Key Ingredient Notes for Perfect Muffins

Understanding the role of each ingredient is crucial for achieving the best possible muffins. Here’s a closer look at the key components:

Blueberries: I typically reach for fresh blueberries in this recipe as they hold their shape beautifully and deliver a burst of vibrant flavor. However, I have also successfully tested this recipe with frozen blueberries. If you opt for frozen, there’s a small but important caveat: they tend to “bleed” their color into the batter as they thaw, potentially dyeing your muffin batter a slight green or blue hue. To minimize this, you can gently rinse frozen blueberries under cold water and pat them dry before adding them to the batter. This helps remove some of the surface color. Rest assured, whether fresh or frozen, the taste will be equally amazing!

Buttermilk: This acidic ingredient is a secret weapon for tender, moist muffins. Buttermilk reacts with the baking soda, creating a lovely lift and contributing to the muffins’ soft texture and subtle tang. If you don’t have buttermilk readily available, don’t fret! You can easily create a substitute by adding one tablespoon of lemon juice or white vinegar to a measuring cup, then filling the rest of the way to 113ml (½ cup) with regular milk. Let it sit for 5-10 minutes until it slightly curdles, and voilà – homemade buttermilk!

Unsalted Butter: My preference is always unsalted butter. This gives you complete control over the total salt content in your baking, allowing you to fine-tune the flavor. I also often use European-style butter, which boasts a higher fat content and a richer, creamier texture. This contributes to a more luxurious and tender crumb in the final muffins. Ensure your butter is at room temperature for optimal creaming with sugar.

All-Purpose Flour: This recipe utilizes standard all-purpose flour, which provides the perfect structure for these fluffy muffins. While I haven’t personally tested this recipe with gluten-free flour blends, some readers have reported success with a 1:1 gluten-free baking flour that contains xanthan gum. If you do use a gluten-free alternative, be aware that results may vary slightly in texture.

Granulated Sugar: Beyond its role as a sweetener, granulated sugar also contributes to the muffins’ tender texture and helps with browning, creating those beautifully golden tops. Its crystalline structure also aids in creaming with the butter, incorporating air into the batter.

Eggs: Large eggs, at room temperature, are essential. Eggs act as a binder, provide structure, add moisture, and contribute to the rich flavor of the muffins. Bringing them to room temperature allows them to emulsify more effectively with other ingredients, leading to a smoother, more uniform batter.

Baking Powder & Baking Soda: These are our leavening agents, responsible for the muffins’ light and airy texture. Baking powder is a double-acting leavener, providing lift both when mixed with liquid and when exposed to heat. Baking soda, on the other hand, reacts with acidic ingredients like buttermilk to produce carbon dioxide, creating air pockets and helping the muffins rise. Ensure both are fresh for maximum effectiveness.

Kosher Salt: A pinch of salt is vital in baking, as it balances the sweetness and enhances all the other flavors in the muffins. If you’re using table salt, remember to halve the amount, as kosher salt crystals are larger and less dense.

Vanilla Extract: Pure vanilla extract adds a warm, aromatic depth that complements both the blueberries and chocolate. It’s a subtle but important flavor enhancer that makes a big difference.

Step Three: Integrate Wet and Dry, Then Fold in Mix-ins. Gradually add the dry ingredient mixture to the wet ingredients. Mix on low speed until the batter is *almost* smooth. This is a crucial step: **do not overmix**. Overmixing develops the gluten in the flour, resulting in tough, chewy muffins rather than soft, tender ones. As soon as the dry streaks mostly disappear, stop mixing. Gently fold in your fresh blueberries and chocolate chips using a rubber spatula. Handle with care to avoid crushing the blueberries.

Step Four: Fill Muffin Pan and Bake. Line your 12-cup muffin pan with paper liners. Using an ice cream scoop or a large spoon, fill each liner generously, right up to the top, with the muffin batter. This full-filling technique helps create those desirable bakery-style domed tops. For an extra touch of visual appeal, sprinkle a few additional blueberries and chocolate chips on top of each muffin before baking. Preheat your oven to a high initial temperature of 425°F (220°C) and bake for 5 minutes. This initial burst of high heat helps the muffins rise quickly and form those beautiful crowns. Then, *without opening the oven door*, reduce the temperature to 350°F (175°C) and continue baking for another 16-18 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean. Once baked, remove the muffins from the oven and allow them to cool slightly in the pan for about 5 minutes before transferring them to a wire rack to cool completely. This prevents them from becoming soggy on the bottom.

• ▢ 350 grams all purpose flour
• ▢ 159 grams granulated sugar
• ▢ 2 teaspoons baking powder
• ▢ ½ teaspoon baking soda
• ▢ 1 teaspoon kosher salt
• ▢ ½ teaspoon ground cinnamon
• ▢ 170 grams unsalted butter room temperature
• ▢ 113 ml buttermilk room temperature
• ▢ 2 large eggs room temperature
• ▢ 1 teaspoon vanilla extract
• ▢ 255 grams blueberries fresh or frozen
• ▢ 85 grams chocolate chips semi-sweet, white, or dark

• Preheat your oven to 425°F/220°C. Prepare a 12-cup muffin pan by lining each cavity with paper liners.
• In a medium bowl or a large jug, whisk together the flour, baking powder, baking soda, salt, and cinnamon until thoroughly combined and lump-free.
• In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer in a large bowl), combine the granulated sugar, room temperature unsalted butter, eggs, vanilla extract, and buttermilk. Beat on medium speed until well incorporated. The mixture might appear slightly lumpy, which is perfectly fine for muffins.
• Gradually add the whisked dry ingredients into the wet ingredients. Mix on low speed until they are just combined and the batter is almost smooth. Be careful not to overmix; a few small lumps are acceptable to ensure a tender muffin.
• Reserve a small handful of blueberries and chocolate chips for sprinkling on top. Gently fold the remaining blueberries and chocolate chips into the muffin batter using a rubber spatula until evenly distributed.
• Fill each prepared muffin liner generously with the batter, filling them almost to the very top to achieve those beautiful domed bakery-style tops. Sprinkle the reserved blueberries and chocolate chips over the surface of each muffin.
• Bake the muffins in the preheated 425°F/220°C oven for 5 minutes. After 5 minutes, without opening the oven door, reduce the oven temperature to 350°F/175°C and continue baking for an additional 16-18 minutes, or until a wooden skewer inserted into the center comes out clean.
• Allow the muffins to cool in the muffin pan for about 5 minutes before carefully transferring them to a wire rack to cool completely. This helps prevent them from becoming soggy on the bottom and ensures their perfect texture.

Room Temperature Matters: For optimal emulsification and a smoother batter, it is crucial that all cold ingredients (butter, eggs, buttermilk) are at room temperature before you begin the recipe. I suggest pulling them out of the refrigerator about 1 to 2 hours before you plan to start baking. This seemingly small step significantly impacts the texture of your finished muffins.

Salt Substitution: This recipe calls for kosher salt. If you do not have kosher salt on hand and plan to use fine table salt instead, please halve the amount specified in the recipe. As a general rule, 1 teaspoon of kosher salt is approximately equivalent to ½ teaspoon of fine table salt.

Butter Choice: I personally favor using European-style butter, such as Kerry Gold, in my baking recipes. Its higher fat content contributes to a noticeably creamier, richer flavor and a more tender crumb in your finished baked goods. If you use standard American butter, your results will still be delicious!

Buttermilk Alternative: If you find yourself without buttermilk, a simple homemade substitute works wonderfully. Combine 1 tablespoon of lemon juice or white vinegar with enough regular milk to make 113ml (½ cup). Let it sit for 5-10 minutes until it slightly curdles, then proceed with the recipe. Full-fat plain yogurt or sour cream can also be used as a 1:1 substitute. 

Storage Guidelines: To maintain freshness, store your baked and completely cooled muffins in an airtight container at room temperature for up to 2 days. For extended freshness, they can be stored in the refrigerator for up to 5 days. For room temperature storage, placing a paper towel at the bottom of the container can help absorb excess moisture and prevent sogginess. 

Freezing Instructions: These muffins are perfect for freezing! Once they are fully baked and completely cooled, transfer them to a freezer-safe bag or an airtight container. They can be frozen for up to 3 months without compromising flavor or texture. To thaw, simply leave them in the refrigerator overnight or warm them gently in the microwave for a quick defrost and a fresh-from-the-oven experience.