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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
Yield: 24 Muffins
Sugar Crusted Blueberry Muffin Recipe
These Sugar Crusted Blueberry Muffins might qualify as the BEST blueberry muffin recipe that I've ever made!
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
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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