How do you keep blueberries from sinking in muffins?

This is a super common question for any double blueberry muffins recipe ! My best trick is to lightly toss your fresh or frozen blueberries with about a tablespoon of the dry flour mixture before adding them to the batter. The flour creates a slight coating that helps the berries "stick" to the batter, preventing them from sinking to the bottom during baking. This ensures every bite of your double blueberry muffins has juicy fruit!

What makes a muffin light and fluffy?

A light and fluffy muffin comes down to a few key things in a good double blueberry muffins recipe . First, don't overmix the batter! Overmixing develops gluten, leading to a tough texture. Mix only until the dry ingredients are just moistened. Second, using buttermilk (or a quick homemade substitute) adds acidity, which reacts with baking powder to create extra lift and a tender crumb. Finally, ensuring your baking powder is fresh is crucial for that perfect rise in your double blueberry muffins recipe .

Can I use frozen blueberries for double blueberry muffins?

Absolutely! Frozen blueberries work wonderfully in this double blueberry muffins recipe . The most important thing is not to thaw them before adding them to the batter. Just toss them in directly from the freezer. Thawing them can cause their juices to bleed into your batter, which might make your beautiful muffins a bit purple. If you're using frozen berries, you might need to increase the baking time by just a minute or two, as they cool down the batter.

How long do double blueberry muffins last?

Your freshly baked double blueberry muffins recipe creations are definitely best enjoyed within 1-2 days when stored at room temperature. To keep them fresh and moist, simply place them in an airtight container. For longer storage, you can easily freeze these lovely muffins for up to 2-3 months! Just wrap them individually in plastic wrap, then pop them into a freezer-safe bag. When you're ready for a treat, thaw them at room temperature or warm gently in the microwave.

Double Blueberry Muffins Recipe: Delicious, Homemade!

Description

Tender, moist, and bursting with flavor, this homemade double blueberry muffins recipe features fresh berries, sweet preserves, and a zesty citrus sugar topping. Perfect for any occasion!

Ingredients

Scale

Muffins:

2 cups all-purpose flour
3/4 cup granulated sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs
3/4 cup buttermilk
6 tablespoons unsalted butter, melted
1 1/2 cups fresh blueberries
1/2 cup blueberry preserves

Citrus Sugar Topping:

1 teaspoon finely chopped orange zest
1 teaspoon finely chopped lemon zest
2 tablespoons granulated sugar
2 tablespoons unsalted butter, melted

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Instructions

1. Preheat your oven to 400°F (200°C).

2. Line a 12-cup muffin pan with paper liners or lightly grease each cup.

3. In a small bowl, combine the orange zest, lemon zest, and 2 tablespoons of granulated sugar. Use your fingertips to rub the zest into the sugar.

4. Melt 2 tablespoons of unsalted butter and set aside.

5. In a large bowl, whisk together the dry ingredients: flour, 3/4 cup granulated sugar, baking powder, and salt.

6. In a separate medium bowl, whisk together the wet ingredients: eggs, buttermilk, and 6 tablespoons of melted unsalted butter.

7. Pour the wet ingredients into the dry ingredients. Mix with a spoon or spatula just until combined (a few lumps are okay).

8. Gently fold in 1 1/2 cups of fresh blueberries.

9. Divide half of the muffin batter evenly among the 12 prepared muffin cups.

10. Place about a teaspoon of blueberry preserves on top of the batter in each cup.

11. Top with the remaining muffin batter, filling each cup about two-thirds full.

12. Add another small dollop (about 1/2 teaspoon) of blueberry preserves on top of each muffin, swirling it gently if desired.

13. Bake for 18-22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.

14. As soon as you pull the hot muffins from the oven, brush the tops with the 2 tablespoons of melted butter you set aside earlier.

15. Immediately sprinkle the citrus sugar topping generously over each warm muffin.

16. Let the muffins cool in the pan for 5-10 minutes before transferring them to a wire rack to cool completely.

Notes

To prevent blueberries from sinking, lightly toss them in a tablespoon of flour before adding to the batter. Do not overmix the batter to ensure a tender crumb. For buttermilk substitute, add 1 tablespoon lemon juice or white vinegar to regular milk and let sit for 5 minutes. Frozen blueberries can be used; add them directly from the freezer (do not thaw).
Recipe variations include Lemon Poppy Seed, Classic Crumble Topping, Nutty Blueberry Muffins (walnuts/pecans), or Spiced Berry Muffins (nutmeg/cardamom).

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American