Blueberry Muffins Recipe

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This blueberry muffins recipe is very simple to make, a dump it all in one bowl kind of recipe.

And that's a good thing when you're doing this first thing in the morning and your brain is not quite awake yet. You can have freshly baked muffins in just under an hour.

My very first job when I came here in Canada was in a newly opened European market concept restaurant. This was circa 1999 and I was dabbling already in cake making back then. I worked in the patisserie section where we made cakes, pastries, crepes, waffles and muffins. Lots of muffins.

I had to do a stint of muffin making for a couple of months because it was hard to find a person who wants to do the graveyard shift and who can make nice muffins as well. We weren't allowed to use the mixer as per company's home-style standards, so we had to mix everything my hand. Maybe that's why they can't keep a person to do the muffins. Just imagine doing this for 8 hours with big batches of muffins.

The restaurant has since closed and this is the recipe that we used back then. Warning, this recipe makes a lot of muffins, about 21 large ones, even though I already halved the original recipe. Feel free to cut this recipe further in half if it is too much. Alternatively, you can also freeze the baked muffins individually wrapped in plastic and take out as needed.

The muffin base is very versatile; you can replace the blueberries with any other berries or a mix of them. You can also use chocolate chips, nuts, etc. If you want to add apples, add some cinnamon (3 tsp.) and sprinkle brown sugar on top of batter. YUM!

BLUEBERRY MUFFINS RECIPE

INGREDIENTS PRINT RECIPE

2 cups (500 ml) buttermilk

2 eggs

1 1/3 cups (300 ml) oil

2 1/2 cups (500 gr) granulated sugar

1 tsp. vanilla

5 1/2 cups (687 gr) All purpose flour

5 tsp (20 g) baking soda

4 cups (400 g) blueberries, fresh or frozen (do not thaw)

METHOD

Preheat oven to 400F. Lightly spray the top of the muffin tin with cooking spray and then place the muffin/cupcake liner.

In a large bowl, whisk together buttermilk, eggs, oil, sugar and vanilla until well mixed.

Sift in flour and baking soda into the bowl.

Using a rubber spatula, carefully fold the flour mix into the liquid mix only until it looks like the two has just blended but still lumpy. Do not overmix.

Fold in the blueberries. Again, do not overmix.

Fill muffin cavity all the way to top. This will give the nicely domed "muffin top".

Bake for 20-25 minutes. Muffins are done when it springs back when lightly touched. You can also insert a skewer and it should be clean when pulled out.

Makes 21 large muffins.

I like my muffins slathered with butter especially when still hot!

So, what is your favorite muffin? Comment below!

Have a great day!

xoxoxo,

Blueberry Muffins Recipe Top

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