Blueberry Muffins
Tall blueberry muffins with a sugar top, best warm and split open.
- Prep15 min
- Cook22 min
- Total37 min
- Serves12
- LevelEasy
- Calories240
About this recipe
A high muffin comes from a thick batter and a hot oven. Stir until the flour disappears and then stop. Overmixing makes tunnels.
Toss the berries in a spoon of flour so they do not all sink.
Why this recipe works
- A hot oven lifts the tops.
- Gentle mixing keeps them tender.
- Flour on the berries holds them in the batter.
Variations
- Use raspberries.
- Add lemon zest to the batter.
How to serve
Warm, split, with a few extra berries on the plate.
Storage and reheating
Most breakfast dishes are best fresh. Pancakes, waffles, and potato hash keep 3 days in the fridge and freeze for up to 2 months — reheat pancakes and waffles in a toaster. Cook eggs fresh each time for the best texture.
Questions
How long does Blueberry Muffins take?
About 37 minutes in total: 15 minutes of prep and 22 minutes of cooking. It serves 12.
Is this recipe hard to make?
We rate it easy. Read the full recipe once before you start, set out your ingredients, and follow the steps in order.
Can I make it the night before?
You can mix dry ingredients and prep vegetables the night before. Cook the final dish in the morning for the best texture.
