The GüdDish Blueberry Muffins

We studied 342 recipes from around the world and combined the most convincing 15. Then we built the BEST!

Blueberry Muffins. The GüdDish.

Serves 12 muffins · 15–20 min prep · 35–45 min total · 3 steps

Ingredients

Ingredients for Blueberry Muffins
  • 2 large eggs
  • 1/2 cup unsalted butter, melted
  • 2 cups all-purpose flour
  • 1 1/2 cups fresh blueberries
  • 2 tsp baking powder
  • 3/4 cup granulated sugar
  • 1 tsp vanilla extract
  • 1/2 tsp kosher salt

What the best recipes taught us

  • Toss the blueberries in a little flour so they stay put. If you skip that, they sink to the bottom of the cup.
  • Stop stirring when you no longer see dry flour. If you beat the batter, the muffins will be dense.

Method

  1. 1
    Dry flour mix in a cream bowl beside blueberries tossed with flour
    2call-purpose flour
    3/4cgranulated sugar
    2tspbaking powder
    1/2tspkosher salt
    11/2cfresh blueberries

    Heat the oven to 400°F. Grease 12 muffin cups, or use paper liners.

    In a large bowl, whisk the flour, sugar, baking powder, and salt.

    In a small bowl, toss the blueberries with 1 tablespoon of that flour mix so they do not sink.

  2. 2
    Muffin batter with blueberries being folded by a wooden spoon
    1/2cunsalted butter, melted
    2 largeeggs
    1tspvanilla extract

    In a second bowl, whisk the melted butter, eggs, and vanilla.

    Pour the wet mix into the dry mix. Stir just until you no longer see dry flour. Fold in the blueberries. Do not beat it.

  3. 3
    Twelve baked blueberry muffins in the tin

    Scoop the batter into the muffin cups, filling them almost full.

    Bake until the tops are golden brown and a toothpick comes out clean, 18 to 22 minutes.

    Cool in the tin 5 minutes, then turn out onto a rack.