter and sugar coating technique. To my delight, it turned out to be a successful experiment! Although my mom’s recipe didn’t include blueberries, I love the addition of fruit to the muffins.
Blueberry Muffin Ingredients:
Sugar: Apart from adding sweetness, sugar also helps to give the muffins a nice brown color and a tender crumb. When combined with the melted butter and rolled onto the muffins, it creates a delicious sugary crust that complements the tartness of the blueberries.
Crisco: Used as a fat source, it helps to create a moist and tender crumb in the muffins. It also contributes to the flavor and texture of the muffins and provides a neutral taste compared to other oils or fats.
Egg: Provides structure and helps the muffins to rise correctly. Eggs also add moisture and richness to the batter.
Milk: Provides moisture and contributes to the overall texture of the muffins. Milk also helps to create a tender crumb and aids in the browning process.
Flour: The main dry ingredient in the recipe, flour provides structure to the muffins. It also contributes to the muffins’ texture, flavor, and appearance.
Baking Powder: Helps the muffins to rise and become light and fluffy. It reacts with the other ingredients, especially the acid in the blueberries, to create carbon dioxide gas bubbles that make the muffins rise.
Salt: Enhances the flavor of the muffins and balances out the sweetness of the sugar and blueberries.
Fresh Blueberries: Provide a burst of flavor and a juicy texture to the muffins. They also add a pop of color, making the muffins more visually appealing. Blueberries are also a great source of antioxidants and vitamins.
How to Make Muffins
Step 1 – Mix Sugar, Shortening, and Egg
Cream together sugar, shortening, and egg.
Step 2 – Flour Mixture
In a separate bowl, mix flour, baking powder, and salt.
Step 3 – Alternate Adding Flour and Milk to the Batter
Alternate adding flour mixture and milk mixture to the batter. Thoroughly mix each ingredient.
Step 4 – Add Blueberries
Gently fold fresh blueberries into the batter.
Step 5 – Pour Batter into Muffin Tin
Pour muffin batter into the greased muffin pan. Fill each muffin tin to about 3/4 full.
Step 6 – Bake
Bake at 375° for 12-14 minutes, or until a toothpick comes out clean when inserted into muffins.
Step 7 – Dip in Melted Butter and Sugar
Roll the muffin thoroughly in the butter. Then, roll the muffin in the sugar and cinnamon mixture until it’s thoroughly coated.
Blueberry Muffin Recipe
- ¾ cup granulated sugar
- ¼ cup Crisco shortening
- 1 egg
- ½ cup milk
- 2 cups flour
- 2 tsp baking powder
- ½ tsp salt
- 1½ cup fresh blueberries can add more if you prefer
- ½ cup butter melted and in a medium size bowl
- 1 cup sugar
- 1 tsp ground cinnamon
- Preheat oven to 375°
- Grease the muffin tin. This recipe makes 12 muffins so grease that many tins.
- Cream together sugar, shortening, and egg.
- In a separate bowl, mix flour, baking powder, and salt.
- Alternate adding flour mixture and milk mixture to the batter. Thoroughly mix each ingredient.
- Gently fold fresh blueberries into the batter.
- Pour muffin batter into the greased muffin pan. Fill each muffin tin to about 3/4 full.
- Bake at 375° for 12-14 minutes, or until a toothpick comes out clean when inserted into muffins.
- Allow the muffins to cool for about 10 minutes then gently remove from pan. Place on a cooling rack.
- Mix sugar and cinnamon in a medium size bowl.
- Melt butter in the microwave.
- Roll the muffin thoroughly in the butter. Then, roll the muffin in the sugar and cinnamon mixture until it's thoroughly coated.
Why You’ll Love This Recipe
These blueberry muffins are seriously the best. They’re loaded with fresh blueberries and a soft texture with a crispy sugar top.
The buttery and sugary coating is a highlight of blueberry muffins! It adds a delicious contrast of flavors and textures to the soft and fluffy interior of the muffin. And the best part is that it’s so easy to achieve – just a quick dip in melted butter and a roll in sugar is all it takes to create that delightful coating.
Using Fresh Blueberries VS Frozen
Fresh blueberries are ideal for making blueberry muffins because they have a firmer texture and a brighter flavor. It’s important to thaw them first and gently fold them into the batter to prevent them from bleeding and turning the muffins purple. However, if fresh blueberries are out of season or not available, frozen blueberries can also be used.
When using frozen blueberries, it’s also essential to adjust the baking time, as the extra moisture from the frozen berries can make the muffins take longer to bake. Another trick is to toss the frozen blueberries with a tablespoon of flour before adding them to the batter. This will help absorb some excess moisture and prevent them from sinking to the bottom of the muffin.
Both fresh and frozen blueberries can be used successfully in blueberry muffin recipes, but it’s essential to take into account the differences in texture and adjust the recipe accordingly.
How to Store and Freeze Blueberry Muffins
Storing and freezing blueberry muffins is easy and can help extend their shelf life.
To store blueberry muffins, place them in an airtight container or a resealable plastic bag and keep them at room temperature for up to 3-4 days. If you want to keep them fresh for longer, you can store them in the fridge for up to a week.
If you want to freeze blueberry muffins, wrap them individually in plastic or aluminum foil and then place them in a resealable plastic bag or an airtight container. You can freeze blueberry muffins for up to three months.
To thaw frozen blueberry muffins, remove them from the freezer and let them come to room temperature on the counter for a few hours. Alternatively, you can heat them in the microwave for 10-15 seconds or in the oven at a low temperature for a few minutes.
One tip to remember is to avoid storing blueberry muffins in the fridge or freezer while still warm, as this can create condensation and make them soggy.
By properly storing and freezing blueberry muffins, you can enjoy them even after they have been baked for a few days or weeks.
Other Dessert Recipes
Hey, I hope you have a fabulous Mother’s Day!
I’ll think of my mom a lot this May, especially because we both have birthdays this month. I miss her, but it reminds me of her whenever I bake because she loved baking too. I’m pretty sure my mom would have enjoyed these delicious muffins.
I’m super excited to share my love for baking with you guys, and I hope you get to make this yummy blueberry muffin treat!
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- Best Quick and Easy Blueberry Muffins Recipe | Inspiration for Moms
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These muffins look incredible Janine! I would not have thought to use crisco as the fat in the muffin batter, that’s a great idea!
My family fights over these muffins. They are so delicious; the sugary coating makes them taste like a yummy doughnut!
Wow! Janine, these look and sound amazing! Dipping them in butter…hello! Yum!
Yes, the butter and sugar push this muffin over the top! They’re so delicious!
Oh these blueberry muffins look amazing, Janine. And I love that they remind you of your mom. Hugs. Pinned 🙂
My only wish is that my mom was still here so I could share them with her! But her legacy continues over here on the blog!