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These Sugar Crusted Blueberry Muffins might qualify as the BEST Sugar Crusted Blueberry Muffin Recipe that I’ve ever made!
*This recipe was original posted on August 2nd, 2010* Updated on July 31st, 2013 with new photos*
Summer Time oh Summertime. A time of Fresh Berries and Sun! Oh what an awesome recipe for fresh berries. May – September is the perfect time for fresh blueberries! Which means it’s time for blueberry muffins!
What you need for The Best Sugar Crusted Blueberry Muffin Recipe: (amounts in recipe below)
- 2 cups blueberries
- white sugar
- flour
- baking powder
- salt
- eggs
- melted butter
- oil
- milk
- vanilla extract
How to make The Best Sugar Crusted Muffin Recipe:
- Pre-heat oven to 350F.
- Rinse blueberries and lay out to dry on a paper towel.
- In a sauce pan, combine 1 cup of berries and 1 teaspoon of sugar. Heat and cook for about 8 minutes. Stir occasionally. Once the blueberries have burst and a “blueberry syrup” has formed, remove from heat and let cool.
- In a large bowl mix flour, baking powder, and salt. Gently stir in the remaining cup of rinsed and dried berries.
- In another bowl, mix eggs and sugar till thick. Add butter, oil, milk, and vanilla. Fold into dry ingredients.
- Fill muffin cups lined with paper liners 3/4 full.
- Spoon about 1 teaspoon of cooked berries on top of each muffin. Swirl in with a knife.
- Bake for 20 minutes.
Sugar Crusted Blueberry Muffin Recipe
Sugar Crusted Blueberry Muffin Recipe
Yield:
24 Muffins
Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
These Sugar Crusted Blueberry Muffins might qualify as the BEST blueberry muffin recipe that I've ever made!
Ingredients
- 2 cups blueberries, divided
- 1 teaspoon sugar
- 2.5 cups flour
- 2.5 teaspoons baking powder
- 1 teaspoon salt
- 1 1/8 cups sugar
- 2 eggs
- 1/4 cup melted butter
- 1/4 cup oil
- 1 cup milk
- 1.5 teaspoon vanilla
Instructions
- Pre-heat oven to 350F.
- Rinse blueberries and lay out to dry on a paper towel.
- In a sauce pan, combine 1 cup of berries and 1 teaspoon of sugar. Heat and cook for about 8 minutes. Stir occasionally. Once the blueberries have burst and a “blueberry syrup” has formed, remove from heat and let cool.
- In a large bowl mix flour, baking powder, and salt. Gently stir in the remaining cup of rinsed and dried berries.
- In another bowl, mix eggs and sugar till thick. Add butter, oil, milk, and vanilla. Fold into dry ingredients.
- Fill muffin cups lined with paper liners 3/4 full.
- Spoon about 1 teaspoon of cooked berries on top of each muffin. Swirl in with a knife.
- Bake for 20 minutes.
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