Instructions

  1. Preheat the oven to 400°F. Lightly grease the cups of a standard muffin pan (12 muffins); or line with paper baking cups, and grease the paper cups.

  2. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. 

  3. Whisk together all of the dry ingredients; stir in the blueberries last.

  4. In a separate bowl, whisk together the vanilla, vegetable oil, and buttermilk or yogurt.

  5. Pour the liquid ingredients into the dry ingredients, stirring just to combine.

  6. Spoon the batter into the prepared muffin cups, filling them full. A slightly heaped muffin scoop of batter is the right amount.

  7. Sprinkle the tops of the muffins with coarse sparkling sugar or cinnamon sugar, if desired.

  8. Bake the muffins for 18 to 20 minutes, until a toothpick inserted into the middle of one of the center muffins comes out clean.

  9. Remove the muffins from the oven, and after 5 minutes (or when they're cool enough to handle) transfer them to a rack to cool. Serve warm, or at room temperature. Store leftovers loosely wrapped at room temperature for several days; freeze for longer storage.

Tips from our Bakers

  • Want to make this gluten-free? For great results, substitute King Arthur Gluten-Free Measure for Measure Flour for the all-purpose flour in this recipe, no further ingredient changes necessary. Be sure to bake thoroughly; gluten-free baked goods often need a bit more time in the oven.

  • Want to make mini muffins? This recipe will make about 3 dozen small muffins. Bake in a preheated 400°F oven for 9 to 10 minutes, or until a toothpick inserted into the center of one of the muffins comes out clean.
  • For muffins with deep blueberry flavor and color, substitute 1/4 cup (30g) blueberry powder for 1/4 cup (28g) of the flour.

  • Can you substitute yogurt for buttermilk? You can, but please be sure to use standard yogurt, not Greek-style. The batter will be thicker with yogurt than with buttermilk; resist the urge to add additional liquid.