00743 11 40 C 11 55. 007431 69 40 69 Best blueberry streusel muffins 47.
I’ve been known to dump everything in a bowl while in a hurry and have it come out just fine. Grease your muffin tins well even when you line with muffin liners. This recipe is written assuming you’re using fresh blueberries, but you can also use frozen or even dehydrated blueberries in this recipe, too! No matter what type of blueberry you have, these will be the most delicious blueberry muffins ever! This recipe is best with fresh blueberries, but frozen blueberries can work in a pinch if thawed and drained of excess liquid. Let your frozen blueberries thaw naturally in the refrigerator, and add to dish. Make sure blueberries are not frozen at all when adding to recipe, after lightly smushing.
If you need a great jumbo muffin pan, click here. While you can go on ahead and use them as-is, I like to sugar blanch my dehydrated blueberries when making blueberry muffins. To blanch your blueberries, mix 1 cup sugar, 1 cup corn syrup, and 2 cups water in a saucepan on the stove and bring to a boil, stirring frequently to dissolve sugar into water. Add dehydrated blueberries to saucepot and boil for 3 minutes, stirring to keep blueberries from burning on the bottom of the pan. After 3 minutes, remove blueberries from blanching liquid.
I like to use a fry basket or metal mesh colander. Then go on ahead and use blueberries as called for in recipe below! Other Recipe Variations Sometimes i will sprinkle a little brown sugar on top of the muffins instead of sanding sugar for a bit of extra caramel sweetness. Preheat the oven to 400 degrees Fahrenheit. 4 cups sugar until it becomes light and fluffy, preferably in a stand mixer or with a hand mixer. Add in the eggs, one by one, making sure you beat well after each addition. Stir in vanilla, lemon juice, and buttermilk and mix well to combine.
Sift the flour, salt, and baking powder into to the sugar, buttermilk, butter, and eggs. Using a sifter will help to reduce clumping and prevent you from overworking muffins. We also like to save a couple to drop right on the tops of the muffins. Line a 6 cup jumbo muffin tin or 12 cup standard muffin tin with cupcake liners.
Sprinkle the 3 teaspoons sanding sugar over the tops of the muffins, reduce oven heat to 375, and bake at 375 degrees for about 30-35 minutes. Optional: Reserve sanding sugar until end of cooking. In final 10 minutes of baking, brush tops of muffin with melted butter. Continue baking until cooked until toothpick inserted comes out completely clean.
Remove muffins from tin and cool at least 30 minutes. When it’s time to put the muffins in the oven, reduce the heat to 375 degrees, and bake until golden brown on the sides and top. Bake until toothpick inserted in the middle comes out clean for perfect doneness! What kind of blueberries should I use? This recipe was formulated to work with frozen, dehydrated, and fresh blueberries. For evenly spaced blueberries that don’t sink to the bottom and look professional, go for the dehydrated blueberries, soaked in syrup before baking. For fresh flavor and blueberries that pop with juicy flavor, pick fresh.
For easy to work with berries that are extra sweet and don’t sink to the bottom, opt for frozen. How to keep berries from sinking to bottom Berries, especially fresh blueberries, sink quickly to the bottom of muffins. If you are using fresh berries, add to the batter in muffin cups to keep them evenly spaced and from sinking. Berries that are dehydrated or frozen won’t sink as easily, so that’s why we use them in our muffins often.
Save a couple of berries to add to the tops of muffins once in the pan. Look for browned edges, a lightly browned top, and firm muffin dough when pressed to know your muffins are cooked through. A fully cooked muffin should be light and springy to the touch, but NEVER jiggly like jello! What temperature is best to bake muffins? For a great rise and lift, with a moist, delicious crumb, we suggest baking muffins at 400 degrees Fahrenheit.